Milky Way Cake is a rich, moist bundt cake made with melted Milky Way candy bars and topped with a decadent chocolate marshmallow ganache. It’s the perfect dessert when you’re in the mood for a ridiculously good chocolate cake that’s over-the-top in all the right ways.
This recipe makes a show-stopping bundt cake that’s surprisingly simple to bake and impossible to resist. Whether you’re baking for the holidays, a birthday, or just because… this one will win everyone over.
Recipe Highlights
- Uses real Milky Way candy bars – Melted right into the batter, they create an incredibly rich, caramel-chocolate flavor.
- Moist and tender crumb – Thanks to buttermilk and butter, the texture is soft without being heavy.
- Ganache-style frosting – The chocolate-marshmallow topping is silky, smooth, and takes this cake over the top.
- Crowd-pleasing bundt cake – Big enough to serve a crowd and fancy enough for a special occasion.
- Great way to use up leftover candy – Especially after Halloween or birthday parties—this cake gives those candy bars a second life.
MILKY WAY CAKE INGREDIENTS
Ingredients In Milky Way Cake
When it comes to making a delicious Milky Way Cake, the ingredients you use are key to achieving the perfect taste and texture. Here are the ingredients you’ll need and how they contribute to the recipe:
Milky Way Candy Bars – The star of the show in this recipe is the Milky Way candy bars. You’ll need 8 regular-sized candy bars, which will be melted down and added to the cake batter. These candy bars add a rich, chocolatey flavor that pairs perfectly with the sweetness of the cake.
Butter – Butter is used in two different ways in this recipe. You’ll need 1 cup of butter in total, divided between melting the candy bars and creaming the sugar together. It’s best to use softened butter for the creaming step, as it will mix more easily with the sugar.
Sugar – To make sure every bite of the cake is irresistibly sweet, you’ll need 2 cups of sugar. This is a crucial ingredient for the cake’s flavor and texture.
Eggs – Eggs are an important binder and leavening agent for the cake. You’ll need 4 eggs in total to ensure the cake has a good rise and crumb.
Baking Soda – To help the cake rise properly, you’ll need just 1/2 teaspoon of baking soda. This ingredient is essential for achieving the perfect texture in the cake.
Salt – Salt is a natural flavor enhancer that helps to bring out the sweetness in the cake. You’ll need 1/4 teaspoon of salt for this recipe.
Buttermilk – Buttermilk is used to bring the cake batter together and add both richness and acid for a perfect texture. You’ll need 1 1/4 cups of buttermilk, which can be made by adding a tablespoon of lemon juice to regular milk and letting it rest for 5 minutes before using.
Flour – The base of the cake batter is 2 1/2 cups of all-purpose flour. This ingredient is what gives the cake its structure and stability.
Vanilla – To enhance the flavors of the cake, you’ll need 1 teaspoon of vanilla extract. It’s best to use a high-quality vanilla extract for the best flavor, but any vanilla extract will work.
INGREDIENTS IN MILKY WAY CAKE FROSTING
Sugar – The cake is pretty sweet, but the frosting is too!
Evaporated milk – A cup of evaporated milk gives the frosting the perfect texture.
Chocolate chips: 2 cups of semi-sweet chocolate chips gives the frosting the rich, chocolate flavor.
Marshmallow creme: Marshmallow creme helps to make the frosting sweet, thick, and delicious!
Tips for making this Milky Way Cake recipe
Full instructions for making the cake can be found on the recipe card below, but here are a few helpful tips.
- Grease the bundt pan really well – This cake is rich and sticky, so use nonstick spray or butter + flour generously.
- Let the cake cool before frosting – If the cake is too warm, the frosting will slide right off.
- Cook frosting to the right temp – A candy thermometer is helpful to hit soft-ball stage (234–240°F).
- Use full-size Milky Way bars – Fun-size bars have a different chocolate-to-nougat ratio and don’t melt the same way.
- Top with extra candy – Sprinkle chopped Milky Way pieces over the ganache for a fun finish.
Storage Instructions
- Room temp: Store covered at room temperature for up to 3 days.
- Fridge: Refrigerate for longer storage, just let the cake come to room temperature before serving.
- Freezer: You can freeze individual slices or the whole cake (without frosting). Wrap tightly in plastic wrap and foil, and freeze up to 2 months.
MILKY WAY CAKE
Ingredients
FROSTING
- 2 cups sugar
- 1 cup evaporated milk
- 2 cups semi-sweet chocolate chips
- 1 cup marshmallow creme
Instructions
- Preheat oven to 350°.
- Melt candy bars and 1/2 cup butter in a saucepan over low heat, stirring frequently. Once completely melted, remove from heat and set aside.
- In a large mixing bowl, use an electric mixer to cream the sugar and 1/2 cup of softened butter until light and fluffy. Add eggs, mix well.
- Add the salt and baking soda to the buttermilk and then add to the butter/sugar mixture. Add the flour and mix until well combined. Add the melted candy bars and vanilla and then pour into a well greased bundt pan and bake for 65 minutes.
- Make sure that the center is done and then cool the cake for 10-15 minutes before inverting onto a wire rack to cool completely.
- To make the frosting, combine the sugar and evaporated milk in a saucepan over medium heat. Cook to soft-ball stage (234-240 degrees) and then remove from heat. Add chocolate chips and stir until melted. Blend in marshmallow creme. Spread over the cake.
- Top with additional chopped Milky Way candy bars if desired.
Nutrition
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Tips for Success with Bundt Cakes
Bundt cakes are beautiful and bake evenly, but they can be tricky if the pan isn’t prepared correctly. Here’s how to get a perfect release every time:
- Grease every nook and cranny. Use a pastry brush to coat the entire inside of the Bundt pan with softened butter or nonstick baking spray (the kind with flour in it works best). Pay special attention to the center tube and any detailed designs.
- Dust with flour (if not using flour spray). After greasing, sprinkle in a little flour and tilt the pan in all directions to coat the inside. Tap out the excess. You can also use cocoa powder for chocolate cakes to avoid white streaks.
- Let the cake cool before flipping. Once out of the oven, let the cake sit in the pan on a cooling rack for 10–15 minutes — no more, no less. Too soon and it falls apart; too late and it sticks like glue.
- Loosen gently. Use a thin, flexible spatula or butter knife to carefully run around the edges of the cake (including the center tube) if needed.
- Invert with confidence. Place your wire rack or serving plate firmly on top of the pan, then flip in one quick motion. Give it a gentle tap on the counter if the cake seems shy.
- If it sticks anyway… Let the pan sit upside down with a damp kitchen towel draped over it for 5–10 minutes. The steam can help release it without damage.
FAQs
Milky Way Cake is a delicious dessert that is perfect for any occasion. Here are some frequently asked questions about this dessert:
How long does Milky Way Cake last?
Milky Way Cake can last for up to 5 days when stored in an airtight container at room temperature. It is best to consume the cake within the first 2-3 days for optimal freshness and flavor.
Can I make the frosting ahead of time?
Yes, you can make the frosting ahead of time and store it in the refrigerator for up to 2 days. When ready to use, simply bring the frosting to room temperature and give it a good stir before spreading it on the cake.
Can I use a different type of chocolate for the frosting?
Yes, you can use a different type of chocolate for the frosting. Semi-sweet chocolate chips work well in this recipe, but you can also use milk chocolate or dark chocolate if you prefer.
Can I make this cake without a bundt pan?
Yes, you can make this cake in a 9×13 inch baking dish or two 8-inch round cake pans. Adjust the baking time accordingly, and be sure to grease the pans well before pouring in the batter.
Can I freeze Milky Way Cake?
Yes, you can freeze Milky Way Cake for up to 2 months. Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. Thaw the cake in the refrigerator before serving.
More delicious cake recipes to try:
- Citrusy and sweet: Try our Iced Lemon Bundt Cake and Orange Creamsicle Poke Cake for bright, zesty flavors perfect for warm weather.
- Berry-packed favorites: Check out Almond Raspberry Sheet Cake and Strawberries and Cream Poke Cake for rich, fruity layers and beautiful presentation.
- Chocolate indulgence: Our Easy Chocolate Cherry Cake and Copycat Costco Chocolate Mousse Cake are a must-try for chocolate lovers.
Milky Way Cake is a delicious dessert that is perfect for any occasion. Made with melted Milky Way candy bars and then topped with a simple chocolate ganache, this chocolate cake recipe is a sweet and indulgent treat that is sure to satisfy any sweet tooth.
Jeanne Setser says
Cake is wonderful. I am having trouble with the cake falling. Any suggestions
Nellie says
There are a few things that can cause a cake to fall – one of the most common reasons is overbeating the cake batter. When you add the dry ingredients to the wet ingredients, just mix barely enough to combine everything well. Another cause of a falling cake can be too much fluctuation in oven temperatures – meaning that if you are impatient like me and open your oven door too many times to check on the cake, it can cause it to fall. Also check to make sure your baking soda is fresh and hasn’t expired. The older it is, the less effective it will be! Glad you enjoyed the cake!
Patricia Leger says
Full size Milky Way bars very difficult to find (even in a big store…HEB…in a big city…Houston) ; everyone carries bags of the little “Fun” size candy bars. Would help very much if you put the actual required candy in ounces. I just had to guess!
Jessica says
Really? I usually find them in the check out lane or on the candy aisle.
Stacy says
Three fun size bars is approx 2 oz. The recipes calls for 8 1.8-2 oz bars. This would mean 24 fun size bars are needed.
Sarah says
Made for my father’s 90th birthday, what a special cake.
Barb says
I had a hard time with the frosting. How long does it take to get to the softball stage? Mine is just runny and a mess.
Nellie says
Sounds like you need to cook a little longer! The amount of time varies from stove to stove – when I use a gas stove, it tends to go a lot faster than using a regular one.
Amanda says
Love it! Just like my Mamaw used to make 40+ years ago. Thank you! <3
Alison says
Aw, I love this! So glad you enjoyed it Amanda!
Glori says
Can you make this recipe as a layered cake I sit of bunds?
Nicole says
I dont see why you couldn’t! that sounds like a fabulous idea. The only difference should be the baking time as it will be faster to bake cake rounds than a bundt cake, so check on the cake after about 5 minutes using a toothpick and adjust from there.
Catherine Sokolowski says
Omg! What could be better than a milky way cake when you are craving chocolate. I will be making this for sure when I need to bake a cake. Thanks for sharing your recipe.
Nicolle says
Ladies this looks fantastic! I’d love to invite you to come share your recipe over at my weekly link party!
https://www.ourtinynest.com/2023/05/24/weekly-link-party-349/
Hope you will join us!