Milky Way Cake

This totally decadent Milky Way Cake is smack-full of Milky Way candy bars!

This Milky Way Cake recipe begins with three layers of Milky Way Cake.  The Milky Way candy bars are literally melted into the cake batter to create cake that tastes totally amazing.

The frosting is a chocolate- marshmallow sort of frosting.  It’s the perfect pairing with the cake.  I prefer to frost the cake in a “naked” way.  This means that you just frost the top of each layer and stack them as you go.  I like to save a bit more for the top so I can spread it off the edge a little bit.

If you love candy bars, you might also enjoy my Snickers Bar Mini Tarts or my Candy Bar Pie.  And I can’t wait to try this Peanut Butter Butterfinger Cheesecake too.

5 from 1 vote

Milky Way Cake

By RecipeGirl.com

This incredibly decadent Milky Way Cake is literally full of Milky Way candy bars!

Prep: 40 minutes mins

Cook: 30 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 12 servings

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Ingredients

Cake:

• ▢ 8 regular sized Milky Way candy bars
• ▢ 1 1/2 cups (3 sticks) butter (at room temperature) divided
• ▢ 2 cups granulated white sugar
• ▢ 4 large eggs well-beaten
• ▢ 2 1/2 cups all-purpose flour
• ▢ 1/2 teaspoon baking soda
• ▢ 1 1/4 cups buttermilk
• ▢ 1 teaspoon vanilla extract

Frosting:

• ▢ 2 1/2 cups granulated white sugar
• ▢ 1 cup evaporated milk
• ▢ 1/2 cup (1 stick) butter
• ▢ 1 cup marshmallow cream
• ▢ 6 ounces milk chocolate chips

Instructions 

• Preheat oven to 325 degrees F. Grease and flour three 9-inch cake pans.
• In a double boiler, melt the candy bars with 1/2 cup butter. As the candy bars and butter are melting, they will begin to look almost curdled, but it will eventually come together into a smooth consistency. Remove from heat and let cool.
• In a large bowl, use an electric mixer to combine the remaining 1 cup of butter with the sugar. Mix in the beaten eggs and cooled chocolate mixture.
• Sift the flour and baking soda together. Alternately mix in flour and buttermilk to the batter, blending well. Add the vanilla.
• Divide the batter between the three cake pans, filling each no more than halfway. Bake 30 to 40 minutes, or until toothpick inserted in the center comes out clean.  If you have extra batter, make a few cupcakes!
• To prepare the frosting: Combine the sugar and evaporated milk in a medium saucepan. Cook to a soft-ball stage. Remove from heat and add butter, marshmallow cream and chocolate chips, stirring until all have melted.
• Place one layer of the cake on a platter.  Frost the top of that layer, letting the frosting spill over the sides a bit.  Add another layer of cake on top of the first.  Frost that one the same way.  Add the final layer of cake on top and use the rest of the frosting. Note that the sides of the cake will be "naked," and the frosting is just spread on top of each layer.

Notes

Tips for the SOFT BALL STAGE:  at this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. 

Nutrition

Serving: 1slice, Calories: 991kcal, Carbohydrates: 140g, Protein: 9g, Fat: 45g, Saturated Fat: 28g, Cholesterol: 160mg, Sodium: 420mg, Potassium: 205mg, Fiber: 1g, Sugar: 113g, Vitamin A: 1235IU, Vitamin C: 0.7mg, Calcium: 165mg, Iron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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