Milky Way Cake

This Milky Way Cake is like a candy bar in cake form! A deliciously moist, buttery cake with swirls of caramel and milky way candy bars then covered with a chocolate glaze. Perfect for sweetening up any day!

Easy Candy Bar Cake

The tax man cometh and I don’t know about you but I need something to sweeten my day. Darn but I hate this time of year! But back to sweetening my day. I thought about making my Banana Crunch Cake, Chocolate Poke Cake and Chocolate Pound Cake but I decided to go all out and make a cake that tastes like a rich and chocolaty candy bar. (I think my chocolate addiction is getting the best of me!)

I found a recipe for a Milky Way Cake, aka Candy Bar Cake, on one of my old 3×5″ recipe cards that has been tucked away for years in, what my family calls, that “antique” recipe box. haha Most of my recipes are in my computer now but I just can’t seem to get rid of all those old recipe cards, some handwritten by my mom, grandma, aunts and friends, that bring back a lot of wonderful memories.

And I am so glad I kept this recipe! It’s a delicious mix of a buttery vanilla cake with a rich caramel milky way swirl. The cake comes out super moist with just the right amount of chocolate and caramel sweetness. I glazed mine with a little chocolate but it would be just as good as is or with a little powdered sugar on top.

5 Easy Steps to Make a Milky Way Cake!

It does have a few steps but it really is quite easy to make and soooo worth it! 

1. Combine candy bars, butter and nuts in a small saucepan. Cook until melted and just comes to a boil. Remove from heat.
2. Cream shortening and sugar until light and airy then add eggs, one at a time.
3. Combine buttermilk and vanilla as well as flour and baking soda. Add alternately to creamed mixture.
4. Pour melted candy bars into batter.
5. Mix well.
6. Pour into prepared bundt pan and bake.

Just look at that tempting bite! Don’t you just want to take a bite out of your phone?

The aroma filling the house was killing us and my husband and I just couldn’t help ourselves and dug right in. However, we did stop after one piece and gave the rest to our neighbors to enjoy. Bless them for taking all my sweets although they keep blessing me for bringing them all the goodies. I guess you’d call that a win-win!

This easy Candy Bar Cake would be a great dessert for Mother’s Day , summer BBQs or really any occasion. Enjoy!

More Bundt Cakes to Drool Over

Louisiana Stranger Cake from 2CM

Chocolate Peppermint Marble Cake from 2CM

Pistachio Bundt Cake from Living Sweet Moments

Banana Crunch Cake from 2CM

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MILKY WAY CAKE

This Milky Way Cake is like a candy bar in cake form! A deliciously moist, buttery cake with swirls of caramel and milky way candy bars then covered with a chocolate glaze. Perfect for sweetening up any day!

5 from 2 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Servings: 16 servings

Calories: 500kcal

Author: Linda Warren

Ingredients

• 3/4 lb. Milky Way Candy Bars
• 1/2 cup butter (1 stick)
• 1 cup pecans, chopped
• 1 cup shortening
• 2 cups sugar
• 4 eggs
• 1 1/4 cups buttermilk
• 2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda

Instructions

• Preheat oven to 325 degrees. Grease a 10" tube pan or bundt pan very thoroughly.
• In a small sauce pan, combine candy bars, butter and nuts and heat over low heat, stirring occasionally until the mixture is completed melted and comes to a low boil. Set aside.
• In an electric mixer, cream shortening and sugar together. Beat for about 5 minutes until creamy and airy.
• Add eggs one at a time, beating well after each.
• Combine buttermilk and vanilla.
• Combine flour and baking soda.
• Add buttermilk mixture and flour mixture alternately to creamed mixture, mixing until well incorporated.
• Stir in melted caramel candy mixture.
• Pour into prepared pan and bake for 1-1/2 hours. Check after 45 minutes to make sure top is not getting too brown. If it is, cover it with tin foil.
• Remove from oven and let cool completely before inverting.
• To finish you can either sift powdered sugar over the top or drizzle with a chocolate glaze (recipe can be found under my Chocolate Pound Cake).

Nutrition

Calories: 500kcal | Carbohydrates: 56g | Protein: 5g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 156mg | Potassium: 113mg | Fiber: 1g | Sugar: 38g | Vitamin A: 295IU | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 1.4mg