Turning a classic candy bar into a rich, chocolatey dessert? Yes, please! This Milky Way Cake takes everything you love about a Milky Way candy bar - milk chocolate, caramel, nougat - and transforms it into a fudgy, moist bundt cake that's drizzled with a silky chocolate glaze.
Also known as Candy Bar Cake, this chocolate caramel cake is the ultimate way to use up leftover Halloween candy (or just treat yourself whenever the craving strikes). One bite and you'll see why a cake made with candy bars is pure magic.
Why you'll love this Milky Way cake recipe
If you've ever wished a slice of chocolate cake could taste just like a Milky Way candy bar, this is it! Here's why this bundt cake needs to be in your dessert rotation:
Rich flavor - Melting Milky Way bars right into the batter gives this cake a dense, moist crumb with subtle hints of caramel in every bite.
Simple ingredients - You don't need anything fancy to whip this up, just pantry staples plus candy bars.
Easy to make - This bundt cake bakes up beautifully and finishes with a quick chocolate glaze-no fussing with layers or frosting.
From scratch - Skip the boxed mix with mystery ingredients. This is all homemade goodness.
Customizable - Swap candy bars, switch up the nuts, or add your favorite drizzle.
Perfect for birthdays, potlucks, or Halloween - Bring it to a party or bake it as a fun way to use up leftover candy bars. Either way, this chocolate candy bar cake is a guaranteed winner!
What is a Milky Way Cake?
A Milky Way Cake, sometimes called Candy Bar Cake, is a dessert made by melting down real Milky Way candy bars and mixing them right into the batter. The candy gives the cake its signature chocolate caramel flavor, while a simple chocolate glaze on top makes it taste like an oversized candy bar baked into bundt cake form.
Ingredients and their part in the cake
This cake is made with simple ingredients that all play a role in giving it rich flavor and a tender crumb. Here's what you'll need:
For the cake:
Milky Way Candy Bars - give the cake its chocolate and caramel flavoring. I used the snack-sized bars, about 1-½ 10.65-ounce packages.
Butter - helps to melt the candy bars to a smooth consistency and lends flavor at the same time.
Pecans - lends a nutty flavor to the finished cake along with a bit of crunch
Shortening - is used in place of butter so as not to dilute the flavor of the candy bars. It adds moistness as well as helps the cake hold its shape. By the way, you can add butter if that is all you have on hand.
Sugar - adds just the right amount of sweetness
Eggs - are the binding agent giving structure to the cake. They also create a balance between eggs and flour that provides height and texture.
Buttermilk - makes this cake not only richer but creates a fluffier cake.
Vanilla Extract - enhances all the flavors
All-Purpose Flour - is the base of the recipe
Baking Soda - provides the leavening and helps the cake to rise.
For the chocolate glaze:
Unsweetened baking chocolate - Creates a rich, balanced glaze that isn't overly sweet.
Butter - Smooths and adds shine.
Vanilla extract - Rounds out the flavor.
Powdered sugar - Sweetens and thickens.
Water - Just enough to get the perfect drizzling consistency.
How to make a Milky Way Cake
This cake comes together in two parts: the bundt cake itself and the chocolate glaze. Here's what to do for each:
For making the bundt cake:
- Combine candy bars, butter, and nuts in a small saucepan. Cook until melted and just comes to a boil. Remove from heat.
- Cream shortening and sugar until light and airy, about 3-5 minutes, then add eggs, one at a time.
- Combine buttermilk and vanilla in one bowl, and the flour with the baking soda in another. Add alternately to the creamed mixture.
- Pour melted candy bars into the batter.
- Mix well. Tip: Depending on how much you mix the melted candy bars into the batter determines if you have swirls of caramel candy flavor or, if well mixed, just a consistent flavor throughout the cake.
- Pour into a greased bundt pan. DO NOT FLOUR THE PAN!
- Bake the cake for 1-½ hours, checking halfway through to see if the top is getting too brown. If so, just tent it with some foil and let it continue baking. It will pull away from the sides when done. Let it cool completely in the bundt pan then invert onto a serving plate.
For making the chocolate glaze:
- In a microwave-safe measuring cup or bowl, place chocolate and butter together. Melt in 30-second increments, stirring in between, until the chocolate is melted and smooth. It usually takes about 1 minute.
- Stir in vanilla extract.
- Now add powdered sugar and water alternately.
- You want to have a thick pourable chocolate glaze.
- Pour the chocolate glaze over the cooled Milky Way Cake. (you're allowed to drool)
Now, slice a piece and give it a try. Look at all that moist deliciousness and rich chocolate! Don't you just want to lick your screen?
Recipe tips for success
Getting cakes like this one just right takes a few tricks:
- Weigh the candy bars. Candy bar sizes change over time. Use a total of 12 ounces for best results.
- Caramel swirl or smooth flavor. Stir the melted candy mixture lightly for caramel streaks or mix fully for consistent flavor throughout.
- Grease, don't flour, the bundt pan. Use shortening or spray for easy release. Flour can make the glaze less pretty.
- Alternate wet and dry ingredients. This helps evenly distribute all ingredients and avoids separating the batter.
- Mix just until combined. Overmixing can make the cake tough.
- Cover if browning early. Tent with foil halfway if the top is getting too dark.
- Check doneness carefully. Look for the cake pulling from the sides and a toothpick with only a few crumbs.
- Cool before glazing. Removing too soon can cause sticking; glazing too soon melts the topping.
- Sift powdered sugar. This avoids lumps in your glaze.
Recipe variations to make it your own
One of the best parts of a cake made with candy bars is how easy it is to play with flavors.
- Snickers Cake - Use Snickers bars for peanutty flavor.
- 3 Musketeers Cake - Swap in 3 Musketeers for a lighter, nougat-only twist.
- Butter vs. shortening. Butter gives a more classic cake flavor; shortening lets the Milky Way shine.
- Nuts. Swap pecans for peanuts (great with Snickers) or skip them entirely.
- Caramel drizzle. Instead of chocolate glaze, finish with caramel sauce for extra gooey goodness.
How to store and freeze the cake
Once cooled and glazed, store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
To freeze, slice the cake and wrap pieces tightly in plastic wrap, then place them in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before serving.
More Bundt Cakes to Drool Over
Louisiana Stranger Cake is a butter pecan cake made with cake mix.
Chocolate Peppermint Marble Cake with chocolate ganache is perfect for Christmas.
Pistachio Bundt Cake from Living Sweet Moments
Banana Crunch Cake made with oats, sour cream, and yellow cake mix.
Melted Ice Cream Cake with rich mocha flavor and made with only 3 ingredients.
Find lots more easy cake recipes here on 2CM!
Milky Way Cake
Ingredients
Cake
- ¾ pound Milky Way Candy Bars
- ½ cup butter 1 stick
- 1 cup pecans, chopped
- 1 cup shortening
- 2 cups sugar
- 4 eggs
- 1 ¼ cups buttermilk
- 2 teaspoons vanilla
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
Chocolate Glaze
- 2 ounces unsweetened baking chocolate, chopped
- 2 Tablespoons butter
- 1 teaspoon vanilla extract
- 1 ½ cups confectioner's sugar
- 2-4 Tablespoons water just enough to thin for drizzling
Instructions
Cake
- Preheat oven to 325°F. 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 4-5 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 1-½ hours. Check after 45 minutes to make sure top is not getting too brown. If it is, cover it with foil.
- Remove from oven and let cool completely before inverting.
Chocolate Glaze
- In a microwave-safe measuring cup or bowl, combine chopped unsweetened chocolate and butter. Melt in 30-second increments, stirring in-between, until melted and smooth.
- Remove from heat and stir in vanilla extract.
- Alternately add confectioners sugar and water, stirring well. Add as much water as needed to make the chocolate just thin enough to drizzle. You don't want it too watery so keep it slightly on the thick side.
- Drizzle over cooled cake and allow to set. You can also serve it as is or sift powdered sugar over the top.
Notes
Nutrition
Frequently asked questions
Yes, any size works! Just be sure you have a total of 12 ounces.
It's usually from under-greasing or not cooling the cake long enough. Always let it sit for at least 15 minutes before inverting.
Yes. Reduce the sugar in the batter slightly (about ¼-½ cup) and skip the glaze.
This post has been updated with new photos and more great tips for baking. It was first published on April 15, 2018.
