Milky Way Cake
Rich and decadent, Milky Way Cake recipe bakes up moist and tender, with an easy chocolate caramel frosting that will have you making this easy cake recipe for holidays and of course, with leftover Halloween candy!
Servings: 18 slices
Calories: 494kcal
Ingredients
- ½ cup butter
- 12 ounces Milky Way candy bars roughly chopped
- ½ cup butter softened
- 2 cups sugar
- 4 eggs at room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 ¾ cup buttermilk
- ½ teaspoon baking soda
- For the frosting:
- 16 ounces prepared chocolate frosting
- 5 ounces canned dulce de leche or caramel sundae topping
Instructions
- Preheat oven to 350°F. Grease an 11 x 7 cake pan.
- Melt the ½ cup butter in a small saucepan over low heat. Add the candy bars and heat until melted, stirring constantly. Set aside
- In a large mixing bowl or stand mixer, beat ½ cup butter and sugar until light and fluffy. Add the eggs, one at a time, then the vanilla, flour, buttermilk and baking soda and mix well.
- Stir in the melted candy mixture.
- Pour into your prepared cake pan. Bake for 50-60 minutes or until the cake tests done when a toothpick is inserted in the center.
- Cool before frosting.
To frost the cake:
- Spread the chocolate frosting over the cooled cake. Microwave the dulce de leche for 15-20 seconds until loosened up. Drizzle over the chocolate. Use a knife to swirl the caramel sauce into the chocolate frosting.
Notes
Buttermilk Substitute: If you don't have buttermilk (and I hardly ever do!) you can use the following substitution:
Measure one tablespoon of distilled vinegar or lemon juice into a measuring cup and add enough milk to complete the one cup. Let sit for 5 minutes before using.
Nutrition
Serving: 1g | Calories: 494kcal | Carbohydrates: 73g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Cholesterol: 75mg | Sodium: 276mg | Fiber: 1g | Sugar: 53g
