This decadent Milky Way Cake is a showstopper dessert that combines the classic flavors of chocolate, caramel, and peanut butter in every bite. The batter is infused with melted Milky Way bars, creating a moist, dense crumb with a gooey, fudgy texture. Chopped pecans line the bottom of the tube pan, providing a crunchy contrast to the soft cake and sticky candy swirls. It’s an indulgent treat perfect for birthdays, holidays, or any occasion calling for something truly special. While it requires a few steps, the result is a home-style bake that feels like a hug in a slice.
Milky Way Cake
Description
This decadent Milky Way Cake is a showstopper dessert that combines the classic flavors of chocolate, caramel, and peanut butter in every bite. The batter is infused with melted Milky Way bars, creating a moist, dense crumb with a gooey, fudgy texture. Chopped pecans line the bottom of the tube pan, providing a crunchy contrast to the soft cake and sticky candy swirls. It&# 226;ÂÂs an indulgent treat perfect for birthdays, holidays, or any occasion calling for something truly special. While it requires a few steps, the result is a home-style bake that feels like a hug in a slice.Ingredients
Directions
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Preheat the oven to 325ðF (165ðC).
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Grease a 10-inch fluted tube pan with 2 tablespoons of softened butter.
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Sprinkle 1 cup of finely chopped pecans into the pan, tilting and rotating to coat the bottom and sides evenly.
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In a heavy saucepan, combine 14 oz of chopped Milky Way bars and 1/2 cup of butter.
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Heat over low heat, stirring frequently, until the mixture is melted and smooth.
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Remove from heat and allow the candy mixture to cool slightly.
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In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 3/4 teaspoon baking soda, and 1/4 teaspoon salt.
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In a large bowl, beat the remaining 1 cup of softened butter with 1 1/2 cups sugar using an electric mixer until light and fluffy.
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Add 4 large eggs one at a time, beating well after each addition.
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Beat in 1 teaspoon of vanilla extract and the cooled Milky Way mixture.
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Add the flour mixture alternately with 1 1/4 cups buttermilk, beginning and ending with the flour, mixing until just combined.
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Scrape the batter into the prepared tube pan, smoothing the top.
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Bake for about 1 hour, or until a wooden pick inserted into the center comes out clean.
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Let the cake cool in the pan on a wire rack for 30 minutes.
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Invert the cake onto the rack, remove the pan, and allow it to cool completely before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 645.3kcal
- % Daily Value *
- Total Fat 72.9g113%
- Saturated Fat 45.9g230%
- Cholesterol 193.5mg65%
- Sodium 578.7mg25%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the Milky Way mixture has cooled slightly before adding to the batter to prevent the eggs from curdling. If the mixture is too hot, it may scramble the eggs.
You can substitute Milky Way bars with Snickers or 3 Musketeers for a different flavor profile, though the texture may vary slightly.
This cake is best served at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk and letting it sit for 5 minutes.
