Milky Way Cake

This decadent Milky Way Cake transforms classic snack bars into a sophisticated dessert experience. The batter is rich and tender, enriched with vegetable shortening and buttermilk for a moist crumb that holds up beautifully to the gooey, melted candy center. Finely chopped nuts coat the outside of the Bundt pan, creating a crunchy, textured crust that contrasts perfectly with the soft, caramel-chocolate interior. Its an indulgent treat perfect for birthday celebrations, potlucks, or simply satisfying a serious sweet tooth. The combination of salty nuts, sweet caramel, and dark chocolate makes every slice a flavor-packed journey. Easy to assemble and bake, this cake delivers impressive results with minimal effort.

Cooking Method: Baking

Cuisine: Vietnamese

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 510.6

Dietary: Vegetarian

Description

This decadent Milky Way Cake transforms classic snack bars into a sophisticated dessert experience. The batter is rich and tender, enriched with vegetable shortening and buttermilk for a moist crumb that holds up beautifully to the gooey, melted candy center. Finely chopped nuts coat the outside of the Bundt pan, creating a crunchy, textured crust that contrasts perfectly with the soft, caramel-chocolate interior. Its an indulgent treat perfect for birthday celebrations, potlucks, or simply satisfying a serious sweet tooth. The combination of salty nuts, sweet caramel, and dark chocolate makes every slice a flavor-packed journey. Easy to assemble and bake, this cake delivers impressive results with minimal effort.

Ingredients

2 tablespoon Vegetable Shortening
3/4 cup Finely Chopped Nuts
12 Snack Size Milky Way Bars
1 cup Buttermilk, plain yogurt, or
1 cup Butter, softened
1.5 cups Sugar
0.5 teaspoon Vanilla Extract
4 Large Eggs
2.5 cups All-Purpose Flour
1 teaspoon Salt
0.75 teaspoon Baking Soda

Directions

1
Preheat oven to 350F (175C).
2
Generously grease a 12-cup Bundt pan or 10-inch tube pan with the vegetable shortening.
3
Coat the greased pan evenly with the finely chopped nuts, pressing them into the sides and bottom.
4
In a heavy saucepan over low heat, melt the Milky Way bars with 1/4 cup of the buttermilk, stirring frequently until completely smooth. Set aside to cool slightly.
5
In a large bowl, cream together the butter and sugar until light and fluffy.
6
Beat in the vanilla extract.
7
Add the eggs one at a time, mixing well after each addition.
8
In a separate bowl, whisk together the flour, salt, and baking soda.
9
Add the dry ingredients alternately with the remaining buttermilk to the butter mixture, mixing just until dry ingredients are moistened.
10
Gently fold the melted Milky Way mixture into the batter until just combined.
11
Spoon the batter into the prepared nut-coated pan, smoothing the top.
12
Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean.
13
Cool in the pan on a wire rack for 10 minutes.
14
Run a knife around the edges if necessary, then invert the cake onto the wire rack and allow it to cool completely before slicing.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 510.6kcal

% Daily Value *
Total Fat 40.3g62%
Saturated Fat 7.8g39%
Cholesterol 7.2mg3%
Sodium 156.9mg7%
Total Carbohydrate 25.1g9%
Dietary Fiber 3.0g12%
Sugars 20.1g
Protein 19.2g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: milky way, bundt cake, candy cake, chocolate caramel, nutty dessert, buttermilk cake, snack bar cake, indulgent dessert, birthday cake, potluck recipe, caramel chocolate, moist cake, nut crust, easy baking, sweet treat, comfort food, holiday dessert

Read it online: https://www.chefs-mate.com/recipe/milky-way-cake-3/