This decadent Milky Way Layer Cake is a true celebration of nostalgic flavors, combining the creamy chocolate and caramel of classic candy bars with a moist, tender cake crumb. The batter is enriched with melted butter and eggs, creating a dense, indulgent texture that holds up beautifully to the heavy, sweet fillings. Chopped nuts add a satisfying crunch that contrasts with the smooth, gooey caramel and chocolate layers. It’s an impressive showstopper for birthdays, holidays, or any occasion that calls for a serious treat. While it requires a bit of patience to assemble, the result is a heavenly dessert that tastes like childhood memories come to life.
Milky Way Layer Cake
Description
This decadent Milky Way Layer Cake is a true celebration of nostalgic flavors, combining the creamy chocolate and caramel of classic candy bars with a moist, tender cake crumb. The batter is enriched with melted butter and eggs, creating a dense, indulgent texture that holds up beautifully to the heavy, sweet fillings. Chopped nuts add a satisfying crunch that contrasts with the smooth, gooey caramel and chocolate layers. It&# 226;ÂÂs an impressive showstopper for birthdays, holidays, or any occasion that calls for a serious treat. While it requires a bit of patience to assemble, the result is a heavenly dessert that tastes like childhood memories come to life.Ingredients
Directions
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Preheat oven to 325ðF (165ðC). Grease and flour two 9-inch round cake pans or one 9x13-inch baking pan.
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Set up a double boiler: fill a saucepan with about an inch of water and bring to a simmer. Place a heatproof bowl on top.
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Break the 8 Milky Way bars into pieces and add them to the top of the double boiler along with 1 cup of the butter.
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Stir gently until the candy and butter are completely melted and smooth. Remove from heat and set aside to cool slightly.
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In a large mixing bowl, cream the remaining 1 cup of butter with the sugar until light and fluffy, about 3-4 minutes.
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Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
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In a small bowl, dissolve the baking soda into the buttermilk and let it sit for 5 minutes to activate.
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Add the buttermilk mixture and the sifted flour to the butter mixture alternately, beginning and ending with the flour. Mix until just combined.
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Fold in the melted Milky Way mixture and the chopped nuts until evenly distributed throughout the batter.
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Pour the batter into the prepared pan(s). If using layer pans, divide the batter evenly.
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Bake for 40-50 minutes if using layer pans, or 50-60 minutes if using a 9x13 pan, until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 3347.9kcal
- % Daily Value *
- Total Fat 178.5g275%
- Saturated Fat 40.1g201%
- Cholesterol 188.0mg63%
- Sodium 1373.6mg58%
- Total Carbohydrate 416.9g139%
- Dietary Fiber 12.1g49%
- Sugars 289.1g
- Protein 42.9g86%
* 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
Once cooled, frost with your favorite chocolate or caramel frosting and serve.
For best results, ensure the melted Milky Way mixture has cooled slightly before folding it into the batter to prevent the eggs from scrambling.
You can substitute walnuts or pecans for the chopped nuts if preferred.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
