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Milky Way Bar Cake Recipe

This Milky Way Bar Cake is a rich, gooey, and indulgent dessert that’s perfect for chocolate lovers. I melt real Milky Way bars into the batter, giving the cake a deep caramel-chocolate flavor. It’s soft, moist, and topped with a fudgy, buttery chocolate glaze that melts in your mouth.
The recipe is easy to make with pantry staples and a few candy bars. Whether you bake it for birthdays, holidays, or just because, it’s always a crowd-pleaser.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 6 Milky Way bars full-size, chopped
  • 1/2 cup unsalted butter 1 stick
  • 1 1/4 cups granulated sugar
2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • For the Frosting:
  • 2 cups powdered sugar
  • 1/2 cup unsalted butter softened
  • 1/4 cup cocoa powder
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 more Milky Way bars chopped (for topping)

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Saucepan
  • Rubber spatula​
  • 9×13-inch baking pan
  • Cooling rack
  • Knife (for slicing Milky Way bars)
  • Whisk

Method
 

Melt the Milky Way Bars
  1. I started by melting the chopped Milky Way bars with butter in a saucepan over low heat. I stirred constantly until smooth and creamy. Then I set it aside to cool slightly.
Cream the Sugar and Eggs
  1. In a large mixing bowl, I beat together the sugar and eggs until they turned light and fluffy. This gave the cake a beautiful texture.
Add the Vanilla and Melted Mixture
  1. I mixed in the vanilla extract and then poured in the slightly cooled Milky Way-butter mixture. I stirred until everything blended well.
Combine the Dry Ingredients
  1. I whisked together flour, baking soda, and salt in a separate bowl.
  2. Alternate Adding Buttermilk and Dry Ingredients
  3. I added the dry ingredients to the wet mixture, alternating with buttermilk. I began and ended with the flour. I didn’t overmix—just enough to combine.
Bake the Cake
  1. I poured the batter into a greased 9×13-inch baking pan and baked it at 350°F (175°C) for about 40 minutes. I checked with a toothpick—it came out clean.
Cool the Cake
  1. I let it cool in the pan for 10 minutes, then moved it to a cooling rack to finish.
Make the Frosting
  1. For the frosting, I whisked together softened butter, powdered sugar, cocoa powder, milk, and vanilla until smooth and spreadable.
Frost and Decorate
  1. Once the cake cooled, I spread the frosting evenly and sprinkled the chopped Milky Way bars on top. Done!

Notes

Make sure the Milky Way mixture cools slightly before mixing it into the eggs. If it’s too hot, you’ll end up cooking the eggs—which I’ve done once, and trust me, it’s not pretty.