A decadent vanilla cake topped with chocolate buttercream, milky way bars, and a glorious caramel sauce!
Milky Way Cake
- 2 cups (230g) cake flour
- 1 tablespoon baking powder
- 1/4 tsp. salt
- 3 large eggs, room temperature and separated (separate whites from yolks)
- 1 1/4 cups (284g) unsalted butter, room temperature
- 1 1/2 cups (300g) granulated sugar
- 1 tsp. vanilla extract
- 2/3 cup (160ml) whole milk, room temperature
Easy Caramel Sauce
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (120ml) heavy cream
- 4 tablespoons (57g) unsalted butter, quartered
- 1 tsp. vanilla extract
- 1/2 cup (113g) unsalted butter, room temperature
- 3 1/2 cups (420g) confectioner's sugar, plus 2 tablespoons if needed
- 3/4 cup (65g) natural unsweetened or Dutch-process cocoa powder
- 1/2 tsp. salt (pinch more if needed)
- 1 tbsp. vanilla extract
- 1/4 cup (60ml) heavy cream, plus 1 tablespoon if needed
- 2 cups chopped Milky Way® bars, divided (about 20 fun-size bars)
- Preheat oven to 350 degrees F. Spray two 9-inch cake pans with GOOP (see notes) or parchment or baking spray.
- Sift cake flour, baking powder, and salt together in a large bowl. Set aside.
- In stand mixer fitted with paddle attachment, beat egg whites on high speed until soft peaks form, about 2- 3 minutes. Set aside.
- In your wiped out stand mixer bowl and still using paddle attachment, beat butter on high for 1 minute, or until smooth and creamy. Add the sugar and beat on high for 3-4 minutes. Scrape bowl as needed.
- With mixer on low, add egg yolks and vanilla. Then beat on medium-high until combined.
- With mixer on low speed as in dry ingredients, scraping bowl as needed, in 3 additions alternating with milk. Mix until everything is just combined, do not overmix.
- Remove bowl from stand mixer and using a rubber spatula, fold in egg whites.
- Pour batter into prepared pans. Bake for 25-28 minutes or until an inserted toothpick comes out clean.
- Remove cakes from oven and allow to cool completely in the pans on a wire rack.
- Combine the brown sugar, heavy cream, butter, and salt in a medium-size saucepan over medium heat. Stir constantly with a wooden spoon (not rubber) until butter is melted, about 2-3 minutes.
- Bring to a boil and, without stirring, allow to boil for 3 minutes.
- Remove saucepan from the heat and stir in the vanilla extract.
- Allow to cool for 15 minutes, then pour into a glass jar and cover tightly. Allow to cool to room temperature, about 45 minutes, or in the refrigerator, about 30 minutes, before using on the cake.
- In a stand mixer fitted with paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- Add in 3 1/2 cups confectioner's sugar, cocoa powder, salt, vanilla, and 1/4 cup (60ml) heavy cream with the mixer running on low.
- Once incorporated increase speed to high and beat for 3 minutes.
- If the frosting is too thin, add in 2 tablespoons confectioners sugar or add 1 tablespoon heavy cream if it is too thick.
- Taste the frosting; add in extra pinch of salt if frosting is too sweet.
- Measure 1 cup of frosting and place it in a separate bowl. Fold in 1/2 cup (80g) of the chopped candy bars into the 1 cup of frosting. Set aside.
- Level cakes to create a flat surface.
- Place 1 layer of cake on cake-stand or serving plate. Evenly spread frosting-candy bar mixture over top.
- Be gentle and this is a thick mixture and your cake is fragile.
- Top with second cake and spread the plain frosting all over top and sides.
- SALLY'S CAKE FROM HER BOOK: Decorate top with a few chopped candy bars and drizzle with caramel.
- MY CAKE: Press remaining chopped candy bar into sides of cake. Simply scoop chopped candy bars bits into palm of your hand then press into the side of the cake. After cake has been covered you can use a fondant smoother or baker's blade to press into the sides to create an even surface.
- Place any remaining bits on top of cake and the drizzle with caramel sauce.
- Cover any leftover cake tightly and store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
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Milky Way Cake
So excited to bring you this cake today.
It’s full of tasty truffles, fudges, and decadent treats for any sweet-tooth fix!
The second I saw this cake I was in love. I mean… a wonderfully moist and buttery vanilla cake covered in copious amounts of chocolate frosting toped with milky way (also inside!) and then drizzled with caramel? What’s not to love!
Recipe shared with permission from Sally’s Candy Addiction.
Tips & Tricks for Milky Way Cake
You can use GOOP to prepare your pans.
I also made this cake in 8-inch round pans. This made the layers very thick, but cooking times were roughly the same. (Every oven is different so keep an eye on yours)
I do not recommend serving this cake cold. When the candy bars gets cold it is difficult to cut through, plus the cake just tastes great room temperature.
Be sure to keep your caramel on hand to drizzle over each slice as you are serving it.
Thanks, Sally for this fun recipe!
I know you will enjoy this Milky Way Cake as much as I did!
Oh my! Kinda afraid to try this gorgeous cake! It will become an addiction for sure. Well done! And thank you for sharing about Sally’s new book.
I LOVE this so much!!! This is so delicious looking!!! Decadent and sweet and LOADED with snickers!!! LOVE IT!
This cake looks amazing! I love all the milky ways studded around it! I am gong to have to check out Sally’s cook book!!
This looks A M A Z I N G! I don’t know how you had the patience to put all of those little candies on that cake but it looks so great!
I love that you went with a nice vanilla cake inside. I’m sure it offsets the richness of frosting, candy bars, & caramel perfectly! Can’t wait to try this out. 🙂
This cake sounds amazing. Cant wait to try it. As I was reading the recipe I noticed it says 1 13/4 tsp baking powder in the cake heading. I’m guessing it should only be 1 3/4 tsp?
What is the difference between this chocolate buttercream and the one on your “The BEST Chocolate Cake Recipe” (updated/posted on Nov. 10, 2013)?