Milky Way-Inspired Layer Cake with Milk Chocolate Ganache

Milky Way cake is a rich chocolate and caramel bundt cake made from scratch using melted Milky Way candy bars. Instead of a traditional frosting, it’s finished with an easy milk chocolate ganache that adds a glossy, indulgent touch.

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This candy-bar cake makes a wonderful homemade dessert for any celebration. It’s an excellent alternative to a layered cake, baking neatly in a bundt pan and offering moist crumb, caramel notes, and chocolate richness—perfect for anyone who prefers a cake without heavy frosting.

Personal note: this was one of the first desserts Mr. Two Sugar Bugs made for me early in our relationship—sweet memories included.

what is a milky way cake?

A Milky Way cake celebrates the signature flavors of the candy bar—nougat, caramel, and milk chocolate. The recipe melts whole candy bars into the batter, creating a tender, buttery cake with caramel-chocolate undertones and a soft, moist crumb.

ingredients needed for this candy bar cake

• Milky Way candy bars — provide the cake’s caramel and nougat flavor.
• Unsalted butter (divided) — contributes to richness and moisture.
• Granulated sugar — sweetness and structure.
• Large eggs — structure and lift.
• Buttermilk — yields a tender, moist crumb (store-bought preferred; homemade is fine in a pinch).
• Cake flour — keeps the texture light and tender.
• Baking soda — a little lift.
• Kosher salt — balances sweetness (use half the amount if substituting table salt).
• Vanilla extract — flavor enhancer.
• Heavy whipping cream — for the ganache.
• Quality milk chocolate bar — for a smooth milk chocolate ganache.

how to make a milky way cake

Begin by preheating your oven and melting part of the butter with the chopped Milky Way bars. Use a double-boiler method: set a heatproof bowl over a saucepan of simmering water. Stir intermittently until the candy bars and butter melt together into a smooth mixture—this can take around 10 minutes. Set aside to cool slightly.

Sift the cake flour with the baking soda and set aside.

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Cream the room-temperature butter with the granulated sugar and kosher salt in a stand mixer fitted with the paddle attachment. This step takes time—about 8–12 minutes—so scrape the bowl periodically until light and well combined. Add the eggs one at a time, mixing until each is incorporated; the batter will become fluffy.

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On low speed, add the dry ingredients and buttermilk in three and two additions respectively, beginning and ending with the dry. Mix until most of the flour is incorporated but a few larger streaks remain. Add the vanilla and the melted Milky Way-butter mixture and finish folding gently with a spatula to avoid overmixing.

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how to prepare a bundt pan

Grease the bundt pan thoroughly with a thin layer of butter, making sure to coat every nook and cranny, then dust with flour and tap out the excess. Some bakers prefer shortening or a baking release spray—use whatever gives you confidence. Prepare the pan just before pouring in the batter for best results.

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Pour the batter into the pan and bake until a tester inserted comes out with just a few moist crumbs, usually around 45–50 minutes depending on your oven.

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how to remove the cake from a bundt pan

Let the cake cool in the pan for 10 minutes—this is the sweet spot where the cake firms up just enough to release cleanly. After 10 minutes, place a plate or wire rack over the pan, invert carefully, and lift the pan away. If greased properly, the cake should release easily. Allow the cake to cool at least 30 minutes before glazing.

how to make the easy milk chocolate ganache

While the cake cools, make the ganache. Chop a milk chocolate bar into small pieces and place in a heatproof bowl. Warm the heavy cream in a small saucepan until it just begins to simmer at the edges, then pour it over the chocolate. Let it sit for two minutes, then stir until smooth. Allow the ganache to cool slightly before pouring it over the cake so it sets into a glossy glaze.

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Gently spread or drizzle the ganache over the top of the cooled bundt cake and use a spatula to coax it over the edges. For a finishing touch, sprinkle with chopped Milky Way pieces if desired.

If you make this Milky Way Cake with Milk Chocolate Ganache, take a photo and share it on Instagram—tagging @twosugarbugs is always appreciated. Happy baking!

more cake recipes to enjoy

• Cookie Butter Cake
• Homemade Raspberry Cake
• Chocolate Malt Cake
• Pink Velvet Cake
• Perfect Coconut Cake

If you try a recipe from Two Sugar Bugs, please come back and leave a review and a 5-star rating. I read every comment and love hearing from you!

Yield: 16 slices

Milky Way Cake with Milk Chocolate Ganache

A rich chocolate and caramel bundt cake made with melted Milky Way bars and topped with a simple milk chocolate ganache.

Prep Time
30 minutes

Bake Time
50 minutes

Additional Time
30 minutes

Total Time
1 hour 50 minutes

Ingredients

Milky Way Cake

• 5 Milky Way bars, chopped (260 g)
• 10 tablespoons unsalted butter, cut in cubes (142 g)
• 3 cups + 2 tablespoons cake flour (360 g)
• ½ teaspoon baking soda
• 10 tablespoons unsalted butter, room temperature (142 g)
• 2 ¼ cups granulated sugar (450 g)
• ½ teaspoon kosher salt
• 5 large eggs, room temperature
• 1 ¼ cups buttermilk, room temperature
• 2 ½ tablespoons pure vanilla extract

Milk chocolate ganache

• ¼ cup heavy whipping cream (60 mL)
• 4 ounces milk chocolate, chopped small (114 g)
• 1–2 additional Milky Way bars, chopped for garnish (optional)

Instructions

1. For the cake: Preheat the oven to 350°F. Have your bundt pan ready but do not prepare it yet.
2. Melt the chopped Milky Way bars with the first 10 tablespoons of butter in a heatproof bowl set over simmering water. Stir intermittently; the bars take several minutes to soften. Once they begin to melt, stir constantly until smooth, about 10 minutes total. Remove from heat and set aside.
3. Measure and sift the cake flour with the baking soda; set aside.
4. In a stand mixer with the paddle attachment, cream the room-temperature butter for 2 minutes. Add the granulated sugar and kosher salt and continue mixing until light and well combined, about 10 minutes, scraping the bowl as needed.
5. Add the eggs one at a time on medium-low speed, mixing each until incorporated (about 30–45 seconds per egg).
6. On low speed, add one-third of the flour mixture, then half the buttermilk, then another third of the flour, then the remaining buttermilk, and finally the last third of the flour. Mix until just combined and a few larger streaks of flour remain. Add the vanilla and the melted Milky Way-butter mixture (stir the melted mixture briefly before adding). Mix on low until the batter comes together, then finish folding with a spatula.
7. Generously butter a 12-cup bundt pan and dust with flour, making sure all surfaces are lightly coated. Pour the batter into the prepared pan and bake until a tester shows just a few moist crumbs, about 45–50 minutes.
8. Let the cake rest in the pan for 10 minutes, then invert onto a cooling rack and release. Allow the cake to cool at least 30 minutes before adding ganache.
9. For the ganache: Place chopped milk chocolate in a heatproof bowl. Heat the cream until just simmering and pour over the chocolate. Let sit for 2 minutes, then stir until smooth. Allow to cool slightly, then pour over the cake. Top with chopped Milky Way pieces if desired.

Notes

*Milky Way bars vary in size; this recipe uses a standard bar (~52 g) and lists the total weight for convenience.

**If you prefer more glaze, use 6 ounces (170 g) of chocolate and 3 ounces (80 mL) of heavy cream.

Store covered at room temperature for up to two days, or refrigerate well wrapped for 5–7 days. The cake freezes well for 2–3 months—double-wrap in plastic and place in a zip bag. Thaw overnight in the refrigerator.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving:
Calories: 445Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 105mgSodium: 190mgCarbohydrates: 53gFiber: 1gSugar: 49gProtein: 5g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

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