Best Milky Way Cake

Yes, you melt actual candy bars into the batter. Six Milky Way bars and butter go into a saucepan over the lowest heat until smooth, folding caramel, nougat, and milk chocolate right into the cake. It’s a Southern potluck legend for good reason.

Keep that heat gentle when you melt the candy. The caramel and chocolate scorch easily, and rushing it can turn the mixture grainy instead of glossy.

Buttermilk is the unsung hero here. Its tang balances all that sweetness, and its acidity reacts with the baking soda to keep the dense, fudgy crumb tender rather than heavy.

Add the flour and buttermilk alternately, mixing just until smooth, so you don’t overwork the batter. This is a big, rich bundt, so it bakes long; test the center with a toothpick before pulling it, and let it cool 20 minutes before turning it out.

Pro Tips

• Melt the candy bars over very low heat, stirring, so the caramel and chocolate don’t scorch.
• Bring the eggs and buttermilk to room temperature for a smoother batter.
• Don’t overmix once the flour goes in; a tough cake comes from overworked batter.
• Cool exactly 20 minutes in the pan, then unmold; wait too long and it can stick.

Variations

• Drizzle with a caramel or chocolate glaze for an even more decadent finish.
• Swap Milky Way for Snickers and lean into the peanut crunch.
• Leave out the nuts for a smoother crumb, or use toasted pecans for a Southern touch.