Milky Wonder Cake
Submitted by lcsbrt
Milky Way candy bar cake with six melted candy bars in the batter, buttermilk, and chopped nuts. A rich, fudgy Bundt cake with deep caramel-chocolate flavor.
YIELD
1 cakePREP
10 minCOOK
1 hrsREADY
2 hrsSix Milky Way bars melted into butter form the backbone of this ridiculously rich Bundt cake. The nougat, caramel, and chocolate from the candy bars dissolve into the batter, creating a crumb that tastes like a cross between a pound cake and a fudge brownie.
Buttermilk keeps the texture moist and adds tang that balances all that sweetness. The baking soda reacts with the buttermilk’s acidity for lift, which the dense candy-bar batter badly needs. Without it, you’d have a chocolate brick.
The top will look almost burnt when it comes out, but don’t panic. The sugars in the candy bars caramelize deeply during the long bake, and that dark crust hides a soft, fudgy interior. Trust the toothpick test, not the color.
Pro Tips
- Melt the candy bars with butter on the lowest heat possible, stirring constantly. Caramel scorches fast and will make the batter taste bitter.
- Cream the remaining butter and sugar until genuinely fluffy, at least 3-4 minutes. This is where the cake gets its structure since there’s no baking powder.
- Add eggs one at a time and beat well between each. Rushing this step means a dense, heavy cake.
- Cool in the pan for the full 10 minutes. Unmolding too early and the cake cracks apart. Too late and it sticks.
Variations
- Use Snickers bars for a peanutty version with extra crunch from the nougat.
- Drizzle with caramel sauce and a sprinkle of flaky sea salt once cooled for a salted caramel finish.
- Frost with chocolate ganache and press extra chopped nuts around the base for a dressed-up presentation.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Butter a 9 inch fluted tube pan.
In a medium saucepan, combine candy and ½ cup of the butter or margarine.
Melt over low heat, stirring until smooth.
In a large mixer bowl, cream remaining ½ cup butter or margarine and sugar.
Add eggs one at a time.
Beat well after each addition. Add vanilla and melted candy.
Beat until light and fluffy.
Combine flour and baking soda.
Add alternately with buttermilk to batter.
Fold in nuts. Pour into prepared pan.
Bake 1 hour and 20 minutes or until wooden pick inserted near center comes out dry.
The top will be quite dark.
Cool in pan 10 minutes. Remove from pan.
Cool completely on wire rack.
Frost, if desired.
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