My Gift To You – Milky Way Cake

by Greg on December 20, 2010

I love my readers. My faithful few who come to read and share in the mundane life that is ours. It’s always rough when you feel like you’re just blathering on to yourself so you have no idea how much your comments warm the writer’s soul.

To pay your kindness forward, I’m going to share my wife’s coveted Milky Way Cake recipe with the world. If I could, I’d mail one to each of you, but a single cake weighs about 30 pounds. While you can get it down to 29 if you use light butter, where’s the fun in that?

Christmas is about three things: friends, family, and pant-busting treats.

Unlike most of the recipe books I seem to buy, I’m going to go overboard on the instructions and photos. I’m so tired of seeing recipes that essentially go like this:

Balsamic Duck and Mushrooms with Red Wine Reduction Sauce
Step 1: Set aside the ingredients.
Step 2: Combine ingredients properly and cook until done.
Step 3: Enjoy!

What follows is a step-by-step photographic journey to holiday joy and clogged arteries. If there’s still time, add bigger pants to your Christmas wish list. You may not need them, but even if you do, it’ll be worth it. Trust me.

WARNING: This cake is addictive. It’s one of the reasons I married Heather. Be careful who you share it with because they’ll be scratching at your windows at all hours of the night in search of more smack.

MILKY WAY BAR CAKE

You will need:
– 6 regular full-size Milky Way Bars (don’t use mini’s, even if it’s the same weight!)
– 1/2 cup butter (1 stick)
– Another 1/2 cup of softened (not melted) butter (1 stick)
– 2 cups sugar
– 2 1/2 cups flour
– 1 1/4 cup buttermilk
– 1/2 teaspoon baking soda
– 1 teaspoon vanilla
– 4 eggs

Child optional. But it goes twice as fast without one.

0. Preheat the oven to 350 degrees

1. Combine the bars and 1/2 cup of butter in a medium saucepan and melt over low heat. It’s easier if you cut the stick of butter into chunks and tear the Milky Way bars into pieces when adding them to the pan. Do all you can to thwart the compulsion to eat one.

Mmmmm. Butter chunks.

Just look at that candy bar tearing precision!

Getting gooier.

...and gooier.

She stirs CRAZY FAST. Unless my camera's aperture settings are off.

At its gooiest. Sludge from heaven.

2. Cream the 1/2 cup of softened butter and the sugar until the mixture is light and fluffy. I asked her what she meant by “cream” and she said, “Oh, they’ll ALL know what that means.” When I was younger, to “cream” something meant you beat it to a pulp. I doubt this is the same thing. If you don’t know what “cream” means, then my wife’s culinary snobbery can be knocked down a peg. As for “light and fluffy”, use your best judgment.

Rule of thumb: If it floats in mid-air, it’s too light and fluffy.

Mixer of Fury. She had it on 4 or 5. Whatever that means.

3. Add the eggs to the mixture, but one at a time, beating them mercilessly after each addition. Once fully absorbed, repeat with the next egg until all four are added.

Assuming, of course, your child hasn’t already broken the eggs.

Cruisin' for chicks?

All the stuff you 'know' and she wants to demonstrate an egg.

4. Add 1/3 of the flour; 1/3 of the baking soda; and 1/3 of the buttermilk. Stir until smooth. Repeat. Stir until smooth. Repeat. Stir until smooth. By now, all the flour, baking soda, and buttermilk has been added. I know what you’re saying, “How do I add 1/3 of 1/2 teaspoon of baking soda? Isn’t that like 1/6th of a teaspoon each time? Is she crazy?” Yes. She is. But it doesn’t have to be exact. She just wants to alternate a little flour and baking soda with a little buttermilk each time so that the additions are gradual. It’s hard to kill this cake so just getting close is okay.

Oh, if you don't have a mixer, you can totally do all of this by hand.

5. Pour the melted candy and butter mixture slowly into your creamed batter, mixing well.

Culinary foreplay.

6. Stir in the vanilla extract.

As a matter of fact, yes, they DO need to see a picture of this.

7. Lightly grease and flour a tube pan. I had no idea what a “tube pan” was, nor did I know how to flour one, but she says you’ll know. Apparently, you all know everything. I’m not even sure this recipe is necessary.

Batter on left. Fatty substance in middle. Fancy pan on right.

There should be no visible globs of Crisco or oil.

She puts a fist full of flour in the pan and rotates it while shaking.

8. Pour the batter into the greased and floured tube pan. If you don’t have a tube pan you can also use little bread pans and make addictive loaves of Milky Way Cake.

Can you not yet smell the chocolate? You will!

You can eat it just like this if you have a straw. And a strong stomach.

9. Bake for an hour at 350 degrees or until done when tested. Don’t you hate instructions like this? “Bake until done” seems so obvious. She’ll test it with a toothpick or wooden skewer. If it comes out clean, it’s ready. If it’s all doughy and sticky, leave it be. She tests after 50 minutes just in case but it’s usually an hour. I’d tell you not to burn it, but then, you already know that.

If you don't put it in the oven just like this, your cake is screwed.

10. Once done, let it cool before removing from the pan. Once cool, take a knife and slowly separate the cake from the edges.

Work it carefully on the outside.

Don't forget the middle!

Flip it over onto a piece of parchment/wax paper.

It's not being laid to rest. It's prepped to be flipped!

My wife always says a prayer to St. Pam, the Patron Saint of Nonstick, before lifting. And check out those hands! She can palm a basketball. Or your face if you act up. Want proof? That's a 36-inch pan right there.

Let it cool another 45-60 minutes before cutting into it or it’ll fall apart. Apparently, you need to give the caramel, nougat, and butter molecules time to lock arms and form a densely delectable cake.

If some of the cake sticks to the pan, it’ll still be delicious. I erupt in celebration when this happens because I know the cake won’t be given away. More for me! And I’m totally cool with Milky Way Cake scraps.

Pure decadence.

At first, your Milky Way Cake will feel hard on top and spongy on the bottom. This will change as it cools. By the next day, it’ll be a caramely chocolatey brick of goodness. Build up your self control because the cake will taste better once fully cooled inside and out.

Oh, if you need to, these are great for the freezer. Just thaw at room temperature. You are then free to bribe the government official of your choice.

Optional Icing

If you are looking for total sugar overload, you can also drizzle some white icing over the top of the cake once it’s cooled.

You will need:

– 2 cups of powdered sugar
– 2 Tablespoons of melted butter
– Splashes of milk until it’s the consistency you want (a nice and smooth glaze, not too runny). You’ll know. Right?

Mix the ingredients in a bowl, no need to heat. Drizzle over the cake in a sweeping motion to your delight.

Well, there you have it. A delicious holiday treat destined to make you a neighborhood hero. Usually, my wife will take half a cake, slice it, fan it around a holiday platter, and decorate the other side of the platter with fresh-basked Christmas cookies to give away.

No wonder she’s so popular.

/// Just want the Milky Way Cake recipe without visual aids? ///

You will need:
– 6 regular full-size Milky Way Bars (don’t use mini’s, even if it’s the same weight!)
– 1/2 cup butter (1 stick)
– Another 1/2 cup butter (1 stick)
– 2 cups sugar
– 2 1/2 cups flour
– 1 1/4 cup buttermilk
– 1/2 teaspoon baking soda
– 1 teaspoon vanilla
– 4 eggs

0. Preheat the oven to 350 degrees

1. Combine the bars and 1/2 cup of butter in a medium saucepan and melt over low heat. It’s easier if you cut the stick of butter into chunks and tear the Milky Way bars into pieces when adding them to the pan.

2. Cream the other 1/2 cup of butter and the sugar until the mixture is light and fluffy.

3. Add the eggs to the mixture, but one at a time, beating them mercilessly after each addition. Once fully absorbed, repeat with the next egg until all four are added.

4. Add 1/3 of the flour; 1/3 of the baking soda; and 1/3 of the buttermilk. Stir until smooth. Repeat. Stir until smooth. Repeat. Stir until smooth. By now, all the flour, baking soda, and buttermilk has been added.

5. Pour the melted candy and butter mixture slowly into your creamed batter, mixing well.

6. Stir in the vanilla extract.

7. Lightly grease and flour a tube pan.

8. Pour the batter into the greased and floured tube pan. If you don’t have a tube pan you can also use little bread pans and make addictive loaves of Milky Way Cake.

9. Bake for an hour at 350 degrees or until done when tested. Don’t you hate instructions like this? “Bake until done” seems so obvious. She’ll test it with a toothpick or wooden skewer. If it comes out clean, it’s ready. If it’s all doughy and sticky, leave it be. She tests after 50 minutes just in case but it’s usually an hour.

10. Once done, let it cool before removing from the pan. Take a knife and slowly separate the cake from the edges. Flip it over onto a piece of parchment/wax paper. Let it cool another 45-60 minutes before cutting into it or it’ll fall apart.

Optional Icing
If you are looking for total sugar overload, you can also drizzle some white icing over the top of the cake once it’s cooled.

You will need:
– 2 cups of powdered sugar
– 2 Tablespoons of melted butter
– Splashes of milk until it’s the consistency you want (a nice and smooth glaze, not too runny). You’ll know. Right?

Mix the ingredients in a bowl, no need to heat. Drizzle over the cake in a sweeping motion to your delight.

Enjoy and Merry Christmas! If you do decide to try the recipe, I’d love to know how it worked out!

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December 31, 2010 at 1:09 am

{ 34 comments }

Jenna @ For The Love December 20, 2010 at 7:50 am

Yummy!!!! I don't have a fancy pan but maybe I'll get some for Christmas 😛

Momma Cupcake December 20, 2010 at 7:54 am

I've been doing step by step for a while now. Congrats on the bundt lol. Looks great! Jealous of the kitchen.

Karen of 3G2S December 20, 2010 at 7:55 am

That looks delicious! If I baked from scratch, I would try it. Maybe I can try it with a mix? 😛

Brandy December 20, 2010 at 8:07 am

You did way better than I would! Thanks for the recipe though I bet it would be fun to try with my kids!!

Cheryl December 20, 2010 at 8:33 am

I'm all for baking. In fact, I love it. But really. You're only a few hours away, will you deliver me one???

Candace December 20, 2010 at 8:40 am

I am so trying this!! I've never heard it called a tube pan though, in the midwest we call it bundt 🙂

Bruna December 20, 2010 at 9:18 am

Mmm, that's look great! Thanks for sharing. Need to get me one of those fancy pans though. Don't have one! BTW, the little girl is so darn cute.

Melinda December 20, 2010 at 9:38 am

YUM! I'm changing mine to 7 Milky Way bars because I'm sure one will "disappear" in the mixing process. I have to wonder how much longer it took having to pose for pictures and was that actually longer than if a child was helping. Your descriptions were too funny. I'm making it this weekend for the kids. Thanks for sharing.

Jessi @ Jabbering Je December 20, 2010 at 9:51 am

ok that looks delicious I am sitting here drooling and I do have the fancy pan I just need to get me some milky ways and buttermilk and we are making this thanks for the extra 10 lbs I am probably about to put on.

Telling Dad December 20, 2010 at 9:55 am

10? Consider yourself lucky. 🙂

Karen December 20, 2010 at 12:25 pm

I will have to try your recipe! That looks fantastic. I made a milky way bundt cake for National Bundt Cake day but I did use minis. I might have to try again with full size bars. 🙂

I understand how frustrating it is to get few comments. Keep it up though people are reading even if they aren't commenting.
http://ourcrazyblessedlife.blogspot.com/2010/11/i

Beccie December 20, 2010 at 1:35 pm

Maybe my BFF & I need to think about starting a baking and cooking blog…. Love it H! May be trying this sooner than later. XOXO!

Nice job on the commentary Greg! Keep it up

Mitchell Allen December 21, 2010 at 1:17 am

Dear Greg,

I love this recipe, but I am allergic to Milky Way bars. Can I use Kit-Kats instead? What would be the substitution thingy – 3 Kit-Kats per Milky Way? I cut my tongue on a cake beater, once. Should I have waited for the motor to stop?

Hoping you have a wonderful holiday, filled with Milky Way Cake goodness!

Cheers,

Mitch

Telling Dad December 21, 2010 at 2:38 am

@Mitchell – Yes, you need to wait for the beaters to fully stop before licking them, lol. I have no clue on Kit Kats but how can one be allergic to Milky Way bars? What's in 'em that isn't in other bars? I feel bad for you. 🙂

Shan @ Last Shreds O December 21, 2010 at 5:07 am

It's a BUNDT cake pan, not a tube pan. LOL Did you not see My Big Fat Greek Wedding? "Boondt? Boooondt?" LOL

And yes the cake looks yummy, but I don't like Milky Way bars & will have to substitute them with something else.

And I have a few of the fancy pans. You can get them in all kinds of shapes & cool designs.

PS: Heather does have big hands. She should have been a concert pianist with that finger spread!

Mary ~Scentsy Star C December 21, 2010 at 4:34 pm

Yay! I am so making this for New Years Eve! I just had a friend tell me that she was not going to eat as much bad stuff as she did over Thanksgiving. I told her that she was crazy. I will continue to eat horrible stuff and just workout more!

BTW — you aren't eating Milky Way cake scraps are you??? How are you ever going to lose weight that way??? hehe ;-p

Mitchell Allen December 23, 2010 at 2:37 am

Greg, I was being totally silly. Actually, I think Milky Way bars taste okay. I prefer Snickers and really do not like Kit-kats.

I guess you'll never believe anything I say ever again, huh?

Happy Holidays!

Mitch

Jamie December 24, 2010 at 6:56 am

I prefer Snickers as well. I wonder if it would work the same with Snickers bars instead of Milky Way?

Go ask Heather, I'll wait. 😀

Now I have a reason to go buy a Bundt pan. 😀

Melinda December 27, 2010 at 2:05 am

Yummy! I give this recipe two thumbs up. I made it yesterday after running to the store to replace a candy bar that was missing (oops…I had a moment of weakness knowing they were in the house. They should have been hidden from me and not the kids.)

Delicious!! It isn't like any other cake I've ever tasted.

Tom Baker January 1, 2011 at 1:26 am

I just asked Melinda for the recipe. I'm glad I clicked on your comment link. I will make this later on this week. Thanks for the gift and what your son I believe, said about his Grandma floored me. Wow!

Lesley March 10, 2011 at 12:37 pm

To cream something means to whip it into submission! No, really its the Emulsification between the butter and sugar. To under cream would mean the butter and sugar wouldn’t melt correctly while baking *making said cookies or cakes harder and not so fluffy* over do it and it melts and looks like ick.

Why can’t I use mini bars? Those are the kind I have and I want to make this now!!

Tell your wife it looks fantastic and I can’t wait to try it!

Lesley March 10, 2011 at 12:37 pm

PS. How do I make it so my picture can be there…and I am no longer just a guest. 🙁

Lesley March 10, 2011 at 12:50 pm

Is my picture up!? I don’t know. I will have to push the Submit button and see. But I AM going to go out before the Thunderstorms begin and buy 6 Milky Way Bars. I will take a picture of it when said cake is done and send it to you!

Telling Dad March 10, 2011 at 12:55 pm

Your picture is up! Let us know how the cake works out. Even better…make two and send one along for a FREE critique!

Lesley March 10, 2011 at 2:00 pm

YAY! And if ever I am on Top Chef or Iron Chef and use this cake idea…I will make sure to thank your wife. I’ll make sure you guys get invites to the show as well, that way you can blog about it and eat the cake!

Dawn in Alabama May 25, 2011 at 6:44 am

I am making this cake for Memorial Day weekend. I can’t wait to try it. Thanks for sharing your wife’s recipe.

Milena in Kentucky December 6, 2011 at 4:30 pm

This is one of my family’s favorite treats! The recipe that I have has been handed down in our family. It is identical to your wife’s recipe, except I add black walnuts to the batter. Our frosting recipe is also quite different! Speaking of decadent….LOL

The frosting recipe I use is made of Milky Way Candy Bars too!

2 tbsp. milk
1-1/2 tsp. vanilla
5 milky way bars
1 stick margarine
3 c. confectioner sugar
Combine 1st four ingredients and melt completely until smooth. Remove from heat and add confectioner sugar. (I add mine a cup at a time, which makes it a little easier to stir.) Spread on slightly warm cake (if cake is too cool it makes it harder to frost w/ this recipe).

It’s absolutely rich, decadent, and delicious! One of my all-time faves!

Swathi February 25, 2012 at 11:53 am

Hi Greg,
As you’ve noticed, I’m slowly progressing through your old posts. I am baking this cake today! I was wondering if I could use self-rising flour instead of flour and baking soda? Pls confer with ur wife and let me know what your verdict is. I need to go shop for the ingredients. I also have to say this…..your wife should be a hand model! Such graceful hands!

Maya Magination February 25, 2012 at 2:45 pm

I always omit the baking soda and use self rising and mine turns out fine!

Swathi February 25, 2012 at 3:34 pm

Cool….thanks! Now, I can do it with more confidence!

Swathi March 13, 2012 at 4:06 pm

Ok, it was a hit. Everybody I gave it to, loved it. Thanks, Greg!

Vanessa April 17, 2012 at 6:12 pm

I made this cake for an office birthday, and it was awesome! I made 3 8.5″ layers because I wanted a layer cake. I used a chocolate fudge buttercream frosting, which worked out well! Thanks!

Vanessa April 17, 2012 at 6:13 pm

obviously, the cooking time was cut down with the layers, I just had to keep checking them, it took about 40 minutes.

Swathi April 17, 2012 at 6:17 pm

Ooh…sounds yummy! Frosting recipe, please!!

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