Looking to satisfy your sweet tooth with leftover Halloween candy? Try this heavenly Milky Way Pound Cake recipe. It has a thick and luscious Milky Way frosting that perfectly complements a rich, chocolaty pound cake.
Milky Way Pound Cake with a thick and rich Milky Way Frosting is the ultimate cake for Milky Way lovers. It was lots of chocolate and caramel flavor.
Anytime of year, this cake is a perfect excuse to buy some candy.
Scroll down to find more leftover Halloween candy recipes.
What is Milky Way Cake Made Of?
Milky Ways are one of my favorite Halloween candies. The caramel and nougat center covered in chocolate is awesome. This cake has so much chocolate flavor in a moist and tender crumb. It’s best served with a glass of milk.
Both the cake batter and frosting are made with melted Milky Ways for lots of candy flavor.
How To Make Milky Way Cake
- Melt 1/2 cup butter with Milky Way candy bars. You want to use a heavy-bottom saucepan and melt over low heat so you don’t burn the mixture. Remove from heat and let cool some.
- Beat remaining butter with the sugar with an electric mixer until light and creamy. While you can use a hand-held mixer, I recommend a stand mixer for making pound cake.
- Beat in eggs one at a time.
- Stir together flour and baking soda. Add to butter mixture, alternating with the buttermilk. Just beat on low until mixed in.
- Beat in melted Milky Way mixture and vanilla.
- Pour batter into a bundt pan that has been coated with baking spray with flour. Bake at 325 degrees for 65 to 70 minutes.
- Make frosting by melting butter and Milky Way candies. Transfer to a bowl with powdered sugar, milk, and vanilla. Beat until creamy.
- Spread frosting on cooled cake.
Tips For Making Milky Way Pound Cake
- Use eggs that are at room temperature.
- Use a good quality butter, not margarine or butter out of a tub.
- Use softened butter that is just the right temperature. You want it soft enough that you can push your finger into it and make a dent, but not so soft that the stick of butter starts to lose it’s shape when you press on it.
- Be sure to beat the butter and the sugar together for a good long time.
- Pound cakes sometimes want to stick to the bundt pan. Use a good quality Bundt pan and spray it well with baking spray.
Store at room temperature in an airtight container or wrapped well in plastic wrap for 4 to 5 days.
This cake has a lot of chocolate flavor, but if you’re looking ofr a straight up chocolate cake, try this Best Chocolate Cake recipe.
More Recipes Using Candy
- Butterfinger Fudge
- Butterfinger Pie
- Candy Cookies
- Deep-Fried Candy Corn
- No-Bake Snickers Pie
- Snickers Poke Cake
- 8 (1 3/4-ounce) Milky Way candy bars, chopped
- 1 cup butter softened and divided
- 2 cups sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/4 cups buttermilk
- 1 teaspoon vanilla
- 1/2 cup butter
- 5 (1 3/4-ounce) Milk Way bars chopped
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 cups powdered sugar
- Preheat oven to 325 degrees and spray a 10-cup Bundt pan with baking spray.
- In a heavy-bottom saucepan, melt 1/2 cup of butter and 8 chopped Milky Way candy bars over low heat, stirring frequently until smooth. Remove from heat.
- Using an electric mixer, beat the remaining 1/2 cup butter and sugar until light and creamy, about 7 minutes.
- Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl.
- Stir together flour and baking soda. Add flour mixture, alternating with buttermilk. Beat just until mixed evenly.
- Add melted candy/butter mixture and vanilla and mix well.
- Pour into prepared pan. Bake for 65 to 70 minutes. Let cool 10 minutes and then remove from pan.
- To make frosting, melt butter and Milky Way bars in a heavy bottomed saucepan, whisking until smooth. Transfer mixture to a bowl and beat in remaining ingredients.
- Spread frosting on cake.
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Originally posted Octover 31, 2018.