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Chocolate Candy Bar Cake

Jocelyn Delk-Adams' Milky Way Cake
Jocelyn Delk-Adams' Milky Way CakeNathan Congleton/TODAY


  • Nonstick cooking spray
  • 8 Milky Way full-sized candy bars, plus additional bars, chopped, for garnish
  • cups (3 sticks) unsalted butter, room temperature, divided
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • cups sifted all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • cups buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • Buttercream
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • cups powdered sugar
  • 1/4 cup cocoa powder, sifted
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Chef notes

    For this cake, Milky Way bars are melted in butter and mixed into traditional cake batter. The result is a chewy cake with a slight chocolate flavor. I like to serve it warm with a light dusting of powdered sugar or with a scoop of ice cream and a drizzle of caramel. 


    For the cake:


    Preheat your oven to 350°F. Liberally grease a 9- by 13-inch baking pan with nonstick cooking spray.


    In a medium saucepan over low heat, melt the Milky Way bars and 1/2 (1 stick) cup of the butter. Stir frequently until everything blends together. The mixture will be thick, gooey, and somewhat oily. Remove from the heat and set aside.


    In the bowl of a stand mixer fitted with the whisk attachment, cream the granulated sugar and remaining 1 cup (2 sticks) of butter for 5 minutes on high speed. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.


    Turn your mixer down to its lowest speed and add the flour, salt and baking soda. Be careful not to over beat. Add the Milky Way mixture, buttermilk and vanilla extract.


    Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out moist but mostly clean.


    Let cool to room temperature.

    For the buttercream:

    In the bowl of your stand mixer fitted with a whisk attachment, cream the butter, powdered sugar and cocoa powder on low speed and then increase to medium high speed once sugar has incorporated. Next add milk and vanilla extract and whip until fluffy, light and smooth.

    To assemble:

    Frost the completely cooled cake with the buttercream, decorate with chopped Milky Ways and serve.

    Courtesy of Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories. Agate Publishing ©2015.