Food and Recipes Desserts Cakes Milky Way Cake Recipe 5.0 (1) 1 Review The first time Southern Living ran a recipe for the Milky Way Cake, grocery stores across the South reported a shortage of those beloved candy bars. Grocers, here we go again! Buttermilk makes the cake layers super tender, while Ovaltine Chocolate Malt drink mix lends a whimsical, vintage flavor to the frosting and filling. By Sheri Castle Sheri Castle Sheri Castle is an award-winning professional food writer, recipe developer, and cooking teacher known for melding storytelling and culinary expertise. The Southern Foodways Alliance named her one of Twenty Southern Food Legends in 2019. She's written more than a dozen cookbooks, and her favorite is The New Southern Garden Cookbook. Sheri is a Contributing Editor for Southern Living and writes regularly for a number of media outlets. Her new cooking show will debut on PBS NC in 2021. Sheri hails from the Blue Ridge Mountains and now lives in Fearrington Village, North Carolina, with spoiled pets. Check out shericastle.com. Southern Living's editorial guidelines Published on October 4, 2016 Print Rate It Share Share Tweet Pin Email Photo: Alison Miksch Cook Time: 1 hrs 40 mins Active Time: 40 mins Total Time: 2 hrs 20 mins Yield: 1 cake Ingredients Cake Layers 7 (1.84-oz.) Milky Way candy bars 1 cup unsalted butter, softened, divided 2 cup granulated sugar 4 large eggs 2 1/2 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/4 cup buttermilk 1 teaspoon vanilla extract Frosting 10 ounces bittersweet chocolate chips 2 cups unsalted butter, softened 1 (16-oz.) package powdered sugar 1 cup cup chocolate malt drink mix (such as Ovaltine) 1 teaspoon vanilla extract 1/4 teaspoon salt 3 to 4 tablespoons heavy whipping cream Garnish 2 (1.84-oz.) Milky Way candy bars, sliced Directions Prepare the Cake Layers: Preheat oven to 350°F. Combine candy bars and 1/2 cup butter in a small saucepan; cook over medium heat, whisking frequently, until melted and smooth, about 3 minutes. Remove from heat and cool 5 minutes. Beat granulated sugar and remaining 1/2 cup butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating until blended after each addition. Whisk together flour, salt, and baking soda. Gradually add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Add melted candy mixture and vanilla; beat on low speed just until blended. Divide batter among 3 greased (with shortening) and floured 9-inch round pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on a wire rack 10 minutes. Remove from pan to wire rack; cool completely, about 30 minutes. Prepare the Frosting: Microwave chocolate in a microwave-safe bowl on HIGH 1 minute or until melted and smooth, stirring after 30 seconds. Cool 5 minutes. Beat butter and powdered sugar with an electric mixer on low speed until smooth. Add malt drink mix, vanilla, and salt; beat on low speed 2 minutes. Add melted chocolate and beat on low speed 2 minutes. Add 3 tablespoons cream and beat on medium speed until smooth and spreadable, adding an additional tablespoon of cream if needed to reach desired consistency. Spread frosting between layers and on top and sides of cake. Garnish with candy bars as desired. Rate it Print