Milky Way Cake

 

Milky Way Cake It is not for the person who is dieting.  It is not for someone who is trying to stay away from sugar.  But if you have a sweet tooth, this decadent dessert might be just what you want to top off a meal and share with friends.

I was introduced to Milky Way Cake when we lived in Waco, Texas.  We frequented a locally owned sandwich and sweets shop and this was one of their signature desserts.  I found a recipe in one of my old cookbooks and I added it to my offerings for family get-togethers.  Then I became gluten free.  No more Milky Way Cake for me.  Fast forward a decade and my memory of a favorite dessert just wouldn’t let go.  I pulled out that recipe again and worked on making it gluten free.  It was good, but I knew I could make it better.  After many tries (and too many slices of Milky Way Cake) I think I finally have success!

This Milky Way Cake is full of flavor and it is still completely gluten free.  Gather your ingredients and let’s bake!

First you need the right Bundt-style pan.  Not just any pan will do for this cake.  You will need the large size that holds 12 or 12 1/2 cups.  That’s big but it makes enough cake to serve the neighborhood!  If you have a standard 10-cup Bundt style pan, don’t fret.  Just make  some cupcakes.

And then you need the right candy bar.  That was a tall order.  Standard Milky Way candy bars are not gluten free.  One of the ingredients listed on the label is barley malt.  Barley malt in a candy bar makes no sense to me but I am not the food scientist.  The original bars work just fine if you don’t need to be really careful about gluten.  But if careful is part of your GF menu, then you need Milky Way Simply Caramel.  I was having a hard time finding them until I did a Google search and learned that Mars has a web page where you can enter information and they will tell you where to find a product.  Using that resource I learned that every Walgreen’s in my area sold Milky Way Simply Caramel.  Problem solved!

The next step is to prepare the pan.  I never liked coating a pan with solid shortening.  It makes such a mess!  Then I discovered the simple idea of using a sandwich bag.  Slip your hand in the bag.  Grab a chunk of solid shortening and go for it!  Every crevice of that Bundt pan can be covered with shortening and your hand doesn’t get covered at the same time.  When done, just turn it inside out  and toss it in the trash.  And you thought you couldn’t learn anything new.  Look at what just happened!

My secret to getting it right. Flour it well.

After coating with solid shortening, throw some GF flour on the pan.  I mean that in a literal way.  Sometimes tossing the flour to the center portion of the pan is the best way to cover it completely.  Use a spoon or your hand to toss the flour and make sure it covers the entire pan.  When it looks like every crevice is covered, turn it upside down and tap it against the sink or some parchment paper on the counter to get rid of excess flour.  Done!  Now set it aside and get started with the sweet stuff!

Using a microwave-safe container, heat 6 Milky Way bars and a stick of butter until they can be mixed together thoroughly.  The mixture needs to cool just a bit before you add it to the batter, so doing this step first gives it time to cool down.  Because I used a wooden spoon, I could even keep it in the glass bowl while it heated.  That makes it easier to stir every 30-60 seconds.

MW Cake candy

Let’s talk about getting the right amount of each dry ingredient.   Measuring the flour correctly is crucial–even more with gluten free flour than with wheat flour.  While you can sift the flour, lightly spoon it into a dry measuring cup, then level with a knife, the best way is to use a scale. I know what you are thinking.  “Another tool to find room for in my already crowded kitchen.” ” I have been baking without a scale for years and I can do just fine without it.”  That’s what I thought too.  But trust me, it is a tool you won’t regret learning to use.  It has made a huge difference in the quality of my baking since I started using it.  Just try it; you will like it!  For this recipe I used the scale for my GF flour and the sugar.

Make sure your butter for this step is at room temperature.  That doesn’t mean that you have heated it up in the microwave and let it melt.  Melted butter is not the same as room temperature butter.  I let my butter sit on the counter (or in the mixing bowl) for at least an hour.  Then I add the sugar and cream as well as I can.  This step calls for a lot more sugar than butter and you won’t be able to get it “fluffy”.  But you definitely want it to be mixed.  You can get it started while you are measuring the flour.  That should be the right amount of time for a good “creaming”.

Now we want to add the eggs.  There is a trick for that too.  Even though you are adding the eggs individually, you can put all of the eggs in a cup with a spout and pour each one into the mixing bowl separately.  Voila!  Something else you learned today!

MW Cake eggs

Don’t forget to mix well after each egg is added.  The mixing adds air and functions as part of the leavening.  When all of the eggs are added, you can begin the next step.  When a recipe gives you this instruction: “add the dry and liquid ingredients alternately” this is what it means.  Add 1/3 of the dry, 1/2 of the liquid, 1/3 of the dry, 1/2 of the liquid, and 1/3 of the dry.  If you didn’t take home ec, you might not know that.  But now you do, so take your new knowledge to the mixer and start mixing.

After you add the sweet stuff and the pecans, it is going to be tempting to lick the beater and the spatula.  But I promise you will want all of that good stuff to be in the cake.  Put it all in the pan and let it rest.  Gluten free flour works best when it has had a chance to absorb more liquid.  So let it rest for a bit.  You can rest too.  You deserve it.

MW cake slice

The cake has cooled.  You added a heavy glaze and some extra candy to decorate the top.  Now it is time to reap your reward.  Stay calm  and eat cake!

Print Recipe
Milky Way Cake
A decadent cake made with Milky Way candy bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Gluten free dessert
Prep Time 30 minutes
Cook Time 70 minutes
Servings
servings
Ingredients
Cake
  • 6 Milky Way candy bars full size, Simply Caramel
  • 1 cup butter at room temperature, divided
  • 1 1/2 cups sugar (300 gr)
  • 5 extra large eggs at room temperature
  • 2 1/2 cups Better Batter gluten free flour (350 gr)
  • 1 1/2 teaspoons baking soda
  • 1 1/4 cups buttermilk
  • 1/2 cup pecans chopped
  • 2 teaspoons vanilla extract
Glaze
  • 1 Milky Way candy bar full size, Simply Caramel
  • 2 tablespoons butter
  • 2 cups sifted confectioners' sugar (250 gr)
  • 2 tablespoons milk
Course Gluten free dessert
Prep Time 30 minutes
Cook Time 70 minutes
Servings
servings
Ingredients
Cake
  • 6 Milky Way candy bars full size, Simply Caramel
  • 1 cup butter at room temperature, divided
  • 1 1/2 cups sugar (300 gr)
  • 5 extra large eggs at room temperature
  • 2 1/2 cups Better Batter gluten free flour (350 gr)
  • 1 1/2 teaspoons baking soda
  • 1 1/4 cups buttermilk
  • 1/2 cup pecans chopped
  • 2 teaspoons vanilla extract
Glaze
  • 1 Milky Way candy bar full size, Simply Caramel
  • 2 tablespoons butter
  • 2 cups sifted confectioners' sugar (250 gr)
  • 2 tablespoons milk
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Cake
  1. Preheat oven to 325º. Prepare 12-cup Bundt pan with solid shortening and the gluten free flour blend of your choice. NOTE: This recipe requires a Bundt pan with a capacity of 12 cups. If your pan is smaller, make 6-8 cupcakes.
  2. Place 6 Milky Way (Simply Caramel) candy bars and 1/2 cup butter in 1-quart microwave safe container. Microwave 2-3 minutes, stirring every minute until candy is melted and it mixes easily with the butter.
  3. Carefully spoon flour into measuring cup. Level the flour with the flat edge of a knife. Add the baking soda to the flour and whisk until mixed.
  4. In large mixing bowl, cream remaining 1/2 cup butter and sugar for 3-4 minutes. Adds eggs individually, mixing well after each egg is added. Add 1/3 of the flour and soda, 1/2 of the buttermilk, 1/3 of the flour and soda, remaining buttermilk, and remaining flour and soda. Mix well after each addition. Add cooled candy bars and butter. Stir in pecans and vanilla.
  5. Pour into prepared Bundt pan and allow to rest for 10 minutes before baking. Bake for one hour and 10 minutes or until cake tests done. Allow to cool for 10 minutes n the pan. Remove and allow to reach room temperature before adding glaze.
Milky Way Glaze
  1. Place one Milky Way (Simply Caramel) candy bar and 2 tablespoons butter in microwave safe container. Microwave for 45-60 seconds or until melted. Add sifted confectioners' sugar and milk alternately and mix until of desired consistency. Drizzle on cooled cake. Decorate with slices of another candy bar.
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9 comments

  1. Summer Rather says:

    This cake looks yummy. I rarely eat gluten free desserts, unless I go to my lovely aunt’s house. She is the best at what she does! I may have to try this out and tell her how it turns out!!! ?☕️ Looks like a great cake to have with coffee I might add. ?

    • Margaret says:

      You can make this recipe using your regular wheat flour. Decrease the eggs to 4 instead of 5. Use 1 teaspoon baking soda instead of 1 1/2. And it is not necessary to let it rest in the pan before baking. Plus, you don’t have to search all over town for Simply Caramel Mily Way candy bars.

  2. Jo Bridges says:

    I love your method of explaining cooking (baking) techniques. Things I have always wondered about….even if I did take home ec. Always good to learn and understand the simple ways of successful baking.

    A scale hummmm? Which scale do you recommend?

    • Margaret says:

      Any food scale will work. I bought one at Amazon that is made by Escali and it cost less than $20 when I purchased it. Look for a scale that provides measurements in both grams and ounces. You will be surprised to find that a cup of flour does not weigh the same as a cup of sugar. And your cup of something is likely to be different than my cup of the same ingredient just because of how we put it in the cup and which cup we use. A scale takes out the guesswork and provides more accuracy.

  3. Michelle says:

    Margaret, I love your step by step and picture instructions! Ingredients are yummy! Beautiful cake presentation! Be great for one of our potlucks!! Love your blogg!! You are an excellent instructor!!

  4. Hilary says:

    You’re such a phenomenal baker! I wish I still lived near you to taste all of your goodies! This one sounds amazing–I’ll have to try it for Thanksgiving ?

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