Milky Way Cake is a nostalgic American layer cake that became popular during the mid-20th century when home bakers embraced rich chocolate desserts made with pantry staples and baking chocolate. Despite its name, the cake does not use Milky Way candy bars; instead, it features German's Sweet Chocolate melted into both the batter and frosting, creating a moist, tender crumb with a delicate chocolate flavor. Buttermilk keeps the cake exceptionally soft while the fluffy cooked-style frosting adds a light, creamy finish. This vintage dessert is perfect for birthdays, family gatherings, church suppers, or holiday celebrations and captures the comforting charm of classic homemade baking that continues to delight chocolate lovers today.
Ingredients
Cake
- ½ cup butter (softened)
- 1 ¾ cups granulated sugar
- 2 eggs
- 1 cup buttermilk
- 1 ½ tsp baking soda (stirred into buttermilk)
- 2 ½ cups cake flour (sifted)
- 1 ½ tsp vanilla extract
- ½ bar German's Sweet Chocolate
- 3 tbsp hot water
Frosting
- ⅓ cup butter (softened)
- 2 cups powdered sugar (sifted)
- 1 egg yolk
- ½ bar German's Sweet Chocolate
- 2 tbsp hot milk
- 1 tsp baking powder
- 1 egg white (beaten stiff)
Instructions
Step 1: Prepare the Oven
- Preheat the oven to 375°F.
- Grease and flour two 9-inch round layer cake pans.
Step 2: Prepare the Chocolate
- Melt ½ bar of German’s Sweet Chocolate in 3 tablespoons hot water.
- Allow to cool slightly.
Step 3: Prepare the Buttermilk
- Stir the baking soda into the buttermilk.
Step 4: Cream the Butter and Sugar
- Cream together the butter and sugar until light and fluffy.
Step 5: Add the Eggs
- Beat in the eggs one at a time.
Step 6: Alternate Wet and Dry Ingredients
- Add the sifted cake flour alternately with the buttermilk mixture.
- Mix just until incorporated.
Step 7: Finish the Batter
- Blend in the vanilla and melted chocolate.
Step 8: Bake
- Divide the batter evenly between the prepared pans.
- Bake for approximately 40 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Cool
- Cool the cakes in the pans for about 10 minutes.
- Remove and cool completely on wire racks.
Step 10: Make the Frosting
- Cream together the butter and powdered sugar.
- Beat in the egg yolk.
- Melt the remaining ½ bar German’s Sweet Chocolate in the hot milk and stir into the frosting.
- Mix in the baking powder.
Step 11: Finish the Frosting
- Fold the stiffly beaten egg white gently into the frosting.
Step 12: Frost the Cake
- Spread frosting between the cake layers and over the top and sides of the cooled cake.
Tips
- Use room-temperature ingredients for the smoothest batter.
- Sift the cake flour for the lightest texture.
- Replace German’s Sweet Chocolate with semisweet chocolate for a richer flavor.
- Add chopped pecans between the cake layers.
- Stir a teaspoon of espresso powder into the batter to deepen the chocolate flavor.
- Frost only after the cake has cooled completely.
- Refrigerate the frosted cake during warm weather for easier slicing.
- Decorate with chocolate curls or grated chocolate.
- Serve with vanilla ice cream or whipped cream.
Nutrition
Calories: 408kcalCarbohydrates: 55gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 74mgSodium: 220mgPotassium: 125mgFiber: 1gSugar: 41gVitamin A: 575IUCalcium: 58mgIron: 1.4mg