Pioneer Woman Milky Way Cake

This Pioneer Woman Milky Way Cake is a rich, chocolatey bundt cake made with real Milky Way candy bars and topped with a dreamy white chocolate glaze.
It’s the kind of nostalgic, decadent dessert that makes any occasion feel special—perfectly moist, laced with caramel notes, and melt-in-your-mouth good!

Why You’ll Love This Milky Way Cake Recipe

• Decadent Dessert Vibes: Milky Way bars bring that irresistible chocolate-caramel flavor into every bite.
• Buttery, Moist Texture: Thanks to buttermilk, real butter, and a slow bake, this cake stays soft and tender.
• Easy to Impress: Looks stunning with its glossy glaze, but comes together with simple, familiar ingredients.
• Make-Ahead Friendly: Tastes even better the next day and freezes like a dream.
• That White Chocolate Glaze: A creamy-smooth, sweet topping that puts this cake over the top.

Pioneer Woman Milky Way Cake Ingredients

For the Cake:

• 8 full-size Milky Way candy bars, chopped
• 1 ½ cups unsalted butter (room temp, divided)
• 2 cups granulated sugar
• 4 large eggs (room temp)
• 2 ½ cups sifted all-purpose flour
• 1 tsp salt
• ½ tsp baking soda
• 1 ½ cups buttermilk (room temp)
• 2 tsp vanilla extract

For the Icing:

• 12 oz white chocolate chips
• ¼ cup heavy whipping cream

How to Make Pioneer Woman Milky Way Cake

For the Cake:

1. Prep the Pan & Oven: Preheat oven to 350°F. Grease and flour a 12-cup bundt pan.
2. Melt the Candy Bars: In a saucepan, melt 8 Milky Way bars with ½ cup butter over low heat. Stir until smooth. Set aside to cool slightly.
3. Cream Butter & Sugar: In a mixer, beat the remaining butter with sugar on high for 5 minutes until fluffy.
4. Add Eggs: Beat in eggs one at a time.
5. Combine Dry & Wet: With mixer on low, alternate adding flour/salt/baking soda and buttermilk. Stir in vanilla and melted candy mixture.
6. Bake: Pour into pan. Bake 55–60 minutes or until a toothpick comes out clean.
7. Cool: Let cake rest 10 minutes, then turn onto a plate to cool completely.

For the Icing:

1. Glaze the Cake: Let glaze cool slightly, then pour over fully cooled cake. If too thick, reheat gently.
2. Melt White Chocolate: Gently toast white chocolate chips in the oven at 250°F in 10-minute intervals, stirring and smoothing between each.
3. Make Glaze: Combine melted chocolate and cream in a saucepan over low heat. Stir until smooth and pourable.

Expert Baking Tips

• Uniform Candy Chunks: Chop Milky Way bars evenly for consistent melting and flavor.
• Room Temp Matters: Use room-temperature eggs and buttermilk for a smooth batter.
• Sift the Flour: Lightly sifted flour keeps the cake airy and soft.
• Let It Cool Fully: Don’t rush the glaze—warm cake = melted mess.
• Test Doneness: Moist crumbs on the toothpick mean it’s ready—don’t overbake.

Recipe Variations

• Add Crunch: Stir in chopped pecans or walnuts.
• Milk Chocolate Glaze: Swap white chocolate for milk or semi-sweet chips.
• Mini Cakes: Use mini bundt pans for party-ready desserts.
• Salted Caramel Drizzle: Add a pinch of sea salt to the glaze for contrast.
• Filled Version: Add a layer of caramel or fudge swirl before baking.

What to Serve with Milky Way Cake

• A scoop of vanilla bean ice cream or whipped cream.
• Fresh berries like strawberries or raspberries for a fruity contrast.
• A glass of cold milk or warm coffee for the perfect pairing.

Storage Instructions

• At Room Temp: Wrap in plastic or keep in an airtight container. Best within 3 days.
• In the Freezer: Wrap slices or the whole cake in plastic wrap and foil. Freeze up to 3 months.

How to Reheat Milky Way Cake

• Microwave: Heat a slice on a microwave-safe plate for 30–65 seconds until warmed.
• Oven: Wrap in foil and bake at 350°F for 10–15 minutes.
• Steamer: Gently steam slices for 5–10 minutes to retain moisture.

FREQUENTLY ASKED QUESTIONS

• Can I make Milky Way Cake gluten-free?
  Yes! Use a 1:1 gluten-free flour blend. Check that your candy bars are GF-certified too.
• How do I keep it from sticking to the bundt pan?
  Grease thoroughly with butter or baking spray and lightly flour the pan, including all crevices.
• What if the cake turns out dry?
  Try brushing layers with simple syrup or adding a spoonful of sour cream to the batter next time.
• Can I mix in extras like nuts or chips?
  Absolutely—fold in chopped pecans, mini chocolate chips, or caramel bits before baking.

Try More Pioneer Woman Recipe:

• Pioneer Woman Fruitcake Cookies
• Pioneer Woman Custard Pie
• Pioneer Woman Date Nut Bread

Nutrition Facts

Amount Per Serving

• Calories: 598kcal
• Carbohydrates: 72g
• Protein: 7g
• Fat: 32g
• Saturated Fat: 20g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 8g
• Trans Fat: 1g
• Cholesterol: 101mg
• Sodium: 286mg
• Potassium: 169mg
• Fiber: 1g
• Sugar: 54g
• Vitamin A: 718IU
• Vitamin C: 1mg
• Calcium: 115mg
• Iron: 1mg