This chocolate caramel cake with chocolate nougat filling (AKA Milky Way cake) is a candy bar- and cake-lover’s dream!
Remember these chocolate chip cookie snickers bars I made awhile back? Well ever since I made them I’ve been dreaming up other ways to use the nougat filling.
Naturally my first inclination was to make a snickers cake. Candy bar + cake = bliss. And nothing short of it.
But after a few seconds of googling (how did anyone know anything before Google?) I realized it’s been done, and done in exactly the way I’d envisioned my cake. So I turned to another candy bar: the Milky Way.
Caramel? Yes. Chocolate? Of course! And a delicious nougat filling. It was perfect.
Until I googled Milky Ways to be sure I wasn’t forgetting an essential component. And it turns out the nougat in a Milky Way is malted. Did you know this? I never noticed, probably because I was too busy shoveling them into my mouth as fast as possible.
But I’m not a malt lover so I didn’t add any malt to my filling. (My cake, my rules.) If you NEED to stay true to the candy bar you could mix some malt powder into the nougat when you add the marshmallow creme.
And I don’t think this cake is any less delicious for it. Really, it’s a chocolate caramel cake with nougat filling. Is malt absolutely necessary? Of course not!
To make the chocolate cake layers, we use a box mix doctored up in my favorite way, with sour cream. It’s so soft but still sturdy enough to hold up to being smeared with the filling. (Nougat is not the most spreadable confection out there—use an offset spatula dipped in boiling water if you have trouble.)
I made my own caramel sauce for the cake; it’s super simple and doesn’t require a candy thermometer, and it’s way better than store-bought.
When you frost your Milky Way cake, you’ll want to be sure to get the frosting really smooth, as that will allow your caramel to drip down the sides of the cake better. (One day I’ll do a post about how to get a super smooth cake but for now I’ll just say use this icing smoother to smooth it. You can also use an offset spatula dipped in hot water but I feel like I have better control with the smoother.)
Seriously, can you even take the chocolate and caramel combo? If you love it as much as I do then you need this Milky Way cake in your life soon!
A few more chocolate recipes!
Chocolate Ganache Cupcakes
Snickers Brownies
Heavenly Hash Cake
- 1 15-ounce box chocolate cake mix
- 1 cup full-fat sour cream
- 1/2 cup vegetable oil
- 1/2 cup whole milk at room temperature
- 3 large eggs at room temperature
- 1 1/2 cups packed light brown sugar
- 12 tablespoons unsalted butter
- 2 tablespoons water
- 1/4 teaspoon salt
- 3/4 cup evaporated milk
- 1 tablespoon vanilla extract
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- 1/4 cup evaporated milk
- 1 7-ounce jar marshmallow creme
- 1/4 cup creamy peanut butter
- 3 tablespoons unsweetened cocoa powder sifted
- 1/2 teaspoon vanilla extract
- 1 cup unsalted butter at room temperature
- 3 to 4 cups powdered sugar
- 1/2 cup cocoa powder
- 3 to 5 tablespoons milk or heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon espresso powder optional
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees. Spray 3 8-inch round cake pans with cooking spray and line the bottoms with parchment paper. Spray the paper with cooking spray and set pans aside.
- Combine all ingredients in a large mixing bowl and beat for 2 minutes with an electric mixer. Divide evenly between the prepared pans. Bake 22 to 28 minutes, until a cake tester inserted into the center of the cake comes out clean. Cool in pans for 20 minutes, then carefully invert onto a wire rack to cool completely before filling and frosting.
- While cake layers are in the oven, make your caramel sauce.
- Combine the sugar, butter, water, and salt in a medium saucepan set over medium heat. Bring to a boil, stirring constantly, and boil for 4 minutes. Remove from the heat and stir in the evaporated milk and vanilla. Set aside to cool.
- Place the butter in a medium saucepan and melt over medium heat. Stir in the sugar and evaporated milk, then bring to a simmer. Simmer 4 to 5 minutes, stirring constantly, then remove from the heat. Add the marshmallow creme, peanut butter, cocoa powder, and vanilla extract and stir vigorously until completely combined. Let cool at room temperature, stirring occasionally.
- Set one cake layer on a cake stand or cardboard cake circle and spread half of the filling in an even layer over the cake. (An offset spatula dipped in hot water is helpful here.) Spread 2 tablespoons of caramel sauce over the filling. Top with another cake layer, pressing down lightly. Repeat with remaining filling and cake layer—you’ll have leftover caramel sauce. Refrigerate until filling is set, about 1 hour.
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat until very smooth. Add 3 cups of the powdered sugar, the cocoa powder, 3 tablespoons of the milk or cream, and the vanilla, espresso powder, and salt. Mix on low until well combined, stopping a few times to scrape the sides and bottom of the bowl. Turn mixer to high for 3 to 4 minutes, beating until frosting is very light and fluffy. Add additional powdered sugar if frosting is too thin and additional milk or cream if it is too thick.
- Remove cake from the fridge and frost with the chocolate frosting. Smooth the edges of your cake with an offset spatula—this will help your caramel drip down the sides nicely. Refrigerate your cake and the leftover for at least three hours (or overnight), until the frosting is set.
- When your frosting has set, warm the caramel sauce just until it is thin enough to drip down the sides of your cake. Transfer it to a squeeze bottle and squeeze caramel around the top edge of your cake. Squeeze the bottle a little harder in some places to create drips, then fill in the circle with the remaining caramel sauce. Refrigerate to set the caramel, then slice and serve.
You can make the cake layers and caramel sauce ahead. Cool cake layers to room temperature and wrap tightly in plastic wrap, then you can store them in the fridge for up to 2 days or the freezer up to 3 months. Cool the caramel sauce to room temperature, then store in an airtight container in the fridge for up to 3 days.
Nougat adapted from Toast to Omaha
Caramel sauce adapted from Genius Kitchen
grace says
milky ways were my favorite candy bar for the longest time (especially the milky way dark), so i know i’d be all over a cake with those flavors! the crumb is perfect too!
Kelsie says
Thank you!
Patrick@looneyforfood.com says
that caramel dripping down the sides…..perfect
Kelsie says
Thanks, Patrick!
kitchenriffs says
Great idea to make candy bar cake! Loved Milky Ways when I was a kid, but haven’t had one in ages. Maybe we should give those out next Halloween? :Or just make this cake! 🙂 Looks terrific — thanks.
Kelsie says
Thank you! Have a great weekend!
thatskinnychickcanbake says
I’ve always preferred Milky Ways over Snickers and your cake looks incredible!!
Kelsie says
Thanks so much, Liz!
Ben|Havocinthekitchen says
Caramel, chocolate, marshmallow, peanut butter…you certainly know how to convince people. Here we go. I’m convinced – please send me a huuuuuge slice of this deliciousness ASAP. Thank you!
Kelsie says
Thank you, Ben! Your slice is on its way 🙂
evolvewithmary says
Chocolate cake is my JAM! Add a little caramel into the mix and I’m one happy girl. I remember your chocolate chip cookie snickers bars. I bet you will make a snickers cake sometime soon 🙂 (Insert a sneaky laugh) I think I’ll leave out the malt also. I hope you are having a great week.
Kelsie says
It’s my jam too :). Thank you, Mary!
Ashika | Gardening Foodie says
Oh yum Kelsie, this cake looks soooo good. I am absolutely loving this recipe,especially that nougat filling. I wish I could just grab a slice of the screen…definitelysaving to give this recipe a try:)
Kelsie says
Thank you so much, Ashika!
crumbtopbaking says
Oh Kelsie, this looks delicious! I can always count on you to offer up some tempting treats at the beginning of the week! How can chocolate and caramel not put a smile on your face?! Hope your week is off to a great start!
Kelsie says
Thank you, Leanne!
Katherine | Love In My Oven says
I have no idea how the world got along without Google! It’s always discouraging when you have a great idea and then you see it’s already been done! In your case, I’m glad – because it inspired this!! It’s beautiful!! Chocolate and caramel will always be my favourite combination!
Kelsie says
It’s crazy to think we went for so long as a society without it :). Thank you, Katherine!
Carlee says
Yum yum! I love candy bar inspired treats, especially if they are cake and loaded with filling and frosting! 💕
Kelsie says
Thank you, Carlee!
chef mimi says
Milky Way bars were always my favorite at Halloween. so this cake is so appealing. Although I don’t bake much… Keeping the recipe, tho!
Kelsie says
Thank you, Mimi!
Mary Ann @ thebeachhousekitchen says
One of my hubby’s favorite candies Kelsie! He would LOVE this cake! Just beautiful too! (as usual!)
Kelsie says
Thank you, Mary Ann!
Kelly @ Kelly Lynn's Sweets and Treats says
Ooooh can you make me this for my birthday?!! It’s in October and I would gladly come to AZ to get it 🙂 This is like the cake of my dreams!!!
Kelsie says
I’ll totally make this for your birthday!
Cheyanne @ No Spoon Necessary says
I did not know that the nougat in a Milky Way is malted! But, then again, I’m allergic to chocolate, so tiny details concerning chocolate candy isn’t really my forte. LOL. My husband, however, LOVES any type of chocolate candy and I’m going to ask him if he knew about the malt. 😉 10 bucks he didn’t even know that, because he was also probably too busy shoveling them into his pie hole! Anyways, this cake is GORGEOUS and seriously dreamy! Candy cake heaven, girlfriend!!!! Cheers! <3
Kelsie says
Yeah I’m skeptical because I really never noticed the malt. I hope your husband didn’t know either–that would make me feel better 🙂 Thank you, Chey!
lynne hoareau says
This is brilliant Kelsie. Loving all that caramel, trickling down the cake…, the nougat filling OMW !!!! I think I am in cake heaven !!!
Kelsie says
Awww thank you, Lynne!
Kim | The Baking ChocolaTess says
Milky Way is awesome! I just did some brownies with Milky Ways a couple of weeks ago and and this cake looks so decadent and now I’m wanting more! I would devour this in no time and why not? It’s chocolate and gooey caramel! YUM!!! Pinning!
Kelsie says
Oohhh Milky Way brownies sound so good right now! Thank you, Kim!
Milena Perrine says
Chocolate and caramel together is beyond a winning combo. I haven’t had a Milky Way bar for over a decade and you have made me realize that I’ve been missing out. I’d much rather make your cake though. I think with an extra batch of caramel sauce so that I can drizzle it over my slice once I am done admiring the layers..Way to start the week!
Kelsie says
A decade? You have astonishing willpower 🙂 Thank you, Milena!
annie@ciaochowbambina says
My husband always grabs for Snickers, but my favorite is Milky Way! This cake has my name written all over it!! Delish!
Kelsie says
Thank you, Annie!
Dawn - Girl Heart Food says
I’m glad no candy thermometer is involved here cause usually when I see those in a recipe, I run, lol. Love the idea of turning a candy bar into a cake Freakin’ genius! All those layers are perfect too, Kelsie! The right way to start Monday 😉 Have an awesome week!
Kelsie says
Haha! Thank you, Dawn!
David @ Spiced says
Holy cow, Kelsie! This is my kind of cake right there. First off, three layers. You get a huge thumbs up there! There’s such a big difference between 2-layer and 3-layer cakes. Also, there’s more cake per slice, and that means you get more street cred from me. 🙂 Now, speaking of the flavors…*high five*! I had no idea that the nougat in Milky Ways is malted though. I guess you really do learn something every day. I need a slice of this cake to appear on my desk right about, say, oh, now. Can you help make that happen?? 🙂 Well done, my baking friend, well done!
Kelsie says
Right? I never noticed the malt and triple-checked my facts. I’m still not totally sure I believe it. Thanks, David! I’ll get you a slice asap!