Milky Way Cake

A decadent vanilla cake topped with chocolate buttercream, milky way bars, and a glorious caramel sauce!

 A decadent vanilla cake topped with chocolate buttercream, milky way bars, and a glorious caramel sauce!

Ingredients

Cake

▢2 cups (230g) cake flour▢1 tablespoon baking powder▢1/4 tsp. salt▢3 large eggs, room temperature and separated (separate whites from yolks)▢1 1/4 cups (284g) unsalted butter, room temperature▢1 1/2 cups (300g) granulated sugar▢1 tsp. vanilla extract▢2/3 cup (160ml) whole milk, room temperature

Easy Caramel Sauce

▢1 cup (200g) light brown sugar, packed▢1/2 cup (120ml) heavy cream▢4 tablespoons (57g) unsalted butter, quartered▢1 tsp. vanilla extract

Chocolate Frosting

▢1/2 cup (113g) unsalted butter, room temperature▢3 1/2 cups (420g) confectioner's sugar, plus 2 tablespoons if needed▢3/4 cup (65g) natural unsweetened or Dutch-process cocoa powder▢1/2 tsp. salt (pinch more if needed)▢1 tbsp. vanilla extract▢1/4 cup (60ml) heavy cream, plus 1 tablespoon if needed▢2 cups chopped Milky Way® bars, divided (about 20 fun-size bars)

Instructions

Preheat oven to 350 degrees F. Spray two 9-inch cake pans with GOOP (see notes) or parchment or baking spray.

Cake

Sift cake flour, baking powder, and salt together in a large bowl. Set aside.

In stand mixer fitted with paddle attachment, beat egg whites on high speed until soft peaks form, about 2- 3 minutes. Set aside.

In your wiped out stand mixer bowl and still using paddle attachment, beat butter on high for 1 minute, or until smooth and creamy. Add the sugar and beat on high for 3-4 minutes. Scrape bowl as needed.

With mixer on low, add egg yolks and vanilla. Then beat on medium-high until combined.

With mixer on low speed as in dry ingredients, scraping bowl as needed, in 3 additions alternating with milk. Mix until everything is just combined, do not overmix.