Once the butter and sugar are well creamed (about 10-12 minutes), add the eggs one at a time on medium-low (speed 4), mixing each egg until incorporated before adding the next. It takes about 30-45 seconds for each egg to incorporate. Milky Way Cake is a delicious dessert that is perfect for any occasion. Here are some frequently asked questions about this dessert: How long does Milky Way Cake last? Easy: You don’t have to be a pastry chef to make this delicious, easy Milky Way cake. Trust me, if I can make it you can too! Jump to: Add the beaten eggs, vanilla and cooled chocolate mixture. Mix well, scraping down the sides of the bowl as needed.

Heat 1/3 cup of heavy cream in aheatproof bowlin the microwave for 45 seconds to 1 minute, until it’s steaming and just starting to bubble. Simple Ingredients: Both the cake and the frosting are made with simple ingredients you can find at any grocery store!Mix your cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy. Pour into a separate container, then place in the fridge to cool and/or store. When you're ready to use it, heat the caramel in the microwave in short 10 second intervals until it's a more workable consistency. Repeat with the remaining cake layers. Smooth any overhanging buttercream around the cake with a large offset spatula. The base of this filling is Swiss meringue! This gives it an amazing, light as air texture that tastes just like the chocolate filling in a Milky Way bar.

When it comes to making a delicious Milky Way Cake, the ingredients you use are key to achieving the perfect taste and texture. Here are the ingredients you’ll need and how they contribute to the recipe: It should feel smooth, and you shouldn’t be able to feel any sugar granules. If you use a thermometer, the temperature should be 160 F / 70 C.For this cake, I use a Nordic Ware bundt pan that I bought at Target. I butter the pan, making sure to get every surface covered in a light layer of butter {I use clean fingers to do this part}. Then add a little flour and turn and move the pan around until you get the flour distributed in a light and even layer. You can hold the pan upside down over the sink and tap it all around to remove any excess flour. Cool the Cake Properly– Once the cake is done baking, let it cool in the pan for 10 to 15 minutes before removing it. This will allow the cake to set and prevent it from falling apart. Here are some tips for cooling a bundt cake: Imagine the richest, most decadent chocolate and smoothest, creamiest caramel uniting in a cake that’s simply cosmic. That’s the universe of flavor you’re about to explore. Some people swear by using shortening instead of butter. I have always used butter, but if shortening is more your comfort zone; go with it! This cake uses a cake mix, but there is no shame in that, seriously. The end result is so darned delicious that nobody will care that you cheated a little bit.