Description
This M&M’s Peanut Butter Cake with Peanut Butter Frosting is a delightful American dessert, combining the rich, creamy flavor of peanut butter with the fun of colorful M&M’s candy. Moist and tender, the cake is layered with a smooth peanut butter frosting and topped with extra M&M’s for a festive finish, perfect for birthdays or special occasions.
Ingredients
Scale
Cake Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup M&M’s (plus extra for topping)
Peanut Butter Frosting Ingredients
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 2 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Peanut Butter: In a large mixing bowl, beat the softened unsalted butter and creamy peanut butter together until the mixture is smooth and creamy, which helps create a rich and tender crumb.
- Add Sugars: Gradually add the granulated sugar and light brown sugar to the butter mixture, beating until the mixture is light and fluffy for a moist cake texture.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then stir in the vanilla extract for added flavor.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix only until just combined to avoid overmixing, which can make the cake dense.
- Fold in M&M’s: Gently fold 1 cup of M&M’s into the batter, distributing the chocolate candies evenly without crushing them.
- Fill Pans and Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes to set. Then carefully turn them out onto wire racks to cool completely, which is essential before frosting.
- Prepare Peanut Butter Frosting: Beat the softened butter and creamy peanut butter together until smooth and creamy. Gradually add the powdered sugar, beating until fully incorporated. Add vanilla extract, a pinch of salt, and 2 to 3 tablespoons of heavy cream or milk to achieve a spreadable consistency.
- Assemble the Cake: Once the cakes have cooled completely, spread a generous layer of frosting on one cake layer. Place the second layer on top and frost the entire cake evenly. Decorate the top with additional M&M’s for a colorful and festive look.
- Chill and Serve: Chill the cake slightly in the refrigerator to help set the frosting and allow cleaner slicing. Slice and serve as desired.
Notes
- Mini M&M’s can be used for easier slicing and more even candy distribution.
- This cake is rich and filling, so smaller slices are recommended if serving a large crowd.
- Store the cake in an airtight container at room temperature for up to 2 days to maintain freshness, or refrigerate for longer storage.
