Description
This delightful M&M’s Peanut Butter Cake features a moist and tender peanut butter-infused cake studded with colorful M&M’s candy pieces. Topped with a creamy, smooth peanut butter frosting and extra M&M’s for a fun, festive finish, this cake is perfect for celebrations or a sweet treat any time.
Ingredients
Scale
Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1 cup M&M’s (plus extra for topping)
Peanut Butter Frosting
- 1/2 cup unsalted butter, softened
- 3/4 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking.
- 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 bowl, beat the softened unsalted butter and creamy peanut butter together until the mixture is smooth and well combined.
- Add Sugar and Eggs: Add the granulated sugar to the butter mixture and beat until light and fluffy. Then, add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture to ensure the batter is well incorporated without overmixing.
- Fold in M&M’s: Gently fold 1 cup of M&M’s into the batter to evenly distribute the candy pieces throughout the cake.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before frosting.
- Make the Frosting: While the cake cools, prepare the peanut butter frosting by beating together the softened unsalted butter and creamy peanut butter until fluffy. Gradually add the powdered sugar and 2 to 3 tablespoons of milk, beating until the frosting is smooth and spreadable.
- Frost and Decorate: Spread the peanut butter frosting evenly over the cooled cake. Top with additional M&M’s for a colorful and festive finish.
Notes
- Ensure all ingredients, especially butter and peanut butter, are at room temperature for smooth mixing.
- Use parchment paper lining for easier removal and cleanup.
- Adjust milk quantity in frosting to achieve desired consistency.
- For a less sweet option, reduce the powdered sugar in frosting slightly.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
