Description
This M&M’s Peanut Butter Cake with Peanut Butter Frosting is a rich and decadent American dessert featuring a moist peanut butter-flavored cake studded with colorful M&M’s Peanut Butter Candies. Layered with creamy peanut butter frosting and garnished with extra M&M’s, this cake is perfect for celebrations and party occasions, delivering a delightful combination of nutty and sweet flavors with a fun, colorful twist.
Ingredients
Scale
For the Cake:
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups buttermilk
- 1 cup M&M’s Peanut Butter Candies (plus more for garnish)
For the Frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the pans and preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined. This ensures even leavening throughout the cake.
- Cream butter, peanut butter, and sugar: In a large mixing bowl, beat the softened butter, creamy peanut butter, and granulated sugar together until the mixture becomes light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Then beat in the vanilla extract until smooth.
- Combine dry ingredients and buttermilk: Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can toughen the cake.
- Fold in M&M’s: Gently fold in 1 cup of M&M’s Peanut Butter Candies to evenly distribute them without breaking the candy shells.
- Bake the cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes to set, then transfer them to a wire rack to cool completely before frosting.
- Prepare the frosting: Beat together the softened butter and peanut butter until smooth and creamy. Gradually add the powdered sugar, alternating with the heavy cream, and beat until the frosting is light and fluffy. Stir in the vanilla extract.
- Frost and assemble the cake: Spread a layer of frosting between the two cake layers, then frost the top and sides of the assembled cake evenly.
- Garnish and serve: Decorate the frosted cake with additional M&M’s Peanut Butter Candies on top for an attractive and colorful finish. Chill for 30 minutes to ease slicing if desired, then serve.
Notes
- For easier slicing, chill the cake for 30 minutes after frosting to firm up the frosting.
- Substitute crunchy peanut butter in the cake and frosting for added texture.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Ensure ingredients like butter and peanut butter are softened for optimal mixing.
