Description
This M&M’s Peanut Butter Cake with Peanut Butter Frosting is a delightful, colorful treat combining the rich flavors of peanut butter and the playful crunch of M&M’s. Perfect for celebrations or a special dessert, this moist cake is topped with a creamy peanut butter frosting and extra M&M’s for a fun finish.
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
- 3/4 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing and flouring it, or lining 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 this mixture aside to incorporate later.
- 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 the mixture becomes light and fluffy. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for added flavor.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture to ensure proper blending without overmixing.
- Fold in M&M’s: Carefully fold in 1 cup of M&M’s, distributing them evenly throughout the batter.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
- Prepare the frosting: While the cake is cooling, beat together 1/2 cup unsalted butter and 3/4 cup creamy peanut butter until light and fluffy. Gradually add 1 1/2 cups powdered sugar and 2 to 3 tablespoons milk, beating until the frosting is smooth and spreadable.
- Frost and decorate: Spread the peanut butter frosting evenly over the cooled cake. Top with extra M&M’s for a colorful, fun finish.
Notes
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- You can substitute the buttermilk with milk mixed with 1 tablespoon of vinegar or lemon juice as a quick substitute.
- For a crunchier texture, gently toast the M&M’s before folding them into the batter.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
