Description
This M&M’s Peanut Butter Cake is a dream for peanut butter lovers! It’s a soft, moist peanut butter cake packed with colorful M&M’s and topped with a rich, creamy peanut butter frosting. Perfect for birthdays, parties, or whenever you need a sweet, peanut buttery treat!
Ingredients
Units
Scale
- For the Peanut Butter Cake:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup M&M’s (plus extra for topping)
- For the Peanut Butter Frosting:
- 1/2 cup unsalted butter, softened
- 3/4 cup creamy peanut butter
- 2 cups powdered sugar
- 1/4 cup heavy cream (or milk)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan (or two 8-inch round pans for a layer cake).
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until fluffy (about 2 minutes).
- Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla extract.
- Alternate wet and dry ingredients: Gradually add the dry ingredients and buttermilk, mixing until just combined. Do not overmix.
- Fold in M&M’s: Gently stir in M&M’s.
- Bake: Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- Make the Peanut Butter Frosting:
- Beat butter and peanut butter: In a bowl, mix softened butter and peanut butter until smooth.
- Add powdered sugar: Gradually beat in powdered sugar, alternating with heavy cream, until light and fluffy.
- Mix in vanilla and salt: Beat in vanilla extract and a pinch of salt. Adjust consistency with more cream if needed.
- Assemble the Cake:
- Frost the cake: Spread frosting evenly over the cooled cake.
- Decorate: Sprinkle extra M&M’s on top for a colorful finish.
- Slice and enjoy!
Notes
- For extra crunch, use crunchy peanut butter.
- For a layered cake, bake in two 8-inch round pans and stack with frosting in between.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Want a drizzle? Add a chocolate ganache drizzle on top for extra indulgence.
Nutrition
- Calories: 480
- Sugar: 45g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg