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M&M’s Peanut Butter Cake with Peanut Butter Frosting

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  • Author: Kim Cooks Easy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking

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