You’re about to meet your new favorite celebration cake! This M&M’S peanut butter cake with peanut butter frosting is pure joy in every bite—a soft, buttery crumb layered with creamy, cloud-like peanut butter frosting, and, for the grand finale, a surprise crunch and pop of colorful Peanut Butter M&M’S tucked into every slice. It’s one of those show-stopping cakes that looks fancy, but in reality, it’s wonderfully easy and perfect for any busy weeknight or last-minute party! If you have a love for all things peanut butter and a soft spot for M&M’S (who doesn’t?), this cake is calling your name.
Why You’ll Love This Recipe
- Effortless Baking: No complicated steps here. With basic mixing, folding, and easy layering, you’ll have a bakery-style cake before you know it.
- Big Flavor, Little Fuss: The peanut butter and M&M’S bring serious flavor. The cake is tender and rich, while the frosting is dreamy and packed with real peanut butter.
- Crowd-Pleaser: Its playful look and nostalgic candies make it a guaranteed hit for all ages—expect everyone to ask for seconds!
- Adaptable: Don’t be afraid to make it your own. Swap candies, tweak the frosting, or add a drizzle of chocolate—this cake welcomes creativity.
Ingredients You’ll Need
Gather your pantry basics and a handful of favorites for this cake:
- Butter: Provides a soft texture and unbeatable buttery flavor for both cake and frosting. Room temperature is key for smooth mixing.
- Sugar: Sweetens the cake just right, letting the peanut butter shine instead of overwhelming it.
- Vanilla Extract: Deepens flavors and rounds out the sweetness.
- Eggs: Helps the cake rise and adds richness.
- Vanilla Yogurt: Makes the crumb extra moist and tender. Be sure to drain it first for the creaminess you want, without excess moisture.
- All-purpose Flour: The classic choice for sturdy-yet-soft cake layers.
- Baking Powder: Gives the cake a light, airy lift.
- Salt: Essential for amplifying all the sweet and nutty notes.
- Peanut Butter M&M’S: Roughly chopped, these create happy little bursts of crunch and chocolate-peanut butter in every bite.
- Creamy Peanut Butter: The base of the frosting—choose your favorite brand, but smooth is a must here for silky frosting.
- Powdered Sugar: Whips the peanut butter into a light, fluffy dream.
- Heavy Cream (optional): Adds a whipped, airy finish to the frosting, perfect for a cake ring but not required if you like it denser.*
Tip: If you don’t have a cake ring, simply leave out the cream—the frosting will be thicker, but just as tasty!
Variations
Making this recipe your own is part of the fun. Try swapping or adding ingredients for a new twist:
- Candy Swap: Use classic Peanut M&M’S, mini M&M’S, or even Reese’s Pieces for a fun flavor change.
- Chocolate Lovers: Drizzle melted chocolate or add chocolate chips between layers for extra richness.
- Nut-Free: Substitute sunflower seed butter (SunButter) and plain chocolate candies to make it allergy-friendly.
- Fruity Touch: Add a layer of raspberry or strawberry jam between the cakes for a PB&J-inspired surprise.
How to Make M&M’S Peanut Butter Cake with Peanut Butter Frosting
Prep Your Pans
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. This helps guarantee the cakes pop out easily and stay pretty!
Make the Cake Batter
In a large mixing bowl, beat the butter and sugar together until it’s light and fluffy—this should take about 3 minutes on low speed. Next, mix in the vanilla, then the eggs, adding them one at a time and beating well after each for a smooth, creamy mixture.
Stir in the drained vanilla yogurt for that irresistible moist crumb. Now gently add the flour, baking powder, and salt in two or three batches, mixing until just combined. Overmixing is the enemy of tender cake!
Gently fold in the chopped Peanut Butter M&M’S. This way, the candies stay whole and add those signature bits of crunch.
Bake the Cakes
Divide the batter evenly between your prepared pans. Bake for 22–25 minutes, or until a toothpick poked in the center comes out clean and the tops spring back slightly. Allow the cakes to cool completely in the pans on a wire rack before frosting—patience pays off!
Make the Peanut Butter Frosting
In a bowl, beat together the creamy peanut butter and butter until smooth. Gradually beat in the powdered sugar, about ½ cup at a time, letting each addition blend in before adding more.
If you use a cake ring, add the heavy cream, swap to the whisk attachment, and whip the frosting until it’s extra airy and luscious for five minutes.
Assemble the Cake
Place your first cake layer onto a serving platter and (optionally) secure your cake ring around it. Spoon half the frosting over the cake and spread evenly. Top with the second cake layer, pressing slightly to secure. Spread the remaining frosting generously over the top.
Finish with a joyful shower of more Peanut Butter M&M’S, Peanut M&M’S, or both—because more is more!
Chill and Unmold
Refrigerate the assembled cake for at least 2–3 hours (this sets the frosting and makes slicing neater). Once chilled, carefully remove the cake ring and get ready to serve.
Pro Tips for Making the Recipe
- Drain the Yogurt Well: Excess moisture makes the cake soggy. Use a cheesecloth or coffee filter for easy draining.
- Don’t Overmix: Gentle folding keeps the cake tender and light.
- Room Temp Ingredients: Butter, eggs, and yogurt blend best when not cold—this helps the batter come together effortlessly.
- Cake Ring Magic: If possible, use a cake ring for beautiful, straight sides and extra stability (especially if you want a professional finish).
- Decorate Boldly: Go wild with M&M’S on top—more color, more fun, and more crunch!
How to Serve
This cake is best served chilled, straight from the fridge. Each slice is bursting with creamy peanut butter frosting, tender cake, and pops of M&M’S—a seriously dreamy combo.
Pair it with cold milk, a cup of coffee, or even a scoop of vanilla ice cream. For parties and birthdays, add candles and an extra sprinkle of candies right before serving for an eye-catching finish. It’s equally perfect for casual family desserts or as the star of a celebration table.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake slices tightly in plastic wrap or store in an airtight container in the fridge for up to 4 days. The cake stays deliciously moist, and the M&M’S keep their playful crunch.
Freezing
To freeze, wrap individual slices or the entire cake tightly in plastic wrap, then in foil. Store for up to 2 months. Thaw in the refrigerator overnight before serving for the best texture.
Reheating
This cake is best served cold, but if you prefer it a little softer, let slices sit at room temperature for about 20 minutes before enjoying.
FAQs
Can I make the cake and frosting ahead of time?
Absolutely! You can bake the cake layers a day in advance—just wrap them well and store at room temperature. The frosting can be made ahead and kept refrigerated; bring it to room temp and re-whip before assembling for the best texture.
Do I really need to drain the yogurt?
Yes, draining the yogurt is important. It reduces excess water, making the cake tender and moist without turning out heavy or soggy. If you skip this step, the cake may not rise as nicely.
What if I don’t have a cake ring?
No worries. Simply assemble the cake without it, and skip adding the heavy cream to the frosting—this keeps it thick and spreadable, so your layers will hold together just fine.
Can I use different kinds of M&M’S or nut butters?
Definitely! The recipe is flexible. Try classic Peanut M&M’S, mini M&M’S, or substitute creamy almond, cashew, or sunflower butter if you want to change up the flavor or make it nut-free.
Final Thoughts
This M&M’S peanut butter cake is the kind of dessert you’ll return to again and again—simple, vibrant, and loaded with everything there is to love about peanut butter and chocolate candies. Whether you crave an easy, joy-filled cake for a busy weeknight or need a foolproof crowd-pleaser, this recipe delivers in every delicious way. So grab those mixing bowls and get ready for a cake that’s as fun to make as it is to eat!
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M&M’S Peanut Butter Cake with Peanut Butter Frosting Recipe
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12–16 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This indulgent M&M’S peanut butter cake features moist, tender layers packed with crunchy Peanut Butter M&M’S and a rich, fluffy peanut butter frosting. Perfect for celebrations, every bite offers the irresistible combination of chocolate, peanut butter, and velvety creaminess, visually accented by colorful candy pieces.
Ingredients
Cake
- 1 cup butter, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup vanilla yogurt, drained for a couple of hours in the fridge
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 3/4 cup Peanut Butter M&M’S, roughly chopped
Frosting
- 1 cup butter, room temperature
- 2 cups creamy peanut butter
- 5 cups powdered sugar
- 1/4 cup heavy cream (optional, see notes)
Instructions
- Prepare Baking Pans and Preheat Oven: Heat the oven to 350°F (175°C). Grease and line two 9-inch round baking pans with parchment paper. Set aside for later use.
- Cream Butter and Sugar: In a mixing bowl, add the butter and sugar. Using a paddle attachment, beat on low speed until the mixture becomes light and creamy, about 3 minutes.
- Add Vanilla and Eggs: Blend in the vanilla extract, then add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Combine Yogurt and Dry Ingredients: Beat in the drained vanilla yogurt. Gradually add the flour, baking powder, and salt in two or three batches, mixing just until combined. Avoid over-mixing.
- Fold in M&M’S: Using a spatula, gently fold in the roughly chopped Peanut Butter M&M’S until evenly distributed throughout the batter.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake Layers: Remove cakes from the oven and allow them to cool completely in the pans on a wire rack to ensure easy handling.
- Prepare the Frosting: Once the cake layers are cool, prepare the frosting. In a mixing bowl, beat together the butter and creamy peanut butter until smooth using a paddle attachment.
- Add Powdered Sugar: Gradually add powdered sugar, 1/2 cup at a time, beating gently after each addition until all sugar is incorporated and the frosting is creamy and thick.
- Incorporate Heavy Cream (If Using): If you have a cake ring, add 1/4 cup heavy cream to the frosting. Switch to a whisk attachment and whip on low, increasing speed gradually for 5 minutes to achieve a lighter, fluffier frosting.
- Assemble the Cake: Place one cake layer on a serving platter and fit a cake ring around it if available. Spread half of the frosting evenly over the first layer.
- Add Second Layer and Frost: Place the second cake layer on top, pressing down gently. If using a cake ring, tighten it as needed. Spread the remaining frosting evenly over the top.
- Decorate and Set: Finish the cake with additional Peanut Butter M&M’S, Peanut M&M’S, or a mixture of both for extra color and flavor.
- Chill Before Serving: Refrigerate the cake in the ring for at least 2–3 hours to set the frosting before carefully removing the ring and serving.
Notes
- To drain vanilla yogurt, line a colander with cheesecloth, coffee filter, or paper towels, set over a bowl, add the yogurt, cover, and refrigerate for a few hours.
- A cake ring keeps the cake stable while assembling and chilling. If you don’t have one, skip the heavy cream in the frosting; it will still be delicious, just a bit denser.
- Ensure cake layers are fully cool before frosting to prevent melting the frosting.
- Customize the topping by mixing different types of M&M’S for varied color and texture.
Nutrition
- Serving Size: 1 slice (assuming 16 slices per cake)
- Calories: 540
- Sugar: 54g
- Sodium: 220mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 74mg
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