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

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

Introduction

Indulge your sweet tooth with this irresistible M&M’s Peanut Butter Cake! Packed with rich peanut butter flavor and bursting with colorful M&M’s, this cake is a crowd-pleaser perfect for any occasion. With a moist and tender crumb and a creamy peanut butter frosting, every bite is a delightful surprise.

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter (room temperature)
• 1 cup creamy peanut butter
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• 1 cup mini M&M’s

For the Peanut Butter Frosting:

• 1 cup creamy peanut butter
• ½ cup unsalted butter (room temperature)
• 2 cups powdered sugar
• 2-3 tbsp heavy cream

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Wet Ingredients: In a large bowl, cream together the unsalted butter and peanut butter until light and fluffy. Gradually beat in the granulated sugar until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternate Wet and Dry: Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Stir in the mini M&M’s.
5. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center ¹ comes out clean. Let cool completely in the pans before frosting.  
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6. Make the Frosting: In a large bowl, cream together the peanut butter and butter until light and fluffy. Gradually beat in the powdered sugar until smooth. Stir in the heavy cream until desired consistency is reached.
7. Frost and Serve: Once the cakes are completely cool, frost with peanut butter frosting. Decorate with additional M&M’s if desired.

Tips:

• For a richer flavor, use natural peanut butter instead of creamy peanut butter.
• To make the cake even more indulgent, add a layer of chocolate ganache between the cake layers.
• For a fun twist, use different colors of M&M’s or other candy.

FAQs:

• Can I substitute the mini M&M’s? Yes, you can use any type of candy you like, such as chocolate chips, chopped nuts, or sprinkles.
• Can I make this cake ahead of time? Yes, you can bake the cake and freeze it for up to 3 months. Thaw completely before frosting.
• How do I store the leftover cake? Store the frosted cake covered in the refrigerator for up to 3 days.

Common Mistakes and Solutions:

• Cake is dry: This may happen if the cake is overbaked. To prevent this, insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
• Frosting is too thick: Add a little more heavy cream to thin the frosting.
• Frosting is too runny: Add a little more powdered sugar to thicken the frosting.

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