M&M’s Peanut Butter Cake

This rich and indulgent M&M's Peanut Butter Cake combines the nostalgic flavors of peanut butter and chocolate candies into a showstopping dessert. The moist peanut butter cake layers studded with colorful M&M's get topped with a velvety peanut butter frosting that will satisfy even the most devoted peanut butter lovers.

I first made this cake for my nephew's birthday party after he declared his love for both peanut butter and M&M's. The look of pure joy on his face when I brought it out was priceless, and now it's requested at nearly every family gathering.

Ingredients

• All-purpose flour: Creates the perfect cake structure without being too dense
• Baking powder and baking soda: Work together to create the ideal rise
• Salt: Enhances all flavors, especially the peanut butter
• Unsalted butter: Provides richness and allows you to control the salt level
• Creamy peanut butter: Gives that iconic flavor; use a commercial brand like Jif or Skippy for best results
• Granulated sugar: Sweetens and helps create a tender crumb
• Large eggs: Provide structure and moisture
• Vanilla extract: Enhances the overall flavor profile
• Buttermilk: Adds tanginess and creates an incredibly moist texture
• M&M's: Bring color, bursts of chocolate, and a delightful crunch throughout
• Powdered sugar: Creates a smooth frosting texture
• Heavy cream: Makes the frosting light and spreadable

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 350°F and thoroughly grease and flour two 9-inch round cake pans. This preparation ensures your cakes will release perfectly after baking. Take extra time to ensure the corners are well greased.

Mix Dry Ingredients:

In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This even distribution of leavening agents ensures your cake will rise uniformly. Whisking also aerates the flour slightly.

Cream Fats and Sugar:

In your largest mixing bowl, beat together butter and peanut butter until completely smooth and creamy (about 3 minutes). The mixture should lighten in color slightly. Gradually add sugar and continue beating for another 3 to 4 minutes until the mixture is fluffy and pale. This incorporates air which helps your cake rise.

Incorporate Wet Ingredients:

Add eggs one at a time, beating well after each addition until fully incorporated. Mix in vanilla extract. Be careful not to overmix after adding eggs, which can make your cake tough.

Combine Wet and Dry Mixtures:

Add the dry ingredients to your peanut butter mixture in three parts, alternating with buttermilk, beginning and ending with dry ingredients. Mix gently until just combined after each addition. This method prevents overmixing and ensures even hydration of the dry ingredients.

Add M&M's:

Gently fold in the M&M's using a rubber spatula, being careful not to break them. Toss them in a teaspoon of flour first to prevent sinking during baking.

Bake the Cakes:

Divide the batter evenly between prepared pans and smooth the tops with a spatula. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool the Cakes:

Allow cakes to cool in the pans for exactly 10 minutes. Run a knife around the edges, then invert onto cooling racks to cool completely. Patience is key here; rushing this step can cause your cakes to break.

Make the Frosting:

Beat butter and peanut butter until extremely creamy and smooth (about 3 minutes). Gradually add powdered sugar, a half cup at a time, beating well between additions. Add heavy cream and vanilla extract and beat on high speed for 3 minutes until frosting is light and fluffy.

Assemble the Cake:

Place one cake layer on your serving plate and spread a generous amount of frosting on top. Add the second layer and frost the top and sides of the cake. For a smooth finish, use a bench scraper or offset spatula warmed under hot water, then dried.

Decorate:

Sprinkle additional M&M's on top of the cake, creating a colorful pattern. Press some around the bottom edge for an extra decorative touch.

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My grandmother always said a good peanut butter cake should taste like a sandwich from childhood but in celebration form. The first time I made this recipe she declared it even better than her decades-old recipe and secretly asked me for a second slice after dinner.

Make Ahead Tips

This cake is perfect for preparing in advance. You can bake the cake layers up to 2 days before assembly. Simply cool completely, wrap tightly in plastic wrap, and store at room temperature. The frosting can also be made a day ahead, stored in an airtight container in the refrigerator. Just bring it to room temperature and rewhip before using for the best spreading consistency.

Allergy Adaptations

For those with peanut allergies, this cake works wonderfully with alternative nut or seed butters. Almond butter creates a more delicate flavor while sunflower seed butter maintains that nutty profile without allergens. If using alternatives, adjust the sugar slightly as some substitutes are less sweet than traditional peanut butter. For the candies, substitute regular M&M's with another colorful candy that matches your dietary needs.

Serving Suggestions

This cake pairs beautifully with a scoop of vanilla ice cream or a cold glass of milk. For an extra special presentation, drizzle warm chocolate sauce over individual slices just before serving. Cut small portions as this cake is quite rich and satisfying even in modest servings. For an elevated dessert experience, slightly warm each slice for 10 seconds in the microwave which intensifies the peanut butter aroma.

The Science Behind Perfect Texture

The combination of baking powder and baking soda in this recipe is intentional and important. Baking soda reacts with the acidity in buttermilk, providing immediate leavening, while baking powder offers a secondary rise during baking. This dual action creates a cake with the perfect amount of lift and structure. The high fat content from both butter and peanut butter ensures a moist crumb that stays tender even days after baking.

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Frequently Asked Questions

→ Can I use crunchy peanut butter for this cake?

Yes, you can use crunchy peanut butter if you prefer additional texture in the cake and frosting. However, creamy peanut butter ensures a smoother consistency.

→ What type of M&M's work best for this cake?

Regular chocolate M&M's work best, but you can experiment with peanut or mini M&M's for different flavors and textures.

→ How do I store the cake after baking?

You can store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

→ Can I use a different frosting instead of peanut butter frosting?

Absolutely! Cream cheese frosting or chocolate ganache would also pair well with the peanut butter cake if you want to try something different.

→ Can I make this cake ahead of time?

Yes, you can bake the cake layers the day before and store them tightly wrapped in plastic wrap. Frost the cake on the day of serving for best freshness.

→ What can I substitute for buttermilk?

You can use a mixture of 1/2 cup milk and 1/2 tablespoon vinegar or lemon juice as a buttermilk substitute. Let it sit for 5 minutes before using.