Description
Delight in a rich and moist M&M’s Peanut Butter Cake layered with creamy peanut butter frosting and studded with crunchy M&M’s Peanut Butter Candies. This American-inspired dessert is perfect for celebrations and peanut butter lovers seeking a colorful, decadent treat.
Ingredients
Scale
For the Cake
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups buttermilk
- 1 cup M&M’s Peanut Butter Candies, plus more for garnish
For the Frosting
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy removal of cakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter, Peanut Butter, and Sugar: In a large mixing bowl, beat the softened butter, creamy peanut butter, and granulated sugar together until the mixture is light and fluffy, which usually takes a few minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to fully combine. Then, add the vanilla extract and mix thoroughly.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Fold in M&M’s: Gently fold in 1 cup of M&M’s Peanut Butter Candies to distribute them evenly throughout the batter without crushing them.
- Divide Batter and Bake: Pour and evenly divide the batter between the two prepared cake pans, smoothing the tops for even baking. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then remove them from the pans and transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat together the softened butter and creamy peanut butter until smooth and creamy. Gradually add powdered sugar, alternating with heavy cream, beating until the frosting is light and fluffy. Stir in vanilla extract.
- Assemble the Cake: Spread frosting evenly between the two cake layers to create a sandwich. Then cover the top and sides of the cake with the remaining frosting, smoothing it out.
- Garnish and Serve: Decorate the frosted cake with additional M&M’s Peanut Butter Candies on top for a colorful finish. Chill for 30 minutes before slicing for easier cutting, then serve and enjoy.
Notes
- For easier slicing, chill the cake for 30 minutes after frosting.
- You can substitute crunchy peanut butter for added texture if preferred.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
