Description
This delightful M&M’S Peanut Butter Cake with Peanut Butter Frosting is a deliciously rich and creamy dessert combining the classic flavors of peanut butter and colorful Peanut Butter M&M’S. The moist vanilla yogurt cake is studded with chopped M&M’S for a fun twist, then layered and frosted with a smooth peanut butter frosting that can be whipped light and fluffy with a touch of heavy cream. Perfect for celebrations or any peanut butter lover’s treat!
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 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 for even baking and easy removal.
- Cream Butter and Sugar: In a mixing bowl, add the butter and sugar. Using a paddle attachment on a mixer, beat on low speed until the mixture becomes light and creamy, about 3 minutes.
- Add Vanilla and Eggs: Blend in vanilla extract, then add eggs one at a time, beating well after each to ensure a smooth batter.
- Combine Yogurt and Dry Ingredients: Beat in the drained vanilla yogurt to add moisture. Gradually add flour, baking powder, and salt in two or three batches, mixing just until combined, careful not to over-mix.
- Fold in M&M’S: Gently fold in the roughly chopped Peanut Butter M&M’S evenly into the batter using a spatula.
- Bake the Cakes: Divide batter evenly between prepared pans. Bake 22–25 minutes, or until a toothpick inserted into the centers comes out clean.
- Cool the Cake Layers: Remove cakes from oven and cool completely in pans on wire racks for easy handling and to prevent breakage.
- Prepare the Frosting: Beat together butter and creamy peanut butter in a bowl using paddle attachment until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar, about 1/2 cup at a time, beating gently after each addition until fully incorporated and frosting is thick.
- Incorporate Heavy Cream (If Using): Add 1/4 cup heavy cream, then switch to a whisk attachment. Whip on low speed, gradually increasing to medium-high for about 5 minutes until the frosting is light and fluffy.
- Assemble the Cake: Place one cake layer on a serving platter and, if available, fit a cake ring around it. Spread half the frosting evenly over the first layer.
- Add Second Layer and Frost: Place the second cake layer on top, pressing down gently. Tighten the cake ring if using. Spread the remaining frosting evenly over the top of the cake.
- Decorate and Set: Decorate the top with additional Peanut Butter M&M’S or a mixture of Peanut Butter and Peanut M&M’S for extra texture and color.
- Chill Before Serving: Refrigerate the cake, preferably with the cake ring on, for at least 2–3 hours to set the frosting properly before removing the ring and serving.
Notes
- Draining the vanilla yogurt helps prevent excess moisture in the batter for a better cake texture.
- Avoid over-mixing the batter once flour is added to keep the cake tender.
- Using a cake ring during assembly helps achieve clean, even layers but is optional.
- Heavy cream in the frosting is optional but recommended for a lighter, fluffier texture.
- Store the cake refrigerated and bring to room temperature before serving for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
