Peanut Butter M&M's Cake (Print version)

A moist two-layer peanut butter cake packed with chopped Peanut Butter M&M's and finished with fluffy peanut butter frosting.

# Ingredients:

For the cake layers

01 - 2 1/4 cups (280 g) all-purpose flour, divided
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 1/2 cup (113 g) unsalted butter, softened
06 - 3/4 cup (190 g) creamy peanut butter
07 - 3/4 cup (150 g) granulated sugar
08 - 1/2 cup (105 g) packed light brown sugar
09 - 3 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - 1 cup (240 ml) buttermilk, room temperature
12 - 1 cup (170 g) Peanut Butter M&M's, roughly chopped

For the peanut butter frosting

13 - 3/4 cup (170 g) unsalted butter, softened
14 - 3/4 cup (190 g) creamy peanut butter
15 - 3 cups (360 g) powdered sugar, sifted if lumpy
16 - 1/4 teaspoon fine salt
17 - 1 teaspoon vanilla extract
18 - 4-6 tablespoons (60-90 ml) heavy cream

For decorating

19 - 1/2 cup (85 g) Peanut Butter M&M's, whole or chopped

# Instructions:

01 - Heat the oven to 350°F. Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
02 - In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Remove 1 tablespoon of the mixture and toss it with the chopped Peanut Butter M&M's in a separate small bowl.
03 - In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar on medium speed until creamy and slightly lighter, about 3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Beat in the vanilla, then scrape the bottom and sides of the bowl.
05 - Add the flour mixture in three additions, alternating with the buttermilk. Mix on low just until combined, then fold in the flour-coated chopped candy.
06 - Divide the batter evenly between the pans and smooth the tops. Bake for 24-28 minutes, until the centers spring back and a tester comes out with a few moist crumbs. Cool in the pans for 15 minutes, then turn out onto a rack to cool completely.
07 - Beat the butter and peanut butter until smooth. Add the powdered sugar, salt, vanilla, and 4 tablespoons cream. Beat until fluffy, adding more cream 1 tablespoon at a time if needed.
08 - Place one cooled cake layer on a plate and spread with frosting. Add the second layer, frost the top and sides, and decorate with Peanut Butter M&M's. Chill for 20-30 minutes before slicing if you want neater pieces.

# Good to know:

01 - Makes one 8-inch two-layer cake, about 14 servings.
02 - Cool the layers fully before frosting or the buttercream will soften.
03 - For the neatest slices, chill the finished cake briefly and cut with a warm knife.

Back