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


  • Author: Emily
  • Total Time: 2 hours 30 minutes (includes cooling time)
  • Yield: 12-15 servings 1x
  • Diet: Vegetarian

Description

A moist and flavorful peanut butter cake, topped with a creamy chocolate peanut butter frosting and colorful mini M&M’s. This recipe is perfect for parties, birthdays, or any occasion that calls for a fun and indulgent dessert.


Ingredients

Scale

Peanut Butter Cake:

  • 230g (1 cup / 2 sticks) unsalted butter, room temperature
  • 180g (1 cup) brown sugar
  • 100g (1/2 cup) caster sugar or granulated sugar
  • 250g (1 cup) smooth peanut butter
  • 1 tsp vanilla extract
  • 3 large eggs, room temperature
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 315g (2 1/4 cups) plain or all-purpose flour
  • 240ml (1 cup) full-fat or whole milk

Chocolate Frosting:

  • 115g (1/2 cup / 1 stick) unsalted butter, room temperature
  • 150g (1 cup) good-quality milk chocolate, melted
  • 375g (3 cups) icing sugar, sifted
  • 23 tbsp full-fat or whole milk
  • 1 tbsp smooth peanut butter
  • 180g (1 cup) mini M&M’s

Instructions

Peanut Butter Cake:

  1. Preheat oven to 180°C (350°F) or 160°C (320°F) for fan-forced. Grease and line a quarter sheet pan with parchment paper.
  2. In a large bowl, cream butter, brown sugar, and caster sugar until pale and fluffy. Add peanut butter and vanilla extract; mix until smooth.
  3. Add eggs, one at a time, mixing on low speed.
  4. Sift in baking powder, salt, and half the flour. Pour in all the milk and mix on low speed. Add remaining flour and mix until smooth.
  5. Pour batter into the prepared pan and bake for 35-40 minutes or until golden and a toothpick inserted in the center comes out clean. Cool completely.

Chocolate Frosting:

  1. In a bowl, beat butter on medium speed until pale and creamy (2-3 minutes).
  2. Melt chocolate in the microwave in 20-second intervals, stirring in between. Let cool slightly.
  3. Add half the icing sugar and 1 tbsp of milk to the butter. Beat on low until combined. Add remaining sugar and milk, and beat again.
  4. Stir in melted chocolate and peanut butter. Beat until smooth. Add more milk if needed to adjust consistency.
  5. Spread frosting over the cooled cake and top with mini M&M’s.

Notes

  • Use processed peanut butter for best results.
  • Allow the cake to cool completely before frosting.
  • Store the cake in an airtight container for up to 3 days at room temperature.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 38g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 65mg