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

If you’ve got a soft spot for peanut butter and a serious sweet tooth, this M&M’s Peanut Butter Cake with Peanut Butter Frosting is going to be your new obsession. Picture this: a rich, moist peanut butter cake loaded with colorful, crunchy M&M’s in every bite, all topped with a creamy, dreamy peanut butter frosting that’s basically dessert nirvana. It’s a little nostalgic, a whole lot of fun, and totally indulgent—in the best way.

Whether you’re baking it for a birthday, a weekend treat, or just because you need a little joy in your life (and hey, who doesn’t?), this cake is the kind of feel-good dessert that brings smiles before the first forkful. Trust me, this one’s a showstopper—and it tastes even better than it looks.

Why You’ll Love M&M’s Peanut Butter Cake with Peanut Butter Frosting

This cake doesn’t just deliver flavor—it creates moments. Here’s why it’s a favorite:

Ultimate Comfort Dessert: Rich peanut butter cake meets creamy frosting with a pop of M&M crunch. It’s dessert heaven.

Fun and Colorful: Those classic M&M’s add bursts of color and texture, making it a hit at parties and celebrations.

Easy to Make: Simple ingredients, straightforward steps, and no complicated decorating required.

Frosting Lovers Rejoice: The peanut butter frosting is thick, smooth, and wildly addictive—you might want to double the batch.

Kid- and Adult-Approved: This dessert brings out the inner kid in everyone. It’s playful, sweet, and totally irresistible.

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

This cake brings together pantry staples and a few fun extras to create magic in every bite:

Peanut Butter

Creamy peanut butter gives the cake its rich, nutty base. Use a smooth, shelf-stable variety for best results (not natural).

Butter

Adds richness and helps the cake stay moist and tender.

Brown Sugar

Enhances the peanut butter flavor with a subtle molasses depth and keeps the cake soft.

Eggs

Help bind the ingredients and give the cake structure.

Vanilla Extract

A splash of vanilla brings warmth and rounds out the sweet, nutty flavors.

All-Purpose Flour

The foundation of the cake, giving it just the right structure.

Baking Powder and Baking Soda

These leavening agents work together to give the cake a nice, even rise.

Milk

Adds moisture and keeps the cake light.

M&M’s

The star of the show. Fold them into the batter for fun color and a little crunch in every bite. Mini M&M’s work especially well, but use your favorite.

For the Peanut Butter Frosting

• Peanut Butter: Rich and creamy, it’s the base of the frosting.
• Butter: For a smooth, spreadable texture and buttery flavor.
• Powdered Sugar: Adds sweetness and structure to the frosting.
• Milk or Cream: Thins the frosting to a spreadable consistency.
• Vanilla Extract: Just a touch brings it all together.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s make this delicious cake come to life:

Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease and flour your cake pan(s), or line with parchment paper for easy removal.

Mix the Wet Ingredients

In a large bowl, beat together the peanut butter, softened butter, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in the vanilla extract.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and baking soda.

Mix It All Together

Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined—don’t overbeat.

Fold in the M&M’s

Gently fold in the M&M’s, being careful not to crush them too much.

Bake

Pour the batter into your prepared cake pan(s). Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.

Make the Frosting

Beat together the peanut butter and butter until smooth. Gradually add the powdered sugar, then mix in the milk or cream and vanilla extract. Beat until fluffy and spreadable.

Frost the Cake

Once the cake has cooled, spread the frosting over the top and sides. Decorate with extra M&M’s if desired.

Nutrition Facts

Servings: 12 slices
Calories per serving: 495
Total Fat: 27g

• Saturated Fat: 9g
• Trans Fat: 0g
  Cholesterol: 65mg
  Sodium: 280mg
  Total Carbohydrates: 57g
• Dietary Fiber: 2g
• Sugars: 39g
  Protein: 8g
  Calcium: 60mg
  Iron: 1.8mg
  Potassium: 240mg

Preparation Time

Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 30–60 minutes
Total Time: About 1 hour 30 minutes

How to Serve M&M’s Peanut Butter Cake

This cake stands beautifully on its own, but here are a few fun serving ideas:

With a Glass of Milk: The classic combo. Rich cake + cold milk = bliss.

Topped with Whipped Cream or Ice Cream: For an extra indulgent treat.

Served Cold or Room Temp: It’s delicious both ways, but chilling it slightly firms up the frosting for a fudge-like texture.

Perfect for Parties: Slice into squares or wedges and serve on a colorful platter for a fun dessert table centerpiece.

Add a Drizzle: A little chocolate syrup or caramel sauce on top never hurt anybody.

Additional Tips

Use Mini M&M’s for Even Distribution: They spread more evenly through the batter and keep the cake looking colorful.

Don’t Overmix the Batter: To keep the cake tender, stop mixing as soon as the flour disappears.

Let the Cake Cool Completely Before Frosting: Warm cake will melt the frosting and create a mess.

Store in the Fridge for Longer Freshness: Especially if you’re making it ahead or in warm weather.

Freeze Leftovers: Wrap slices tightly in plastic wrap and foil and freeze for up to 2 months.

FAQ Section

Q1: Can I use crunchy peanut butter?
A1: You can, but it will add texture to both the cake and frosting. If you prefer smooth, stick to creamy.

Q2: Can I use natural peanut butter?
A2: It’s not recommended—natural peanut butter tends to separate and affect the texture and consistency of both the cake and frosting.

Q3: Can I make this cake in advance?
A3: Absolutely! Bake and cool the cake a day ahead, wrap it tightly, and frost the next day for best results.

Q4: Can I make cupcakes instead of a full cake?
A4: Yes! Divide the batter into muffin tins and bake for about 18–22 minutes.

Q5: What type of M&M’s should I use?
A5: Mini M&M’s work great, but regular ones are fine too. You can even use peanut M&M’s for extra crunch.

Q6: How should I store this cake?
A6: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Q7: Can I freeze this cake?
A7: Yes. Wrap individual slices or the whole (unfrosted) cake in plastic wrap and foil. Freeze for up to 2 months.

Q8: Can I use almond butter or another nut butter?
A8: You can, but it may slightly change the flavor and consistency. Choose a smooth, shelf-stable variety.

Q9: How can I make it gluten-free?
A9: Use a 1:1 gluten-free flour blend. Just check your M&M’s to make sure they’re also gluten-free.

Q10: Can I reduce the sugar?
A10: Slightly, yes. You can reduce the sugar by ¼ cup, but the texture and sweetness will be affected.

Conclusion

M&M’s Peanut Butter Cake with Peanut Butter Frosting is the kind of dessert that brings serious joy to the table. It’s rich, colorful, and absolutely packed with flavor—from the soft, nutty cake to the smooth, sweet frosting and that signature M&M crunch. Whether you’re baking it for a celebration or just to satisfy your sweet tooth, this one’s guaranteed to hit the spot every single time. Go ahead—make it once, and you’ll be hooked.

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