What’s the best way to drain the yogurt for the cake?

Place a coffee filter, cheese cloth, or sturdy paper towel in a colander, add your yogurt, cover, and set it all over a bowl in the fridge for a few hours. This removes excess liquid, ensuring your cake is moist but never soggy.

Can I make the cake layers ahead of time?

Absolutely. Bake the layers, cool them completely, and wrap tightly in plastic wrap. They’ll stay fresh in the fridge for up to 2 days or freeze for longer storage. Assemble with frosting the day you want to serve.

What if I don’t have a stand mixer?

A hand mixer (or even a sturdy whisk and some elbow grease!) will work just as well. The key is to cream the butter and sugar until very fluffy before moving on to the next steps.

Can I use natural peanut butter in the frosting?

You can, but creamy “no-stir” peanut butter gives the smoothest, most stable texture. Natural peanut butter can separate and make the frosting oily or too runny, so stick with the classic for best results.

M&M’S Peanut Butter Cake with Peanut Butter Frosting Recipe

Name: M&M’S Peanut Butter Cake with Peanut Butter Frosting Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: American
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; 1 cup butter, room temperature; 2 cups creamy peanut butter; 5 cups powdered sugar; 1/4 cup heavy cream (optional, see notes); Extra Peanut Butter M&M’S or Peanut M&M’S for garnish

If you’ve ever wished dessert could deliver the nostalgic charm of your favorite candy and satisfy your craving for a super-moist, rich cake, you’re about to meet your dream cake. This M&M’S peanut butter cake, generously topped with creamy peanut butter frosting and loaded with crunchy, colorful Peanut Butter M&M’S, strikes that perfect sweet spot between playful and decadent. It’s incredibly easy to pull together—even on a busy weeknight. No elaborate techniques, just classic baking and fun mix-ins that make every bite a celebration. Whether you’re baking for a birthday, a casual get-together, or just to treat yourself after a long day, this cake is about to become your new go-to showstopper.

Why You’ll Love This Recipe

Effortless and Fast: You don’t need to be a seasoned baker—this cake comes together easily, with minimal fuss, and bakes up beautifully in under half an hour.
Irresistible Flavor: Between the velvety peanut butter frosting and bursts of M&M crunch, every forkful balances salty, sweet, creamy, and crunchy textures.
Kid and Adult Approved: That peanut butter-M&M combo? It’s a proven crowd pleaser for absolutely anyone with a sweet tooth.
Perfect for Celebrations—or Any Day: Though it looks spectacular, this cake doesn’t require a special occasion to enjoy.
Customizable: You can switch up the M&M types, swap in different yogurts, or personalize the frosting texture.

Ingredients You’ll Need

Here’s what makes this cake sing, along with why each ingredient deserves a spot in your bowl:

Butter: Provides flavor, structure, and that irresistible tenderness to both the cake and frosting. Room temperature is key for easy mixing.
Sugar: Adds just the right sweetness and helps the cake brown beautifully.
Vanilla Extract: Rounds out the flavors and adds warmth.
Eggs: Essential for richness and structure.
Vanilla Yogurt (drained): The secret weapon for extra moisture and a tender, almost creamy crumb. Draining ensures the cake isn’t too moist or dense.
All-Purpose Flour: The base of the cake—gives the structure you want.
Baking Powder: Ensures the cake rises light and fluffy.
Salt: Just a pinch for balancing all the sweet and nutty flavors.
Peanut Butter M&M’S (roughly chopped): The star of the show, adding pops of color, crunch, and peanutty goodness in every slice.
Powdered Sugar: The backbone of that creamy peanut butter frosting; it dissolves smoothly and helps create cloud-like texture.
Creamy Peanut Butter: Brings deep, roasty flavor and silkiness to the frosting.
Heavy Cream: Gives the frosting that extra lightness—only add if using a cake ring or collar, for best results.

Tip: If you don’t have a cake ring, the cake will be just fine—simply leave out the cream from the frosting so it stays sturdy!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Ready to get creative? These easy tweaks make the recipe your own:

Swap the M&Ms: Try Peanut M&Ms, mini M&Ms, or your favorite chocolate candies—or a mix for extra fun!
Chocolate Twist: Add a handful of mini chocolate chips to the batter for more chocolatey oomph.
Different Yogurt: Greek yogurt works perfectly if you prefer a tangier flavor or are out of vanilla yogurt.
Gluten-Free: Use your favorite gluten-free all-purpose flour blend (look for 1:1 substitutes for best texture).
Nutty Boost: Toss some chopped roasted peanuts into the batter for crunch.
Surprise Layer: Spread a thin layer of jam (grape or raspberry) between the cake layers for a nostalgic PB&J effect.

How to Make M&M’S Peanut Butter Cake with Peanut Butter Frosting

Step 1: Prep Like a Pro

First, get your oven set to 350°F. Line and grease two 9-inch round cake pans—parchment paper is your friend for easy release later.

Step 2: Cream Butter & Sugar

In your mixer, beat together the room temperature butter and sugar on low until it’s light, fluffy, and almost mousse-like. Give it at least 3 minutes; don’t rush this step!

Step 3: Add Flavor & Eggs

Add vanilla extract, then the eggs one at a time, beating thoroughly after each to create a smooth, luscious base.

Step 4: Yogurt and Dry Ingredients

Mix in your drained vanilla yogurt, followed by the flour, baking powder, and salt in a couple of batches. Don’t overmix—stop when you still see a few floury streaks.

Step 5: Fold In the M&Ms

Using a spatula, gently fold in the chopped M&M’s. This helps distribute them evenly without crushing or discoloring them.

Step 6: Bake

Divide the batter between your prepared pans, smooth out the tops, and bake for 22–25 minutes. You’re looking for a golden top and a toothpick that comes out clean from the center.

Step 7: Cool

Let the cakes cool completely in their pans set on a wire rack. Resist the urge to frost early—it’s worth the wait!

Step 8: Make the Frosting

Beat together the room temperature butter and creamy peanut butter until perfectly smooth. Gradually add in the powdered sugar, half a cup at a time. If using a cake ring/collar, add the heavy cream and whip it in for extra fluff.

Step 9: Assemble

Place one cake layer on your serving plate. If you have a cake ring, now’s the time for it! Spread half the frosting over the first layer, top with the second cake, and finish with the rest of the frosting. Scatter more M&Ms over the top—and don’t hold back!

Step 10: Chill

Refrigerate your masterpiece for 2–3 hours. This helps the frosting set, flavors meld, and makes slicing much neater.

Pro Tips for Making the Recipe

Drain the Yogurt: This really makes a difference; too much moisture and your cake could lose its tender crumb.
Chop M&Ms by Hand: A sharp chef’s knife works best. You want rough chunks, not candy dust.
Cool Completely Before Frosting: Warm cake + frosting = melted mess. Let patience be your secret ingredient.
No Cake Ring? No Problem: Don’t add the cream to your frosting; it will stay sturdy enough to hold the cake together.

How to Serve

This cake deserves to take center stage on the dessert table. I love serving thick slices with a cold glass of milk or hot coffee—something to balance out that creamy, peanut-buttery sweetness. For parties, pair with a big bowl of vanilla bean ice cream or a swirl of whipped cream. If you want to go full nostalgia, set out extra M&Ms for sprinkling over each slice, and watch everyone’s eyes light up.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake well with plastic wrap, or store in an airtight container in the fridge for up to 5 days. The frosting helps keep everything moist and just gets better by the second day.

Freezing

Individual slices or even the whole (unfrosted) cake can be wrapped and frozen for up to two months. Thaw overnight in the fridge before assembling and frosting.

Reheating

No need to reheat, but if you like your cake slightly warm, gently microwave a slice for 10–15 seconds for a melty, gooey treat.

FAQs

What’s the best way to drain the yogurt for the cake?

Place a coffee filter, cheese cloth, or sturdy paper towel in a colander, add your yogurt, cover, and set it all over a bowl in the fridge for a few hours. This removes excess liquid, ensuring your cake is moist but never soggy.
Can I make the cake layers ahead of time?

Absolutely. Bake the layers, cool them completely, and wrap tightly in plastic wrap. They’ll stay fresh in the fridge for up to 2 days or freeze for longer storage. Assemble with frosting the day you want to serve.
What if I don’t have a stand mixer?

A hand mixer (or even a sturdy whisk and some elbow grease!) will work just as well. The key is to cream the butter and sugar until very fluffy before moving on to the next steps.
Can I use natural peanut butter in the frosting?

You can, but creamy “no-stir” peanut butter gives the smoothest, most stable texture. Natural peanut butter can separate and make the frosting oily or too runny, so stick with the classic for best results.

Final Thoughts

This M&M’S Peanut Butter Cake with Peanut Butter Frosting is pure happiness in a pan—colorful, rich, full of crunch, and just the right amount of sweet. It’s simple enough for a weeknight yet festive enough for any celebration. Don’t be afraid to personalize it, play with mix-ins, and most importantly, have fun with the process. You’re guaranteed smiles at every table—so get baking and enjoy every spectacular bite!