Description
Enjoy a moist and fluffy peanut butter cake studded with Peanut Butter M&M’S, layered with a rich and creamy peanut butter frosting. This vibrant, fun cake is perfect for celebrations, offering a delightful blend of nutty, buttery, and chocolatey flavors in every bite.
Ingredients
Units
Scale
Cake
- 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
- 1 cup butter, room temperature
- 2 cups creamy peanut butter
- 5 cups powdered sugar
- 1/4 cup heavy cream (optional, see notes)
Optional Topping
- Extra Peanut Butter M&M’S or Peanut M&M’S for garnish
Instructions
- Prepare the Pans and Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round baking pans with parchment paper, ensuring the bottoms and sides are well protected. Set aside for later use.
- Cream Butter and Sugar: In a mixing bowl, combine the room temperature butter and sugar. Using the paddle attachment on your stand mixer, beat on low speed until the mixture is light and creamy, about 3 minutes.
- Add Vanilla and Eggs: Blend in the vanilla extract. Add eggs one at a time, beating well after each addition to fully incorporate them into the creamed mixture.
- Incorporate Yogurt and Dry Ingredients: Mix in the drained vanilla yogurt. Then, add the flour, baking powder, and a pinch of salt in two to three batches, mixing just until combined and a smooth batter is formed.
- Fold in M&M’S: Gently fold in the roughly chopped Peanut Butter M&M’S using a spatula, ensuring even distribution throughout the batter without overmixing.
- Bake the Cakes: Divide the cake batter evenly between the prepared pans. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Cakes: Remove the cakes from the oven and let them cool completely in the pans, which should be placed on a wire rack.
- Prepare the Frosting: In a clean mixing bowl, combine the creamy peanut butter and butter. Beat with the paddle attachment until smooth and evenly mixed. Gradually add powdered sugar, half a cup at a time, continuing to beat until all the sugar is incorporated.
- Adjust Frosting Consistency (Optional): If using a cake ring, add the heavy cream to the frosting and switch to the whisk attachment. Whip on low speed, slowly increasing to medium, for 5 minutes for a lighter, creamier frosting.
- Assemble the Cake: Place one cooled cake layer on your serving platter. If using, tighten a cake ring around the layer to secure it. Spoon half the peanut butter frosting onto the first layer and spread evenly.
- Add Second Layer and Finish: Place the second cake layer on top, pressing gently to set. Adjust the cake ring if needed. Spread the remaining frosting over the top, smoothing for an even finish.
- Decorate and Chill: Garnish the cake with extra Peanut Butter M&M’S or a mix of Peanut and Peanut Butter M&M’S for a festive touch. Refrigerate the assembled cake for at least 2-3 hours to set before removing the cake ring and serving.
Notes
- To drain vanilla yogurt, line a colander with cheese cloth, a coffee filter, or paper towels, set over a bowl. Spoon yogurt in, cover, and refrigerate for a few hours.
- A cake ring helps keep layers in place during assembly, especially with soft frosting. If you don’t have one, you can skip the heavy cream in the frosting for a firmer result.
- Baked cake layers can be made a day ahead and stored tightly wrapped at room temperature.
- Adapt garnish to suit preferences – use more M&M’S or drizzle with melted chocolate for extra flair.
Nutrition
- Serving Size: 1 slice (assuming 16 slices)
- Calories: Approx. 525
- Sugar: 46g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
