mms Peanut Butter Cake With Peanut Butter Frosting

Hey, I just tried the mms Peanut Butter Cake With Peanut Butter Frosting, and, um, it’s super fun and yummy! I really love how it looks and smells. It makes me feel happy just by looking at it.

So, like, every bite is soft and sweet with lots of peanut butter taste. I was, um, really surprised by how the candy bits make it extra fun. I felt like I was eating a little party in my mouth.

I really want to eat more of this cake because it makes me smile so much. When I take a bite, I feel like I’m on a happy adventure. I wish you could try it too because it’s just the best!

Why not, um, try making it at home or ask someone to share it with you? I know you will love it as much as I do. Let’s have a yummy cake day together!

Why You’ll Love This Recipe

• Peanut Butter Heaven: A double dose of peanut butter in both the cake and frosting.
• Soft and Moist: The combination of butter, milk, and peanut butter guarantees a tender, melt-in-your-mouth crumb.
• Simple to Make: Straightforward steps and pantry-friendly ingredients.
• Crowd-Pleasing Topping: Vibrant mini M&M’s add both color and crunch.
• Perfect for Celebrations: From birthdays to potlucks, this cake is always a hit!

Required Kitchen Tools

• Mixing Bowls (at least 2): One for the cake batter, one for the frosting.
• Electric Mixer (Hand or Stand): To cream butter, sugar, and peanut butter efficiently.
• Measuring Cups and Spoons: Essential for precise ingredient measurements.
• Rubber Spatula: For scraping the sides of the bowl and folding.
• 9×13-inch Baking Pan or Two 8-inch Round Cake Pans: Adjust baking times if using different pan sizes.
• Cooling Rack: To cool the cake before frosting.

Ingredients for the Peanut Butter Cake and Frosting

Below is a quick overview of what you’ll need (exact measurements are in the Recipe Card at the end):

For the Cake:

• Unsalted Butter: Room temperature butter ensures even mixing and a tender crumb.
• Brown Sugar & Granulated Sugar: A blend for extra moisture and sweetness.
• Smooth Peanut Butter: Skippy or Jif recommended for best texture and flavor.
• Vanilla Extract: Enhances the cake’s flavor.
• Eggs: Room temperature eggs help the batter emulsify more easily.
• Baking Powder & Salt: Gives the cake lift and balances sweetness.
• All-Purpose Flour: Be sure to measure correctly (spoon & level) for accuracy.
• Full-Fat (Whole) Milk: Contributes moisture and richness.

For the Chocolate-Peanut Butter Frosting:

• Unsalted Butter: Softened to room temperature for easy creaming.
• Good-Quality Milk Chocolate: Melted and slightly cooled.
• Icing Sugar (Powdered Sugar): Sifted to remove lumps, ensuring a smooth frosting.
• Full-Fat (Whole) Milk: Helps achieve a spreadable consistency.
• Smooth Peanut Butter: Ties the frosting to the cake’s peanut butter theme.
• Mini M&M’s: Fun, colorful topping that adds sweetness and crunch.

Variations for the mms Peanut Butter Cake

• Crunchy Peanut Butter: Use crunchy peanut butter in the batter or frosting for extra texture.
• Dark Chocolate Twist: Swap milk chocolate for dark chocolate in the frosting for a richer flavor.
• Cupcakes: Divide the batter into cupcake liners and reduce baking time to about 18-20 minutes.
• Peanut Butter Swirl: Gently swirl a few tablespoons of extra peanut butter into the frosting before spreading for a marbled effect.
• Toppings Galore: Add crushed peanuts or peanut butter cups on top for an extra decadent finish.

Step-by-Step Instructions

1. Preheat the Oven

• Preheat your oven to 350°F (180°C).
• Grease and line a 9×13-inch baking pan (or two 8-inch round pans) with parchment paper if desired.

2. Cream the Butter, Sugars, and Peanut Butter

• In a large mixing bowl (or the bowl of a stand mixer), cream together 230g butter, 180g brown sugar, and 100g granulated sugar on medium speed until light and fluffy (about 2-3 minutes).
• Add 250g smooth peanut butter and 1 teaspoon vanilla extract, mixing well to combine.

3. Add the Eggs

• Crack in the 3 room-temperature eggs one at a time, mixing well after each addition.
• Scrape down the sides of the bowl as needed to ensure everything is well incorporated.

4. Combine Dry Ingredients

• In a separate bowl, whisk together:
  • 315g all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

5. Alternate Dry Ingredients with Milk

• With the mixer on low speed, add half of the flour mixture to the creamed butter mixture.
• Pour in half of the 240ml milk and mix briefly.
• Add the remaining flour mixture, followed by the remaining milk. Mix just until combined—avoid overmixing.

6. Bake the Cake

• Pour the batter into the prepared pan(s).
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely before frosting.

7. Make the Chocolate-Peanut Butter Frosting

• In a clean bowl, beat 115g butter until smooth.
• Drizzle in the slightly cooled 150g melted milk chocolate and 1 tablespoon smooth peanut butter, mixing on low speed until combined.
• Gradually add 375g icing sugar, alternating with 2-3 tablespoons milk, until your desired consistency is reached. The frosting should be creamy and spreadable.

8. Frost and Decorate

• Spread the frosting evenly over the cooled cake.
• Top with 180g (1 cup) mini M&M’s, gently pressing them into the frosting so they stick.

Serving and Decoration

• Presentation Tip: For a bakery-style look, mound extra M&M’s in the center or decorate in a spiral pattern.
• Serving Suggestions: This cake is wonderful on its own or served with a scoop of vanilla ice cream.

How to Store mms Peanut Butter Cake

• At Room Temperature: Keep frosted cake in an airtight container for up to 2-3 days.
• In the Refrigerator: If your kitchen is warm, refrigerate the cake for up to 5 days. Allow it to come to room temperature before serving to preserve the soft texture.
• In the Freezer: Wrap unfrosted cake layers in plastic wrap, then place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before frosting.

Nutrition Information (Approx. per slice)

Serving Size	Calories	Fat (g)	Carbs (g)	Sugar (g)	Protein (g)
1 slice	~ 450	24	52	35	7

Nutrition values are estimates based on 12 slices.

mms Peanut Butter Cake FAQs

1. Can I make this cake in advance?
Yes! Bake the cake a day before and store it (unfrosted) in an airtight container. Frost just before serving for maximum freshness.

2. How can I prevent my cake from drying out?
Measure flour correctly (spoon & level) and avoid overbaking. Also, store the cake in an airtight container.

3. Can I use natural peanut butter?
It’s best to use commercial peanut butter (like Skippy or Jif) for a consistent texture. Natural peanut butter can be more oily or dry, affecting the cake’s crumb.

4. Can I freeze leftovers?
Absolutely. Wrap individual slices tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.

Conclusion

This mms Peanut Butter Cake With Peanut Butter Frosting is the ultimate peanut butter indulgence, topped with colorful M&M’s for extra fun. Whether you’re celebrating a special occasion or simply craving a sweet treat, this cake delivers on flavor, texture, and presentation. Enjoy every slice of this easy-to-make delight!