Description
Indulge in this delightful Candy-Filled M&M Drip Cake, a show-stopping dessert perfect for any celebration. Layers of moist vanilla cake filled with a sweet surprise of M&Ms and assorted candies, frosted with buttercream and topped with a luscious chocolate drip. A true treat for the eyes and taste buds!
Ingredients
Scale
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the filling and decoration:
- 1 1/2 cups M&M candies, divided
- 1 1/2 cups assorted candy (e.g., mini peanut butter cups, chocolate pieces, gummies)
- 3 cups buttercream frosting (store-bought or homemade)
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
For the chocolate drip:
Instructions
- Preheat oven and prepare pans: Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- Prepare cake batter: Whisk together flour, baking powder, and salt. In a separate bowl, cream butter and sugar, then add eggs one at a time and vanilla. Alternate adding dry ingredients and milk to the butter mixture.
- Bake the cakes: Divide batter among pans and bake for 25–30 minutes. Let cool.
- Assemble the cake: Hollow out bottom and middle layers, frost, fill with candies, and stack layers. Frost the entire cake.
- Make the chocolate drip: Heat cream, pour over chocolate, stir until smooth. Drizzle over the cake and decorate with candies.
- Chill and serve: Chill the cake slightly to set before serving.
Notes
- For a chocolate version, substitute 3/4 cup flour with cocoa powder.
- Make ahead and store in the fridge, but let sit at room temperature for 30 minutes before serving for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
