I’m still working my way through the 42oz bag of m&m’s left over from another baking project. Last week I made confetti sugar cookies with them and I started to think “what about a confetti cake”?
I grabbed my new favorite cake recipe from Joy the Baker and added the crushed m&m’s. I wondered if the shells would hold together like the cookies or if they would melt together with the chocolate into one big blob. Well, it was a mix of both. Actually I think it turned out pretty well. I was exactly like the sugar cookies in cake form.
I was going to make a cream cheese frosting to go with the cake since it was pretty sweet, but I didn’t have any. I did however have sour cream and gave it a shot. The frosting was a huge success! I’ve had chocolate sour cream frosting before, but not vanilla. Miles thought it was going to be too tart, but he loved it. So did I.
M&M Confetti Cake
for the cake
- Makes one 3-layer 9-inch cake ((I made a 6 in cake))
- 4 cups cake flour
- 1 cup crushed m&m's
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature 2 cups sugar
- 1 tablespoon pure vanilla extract
- 4 large eggs (, at room temperature)
- 2 cups buttermilk
for the frosting
- ¾ cup sour cream
- ¾ cup (1 ¾ stick) butter, softened
- 4-6 cups confectioners' sugar (, or as needed)
make the cake
- Put oven racks in the center and upper third of the oven and preheat the oven to 350°F. Grease and flour three 9-inch round baking pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating for 1 minute between each addition. Beat in the vanilla extract. Reduce the mixer speed to low, add half of the flour mixture, and beat well. Add the buttermilk in a slow stream and beat well. Add the remaining flour mixture and beat until just combined. Finish stirring with a spatula. Fold in m&m’s. Divide the batter among the 3 prepared cake pans.
- Bake until golden brown on top and a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pans for 20 minutes before inverting onto wire racks to cool completely before frosting.
make the frosting
- Blend sour cream and butter together in a mixing bowl until smooth. Slowly add vanilla and blend. Add confectioners’ sugar one cup at a time until desired consistency is reached. Spread between layers and on top and sides of cooled cake.