M&M's Layer Cake - Baking Cherry

M&M’s Layer Cake

Cake Recipes

M&M’s layer cake recipe. This cake is so colorful, fluffy, and delicious! Full of candy-coated chocolates and creamy chocolate filling, topped with a rich and smooth chocolate ganache. This cake is a perfect idea for birthday parties or any other occasion!

Prep time: 45mins | Cook time: 25mins | Yield: 8-10

Ingredients:
For the Cake:
  • 1 3/4 cups (210g) All-Purpose Flour
  • 2 tsp (8g) Baking Powder
  • 1/2 tsp (2g) Baking Soda
  • A pinch of salt
  • 1/2 cup (120g) Plain Yogurt at room temperature
  • 1/2 cup (120g) Milk at room temperature
  • 1 tsp (5g) Vanilla Extract
  • 3 Egg Whites at room temperature
  • 2/3 cup (150g) Unsalted Butter at room temperature
  • 3/4 cup (150g) Granulated Sugar
  • 3/4 cup (160g) M&M’s
  • 1 Tbsp (8g) All-Purpose Flour

For the Filling:
  • 3 Egg Yolks
  • 3 Tbsp (16g) Unsweetened Cocoa Powder
  • One 14oz can (397g) Sweetened Condensed Milk
  • 3/4 cup (180g) Heavy Cream
  • 1 Tbsp (14g) Unsalted Butter
  • 200g (about 1 1/3 cups) Semi-Sweet Chocolate, chopped
For the Chocolate Ganache Frosting:
  • 220g (about 1 1/2 cups) Semi-Sweet Chocolate, chopped
  • 2/3 cup (160g) Heavy Cream (bring to room temperature)
Topping:
  • 1/2 cup (80g) M&M’s
Video:

 

Directions:
For the Cake:
  1. Line two 7-inch (18cm) round pans with parchment paper. Grease the paper with butter or cooking spray because some of the M&M’s may stick to the parchment paper.
  2. You can use two 8-inch (20cm) pans, but the cake layers will be thinner.
  3. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
  4. In a medium bowl, sift the flour, baking powder, baking soda, and salt. Stir until well combined. Set it aside.
  5. Combine the yogurt, milk, vanilla, and egg whites in a medium bowl or jug for easy pouring. Set it aside.
  6. In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and sugar until pale and fluffy.
  7. Reduce the speed to low. Add flour mixture in three batches, alternating with two additions of the wet ingredients. Mix for just a few seconds after each addition. Do not overmix the flour, or the cake will be dense.
  8. In a small bowl, combine the M&M’s and one tablespoon of flour. Stir to coat the M&M’s with flour. With the help of a spatula, gently fold them into the batter, making sure not to overmix, or the colors will merge, and you won’t have those beautiful pops of color in your cake.
  9. Spread the batter into the prepared pans and bake for about 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
  10. Let them cool for about 10 minutes and unmold the cakes. Let them cool completely at room temperature.
For the Filling:
  1. In a medium bowl, place the egg yolks and cocoa powder. Add the condensed milk, a bit at a time, stirring after each addition until it forms a smooth mixture.
  2. Pour the mixture into a medium saucepan. Add the heavy cream and butter. Cook over medium heat, stirring constantly and scraping down the sides of the saucepan until thickened, like a soft pudding consistency.
  3. Turn off the heat and add the chopped chocolate. Stir until well combined. The heat of the mixture will melt the chocolate.
  4. Let it cool to room temperature (the chocolate and egg yolks will help firm up the filling in the fridge).
  5. If you don’t want to use an acetate collar or cake ring to assemble the cake, you can refrigerate the filling until thick enough to spread over the cake layers. Make sure to stir the filling every 10 minutes. This way, the mixture will chill and firm up evenly.
Assembling the cake:
  1. Cut each cake horizontally to create two cake rounds. Assemble the cake using an acetate collar or cake ring (4 layers of cake and 3 layers of filling).
  2. Refrigerate for about 1 – 2 hours or until stable enough to frost.
For the Chocolate Ganache Frosting:
  1. In a medium bowl, place the chocolate and heavy cream. Melt using a double boiler or microwave in 30-second intervals, stirring after each until smooth.
  2. Refrigerate for about 20-30 minutes, stirring every 10 minutes until thick enough to spread over the cake. Do not let the ganache in the fridge for too long, or the frosting will be too thick.
  3. Frost the cake and sprinkle M&M’s on top.
  4. Keep the cake refrigerated and remove it from the fridge about 1 hour before serving.
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M&M’s layer cake recipe. This cake is so colorful, fluffy, and delicious! Full of candy-coated chocolates and creamy chocolate filling, topped with a rich and smooth chocolate ganache. This cake is a perfect idea for birthday parties or any other occasion!