Chocolate M&M Celebration Cake
A rich and decadent cake loaded with chocolate flavor and colorful M&M’s, perfect for any celebration.
Servings: 12 servings
Calories: 350kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour The foundation for a soft and tender cake.
- 1 cup unsweetened cocoa powder Rich and chocolatey, adding depth of flavor.
- 1.5 teaspoons baking powder Essential for a fluffy texture.
- 1 teaspoon baking soda Helps the cake rise beautifully.
- 0.5 teaspoon salt Enhances all flavors for balanced sweetness.
Wet Ingredients
- 1 cup unsalted butter, softened Gives richness and moisture to the cake.
- 1.5 cups granulated sugar Sweetens the cake to perfection.
- 3 large eggs Provides structure and helps with moisture.
- 1.5 teaspoons vanilla extract Adds a warm, aromatic flavor.
- 1 cup buttermilk Ensures a moist cake.
- 1 cup boiling water Activates the cocoa powder for a deeper flavor.
Mix-ins
- 1.5 cups M&M’s, plus extra for decoration Bursts of color and sweetness in every bite.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture.
- Carefully stir in the boiling water until the batter is smooth.
- Gently fold in the M&M’s.
Baking
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
- The cake is done when a toothpick inserted comes out clean.
Cooling and Frosting
- Allow the cakes to cool in the pans for 10 minutes. Then remove and cool completely on wire racks.
- Frost with your favorite frosting and decorate with extra M&M’s.
Notes
For a richer chocolate flavor, use dark cocoa powder. To store, keep the cake covered at room temperature for up to 3 days, or freeze for up to 3 months.