Candy-filled M&M Drip Cake

Anyone else a pro-level klutz?

Seriously. I've fallen down stairs. I've fallen going *up* stairs. I've actually tripped on 100% flat linoleum flooring. I've caught the edges of flip-flops and sandals on countless steps and almost eaten dirt *tons* of times. I drop things. I break things. I tip things over and spill them...and that's actually where I got the idea for this candy-filled M&M Drip cake!

Since clumsy's part of who I am...I channel that klutziness into cakes where the 'spilled everywhere' look is on purpose! 

Not going to lie; getting to turn something I dislike about myself into a fun baking project makes it feel like there’s *some* redeeming quality to my clumsiness. M&M drip cake recipe below! 😊

(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 

 
Candy-filled M&M drip cake layers:

2 ¼ cups (350g) all purpose flour
2 ¼ cups (450g) granulated sugar
1 ¼ cup (100g) cocoa powder
1 tsp baking soda
¾ tsp salt
1 c /250g /16 T unsalted butter, softened
4 large eggs, at room temperature
1 ½ cups (350mL) buttermilk (buttermilk powder with water is an option if you can’t find liquid buttermilk at your grocery store!)
2 tsp vanilla extract

Of note...you'll need a kitchen scale if you want to measure ingredients in grams.

Instructions:

Preheat an oven to 350 degrees F (180C). Grease 3 8-inch cake pans with baker's floured spray and/or line pans with parchment paper

In the bowl of a stand mixer with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, and salt. Add in bits of softened butter until it’s no longer visible in the dry ingredients and the mixture looks crumbly.

Whisk together eggs, buttermilk, and vanilla. Add to dry ingredients and mix until no dry ingredients are visible. Scrape down the bowl and beat for another 20 seconds.

Fill the three pans evenly - I find a kitchen scale helpful for this part, and each of mine weighed out to about 550g. Bake for 30-35 min or until a toothpick inserted comes out clean. Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans, and cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.

If you want to fill the center of your cake with M&Ms and chocolate chips, use a glass or medium-sized biscuit cutter to remove center from two of the three cake layers. (It works best to do this once your cake layers have cooled; they’re much more likely to crumble if you cut them when they’re warm.)

Chocolate Cream Cheese Buttercream Frosting:

8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
5 ½ -6 cups powdered sugar
1 cup cocoa powder 
4-6 Tablespoons milk
1 T vanilla extract
1/4 t. salt (if using unsalted butter)

Beat together softened cream cheese and butter; slowly add in powdered sugar and cocoa powder alternating with milk until frosting reaches desired consistency. Add vanilla and salt and beat until well combined.

Additional Supplies/Equipment:

- 1 8- or 10 -inch cardboard cake circle (I prefer Wilton’s center-punched circles)
- Large piping bag & tip – I use this set of reusable large bags & tips more than almost any of my others!
- Cake leveler, cake turntable, large offset spatula, and pastry cutter/bench scraper - not all 100% necessary but incredibly helpful! (Here’s a link to the cake turntable I use
- 1 large bag M&Ms candy (I bought the ‘shareable’ zip-top size bag)
- 1 small bag or box of M&Ms candy (about 1 1/2 cups - I bought a large bag and used about half of it) 
- 1 cup chocolate chips (I used Nestle semi-sweet chocolate chips)
- 1 long skewer or chopstick 

Once your cakes are cool, level them (if needed/desired). This can be done with a cake leveler or a large serrated knife and a ruler. Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting. Repeat the process with your remaining cake layers - if you've cut centers out of two of your cake layers, those will be your bottom two layers. Fill the empty centers of your cakes with M&Ms and chocolate chips. Add a layer of frosting over the second cake layer, and put the final layer on top. 

Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like - a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer. 
Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge or freezer to set the frosting. 

Chocolate ganache drip: 

6 oz (1 cup) semisweet chocolate chips 
6 oz (3/4 cup) heavy whipping cream 
Meanwhile, make your ganache. Place ingredients in a microwave-safe bowl and microwave in 30-second intervals on 50% power, stirring in between until smooth. 

Slowly drizzle the ganache around the upper edge of the cake, pausing every inch or so to let drips of ganache run down the side of the cake. Return cake to the fridge to set the drips.

Decorating: 

To add the finishing touches to your cake, put the remainder of your chocolate frosting into a piping bag, and pipe swirls of frosting around the upper rim of the cake – I alternated large with small swirls for a little more texture/variety. Place an M&M on top of each frosting swirl.  

Now the fun part – the M&M box! I cut one of the small tabs from the side of the box I wanted angled closest to the cake, so that I could easily slip three small wood skewers into the box. Press the skewers down into the cake until your box is at the desired height- I left mine about an inch off the top of the cake. If any of your skewers are still visible, pipe on some frosting to cover them. Add M&Ms to the top of the cake – I went a little crazy at this part since I had frosting swirls around the rim to hold everything in place! Add small bits of frosting and more M&Ms and chocolate chips around the base of the cake if you’d like, or you can leave them off for a more simple finish.

Note – I once made this cake a day ahead for my mom’s party, and stored it in the fridge overnight. Once it came to room temperature, the change in temperature made the M&M colors turn a little bit whitish and less bright. You may want to add the M&Ms to the top of the cake right before serving if you make this one ahead. 

And that's it - you're done! High-five yourself! 

Make this candy filled M&M Drip Cake? Let me know how it went – or make my day and find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

4 thoughts on “Candy-filled M&M Drip Cake

    1. Hi Shivani!
      I’m not sure I’m the best person to go to for advice on whipped creams since I usually decorate with frosting, but I’ve used Darigold heavy whipping cream before and loved it! I purchased mine at Costco. When using it for cake decorating I add some dissolved gelatin to stabilize it (following this recipe – https://www.livewellbakeoften.com/how-to-make-stabilized-whipped-cream/). That said though, I’ve only used it for accents (haven’t filled or covered an entire cake with it yet). Wish I had more info for you, but I hope this helps!

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