Candy-filled M&M Drip Cake

Where are my fellow klutzes?

Seriously. I've fallen down stairs. And 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, break things, and tip things over and spill them...and that was the source of the idea for this candy-filled M&M Drip cake! I just channeled that tendency to spill things into a cake style where the 'spilled everywhere' look is on purpose! 😉  Recipe and instructions below! 😊

Why you'll love this candy-filled M&M drip cake - 

  • Rich and delicious homemade chocolate cake - featuring my favorite cake secret ingredient - buttermilk!
  • the *best* homemade chocolate cream cheese frosting 
  • 2-ingredient chocolate ganache drip 
  • Fun anti-gravity topper! Plus - can anything beat a huge pile of M&Ms on a cake? 
  • the BEST cakes to cut into are surprise cakes! My little nephew about lost his mind when he saw this cake for the first time! 


Can I make the cake / frosting ahead of time? 
  • Definitely! Wrap the cake layers well and refrigerate up to 4 days or freeze up to 4 months. Transfer the frosting to a zip-lock bag and squeeze out the extra air, and again - refrigerate up to 4 days or freeze up to 4 months. Thaw in the refrigerator. Allow frosting to come to room temperature before decorating.
    On a related note – cover any remaining cake well after serving to keep it from drying out - it will keep at room temperature for 2-3 days or in the fridge for 3-5 days.

  • 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 caused a bit of condensation that 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! 

What if I've never added a drip to a cake before?
  • Don't stress! It's easier than you probably think it is! 🙂 
  • My biggest tips - make sure you measure your chocolate and heavy cream accurately. Too much/little of either may affect your drip consistency. 
  • Make sure you try a test drip first! Don't pour the ganache over your whole cake until you're confident in the consistency of your ganache. 
  • I loved this YouTube tutorial by Sugar&Sparrow when I was new to cake drips! 
Do I have to make the cake / frosting from scratch? 
  • Absolutely not if you don't want to! You can substitute 2 of your favorite chocolate cake mixes plus the ingredients the mix calls for; keep the baking pans the same! 
    Store bought frosting is usually a little thinner than my recipe; add a 1/4 cup of extra powdered sugar at a time until you reach a consistency that spreads and stays in place on the cake well. 

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Don't forget to pin for later! 

MMs Drip Cake pin

Candy-filled M&M Drip Cake

A surprise M&M-filled cake; this Candy-filled M&M Drip Cake is filled and topped with chocolate frosting, chocolate ganache, and tons of M&Ms!
Prep Time20 minutes
Cook Time35 minutes
Decorating time40 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: M&M cake, M&Ms cake, M&Ms candy-filled cake
Servings: 16 servings
Calories: 795kcal
Author: Sarah H



Chocolate cake layers

  • 2 ¼ cups all purpose flour (350g)
  • 2 ¼ cups granulated sugar (450g)
  • 1 ¼ cup cocoa powder (100g)
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1 cup unsalted butter (2 sticks/250g, softened)
  • 4 large eggs at room temperature
  • 1 ½ cups 350mL buttermilk
  • 2 teaspoons vanilla extract

Chocolate Cream Cheese Buttercream frosting

  • 8 ounces cream cheese (one package, softened)
  • 1 cup butter (two sticks, softened)
  • 5 ½ -6 cups powdered sugar
  • 1 cup cocoa powder
  • 4-6 Tablespoons milk
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon salt if using unsalted butter

Chocolate ganache drip



Chocolate Cake layers

  • Preheat an oven to 350 degrees F (180C). Grease 3 8-inch cake pans with baker's floured spray (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 leveling and 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

  • 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.
  • 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

  • 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.


  • 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 a wood skewer into the box. Press the skewer 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 you skewer shows at all, you can either cut it a little shorter or cover it with some frosting).
  • 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.
  • And that's it - you're done! Find someone to give you a high-five ;) and enjoy!



Please note nutrition information is an estimate and may not be exactly accurate.


Serving: 1slice (1/16th cake) | Calories: 795kcal | Carbohydrates: 103g | Protein: 8g | Fat: 39g

Did you make this candy filled M&M Drip Cake?

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7 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 – 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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