M&M Drip Cake

M&M Drip Cake

I love to make birthday cakes for my friends and family, it really gives me a chance to go all out and make something really special. My brother loves M&M’s so I surprised him with this M&M Drip Cake for his birthday. It’s made up of three layers of moist chocolate sponge, filled with buttercream that I’ve made using M&M Crispy Pieces Spread, covered in rich chocolate buttercream, a dark chocolate drip and plenty of chocolate M&Ms on top! This cake is such a perfect birthday of celebration cake as it looks so fun and decadent at the same time.

Jump straight to the recipe!

I started by making the chocolate sponges by creaming together butter and sugar, then whisking in eggs and milk.

I added self raising flour, cocoa powder and baking powder. Then I divided the mixture evenly between three lined and greased 8″ cake tins.

I baked them for 25 minutes, and left them to cool.

After making a chocolate buttercream and an M&M chocolate spread buttercream, I levelled off each sponge with a cake leveller so they were all an even height. Then I placed the bottom chocolate sponge on a turn table, I piped chocolate buttercream around the edge and filled the middle with M&M buttercream. I did the same with the next sponge then topped it with the third and final sponge.

Then I covered the cake with a crumb coat of chocolate buttercream and popped it in the fridge for 30 minutes.

 

Next I added the final layer of chocolate buttercream and smoothed it out.

I added the chocolate drip, and piped M&M buttercream all around the cake in rosettes. I also spread a little bit in the centre to help the chocolate M&M sweets stick.

M&M Drip Cake

How do I get the perfect chocolate drip?

It’s really important to have a good base for the drip, so the cake needs a ‘crumb coat’ then a top layer of chocolate buttercream. Try and get it as smooth as you can so the chocolate has a nice even surface to drip down. Each layer of buttercream needs to firm up in the fridge and be chilled when you apply the drip so the chocolate sets quicker. Be frugal with the drip amounts at first and see how far it drips, then you can reduce or increase the amount of chocolate as you move around the cake.

M&M Drip Cake

What I can’t find M&M Crispy Pieces Spread?

I got mine in Tesco and as far as I am aware, it is quite widely available in the UK in larger supermarkets. You can also get it from Amazon. If you’re not having any luck, you could use another chocolate spread like Nutella for example, or make extra chocolate buttercream and chop up some M&M’s and stir them through the buttercream.

M&M Drip Cake

The M&M Drip Cake was absolute chocolate heaven and my brother and family loved it!

More drip cakes…

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Cookies & Cream Oreo Drip Cake Crunchie Drip Cake


M&M Drip Cake
5 from 4 votes
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M&M Drip Cake

Chocolate cake with chocolate buttercream, M&M buttercream, a chocolate drip and lots of M&Ms!

Course Dessert
Cuisine American
Keyword Cake
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 16
Author thebakingexplorer

Ingredients

For the sponge

  • 500 g Caster sugar
  • 500 g Butter or baking spread
  • 9 Eggs large
  • 425 g Self raising flour
  • 75 g Cocoa powder
  • 1 tbsp Milk
  • 1/2 tsp Baking powder

For the M&M buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 200 g M&M Chocolate spread with crispy pieces
  • 1 tbsp Milk

For the chocolate buttercream

  • 350 g Butter or baking spread
  • 615 g Icing sugar
  • 85 g Cocoa powder
  • 1 tbsp Milk

For the chocolate drip

  • 75 g Dark chocolate
  • 1 tsp Vegetable oil

For decoration

  • 125 g Chocolate M&Ms

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and milk, and whisk until fully incorporated

  4. Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore

  5. Divide the mixture between the tins, use scales for accuracy

  6. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

  7. To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  8. To make the M&M buttercream mix the butter and icing sugar together. Once it starts to come together add the milk and M&M Crispy Pieces spread and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  9. If the cakes have domed on top, level them off with a cake leveller or a serrated knife

  10. Put one of the sponges on a decorating turntable and pipe a border of chocolate buttercream around the edge of the sponge

  11. Fill in the centre of the sponge with some M&M buttercream, then add the next sponge on top

  12. Do the same again - pipe a chocolate buttercream border and fill the centre with M&M buttercream, then add the final sponge on top

  13. Use some chocolate buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up

  14. Coat the cake with a second layer of chocolate buttercream and smooth it out as best you can. Then put it back in the fridge for 30 minutes to 1 hour to set

  15. For the chocolate drip, melt the chocolate in the microwave, start with a 30 second blast, then stir it, then do 10 second blasts, stirring in between until it's melted

  16. Mix the oil into the melted chocolate

  17. Put the chocolate into a piping bag and snip a small section off the end

  18. Pipe blobs around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts

  19. Use a palette knife to smooth the chocolate on the top of the cake. You can cover the whole top of the cake with chocolate it you like

  20. Put the remaining M&M buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake, spread a little in the centre too for the M&Ms to stick to

  21. Fill the centre with the chocolate M&Ms

  22. Move the cake onto a serving plate or cake stand, and dig in! Leftovers will keep in an airtight container in a cool place for 2-3 days

If you like this, check out more of my Cake recipes!

M&M Drip Cake

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I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy and Fiesta Fridays hosted by Ai Made It For You.

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