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.
Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the eggs and butter) are at room temperature before you start baking.
- I prefer to use a baking spread like Stork for the cake, and unsalted butter for the buttercream as I find they provide the best results.
- For all the tips and tricks on how to make a drip cake, including a how to video, check out my Ultimate Drip Cake How To Guide!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make a M&M Drip Cake
To make the cake, mix together butter and sugar, then whisk in eggs and milk. Add self raising flour, cocoa powder and baking powder. Then divide the mixture evenly between three lined and greased 8″ cake tins. Bake them for 35 minutes, or until a skewer inserted in the centre comes out clean, and leave them to cool.
Make both the chocolate buttercream and the M&M chocolate spread buttercream. Level off each sponge with a cake leveller or knife, so they are all an even height. Place the bottom chocolate sponge on a turn table, pipe chocolate buttercream around the edge and fill the middle with M&M buttercream. Do the same with the next sponge then top it with the third and final sponge. Cover the cake with a crumb coat of chocolate buttercream and put it in the fridge for 30 minutes.
Next, add a thicker and final layer of chocolate buttercream and smooth it out. Add a chocolate drip, and pipe the remaining M&M buttercream all around the cake in rosettes. Spread a little bit in the centre to help the chocolate M&M sweets stick. Finally, fill the centre with M&Ms.
For the full recipe with measurements, head to the recipe card at the end of this post.
How should the cake be stored and can it be frozen?
The cake should be stored in an airtight container in a cool place and will last for 3-4 days. You can freeze the sponges either alone, or decorated. Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.
Can you make the cake with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 4 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can this recipe be made gluten or dairy free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 4 teaspoons baking powder. You may also like to add 1 tsp xanthan gum for better texture. For a dairy free version, use a dairy free butter and dairy free milk for the cake, and dairy free butter and dairy free milk for the buttercream. You will also need to use dairy free alternatives to M&Ms crispy spread, M&Ms chocolates, dark chocolate and the double cream if using. Please check the labels of everything you use if you are serving this cake to someone with an allergy or intolerance.
Can this cake be made in different size cake tins?
Yes! If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the cake recipe.
How do you get the perfect 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 buttercream. Try and get the top layer as smooth as you can so the drip 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. Be frugal with the drip amounts at first and see how far it drips, then you can reduce or increase the amount of drip you release from the piping bag or squeeze bottle as you move around the cake. For all the information, including a tutorial video and step by step instructions with photos, check out my Ultimate Drip Cake How To Guide!
What if you 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.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- 8" cake tins
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Cake leveller
- Decorating turntable
- Angled palette knife
- Buttercream scraper/smoother
- M&M Crispy Spread
*The items above are all affiliate links. I will receive a small amount if you make a purchase, this does not increase the price for you at all. Thank you for supporting The Baking Explorer!
More drip cake recipes…
M&M Drip Cake
Ingredients
For the sponge
- 500 g Butter or baking spread unsalted, softened
- 500 g Caster sugar
- 9 Eggs large
- 1 tbsp Milk
- 425 g Self raising flour
- 75 g Cocoa powder
- ¼ tsp Baking powder
For the M&M buttercream
- 200 g Butter unsalted, softened
- 400 g Icing sugar
- 200 g M&M Chocolate spread with crispy pieces
- 2-3 tbsp Milk
For the chocolate buttercream
- 350 g Butter unsalted, softened
- 615 g Icing sugar
- 85 g Cocoa powder
- 2-3 tbsp Milk
For a chocolate ganache drip
- 65 g Dark chocolate
- 65 ml Double cream
OR for cheat's chocolate drip
- 75 g Dark chocolate
- 1 tsp Vegetable oil
For decoration
- 125 g Chocolate M&Ms
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins (that are at least 2" deep)
- Make the sponge by mixing the butter and caster sugar in a large mixing bowl, ideally with an electric mixer
- Add the eggs and milk, and whisk until fully incorporated
- Add the self raising flour, cocoa powder and baking powder and whisk in gently until you can't see any flour anymore
- Divide the mixture between the tins, use scales for accuracy if you like
- Bake them for 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
- 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. For best results use an electric mixer
- 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. For best results use an electric mixer
- If the cakes have domed on top, level them off with a cake leveller or a knife
- Put one of the sponges on a decorating turntable and pipe a border of chocolate buttercream around the edge of the sponge
- Fill in the centre of the sponge with some M&M buttercream, then add the next sponge on top
- Do the same again - pipe a chocolate buttercream border and fill the centre with M&M buttercream, then add the final sponge on top
- Use some chocolate buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up
- Coat the cake with a second and thicker layer of chocolate buttercream and smooth it out as best you can using a buttercream scraper tool. Then put it back in the fridge for 30 minutes to set
- To make the dark chocolate ganache chocolate drip, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth
- OR To make the cheat's dark chocolate drip, melt the dark chocolate in the microwave for 30 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth. Stir in the vegetable oil
- Put your chosen chocolate drip mixture into a piping bag and snip a small section off the end. Or you apply it using a squeezy bottle or a spoon
- Pipe blobs around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts
- Once the drips are complete you can cover the whole top of the cake with the chocolate drip if you like. Use a palette knife to smooth it out. Put the cake in the fridge for 30 minutes for the ganache to set
- 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
- Fill the centre with the chocolate M&Ms
- 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
Notes
- Make sure all your ingredients (particularly the eggs and butter) are at room temperature before you start baking.
- I prefer to use a baking spread like Stork for the cake, and unsalted butter for the buttercream as I find they provide the best results.
- For all the tips and tricks on how to make a drip cake, including a how to video, check out my Ultimate Drip Cake How To Guide!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Irene
Simply gorgeous!
thebakingexplorer
Thank you!
Jacqui Bellefontaine
Oh my this cake looks amazing and lots of helpful tips. Lucky brother I'd say. Thank you for linking up this stunning cake to #CookBlogShare,
thebakingexplorer
Thank you so much Jacqui!
Helen - Cooking with my kids
Wow, this looks amazing. We've got a birthday coming up and this could be perfect for it!
thebakingexplorer
Oh I hope you make it, let me know!
Cat | Curly's Cooking
This looks amazing! Your buttercream is so perfect and smooth. What a lovely cake that I'm sure your brother loved.
thebakingexplorer
Thank you so much!
Mother of 3
That looks so delicious! I just love all the colors too. Pinned.
thebakingexplorer
Thank you!
Ai | Ai made it for you
What a fabulous looking cake!!
thebakingexplorer
Thank you!
Safwana
Soo delicious and drooling!! It looks so perfect.
Katie- bakesofkate
Thank you for the inspo! This buttercream is such a dream! X
Katie-bakesofkate
Thanks for the inspo! This M&M butter cream was so delicious x
thebakingexplorer
Thank you Katie!
Kim
What number piping tip did you use?
thebakingexplorer
Hi Kim, it was an open star nozzle, sorry I can't recall the exact number but from the size of the swirls I think it would have been one of my Ateco nozzles.
Aisling
Hi is the m&m buttercream the lighter colour buttercream at the top in swirls and then the other chocolate frosting around and in between the layers just normal chocolate frosting and then the drip is melted chocolate. Thanks, can't wait to make this.
thebakingexplorer
Hi Aisling, yes that's right the M&M buttercream is the lighter coloured frosting. There is some info in the blog post if you can't find the M&M spread. Let me know how you get on with the cake!
Aisling
Hi I'm planning on making and cookie dough and brownie cake for my birthday and I was jaut wondering if I would be able to use the chocolate and m&m buttercream and chocolate drip on that cake instead of this.
Looks gorgeous though 🙂
thebakingexplorer
Hi Aisling, yes of course you can use the buttercream recipes on any other three layer 8" sponge cake. I hope you have a lovely birthday!
Jeremy
Wondering if you put the wrong volume of milk for the cake batter. 1 tbsp seems a bit low.
thebakingexplorer
Hi Jeremy, no it's correct, it's just to add a little extra moisture as cocoa powder can be quite drying. If you want to add 2 or 3 tbsp milk I think that would be ok!