I am always looking for an easy cake to serve to guests for the Holiday Season. This M&M’S Wreath Cake is not only easy, but it doubles as a dessert table centerpiece! Double duty for a dessert is always a win. And not only is it adorable, but it’s delicious…there aren’t many people who could say no to a moist yellow cake dotted with M&M’S Mini Baking Bits, topped with a thick layer of buttercream frosting.
You could easily use a boxed cake mix for this recipe as well if you’re short on time, that no problem…but a scratch butter cake paired with M&M’S Minis Baking Bits is a winning combination.
I have a few tips to make the baking process super easy. First, heavily grease your bundt pan. I always hold my breath at the moment I have to turn the cake out of the pan…but if you heavily grease it there should be no problem. Yes, you can use nonstick spray, but I really recommend greasing your pan with butter or vegetable shortening and lightly dusting it with flour.
My next tip is instead of mixing the M&M’S Minis Baking Bits into the cake batter sprinkle them on top of the batter and gently swirl them in…
Swirling them with a knife reduces the amount of colors bleeding into the batter and also helps the sinking issue. If you place them on top and gently swirl them in a bit the M&M’S won’t all sink to the bottom of your cake!
When your cake is done let it cool in the pan for about 30 minutes and then turn it out onto a cake plate to cool completely.
Whip up your simple buttercream frosting and frost the top of the cake!
Simply top your frosting with a few red M&M’S (of any variety).
And I tied a simple bow using red ribbon and pressed it on the frosting…
It’s as easy as that!
Enjoy and Happy Holiday!Print
- 3 cups cake flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups butter, room temperature
- 2 1/4 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 cup M&M’S Minis Baking Bits
- ½ cup butter, room temperature
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- Green food coloring
- Red M&M’S (of any variety) to garnish
- Preheat oven to 350° F°
- Prepare a 12 cup bundt pan by generously spraying it with nonstick cooking spray (or you can grease it with butter or shortening) and dusting it with flour. Tap out any excess flour.
- In a large bowl, whisk together the cake flour, baking powder, baking soda and salt; set aside.
- In the bowl of your stand mixer fitted with the paddle beat the butter and sugar together on medium speed for 2 minutes or until light and fluffy. Add add in the eggs and vanilla mixing until combined evenly, scraping the sides of the bowl as necessary. Add in the sour cream and beat for another minute.
- Turn mixer speed to low and alternate adding in the flour mixture and buttermilk, starting and ending with the flour mixture, mixing until just combined.
- Pour the batter into the prepared pan. Sprinkle the M&M’S on top of the batter and using a butter knife swirl the M&M’S into the batter. Bake for 50-60 minutes or until golden brown and set and a toothpick inserted into the center comes out clean.
- Let the cake cool in the bundt pan for 15-30 minutes. Turn the pan upside down onto a cake plate and allow the cake to cool completely before frosting.
- For the frosting beat the butter until smooth. Turn mixer to low and add in the powdered sugar, mixing until combined. Slowly stream in the heavy cream, mixing until smooth.
- Add in a few drops of green food coloring at a time until the desired color is reached.
- Spread the frosting on the top of the cooled cake and place red M&M’S randomly on top.
- If desired tie a red bow and place in the frosting.
Store airtight for up to 3 days.
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Helpful Tip… Out of buttermilk?
Looking for more delicious M&M’S recipes? Check out M&M’S Pinterest page for more recipe inspiration!
*This post is part of a sponsored partnership with M&M’S/Mars. I am a long time M&M’S consumer and all opinions/recipes featured are all my own.