Favorite M&M Biscuit Cake Recipe

Favorite M&M Biscuit Cake Recipe

The M&M biscuit cake is made from sugar biscuit dough filled with M&M chocolate and sprinkled with some chocolate butter frosting. This is the perfect dessert to enjoy with friends and family.

Biscuit cake is an interesting alternative to ordinary cake. For some other flavor choices, try our chocolate chip cookie cake or peanut butter cookie cake!

Have you eaten biscuit cake before? They are the best! You don’t have to cook multiple batches of biscuits, they are perfect for parties and have frosting! In addition, this version is packed with M&M’s!

Who doesn’t like M&M’s colorful crunchy crust and milk chocolate filling? ! They are too small, so you keep telling yourself to “eat another” until you find that you are at the bottom of the bag and filled with chocolate (worth it!).

This batter is more like sugar biscuits because it has no brown sugar and tastes like the beloved M&M biscuits you bought from Mrs. Lifield’s stall in the mall. Trust us-this is great!

How to make M&M cake

cookies. Once you have stirred your dough into a ball, you just need to evenly press it into a greased pie pan and put it in the oven. Let it cool completely before attempting to remove it.

How to remove the cake from the pan: Here are a few things to keep in mind to make it easy to remove.

  • Line the bottom of the pan with parchment paper and grease the sides of the pan
  • Let it cool completely in the pan.
  • Use a butter knife or cooking spatula to loosen the sides of the cake from the pan
  • Turn the cake onto a large cutting board. Because it will turn upside down, turn it upside down and put it on the plate.

frost. The icing is a simple chocolate cream. I used half black cocoa powder and half regular cocoa powder. It is very tasty, but you can use any cocoa powder on hand.

Decorate. After you apply the rich chocolate frosting, put more M&M chocolate on top, sprinkle some good amount at will.

How to use biscuit cake with candles? If you want to put candles in the cake, be sure to push in the candles while the cookies are still soft. If the cookies are harder when you try to add candles, make sure to “stick” the candles on the cake with some frosting.


Like any cake, you can easily make the base and change it with different decoration and frosting options. This biscuit cake is no exception.

  • Toppings: Make the bottom of the biscuit, add chocolate chips, chopped candy bars, chocolate chips, riss chips, nuts, etc…
  • Change frost: We used chocolate frosting, but you can use vanilla, marshmallow, peanut butter, ganache… whatever you want.
  • Different pots: You can use 8 or 9 inch round cake pans. A 9-inch pan will require less baking time and will be thinner. In addition to using a round pan, you can also use a square pan of similar size. If you want to make a thinner, crisper biscuit cake, try using a slightly larger pan and adjust the baking time.

Storage tips

If you want to keep the biscuit cake fresh, the best way is Shop Put it in an airtight container on the counter. Avoid storing it in the refrigerator, but you can store it in the refrigerator for a long time.

You should be fine freeze Biscuit cake, just like you make regular biscuits. Ideally, you freeze it without adding icing sugar. Wrap the whole cake tightly with plastic wrap, and then wrap it with foil. If you want to freeze the frosting, put it in a separate airtight container and freeze it. Thaw before spreading/piping.

If it has frosted, Put the cake in the refrigerator to solidify into frosting, then wrap it and put it in the refrigerator. Open the package before thawing.

Course dessert

American cuisine

Preparation time 5 minutes

Cooking time 23 minutes

Total time 28 minutes

8 servings

Calories 371 kcal

Author Little Luna


  • 1/2 cup salted butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup M&M’s
  • 1/4 cup mini m&m’s


  • 4 tablespoons butter
  • 3 1/2 tablespoons cocoa powder
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1-2 tablespoons milk
  • M&M’s
  • Light rain


  • Preheat the oven to 350 degrees Fahrenheit and grease the 9-inch pie pan.

  • Stir the butter for 2 minutes until smooth. Add sugar and stir until fluffy. Add eggs, egg yolks and vanilla until the color becomes smooth, creamy and light.

  • Add flour, cornstarch, baking powder, baking soda and salt, and mix well.

  • Mix the m&m manually (if you use a blender, they will break) until evenly distributed.

  • Spread the dough in the greased pie pan. Bake for 23-26 minutes. Let cool completely before removing from the pie pan and frosting.


  • Stir the butter and cocoa powder together. Add powdered sugar and vanilla. Add milk as needed to obtain the desired consistency.

  • Put the icing sugar in a piping bag with an M1 tip, and then decorate the biscuit cake. Join M&M’s now and sprinkle it.

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