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Cinnamon Toast Crunch Cake

Cinnamon Toast Crunch Cake

Indulge in this Cinnamon Toast Crunch Cake, a delightful twist that merges the comfort of dessert with the whimsy of your favorite childhood cereal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cereal Milk Use regular milk if preferred.
  • 2 cups All-Purpose Flour No direct substitutions for best results.
  • 2 teaspoons Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Salt Omit if preparing a low-sodium dish.
  • 1 teaspoon Ground Cinnamon Can substitute with nutmeg.
  • 1 cup Unsalted Butter Can substitute with margarine.
  • 1.5 cups Granulated Sugar Can use half brown sugar.
  • 3 large Eggs Use flax eggs for a vegan option.
  • 2 teaspoons Vanilla Extract Use almond extract for a different flavor.
  • 4 cups Cinnamon Toast Crunch Cereal No substitutions recommended.
For the Cream Cheese Frosting
  • 8 ounces Cream Cheese Neufchâtel cheese can be a lower-fat alternative.
  • 3-4 cups Powdered Sugar No substitutions recommended.
For the Crumble
  • 2 cups Cinnamon Toast Crunch Cereal Feel free to add more for extra texture.
  • 1/4 cup Grapeseed Oil Substitute with any neutral vegetable oil.
  • 1 teaspoon Baking Powder Ensure it's fresh for the best rise.
  • 1 pinch Salt A small pinch goes a long way.

Equipment

  • Oven
  • Stand mixer
  • Mixing Bowls
  • Cake Pans
  • Parchment paper
  • Baking Sheet

Method
 

Step‑by‑Step Instructions
  1. Prepare Cereal Milk by combining 2 cups of milk with 2 cups of Cinnamon Toast Crunch. Let steep for 20-25 minutes and strain.
  2. Preheat oven to 350°F (175°C). Prepare three 6-inch round cake pans by greasing and lining them.
  3. In a bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, and salt.
  4. Cream together butter and sugar in a stand mixer until light and fluffy. Add eggs and vanilla, then mix in dry mixture and cereal milk.
  5. Divide batter into prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool.
  6. Prepare the crumble by mixing crushed cereal, baking powder, salt, oil, and vanilla. Bake at 300°F for 15 minutes.
  7. Beat cream cheese and butter together. Gradually add powdered sugar and vanilla until smooth.
  8. Assemble the cake by soaking layers with cereal milk, frosting each layer with cream cheese frosting and adding crumble between layers.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Allow cake layers to cool completely before frosting to avoid melting. Store leftovers in an airtight container at room temperature for up to 3 days.

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