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Cinnamon Toast Crunch Cake

Cinnamon Toast Crunch Cake

Indulge in the nostalgic flavors of Cinnamon Toast Crunch Cake, a delightful treat that embodies sweetness and comfort in every bite.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Cakes
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cereal Milk
  • 2 cups Milk for a creamy base and cinnamon flavor
  • 2 cups Cinnamon Toast Crunch Cereal key ingredient for sweetness
For the Cake Batter
  • 2 1/4 cups All-Purpose Flour provides structure to the cake
  • 2 1/4 tsp Baking Powder for the cake to rise
  • 3/4 tsp Salt enhances sweetness
  • 1 tsp Ground Cinnamon adds aromatic warmth
  • 3/4 cup Unsalted Butter at room temperature for tender crumb
  • 1 1/2 cups Granulated Sugar sweetens the cake
  • 3 Large Eggs at room temperature for moisture
  • 1 1/2 tsp Vanilla Extract deepens flavor profile
For the Cream Cheese Frosting
  • 6 oz Cream Cheese at room temperature for tangy frosting
  • 3 cups Powdered Sugar sifted for smoothness
  • 1 Tbsp Clear Vanilla Extract adds sweetness
For the Cereal Crumble
  • 1 cup Cinnamon Toast Crunch Cereal (crushed) for crumble
  • 1 1/2 cups Cinnamon Toast Crunch Cereal (for assembly) for cake layers

Equipment

  • Mixing bowls
  • Whisk
  • Cake Pans
  • Baking sheet
  • fine-mesh sieve
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Combine 2 cups of milk with 2 cups of Cinnamon Toast Crunch cereal in a bowl. Steep for 20-25 minutes, then strain to obtain cereal milk.
  2. Preheat the oven to 350°F (175°C) and prepare two 6-inch round cake pans. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
  3. Cream the butter and sugar until light and fluffy. Add in the eggs one at a time, and then stir in the vanilla extract.
  4. Gradually add the dry ingredients and cereal milk alternately, mixing until just combined.
  5. Divide the batter between pans and bake for 30-35 minutes. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  6. For the crumble, mix the crushed cereal with vegetable oil, a pinch of salt, and baking powder, then bake at 300°F (150°C) for 15 minutes.
  7. Beat cream cheese and butter until smooth, add powdered sugar and vanilla. Mix until fluffy.
  8. Assemble the cake by layering the cereal milk and frosting between cake layers, then frost the entire cake and add crumble to the sides.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Ensure ingredients are at room temperature for the best texture. Avoid overmixing the batter to maintain fluffiness.

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