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–+ servings
Cinnamon Toast Crunch Cake

Cinnamon Toast Crunch Cake

This Cinnamon Toast Crunch Cake combines moist layers of cinnamon-infused cake with rich cream cheese frosting, celebrating the nostalgic flavors of your favorite breakfast cereal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cereal Milk Substituting with regular milk will miss that unique taste.
  • 2 cups All-Purpose Flour Can be replaced with a gluten-free flour blend if needed.
  • 1 tbsp Baking Powder Essential leavening agent.
  • 1 tsp Salt Enhances flavor and balances sweetness.
  • 1 tbsp Ground Cinnamon Adjust to preference.
  • 1 cup Unsalted Butter Swap with margarine for a dairy-free version.
  • 1.5 cups Granulated Sugar Coconut sugar is a less refined alternative.
  • 3 large Eggs Consider flax eggs or applesauce for a vegan option.
  • 1 tsp Vanilla Extract Opt for pure vanilla for best results.
For the Frosting
  • 8 oz Cream Cheese Vegan cream cheese works for a dairy-free version.
  • 4 cups Powdered Sugar No direct substitutions recommended.
For the Crumble
  • 2 cups Cinnamon Toast Crunch Cereal Regular cereal can be swapped, but will alter taste.

Equipment

  • Mixing bowls
  • Electric Mixer
  • baking pans
  • spatula
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Prepare Cereal Milk: Combine 2 cups of milk with 2 cups of Cinnamon Toast Crunch. Let steep for 20-25 minutes, then strain and reserve 1 cup of the cereal milk.
  2. Mix Dry Ingredients: Preheat oven to 350°F. Grease three 6-inch cake pans. Whisk together flour, baking powder, cinnamon, and salt.
  3. Cream Butter and Sugar: Beat butter and sugar until light and fluffy, about 3-4 minutes. Add eggs and vanilla; mix until incorporated.
  4. Combine Ingredients: Gradually add dry ingredients to the butter mixture, alternating with cereal milk.
  5. Bake the Cake: Divide batter among pans and bake for 30-35 minutes until a toothpick comes out clean. Cool in pans for 10 minutes.
  6. Prepare the Crumble: Mix crushed Cinnamon Toast Crunch, baking powder, salt, and oil. Bake at 300°F for 15 minutes.
  7. Make the Frosting: Beat cream cheese and remaining butter until smooth. Gradually add powdered sugar and mix until fluffy.
  8. Assemble the Cake: Layer the cake with frosting and crumble. Top final layer with frosting and press crumble onto the sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 50mgSodium: 280mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure butter and cream cheese are at room temperature. Avoid overmixing to maintain a light texture. Use EvenBake strips for even baking.

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