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Cinnamon Toast Crunch Cake

Irresistible Cinnamon Toast Crunch Cake for Sweet Nostalgia

This Cinnamon Toast Crunch Cake combines nostalgic flavors with modern dessert appeal, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups milk for cereal milk
  • 1 cup Cinnamon Toast Crunch for cereal milk
  • 2 cups All-Purpose Flour can substitute with gluten-free flour
  • 2 tsp Baking Powder check for freshness
  • 1 tsp Salt kosher salt recommended
  • 1 tsp Ground Cinnamon fresh ground preferred
  • 1 cup Unsalted Butter can substitute with vegan butter
  • 1.5 cups Granulated Sugar coconut sugar can be used for deeper flavor
  • 2 large Eggs flax eggs can be used for vegan option
  • 1 tsp Vanilla Extract use pure extract for best flavor
For the Crumble
  • 1 cup Crushed Cinnamon Toast Crunch can use any crunchy cereal
  • 0.25 cup Grape Seed Oil substitute with any neutral oil
  • 1 tsp Clear Vanilla Extract can substitute with regular vanilla extract
For the Frosting
  • 8 oz Cream Cheese can use dairy-free alternatives
  • 0.5 cups Unsalted Butter
  • 4 cups Powdered Sugar adjust for desired sweetness

Equipment

  • Mixing bowls
  • Cake pans
  • whisk
  • spatula
  • baking sheet
  • Sieve

Method
 

Cinnamon Toast Crunch Cake Instructions
  1. Prepare the cereal milk by combining 2 cups of milk with 1 cup of Cinnamon Toast Crunch and let steep for 20-25 minutes, then strain.
  2. Preheat oven to 350°F (175°C). Grease two 6-inch round cake pans. Whisk together flour, baking powder, salt, and cinnamon. Cream butter and sugar, then alternate adding dry mixture and cereal milk.
  3. Pour batter into prepared pans and bake for 30-35 minutes or until toothpick comes out mostly clean. Allow to cool completely.
  4. For the crumble, preheat oven to 300°F (150°C). Mix crushed Cinnamon Toast Crunch, flour, and grape seed oil. Spread on a baking sheet and bake for 15 minutes.
  5. In a large bowl, beat cream cheese and butter. Gradually add powdered sugar and clear vanilla extract, mixing until fluffy.
  6. Assemble the cake by drizzling each layer with cereal milk, frosting, and sprinkling crumble in between. Frost the sides and press extra crumble into the sides.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 54gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 70mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 800IUCalcium: 50mgIron: 1mg

Notes

To maintain moisture, store the cake covered at room temperature for up to 3 days, or refrigerate for a week. Can freeze individual layers for up to 3 months.

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