Go Back
–+ servings
Cinnamon Toast Crunch Cake

Cinnamon Toast Crunch Cake: A Sweet Nostalgic Delight

This Cinnamon Toast Crunch Cake transforms favorite childhood breakfast into a delightful dessert with creamy frosting and a crunchy cereal layer.
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 milk steeped with Cinnamon Toast Crunch cereal
  • 1 cup Cinnamon Toast Crunch cereal for cereal milk
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 2 teaspoons baking powder a leavening agent
  • 1 teaspoon salt to enhance flavor
  • 1 teaspoon ground cinnamon increase for bolder flavor
  • 1 cup unsalted butter or vegan butter for dairy-free option
  • 1.5 cups granulated sugar can substitute with brown sugar
  • 4 large eggs use flax eggs for vegan option
  • 2 teaspoons vanilla extract opt for pure for best flavor
  • 1 cup crushed Cinnamon Toast Crunch for texture and decoration
For the Frosting
  • 8 ounces cream cheese or dairy-free cream cheese as substitute
  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon clear vanilla extract
  • 1 pinch salt to balance sweetness

Equipment

  • Mixing Bowls
  • whisk
  • Measuring Cups
  • measuring spoons
  • Cake Pans
  • baking sheet
  • Fine mesh sieve
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Prepare cereal milk by steeping 1 cup of Cinnamon Toast Crunch in 2 cups of milk for 20-25 minutes. Strain and reserve the milk.
  2. Preheat oven to 350°F. Grease and flour three 6-inch round cake pans. Whisk together flour, baking powder, cinnamon, and salt in one bowl. In another bowl, cream butter and sugar, then add eggs and vanilla. Gradually mix in dry ingredients and cereal milk alternately.
  3. Pour batter into pans and bake for 30-35 minutes until a toothpick comes out clean. Cool for 10 minutes before transferring to a wire rack.
  4. For the crumble, mix crushed Cinnamon Toast Crunch, flour, and melted butter. Bake at 300°F for 15 minutes until golden. Cool before use.
  5. Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and salt. Beat until fluffy.
  6. Assemble the cake by layering frosting and crumble between each cake layer. Frost the outside and decorate with more crushed cereal.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gCholesterol: 70mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Enjoy the nostalgic flavors and customize the cake with different cereals or chocolate ganache layers!

Tried this recipe?

Let us know how it was!