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Cinnamon Toast Crunch Cake

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Cakes

Do you remember the first Cinnamon Toast Crunch dessert that I made? I’ve made a few different versions of this delicious cupcake over the past few years, but never a big, delicious cake. Without the Cinnamon Toast Crunch, they would still be delicious cinnamon sugar cupcakes, but why not add a layer of fun?

After my ‘Homemade Pop-Tart’ workshop at work a few weeks ago, I was left with a big ole box of crushed Cinnamon Toast Crunch. I thought about just eating it all, because Cinnamon Toast Crunch, but the crushed pieces just didn’t do it for me, so baking it into something delicious it was! Plus, it gave me an excuse to take them back to work and share them with everyone. I didn’t hear any complaints.

Traditionally, a white cake can take a long time to put together with the sifting and the mixing and what not, but the yellow cake recipe below is an easy mix I stole from I am Baker. Whenever I just need an easy cake to throw together, this is my go to every time. It’s delicious, soft and I can whip it up in less than an hour!

 This cake is a fun weekend treat, and even more fun to share with some little ones – dessert and breakfast all in one? It’s the cake every kid dreams of. Buy a box of cereal, enjoy a bowl (or two) and use the rest for an out-the-box treat.

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Cinnamon Toast Crunch Cake

Ingredients

Easy Yellow Cake

  • ½ Cup unsalted butter room temp
  • 2 ¼ Cup flour
  • 1 ½ cup sugar
  • 1 tsp. salt
  • 3 ½ tsp. baking powder
  • 1 ¼ cup whole milk
  • 1/8 cup veggie oil
  • 1 tbsp. vanilla
  • 3 eggs

Cinnamon Toast Crunch Buttercream

  • 1 ½ cup butter room temp
  • 4 ½ Cup powdered sugar
  • 2 ½ cup Cinnamon Toast Crunch finely ground & divided
  • 1 pinch salt
  • 2 tsp. vanilla
  • 4 tbsp. heavy cream
  • 1 Cup Cinnamon Toast Crunch for decoration

Instructions

Yellow Cake

  1. Preheat oven to 350 degrees. Lightly grease 8-inch cake pans and line with parchment paper.
  2. In the bowl of a stand mixer, beat the butter until smooth. Add the dry ingredients until slightly crumbly.
  3. Add in the milk, oil, vanilla, and eggs - mix until smooth.
  4. Divide the batter evenly between two 8-inch pans. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Set on cooling racks until completely cool.

Cinnamon Toast Crunch Buttercream

  1. Beat the butter until smooth. Add in 2 cups powdered sugar and beat until smooth.
  2. Add in 1 1/2 cups of the finely ground Cinnamon Toast Crunch until well-combined.
  3. Add the vanilla and pinch of salt. Slowly incorporate the remaining powdered sugar and add in the heavy cream until the frosting is a smooth consistency.
  4. Use a piping bag to frost your cake. I placed about ~1/2 cup Cinnamon Toast Crunch in between the layers and another 1/2 cup on top of the cake!
  5. Cover the sides with the remaining finely ground cinnamon toast crunch and decorate as desired!

Recipe Notes

To get your Cinnamon Toast Crunch to a good texture, I usually throw it in the food processor for about 2 minutes or until it resembles a powder!

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