Cinnamon Toast Crunch Cake (When Breakfast Cereal Became Cake)

Can you imagine the breakfast cereal in a cake form – how amazing is that! This is a simple and easy recipe that tastes nuts! You will need 1 hour and 10 minutes to make it and slice it! Delicious and unique – here is the recipe:

Cinnamon Toast Crunch Cake Dessert (When Breakfast Cereal Became Cake)

Servings 12


For the cake:

  • 1 ½ cups all-purpose flour
  • A pinch of salt
  • 1 ½ teaspoons baking powder
  • 1 teaspoon grounded cinnamon
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 3/4 cup buttermilk, at room temperature

For the Cinnamon Toast Crunch Crumble:

  • 1 cup crushed cinnamon toast crunch cereal
  • ½ teaspoon baking powder
  • A pinch of salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons vegetable oil

For the Cream Cheese Frosting:

  • 6 oz. cream cheese, at room temperature
  • 1 cup unsalted butter, at room temperature
  • 3 cups sifted powdered sugar
  • 1 tablespoon vanilla extract
  • A pinch of salt

To assemble:

  • 1 1/2 cups crushed cinnamon toast crunch cereal



To make the cake:

  • Preheat oven to 350°F/180°C/Gas Mark 4. Grease and flour three 6-inch cake rounds and line with parchment.
  • In a bowl, combine flour, baking powder, salt, and cinnamon; set aside.
  • Using an electric mixer, on low speed, beat butter until smooth. Apply sugar and increase the mixer speed to medium-high, beat until fluffy and pale (around 2 minutes).
  • Then, reduce speed and put eggs, one at a time, incorporating after each addition. Pour vanilla extract.
  • Alternate applying flour mixture and buttermilk, starting and ending with flour (three additions of flour and two of milk) combining well after each addition. Mix until incorporated.
  • Spread batter into prepared pan; use a spatula to smooth the top.
  • Bake for half an hour or until a tester inserted into the middle comes out mostly clean.
  • Remove cakes on wire rack to cool for 15 minutes then turn out onto a wire rack to cool completely.

To make the crumble:

  • Preheat oven to 350°F/180°C/Gas Mark 4, and line a sheet pan with a silicone mat or parchment.
  • Combine all dry ingredients. Apply wet ingredients; mix until small clumps form. Then, spread and bake for 15 minutes. Remove and cool entirely before using on cake.
  • To make the cream cheese frosting:
  • Using an electric mixer, beat cream cheese and butter on med-high until smooth and pale (around 2 minutes).
  • Reduce speed to low and apply sugar 1 cup at a time. Pour vanilla extract and a pinch of salt, then increase speed to high and whisk for 2 to 3 minutes until smooth and pale.

To make assembly:

  • Apply one layer of the cake onto a serving plate or cake stand. Top with a cup of frosting; spread evenly. Sprinkle with crumble. Repeat with remaining layers.
  • Then, frost the outside part of the cake; press crushed cereal into the sides. Slice and serve.