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cinnamon-toast-crunch-cake-recipe

Simple Cinnamon Toast Crunch Cake

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Prep Time 1 hour 30 minutes
Cook Time 50 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 2 cups milk
  • 2 cups Cinnamon Toast Crunch cereal
  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp ground cinnamon ground
  • 3/4 cup unsalted butter at room temperature
  • 1 1/2 cup granulated sugar
  • 3 large eggs at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 cup cereal milk at room temperature
  • Cinnamon Toast Crunch Crumble
  • 1 cup crushed Cinnamon Toast Crunch cereal
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp of any vegetable oil
  • 2 tsp vanilla extract
  • 1 cup unsalted butter at room temperature
  • 6 oz cream cheese at room temperature
  • 3 cups powdered sugar sifted
  • 1 Tbsp clear vanilla extract
  • 1 1/2 cups crushed Cinnamon Toast Crunch cereal

Instructions
 

  • Place milk and cereal in a medium bowl.
  • Stir well and allow to steep for 20-25 minutes. Strain the mixture through a fine mesh sieve into a small bowl.
  • Gently press the milk out of the cereal using a spatula or wooden spoon.
  • Separate 1 cup of the cereal milk for the cake. Save the remainder of the cereal milk for another use.
  • Preheat oven to 350F. Grease and flour three 6" cake rounds, and line them with parchment. Wrap with EvenBake strips.
  • In a medium bowl, whisk flour, baking powder, cinnamon, and salt and set aside.
  • Beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
  • Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and cereal milk, beginning and ending with flour (3 additions of flour and 2 of milk) fully incorporating after each addition. Mix until just combined.
  • Spread batter evenly into prepared pan and smooth the top with a spatula. Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on a wire rack to cool for 10mins then turn out onto the wire rack to cool completely.
  • Preheat oven to 300F. Line a baking sheet with parchment paper or a silicone baking mat.
  • In a bowl, whisk together all of the dry ingredients for the crumble.
  • Add the wet ingredients to the dry ingredients and mix until small clumps form.
  • Spread the crumble mixture evenly onto the prepared baking sheet.
  • Bake the crumble for 15 minutes.
  • Allow the crumble to cool completely before using it on the cake.
  • Cream Cheese Frosting
  • Beat butter and cream cheese on med-high speed until pale and smooth, about 2 minutes.
  • Reduce mixer speed to low. Add sugar 1 cup at a time to butter and cream cheese mixture. Then Add vanilla and a pinch of salt to the frosting mixture.
  • Increase the mixer speed to high and beat for 2-3 minutes until the frosting is pale and smooth.
  • Place one layer of the baked cake onto a cake stand or serving plate.
  • Brush the top of the cake layer with 2-3 Tbsp of cereal milk.
  • Top with 2/3 cup of frosting, spreading evenly. Sprinkle with crumble or crushed cereal.
  • Repeat the process with the remaining cake layers, brushing each layer with cereal milk, and adding frosting and crumble.
  • Once the cake is assembled, frost the outside of the entire cake.
  • Press crushed Cinnamon Toast Crunch cereal into the outer sides of the frosted cake.
  • Press crushed Cinnamon Toast Crunch cereal into the outer sides of the frosted cake.