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Cinnamon Toast Crunch Cake with Cereal Milk and Cream Cheese Frosting Recipe

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4.2 from 33 reviews

  • Author: Amina
  • Total Time: 2 hours 20 minutes
  • Yield: 12 servings

Description

This Cinnamon Toast Crunch Cake is a delightful dessert that combines the nostalgic flavor of Cinnamon Toast Crunch cereal with a moist cinnamon-spiced cake layered and frosted with smooth cream cheese frosting. The use of cereal milk infused with cinnamon cereal adds a unique twist and enhances the flavor, while a crunchy cereal crumble topping and coating completes the cake with texture and flair.

Ingredients

Cereal Milk

  • 2 cups milk
  • 2 cups Cinnamon Toast Crunch cereal

Cinnamon Cake

  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 1 cup cereal milk, room temperature

Cinnamon Toast Crunch Crumble

  • 1 cup crushed Cinnamon Toast Crunch cereal
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp grape seed oil or any vegetable oil
  • 2 tsp vanilla extract

Cream Cheese Frosting

  • 1 cup unsalted butter, room temperature
  • 6 oz cream cheese, room temperature
  • 3 cups powdered sugar, sifted
  • 1 Tbsp clear vanilla extract
  • Pinch of salt

Assembly

  • 1 1/2 cups crushed Cinnamon Toast Crunch cereal (for frosting decoration)

Instructions

  1. Cereal Milk: Place milk and Cinnamon Toast Crunch cereal in a medium bowl, stir well, and let steep for 20-25 minutes to infuse the milk with the cereal’s cinnamon flavor. Strain the mixture through a fine mesh sieve into a small bowl, pressing the milk out gently. Reserve 1 cup of this cereal milk for the cake batter and keep the rest for brushing between cake layers. Discard the soaked cereal.
  2. Prepare Cake Pans: Preheat your oven to 350°F. Grease and flour three 6-inch cake rounds and line the bottom with parchment paper. Wrap the pans with EvenBake strips to ensure even baking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
  4. Cream Butter and Sugar: Using a mixer, beat the unsalted butter until smooth. Add the granulated sugar and beat on medium-high speed for 2-3 minutes until the mixture is pale and fluffy.
  5. Add Eggs and Vanilla: Reduce the mixer speed to low and add eggs one at a time, fully incorporating each egg before adding the next. Then add the vanilla extract and mix until combined.
  6. Combine Batter: Alternately add the flour mixture and the reserved cereal milk to the butter mixture, starting and ending with flour. Add the flour in three parts and the milk in two parts, mixing each addition just until combined to avoid overmixing.
  7. Fill Pans and Bake: Evenly distribute the batter into the prepared pans and smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the centers comes out mostly clean.
  8. Cool Cakes: Let the cakes cool in the pans on a wire rack for 10 minutes. Then invert the cakes onto wire racks and allow them to cool completely.
  9. Make Cinnamon Toast Crunch Crumble: Preheat oven to 300°F and line a sheet pan with parchment paper or a silicone baking mat. In a bowl, whisk together the crushed cereal, baking powder, and salt. Add the grape seed oil and vanilla extract, mixing until small clumps form. Spread the mixture evenly on the sheet pan and bake for 15 minutes. Allow to cool completely before using.
  10. Prepare Cream Cheese Frosting: Beat the unsalted butter and cream cheese on medium-high speed until pale and smooth, about 2 minutes. Reduce speed to low and gradually add powdered sugar, one cup at a time. Add vanilla extract and a pinch of salt. Increase speed to high and beat for 2-3 minutes until frosting is pale and fluffy.
  11. Assemble the Cake: Place one cake layer on a cake stand or serving plate. Brush the top with 2-3 tablespoons of cereal milk. Spread 2/3 cup of the cream cheese frosting evenly over the layer. Sprinkle with cereal crumble or crushed Cinnamon Toast Crunch cereal. Repeat with remaining layers. Frost the outside of the cake and press the crushed cereal onto the sides to decorate.

Notes

  • Room temperature ingredients (butter, eggs, cream cheese, cereal milk) ensure better mixing and texture.
  • Using EvenBake strips helps the cake layers bake evenly without doming.
  • Cereal milk can be made ahead of time and refrigerated for up to 24 hours.
  • The crumble topping adds a crunchy texture and can be stored in an airtight container for several days.
  • For best results, allow the cake to chill for an hour before slicing to set the frosting.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/cinnamon-toast-crunch-cake-with-cereal-milk-and-cream-cheese-frosting-recipe/