Cinnamon Toast Crunch Cake
Transform your favorite breakfast cereal into a delightful dessert with this Cinnamon Toast Crunch Cake. Featuring moist vanilla layers infused with crushed cereal, a rich three-milk soak, and creamy frosting, it's a nostalgic treat perfect for any occasion.
Equipment
- 9-inch round cake pans
- Electric mixer or stand mixer
- Mixing Bowls
- Rubber spatulas
- Whisk
- Cooling rack
Ingredients
Cake
- 1 box yellow cake mix 16 ounces
- 3 large eggs
- 1 cup water
- 0.5 cup vegetable oil
- 3.4 oz instant vanilla pudding mix
- 0.5 tsp ground cinnamon
- 1 cup crushed Cinnamon Toast Crunch cereal for batter
Topping
- 0.5 cup crushed Cinnamon Toast Crunch cereal for topping
Frosting
- 16 oz cream cheese frosting
- 0.25 tsp ground cinnamon for garnish
Three-Milk Soak
- 2 cups whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the yellow cake mix, eggs, water, vegetable oil, instant vanilla pudding mix, and ground cinnamon. Mix until well blended.
- Fold in 1 cup of crushed Cinnamon Toast Crunch cereal into the batter.
- Divide the batter evenly between the prepared cake pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, place one cake layer on a serving plate. Slowly pour 1 cup of whole milk over the cake, allowing it to soak in.
- Spread a layer of cream cheese frosting over the soaked cake layer.
- Place the second cake layer on top and repeat the milk soak with the remaining 1 cup of milk.
- Frost the top and sides of the cake with the remaining cream cheese frosting.
- Sprinkle the top of the cake with 0.5 cup of crushed Cinnamon Toast Crunch cereal and a pinch of ground cinnamon for garnish.
- Refrigerate the cake for at least 3 hours to allow the milk soak to set before serving.
Notes
For added flavor, consider incorporating a mix of evaporated milk, sweetened condensed milk, and whole milk for the soak. Ensure the cake is fully cooled before applying the milk soak to prevent sogginess.