Cinnamon Toast Crunch Cake Recipe

A delicious cake that will have you craving your favorite cinnamon cereal (my personal favorite). This recipe makes three 6"x2" cake rounds or two 8"x2" cake rounds
↓ Recipe Never Miss A Cake
Total Time: 35 mins
Serves: 2 8" rounds
cinnamon toast crunch cake recipe

Ok so most of you know that I’ve been Keto for about a year so I don’t actually eat wheat or sugar anymore BUT… every now and then I still allow myself a bowl of my favorite cereal… Cinnamon Toast Crunch. UGH it’s so freaking good and transports me back to being a kid eating junk cereal. And you know what? It’s totally worth every bite.

cinnamon toast crunch cake recipe

I just had to make this into a cake recipe and I swear you will think you’re eating actual cinnamon toast crunch plus, how pretty does this look when it’s sliced! So swirly!

cinnamon toast crunch cake recipe from scratch

I paired this cake with some easy buttercream and topped it with some yummy caramel sauce and crunched up cereal on the sides. This was a BIG hit! You could easily change up this recipe to make your favorite cereal flavor. Just switch out your flavorings. For instance, if you wanted to make fruity pebbles cake, I would omit the cinnamon and replace with strawberry extract!

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8 cups

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5 cups

Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.

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cinnamon toast crunch cake recipe

Cinnamon Toast Crunch Cake Recipe

A delicious cake that will have you craving your favorite cinnamon cereal (my personal favorite). This recipe makes three 6"x2" cake rounds or two 8"x2" cake rounds
4.84 from 12 votes
Print Rate Never Miss A Cake
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Serves: 2 8" rounds
Calories: 7433kcal


Cake Ingredients

  • 12 oz (340 g) AP Flour I prefer king arthur brand
  • 2 1/2 tsp (2 1/2 tsp) Baking powder
  • 1/2 tsp (1/2 tsp) Salt
  • 8 oz (227 g) Unsalted butter room temperature
  • 12 oz (340 g) Sugar I prefer superfine but regular granulated is ok
  • 1 Tbsp (1 Tbsp) Vanilla
  • 1 Tbsp (1 Tbsp) ground cinnamon
  • 4 Large (4 Large) Eggs room temperature
  • 8 oz (227 g) milk room temperature

Easy Buttercream Frosting Ingredients

  • 8 oz (227 g) pasteurized egg whites
  • 32 oz (907 g) powdered sugar
  • 32 oz (907 g) unsalted butter
  • 1 tbsp (1 tbsp) vanilla extract
  • 1/2 tsp (1/2 tsp) salt


Cake Instructions

  • Preheat oven to 350F and prepare two 8" rounds with cake goop or preferred pan spray.
  • Whisk together flour, baking powder and salt and set aside
  • In the bowl of a stand mixer with paddle attachment, cream the butter for 20 seconds until smooth
  • Sprinkle in the sugar and whip on med-high until light in color and fluffy. About 8-10 minutes. Scrape the bowl halfway through mixing
  • Bring back to low mixing, add in eggs one at a time. Let mix in fully for one minute fore adding the next egg. Mixture should look smooth, not broken or lumpy. If it is, your eggs might have been too cold. 
  • Add your vanilla to your milk 
  • Add flour to mixture in four parts, alternating with the milk. Start with flour, mix until just incorporated, then add 1/3 of the milk. Repeat. After you add the last little bit of flour, STOP. 
  • Take out about 1/3 of your batter and mix in your cinnamon. Finish the other batter by hand by mixing with a spatula until everything is combine. 3-4 strokes. 
  • Spoon your batter into your two pans. Alternating between vanilla and cinnamon to get a nice swirl. 
  •  Bake for 25-30 minutes or until toothpick comes out clean. Do not over-bake or your cake will shrink and your sides will not be straight. Wrap your cakes in plastic wrap and chill them until firm before torting and frosting. 

Buttercream Instructions

  • Place egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine. Add in butter in small chunks then vanilla and salt. Whip on high until light and fluffy and white. Optional: switch to the paddle attachment and mix on low for 15-20 minutes until all air bubbles are gone. 


Serving: 1g | Calories: 7433kcal (372%) | Carbohydrates: 768g (256%) | Protein: 50g (100%) | Fat: 474g (729%) | Saturated Fat: 296g (1480%) | Cholesterol: 1602mg (534%) | Sodium: 1658mg (69%) | Potassium: 1237mg (35%) | Fiber: 6g (24%) | Sugar: 622g (691%) | Vitamin A: 15875IU (318%) | Calcium: 656mg (66%) | Iron: 12.6mg (70%)
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Cinnamon Toast Crunch Cake

10 comments on “Cinnamon Toast Crunch Cake Recipe

  1. 5 stars
    I love this cake. I recently had a request for Snicker doodle cupcakes and used this recipe with rave reviews!! I love the simplicity of the recipe. Definitely a winner in my book Liz!!

  2. Can I use cake flour or will the structure be too weak?

  3. Can I use buttermilk instead? Will it change consistency and taste?

  4. 5 stars
    The best cake ever! Just make sure you look at the cake pan size and you’ll be good to go. I’m a pastry chef and this cake sold like crazy! Gonna have to make it again for my boyfriend and I to devour!

  5. What would you use if you wanted to make a lucky charms cake? Or cocoa puffs? Or corn puffs? Aaahhh I love this cereal cake idea!!! 🙂

  6. Would cream cheese frosting be a good pair with this cake?

  7. This looks incredible! Do you have a recipe for the caramel drip?

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