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.
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!
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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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.
Cinnamon Toast Crunch Cake Recipe
Ingredients
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
Instructions
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.
Nutrition
