Cinnamon Toast Crunch Cake Recipe

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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!

Cinnamon Toast Crunch Cake Recipe

Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 8" rounds

Ingredients

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

Instructions

  1. Preheat oven to 350F and prepare two 8" rounds with cake goop or preferred pan spray.

  2. Whisk together flour, baking powder and salt and set aside

  3. In the bowl of a stand mixer with paddle attachment, cream the butter for 20 seconds until smooth

  4. 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

  5. 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. 

  6. Add your vanilla to your milk 

  7. 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. 

  8. 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. 

  9. Spoon your batter into your two pans. Alternating between vanilla and cinnamon to get a nice swirl. 

  10.  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. 

 

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