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!
Cinnamon Toast Crunch Cake Recipe
- 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
Easy Buttercream Frosting Ingredients
- 8 oz pasteurized egg whites
- 32 oz powdered sugar
- 32 oz unsalted butter
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 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.
- 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.