Your favorite cereal in cake form! Cinnamon cake layers, cream cheese frosting, and Cinnamon Toast Crunch crumble.
I always make a special cake for Ryan’s birthday. This has been happening for years, ever since I got into cake decorating in late 2009.
A few years, I took on a huge challenge and made him a Momofuku Birthday Cake. If you know Momofuku recipes at all, you know that they are intense and have a LOT of steps.
Needless to say, I ran into many issues making that cake, but the taste was well worth the effort. This year, I decided to turn one of Ryan’s favorite cereals into this Cinnamon Toast Crunch Cake (read: it was actually his idea).
In true Olivia fashion, I couldn’t decide how I wanted to decorate this cake. It’s always a last minute decision these days, and I don’t know if it’s just because I have no ideas, or because I want it to be perfect and (relatively) easy to do.
I wanted to try something a bit different, so I thought I’d crush up some more cereal and press it into the sides, kinda like my Funfetti Cake, but with cereal instead of sprinkles. Surely this would be easy given that I’d done it before — prop the cake on an upside-down bowl and press stuff into the sides.
It was all going swimmingly, except that I have this annoying desire to make things perfect, so I kept fussing with it and pressing more and more into the sides… until the cake started to fall OFF of the bowl and I had to literally grab it with my hands. Where is the crying emoji?? I need one. That or the cursing one.
So my pristine smooth-sided cake, perfectly covered in crushed up Cinnamon Toast Crunch now had the added bonus of handprints on the sides. Did I mention the frosting was soft? Yeah… so soft that you could literally see all of my fingers pressed into the cake. SIGH.
Thankfully I was able to patch the holes with more crushed-up cereal, but STILL. It’s a never-ending drama over here with my baking. Needless to say, the pics are taken from the most flattering angle, as usual.
The only other issue is that I had quite a bit of tunnelling in the cake because I overmixed the batter. So don’t do that.
It doesn’t affect the taste, but it certainly doesn’t look as pretty with these hollow channels running through it. And it can cause your cake to be more dense.
How to Make this Cinnamon Toast Crunch Cake
I added a bit of cinnamon to my Vanilla Cake recipe and paired it with a cream cheese frosting to cut down some of the sweetness from the cereal. I also used cereal milk (Cinnamon Toast Crunch cereal steeped in milk) for added flavor.
One of my favorite elements of the Momofuku cakes is the crumble. It adds an amazing flavor and texture to the cakes, so I’ve started incorporating it into a few of mine. I figured this Cinnamon Toast Crunch Cake needed a bit of, well, “crunch,” so I made a crumble using crushed up cereal and placed it between the layers.
Cake Tip!
An easy option would just be to use straight-up crushed up cereal between the layers if you like.
The cake tasted amazing! Ryan said it tasted just like having the cereal with milk. If you have a Cinnamon Toast Crunch fan in your life, they will love this cake!
Frequently Asked Questions
How can I convert this recipe?
- The recipe as-is will also work in three 6″ pans. For three 8″ pans, 1.5x the recipe. Baking time may need to be adjusted.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. The recipe will make 18-24 cupcakes depending on size.
- For other conversions go here.
Can I make it in advance?
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temp and rewhip before using.
- The cooled cereal crumble can be stored in an airtight container for up to a week. You can also freeze it for up to 3 months.
- The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.
Can I get the measurements by weight/grams?
- There is a Metric option in the recipe card. If you click it it will convert everything to grams.
- This conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option for this recipe.
Tip for this Cinnamon Toast Crunch Cake
- The crumble uses grape seed oil because I had some on hand. You can use any vegetable oil and it will work just fine. Or just skip the crumble and use roughly chopped/crushed cereal between the layers.
- The frosting is soft, so be careful pressing the crushed-up Cinnamon Toast Crunch cereal into the sides. I recommend chilling the frosted cake slightly before doing so.
- Be careful not to over-mix the batter as this can cause tunnelling in the cake.
- I like to prepare my cake pans using Homemade Cake Release then line with parchment.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
Cinnamon Toast Crunch Cake
Ingredients
Cereal Milk:
- 2 cups milk
- 2 cups Cinnamon Toast Crunch cereal
Cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 3/4 tsp salt
- 1 tsp ground cinnamon ground
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 1 cup cereal milk room temperature
Cinnamon Toast Crunch Crumble:
- 1 cup crushed Cinnamon Toast Crunch cereal
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp grape seed oil or any vegetable oil
- 2 tsp vanilla extract
Cream Cheese Frosting:
- 1 cup unsalted butter room temperature
- 6 oz cream cheese room temperature
- 3 cups powdered sugar sifted
- 1 Tbsp clear vanilla extract
- pinch salt
Assembly:
- 1 1/2 cups crushed Cinnamon Toast Crunch cereal
Instructions
Cereal Milk:
- Place milk and cereal in a medium bowl. Stir well and steep for 20-25mins. Strain into a small bowl using a fine mesh sieve. Gently press the milk out of the cereal using a spatula or wooden spoon. Separate out 1 cup of the cereal milk for the cake. Save the remainder.
Cinnamon Cake:
- Preheat oven to 350F. Grease and flour three 6" cake rounds, line with parchment. Wrap with EvenBake strips.
- In a medium bowl, whisk flour, baking powder, cinnamon, and salt and set aside.
- Beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
- Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and cereal milk, beginning and ending with flour (3 additions of flour and 2 of milk) fully incorporating after each addition. Mix until just combined.
- Spread batter evenly into prepared pan and smooth the top with a spatula.
- Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Cinnamon Toast Crunch Crumble:
- Preheat oven to 300F and line a sheet pan with parchment or a silicone mat.
- Whisk all dry ingredients. Add wet ingredients and mix until small clumps form.
- Spread evenly and bake for 15mins. Cool completely before using on cake.
Cream Cheese Frosting:
- Beat butter and cream cheese on med-high until pale and smooth (approx. 2mins).
- Reduce speed to low and add sugar 1 cup at a time. Add vanilla and pinch of salt. Increase speed to high and beat for 2-3 minutes until pale and smooth.
Assembly:
- Place one layer of the cake onto a cake stand or serving plate. Brush with 2-3 Tbsp cereal milk. Top with 2/3 cup of frosting and spread evenly. Sprinkle with crumble or crushed cereal. Repeat with remaining layers. Frost outside of cake and press crushed Cinnamon Toast Crunch cereal into the sides.
Marissa says
I’m a terrible baker, but this looks incredible! Thoughts on using a boxed cinnamon cake? Would any extra ingredients need to be added? Was also thinking about adding cinnamon chips to the cake, if I can find them this time of year.
Olivia says
A boxed cake would work just fine I think 😀 Just follow the directions on the box and you’ll be set.
Abby says
Any advice on making a larger version? Should I just double everything? I am thinking I can do this with 3 8″ pans. I am making a practice cake now, and as I look at these 3 6″ cakes on the cooling rack, they look so tiny!
I am making this for a brunch style wedding shower that is full of sweet breakfast foods already, so I just want a small cake, but maybe this is too small. ..? We are expecting about 15 people tops.
Olivia says
Hi Abby! Yes, double everything for 3 8″ pans and you should be good! The 6″ cake would serve 10-12 people depending on the size of the servings. An 8″ cake should serve 15 people no problem!
Kathi says
This looks devine. Mine, however, looks short. :(. I followed the recipe to a T. Used 2 layer like you said in your comments. Where did I go wrong?
Olivia says
Hi Kathi! Did you do a 2 layer 8″ cake? It would be shorter then since it’s only 2 layers instead of 3.
Chris R. says
oh also, are baking times identical for the 6″ and the 8″? and would you recommend following the steps identically and doing all 3 layers simultaneously? or consecutively?
Olivia says
Hi Chris! Are you planning to double the recipe and use three 8″ pans or use the recipe as is in two 8″ pans? Regardless I would check the cakes at 20mins to see how they’re doing and adjust baking time accordingly. And yes, I would recommend following the steps and doing all of the layers at once.
Chris R says
Just accordingly and I’m gonna try 2 layers for the first time
Olivia says
Ok then yes I would check at 20mins in case the layers are a bit thinner. If they’re still jiggly at that time leave them for another 5mins. Let me know how it turns out! I’m super excited that you’re trying this recipe! 😄
Chris R says
I’m super new to baking. Do you cut off the top of each layer of the cake?
Olivia says
Hi Chris, I don’t actually. My cakes bake up pretty flat. Check out my tutorial here:
http://livforcake.com/2014/09/flat-top-cakes.html
Chris R. says
thank you so much! heading out to get the stuff to try this
Taylor says
Can we subsitute the grape seed oil in the cruchy crumble? This looks so good 😋🍰🍰
Olivia says
Hi Taylor! Regular vegetable oil should work just fine 🙂
Susan says
Would melted butter also work?
Olivia says
Hi Susan! For the crumble? Melted butter should be ok there 🙂
Dani says
How many people does the 6in 3 layers serve?
Olivia says
Hi Dani! About 10 servings, depending on how generous they are 🙂
Samantha says
Hahaha! I had a good laugh at your crumble struggle, i would be the exact same way. Still, this looks amazing as always! x
Olivia says
Haha thanks so much Sam!
Medeja says
Looks gorgeous! I would love at least a small slice!
Olivia says
Thanks Medeja! Sending a slice your way! 🙂
olga says
Now I understand when you say in IG disaster!!!!!!!!!!!!!! well, I think is perfect, and I love this decoration idea, I will used it… I only has to freeze a little bit the cake before, no?
Ryan must be sooooooooooooooooooooo happy with his cake isn´t he?
A great big hug from Spain
Olga
Olivia says
Hi Olga!! Ryan loved the cake, for sure. He said it tasted just like eating Cinnamon Toast Crunch with milk :). And yes, I should have chilled the cake a bit before decorating it so that the frosting wasn’t as soft! Next time :). Hugs!
Ann says
I just love your site! Your mocha cake is my favorite of all time and I’m so glad I’m not the only one with kitchen “mishaps”! I had chocolate batter in my mixer and tilted the head back to give it a final mix by hand. Somehow my hand hit the speed control and chocolate batter went EVERYWHERE. My husband walked in after I had cleaned it off the floors, walls and counter and asked why I had batter all over my hair. Ugh. What a mess! I can’t wait to give this cake a try! It is beautiful as always!
Olivia says
Oh wow, I’ve almost been there but not QUITE that bad. Man I would have been cursing!! I hope you love this cake. Please let me know if you do end up trying it! 🙂
Chris says
And right about now I’m saying “duh” because you probably have a cake board at the bottom of the cake. : )
Olivia says
Hi Chris! That was a totally valid question, I should have clarified, I did have a cake board on the bottom 🙂 I hope you try this one! Let me know how you like it :).
Chris says
Hello! Looks awesome! I’m trying to envision putting a three layer cake on an upside down bowl and not having it droop over the sides of the bowl and break off. I’d love to see a photo of the cake in the process of getting its sides decorated! I’d love to give this cake a try.
Lucy says
OMG. I buy Cinnamon Toast Crunch “for my son” all the time, and then my husband and I eat the whole box. This cake looks incredible! Whyyyy was my birthday two weeks ago?!? Now I need another excuse to bake a cake!
Olivia says
Lol!! I totally understand 😉 The cereal doesn’t last very long around here either :p. Thank you!! <3
Eva says
wow this is a masterpiece. I am never good at baking. But I will give this a go xx Looking perfect!
Olivia says
Thank you Eva!
Teri Giese says
Your cakes,beautiful!Read your Momo.. whatever cake story,hilarious!!😅Am 54 and been a SAHM forever.The WORST fail, (or disaster),was me cleaning the pantry some 20 years ago.Grabbed the neck of a quart bottle of grenadine to clean the top shelf of booze.The neck was in my hand,the bottom stuck to the shelf.A RIVER of grenadine flowing down to the floor,the carpet,under the fridge.Picture the scene from the movie “The Shining”,Rivers of blood in the hallway.eeww!Anyway,wanted to share that. Your so awesome,wanted to give you a laugh!
Olivia says
OMG that is hilarious!! Grenadine is sticky… right?? That would have been a nightmare to clean…especially the carpet! Omg. Thanks for the Monday morning laugh and the compliment! 😀
Mary Ann | The Beach House Kitchen says
Anything cinnamon is a favorite of mine Olivia! And this cake is just over the top GORGEOUS!!
Olivia says
Thank you so much Mary Ann! That means a lot coming from you 🙂 <3
Karly says
This cake may have just brought my children’ dreams to life. Okay, who am I kidding, it brought my dreams to life. Looks INCREDIBLE!
Olivia says
Thanks so much Karly!! Your comment made my morning 🙂
Kim says
Ryan’s really lucky, hhis cake looks freaking amazing! Must be delicious as hell. And it’s really beautiful.
Your layers looks so moist, fluffy and tasty! The cumble looks delicious too, crunchy and sweet. And your frosting, omg your frosting looks perfect! Just like edible cloud! Altogether this cake must be divine <3
Thank you very much for sharing.
xoxo
Kim
Latest recipe : https://goo.gl/S2qLnV
Olivia says
Thanks so much Kim, I hope you try this recipe!
Kristen Chidsey says
Olivia, this is a cake fit for anyone!! My kids would go crazy for this flavor. I love the added texture!
Olivia says
Thanks so much Kristen! The texture is my favourite part 🙂
Katrina says
Omgsh! My little brother’s 25th birthdsy is in July and he is obsessed with Cinnamon toast crunch. I am definitely making this for our family parry! Thanks.
Olivia says
Yay!! Let me know how you like it 🙂