Cinnamon Toast Crunch Cake with Cereal Milk Frosting

This Cinnamon Toast Crunch cake tastes like the sweet, spiced milk at the bottom of a cereal bowl, only now it is a proper dessert. It has a soft, tender crumb, ribbons of cinnamon sugar, and a frosting that actually tastes like cereal milk.

A full 9×13 pan takes about 20 minutes of hands-on work and comes together with pantry staples you likely have. The crunchy cereal topping is the same cereal you loved as a kid, and it turns a simple sheet cake into something friends ask for by name.

What Makes This Cake So Good

The frosting is what gets people. You warm milk with crushed Cinnamon Toast Crunch, steep it, and strain out the cereal. That infused milk goes into a simple cream cheese frosting, giving it the exact flavor of the cereal without any grit or sweetness overload.

The cake itself stays moist for days because the batter uses melted butter and sour cream. And running a cinnamon-sugar swirl through the middle means every bite has the warmth and crunch you came for.

Ingredients

• 2 cups all-purpose flour: spooned and leveled, not scooped
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine sea salt
• 1 tbsp ground cinnamon, divided: 1 tsp for the batter, 2 tsp for the swirl
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs, at room temperature
• 1 cup full-fat sour cream, at room temperature
• 1/2 cup whole milk, at room temperature
• 2 tsp vanilla extract
• 1/4 cup granulated sugar: (for the swirl)
• 1 cup whole milk: (for the cereal milk)
• 1 cup crushed Cinnamon Toast Crunch cereal: (from about 2 cups whole cereal, finely crushed)
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract: (for frosting)
• Pinch of salt: (for frosting)
• 1/2 cup roughly crushed Cinnamon Toast Crunch cereal: (for topping)

Variations and Substitutions

• Cereal swap: Any cinnamon-flavored square cereal works. Avoid granola or puffs because they do not infuse the same way.
• Dairy-free: Use vegan butter sticks, a plant-based cream cheese alternative, and oat or almond milk. The frosting will be softer, so chill it before spreading.
• Sour cream substitute: Full-fat plain Greek yogurt works 1:1 and keeps the crumb tender.
• No swirl: You can skip the cinnamon sugar layer and just add an extra teaspoon of cinnamon to the dry ingredients. The cake will still be warmly spiced.

Mandarin Orange Cake is another reader favorite dessert worth making next.

How to Make Cinnamon Toast Crunch Cake with Cereal Milk Frosting

Step 1: Steep the Cereal Milk

In a small saucepan, combine 1 cup whole milk and 1 cup finely crushed cereal. Heat over medium-low, stirring often, just until the milk starts to steam and tiny bubbles form at the edge, about 3 minutes. Do not let it boil. Remove from the heat, cover, and let the cereal steep in the warm milk for 30 minutes while you start the cake.

The milk will take on a deep beige color and smell strongly of cinnamon toast. Set a fine-mesh strainer over a small bowl and strain the milk, pressing on the cereal pulp with the back of a spoon to get every last drop of liquid. You should have a little over 1/2 cup of cereal milk. Let it cool completely before adding it to the frosting.

Step 2: Mix the Cake Batter

Preheat your oven to 350°F (175°C) and grease a 9×13-inch metal baking pan with butter or nonstick spray. In a large bowl, whisk together the 2 cups flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and 1 teaspoon of the ground cinnamon.

In a medium bowl, whisk the melted 1/2 cup butter, eggs, sour cream, 1/2 cup milk, and 2 teaspoons vanilla until smooth. Pour the wet mixture into the dry ingredients and fold with a spatula just until no dry streaks remain. The batter will be thick and glossy. A few small lumps are fine; overmixing makes the cake tough.

Step 3: Layer and Swirl the Cinnamon Sugar

In a small bowl, stir together the 1/4 cup granulated sugar and 2 teaspoons of cinnamon for the swirl. Scrape half of the cake batter into the prepared pan and spread it to the edges with a spatula. Sprinkle the cinnamon sugar mixture evenly over the batter, leaving a thin border around the sides so it does not spill onto the pan and burn.

Dollop the rest of the batter over the cinnamon layer, then gently spread it to cover. Take a butter knife and run it through the batter in wide S-curves, going lengthwise and crosswise, just enough to create ribbons. You want visible streaks, not a fully mixed batter.

Step 4: Bake the Cake

Slide the pan into the center of the oven and bake for 30 to 35 minutes. The top will turn golden brown and a toothpick inserted in the center should come out with a few moist crumbs attached. If the toothpick comes out wet with batter, give it another 3 to 5 minutes.

The edges will pull away from the sides slightly. Set the pan on a cooling rack and let the cake cool in the pan for 15 minutes, then turn it out onto the rack to cool completely before frosting. A warm cake will melt the frosting.

Step 5: Whip the Cereal Milk Frosting

While the cake cools, make the frosting. In a large bowl with a hand mixer or in the bowl of a stand mixer, beat the softened cream cheese and 1/2 cup softened butter until smooth and fluffy, about 2 minutes. Scrape down the bowl.

Add 1 cup of the powdered sugar, the cooled cereal milk, 1 teaspoon vanilla, and a pinch of salt. Beat on low to incorporate, then increase speed to medium and beat for a full minute until silky. Add the remaining 2 cups powdered sugar, a half cup at a time, beating well after each addition, until the frosting is thick but spreadable. If it feels too soft to hold a shape, chill it for 10 minutes before using.

Step 6: Frost and Top the Cake

Once the cake is completely cool, set it on a serving plate or board. Pile all the frosting onto the center and spread it to the edges with a knife or offset spatula. Immediately scatter the 1/2 cup of roughly crushed cereal over the top, pressing very lightly so it sticks. A few pieces will tumble down the sides, which looks great.

Slice the cake right away or let it sit for 20 minutes to set up a little. The crunchy topping is at its loudest on day one, so serve it fresh for the best texture.

A Few Tips for the Best Cake

• Bring the eggs, sour cream, and milk to room temperature before starting. Cold ingredients can make the batter curdle.
• Toasting the cereal topping lightly in a dry skillet for 2 to 3 minutes deepens the cinnamon flavor and keeps it crunchier on the frosted cake.
• If the cream cheese frosting stiffens up too much in the fridge before spreading, let it sit at room temperature for 10 minutes and give it a quick beat.
• Use a hot, dry knife for clean slices. Dip the blade in hot water and wipe it between cuts.

Bake times shift a little depending on your pan material and size.

Storing Leftover Cake

Cover leftover cake loosely with foil or plastic wrap and store at cool room temperature for up to 1 day, though the cereal topping will soften over time. For longer storage, refrigerate in an airtight container for up to 4 days. The cold firms up the frosting and the cake stays moist. There is no need to reheat it; this cake is excellent cold.

Frequently Asked Questions

Can I use a different cereal?

Yes. Any cinnamon square cereal or even a maple-flavored square works. Avoid puffs or granola because they do not infuse the milk well.

How far ahead can I make this cake?

Bake the cake up to 1 day ahead, wrap it tightly, and store it at room temperature. Make the frosting and assemble the morning you plan to serve it so the topping stays crunchy.

What if I do not have sour cream?

Full-fat plain Greek yogurt substitutes evenly and still gives the cake a tender crumb. Lower-fat yogurt works but the cake will be slightly less rich.

Can I freeze this cake?

Freeze the unfrosted cake layers wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge, then frost and add the fresh cereal topping before serving.

Cinnamon Toast Crunch Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Calories: 435

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine sea salt
• 1 tbsp ground cinnamon, divided
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs, at room temperature
• 1 cup full-fat sour cream, at room temperature
• 1/2 cup whole milk, at room temperature
• 2 tsp vanilla extract
• 1/4 cup granulated sugar (for swirl)
• 1 cup whole milk (for cereal milk)
• 1 cup crushed Cinnamon Toast Crunch cereal (finely crushed)
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup roughly crushed Cinnamon Toast Crunch cereal (for topping)

Method

 

1. Warm 1 cup milk and 1 cup finely crushed cereal until steaming. Cover and steep 30 minutes, then strain through a fine-mesh sieve, pressing to extract all liquid. Cool completely.
2. Preheat oven to 350°F (175°C) and grease a 9×13-inch metal pan. Whisk flour, both sugars, baking powder, baking soda, salt, and 1 teaspoon cinnamon in a large bowl. In another bowl, whisk melted 1/2 cup butter, eggs, sour cream, 1/2 cup milk, and 2 teaspoons vanilla. Fold wet into dry until just combined.
3. Stir together 1/4 cup sugar with 2 teaspoons cinnamon. Spread half the batter in the pan, sprinkle the sugar mixture evenly, top with remaining batter, and swirl with a knife.
4. Bake for 30–35 minutes until a toothpick comes out with moist crumbs. Cool in pan 15 minutes, then turn out onto a rack to cool completely.
5. Beat cream cheese and 1/2 cup softened butter until fluffy. Add 1 cup powdered sugar, the cooled cereal milk, 1 teaspoon vanilla, and a pinch of salt; beat well. Gradually beat in the remaining 2 cups powdered sugar until smooth and spreadable.
6. Frost the cooled cake and immediately top with 1/2 cup roughly crushed cereal. Serve right away for the crunchiest topping.

Notes

The cereal milk needs 30 minutes to steep; start it first and let it sit while you prepare the batter and bake the cake. The cereal topping loses its crunch after a day, so this cake is best assembled and served the same day.