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Cinnamon Toast Crunch Cake

Cinnamon Toast Crunch Cake Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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 9x13-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.