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Cinnamon Toast Crunch Cake

Ingredients

Easy Yellow Cake

  • ½ Cup unsalted butter room temp
  • 2 ¼ Cup flour
  • 1 ½ cup sugar
  • 1 tsp. salt
  • 3 ½ tsp. baking powder
  • 1 ¼ cup whole milk
  • 1/8 cup veggie oil
  • 1 tbsp. vanilla
  • 3 eggs

Cinnamon Toast Crunch Buttercream

  • 1 ½ cup butter room temp
  • 4 ½ Cup powdered sugar
  • 2 ½ cup Cinnamon Toast Crunch finely ground & divided
  • 1 pinch salt
  • 2 tsp. vanilla
  • 4 tbsp. heavy cream
  • 1 Cup Cinnamon Toast Crunch for decoration

Instructions

Yellow Cake

  1. Preheat oven to 350 degrees. Lightly grease 8-inch cake pans and line with parchment paper.
  2. In the bowl of a stand mixer, beat the butter until smooth. Add the dry ingredients until slightly crumbly.
  3. Add in the milk, oil, vanilla, and eggs - mix until smooth.
  4. Divide the batter evenly between two 8-inch pans. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Set on cooling racks until completely cool.

Cinnamon Toast Crunch Buttercream

  1. Beat the butter until smooth. Add in 2 cups powdered sugar and beat until smooth.
  2. Add in 1 1/2 cups of the finely ground Cinnamon Toast Crunch until well-combined.
  3. Add the vanilla and pinch of salt. Slowly incorporate the remaining powdered sugar and add in the heavy cream until the frosting is a smooth consistency.
  4. Use a piping bag to frost your cake. I placed about ~1/2 cup Cinnamon Toast Crunch in between the layers and another 1/2 cup on top of the cake!
  5. Cover the sides with the remaining finely ground cinnamon toast crunch and decorate as desired!

Recipe Notes

To get your Cinnamon Toast Crunch to a good texture, I usually throw it in the food processor for about 2 minutes or until it resembles a powder!