Preheat oven to 350 degrees. Lightly grease 8-inch cake pans and line with parchment paper.
In the bowl of a stand mixer, beat the butter until smooth. Add the dry ingredients until slightly crumbly.
Add in the milk, oil, vanilla, and eggs - mix until smooth.
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
Beat the butter until smooth. Add in 2 cups powdered sugar and beat until smooth.
Add in 1 1/2 cups of the finely ground Cinnamon Toast Crunch until well-combined.
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.
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!
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!