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CINNAMON TOAST CRUNCH CAKE

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. Last year, 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 favourite 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.



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 (lol) 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.

INGREDIENTS
Cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp cinnamon ground
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla
  • 3/4 cup buttermilk room temperature

Cinnamon Toast Crunch Crumble:

  • 1 cup Cinnamon Toast Crunch cereal crushed
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp grape seed oil or any vegetable oil
  • 2 tsp vanilla

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 Cinnamon Toast Crunch cereal crushed
  • US Customary - Metric

INSTRUCTIONS
Cake:

  1. Preheat oven to 350F. Grease and flour three 6" cake rounds, line with parchment.
  2. In a medium bowl, whisk flour, baking powder, cinnamon, and salt and set aside.
  3. .........................................

for full instruction please see : livforcake.com/

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