Cinnamon Toast Crunch Layer Cake
My cinnamon toast crunch cake has moist and fluffy cinnamon cake topped with fluffy buttercream and crunchy cereal pieces. This tastes just like my favorite cereal in cake form!
If you grew eating Cinnamon Toast Crunch while watching Sunday morning cartoons this is the cinnamon cake recipe for you. It is so moist and topped with the best cinnamon sugar frosting. Can't get enough cinnamon? Try my Cinnamon Roll Pancakes, or a Cinnamon French Toast Casserole next.
Why This Recipe Works: A Sprinkle of Food Science
- Use Buttermilk. It is slightly acidic which gives a soft crumb and also interacts with the baking soda for rise.
- Use Brown Not White Sugar: It holds more moisture and helps keep our cake soft for days.
- Textural Contrast. Crunchy cereal works perfectly with the soft cake and fluffy icing.
- Use Two Leaveners: Baking soda works right away when it meets the acidic buttermilk. Baking powder helps the cake rise during its whole duration in the oven.
Ingredient Notes and Shopping Tips
- Flour: Be sure to measure it correctly by spooning into a measuring cup and leveling with a knife. Avoid dipping your cup into the flour container as you'll likely use too much leading to a dry, dense cake.
- Leaveners: Replace these once or twice a year even if they're still in date. In our text kitchen we write the date we open it on the lid and toss in 6-12 months.
- Cinnamon: For baking I like the sweet and spicy flavor of Simply Organic Ceylon cinnamon, grab it if you see it!
- Eggs: Bring to room temp to help everything come together smoothly. Short on time? Place the in a bowl of warm water for 5-10 minutes.
- Buttermilk: No buttermilk? No problem! Add 1 ½ tablespoons of vinegar or lemon juice with the 1 ½ cups of milk.
Krystle's Tips: Steal My Culinary School Secrets
- Don't Overmix: Mix until the streaks of flour just disappear. Overmixing leads to a gummy, tough cake.
- Perfectly Even Layers: I stink at eyeballing this so I divide it by weight using a food scale.
- Don't Overbake: Bake until a toothpick inserted in the center comes out with a few moist crumbs. If its totally clean you may have overbaked your cake which can make it dry.
- Frost Like a Pro: Do a thin layer of frosting (crumb cake) and then refrigerate for 30 minutes. Frost with an offset spatula for smooth bakery style icing.
- Add Cereal Last: I like to add this just before serving to keep it crunchy.
More Decadent Cakes
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📖 Recipe
Cinnamon Toast Crunch Cake
Moist cinnamon vanilla cake topped with fluffy cinnamon buttercream. Tastes just like cinnamon toast crunch!
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Servings: 12 Slices
Calories: 922kcal
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Ingredients
For the Cake
- 3 Cups Flour
- 1 Teaspoon Baking Powder
- 1 ½ Teaspoons Baking Soda
- ½ Teaspoon Salt
- 1 Tablespoon Cinnamon
- 1 Cup Butter Softened
- 2 Cups Brown Sugar
- 5 Eggs
- 1 Teaspoon Vanilla extract
- 1 ½ Cup Buttermilk
For the Frosting
- 3 Cups Butter Softened
- 6 Cup Powdered Sugar
- 1 Tablespoon Cinnamon
- 2 Teaspoons Vanilla Extract
- 3 Tablespoons Heavy Cream
For Assembly
- 4 Cups Cinnamon Toast Crunch Cereal Crushed
- ¼ Cup Cinnamon Toast Crunch Cereal For Garnish, If Desired
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Instructions
For the Cake
- Preheat oven to 350 degrees F. Spray (3) cake pans with non stick baking spray.
- In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- In another large bowl, combine butter and sugar until light and fluffy. Stir in vanilla and eggs one at a time.
- Gradually alternate adding buttermilk and dry ingredient mixture to the butter.
- Evenly divide batter between 3 cake pans. Bake for 30 minutes or until a tooth pick inserted in the center comes out clean. Cool completely.
For the Buttercream
- Cream butter, vanilla, cinnamon, and vanilla until light and fluffy.
- Gradually add powdered sugar a little at a time. Add heavy cream as needed.
Putting It All Together
- Layer cake layers, ~1 cup of buttercream, and ~1 cup of crushed cereal. Repeat 2x.
- Frost top layer, spreading frosting down the sites. Add crushed cereal on top, and down the sides of the cake as well.
- If desired: Pipe remaining frosting around the edges of the cake, and top with additional cereal.
Nutrition
Calories: 922kcal | Carbohydrates: 102g | Protein: 4g | Fat: 57g | Saturated Fat: 36g | Cholesterol: 176mg | Sodium: 678mg | Potassium: 134mg | Fiber: 1g | Sugar: 81g | Vitamin A: 2105IU | Calcium: 80mg | Iron: 1.8mg
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What do you think of this Cinnamon Cake?
This looks so cozy! Have you tried adding a cream cheese glaze on top?
Absolutely loved this recipe. If I wanted to make these into cupcakes instead, how long should I bake them for?
Hi Brittany,
We've only tried the recipe as written in cake pans. I don't want to "guess" and lead you astray.
can this be made in a 9x13 cake pan?
Hi Marywallis,
We've only tried this recipe as written, and don't want to speculate and lead you astray. Let us know if you try it!
This is my new favorite dessert! So so good!
My family goes crazy over the cinnamon flavor! This is a must try cake!
What a perfect cake!!
The flavors in this are exceptional! I absolutely loved it!
This is so good and really amazing! Totally irresistible!
This cinnamon nut loves this cake. It is absolutely delicious. If my book club ever gets back together I am going to make it for them.
I know for sure this Cinnamon Cake would be a huge hit in my house!
Thank you so much for sharing this cinnamon cake recipe! Will surely have this again! Highly recommended!
Super moist and delicious. LOVE, love, LOVE the cinnamon! And that frosting is immaculate! I could just eat that by itself! Yummmy!
This was so delicious and full of flavor. I cannot wait to make it again soon!
I love everything about this cake! It makes a gorgeous looking dessert and is absolutely delicious too!
I love everything about this cake! Definitely a keeper.