Cinnamon Toast Crunch Cake
Moist cinnamon vanilla cake topped with fluffy cinnamon buttercream. Tastes just like cinnamon toast crunch!
Servings 12 Slices
Calories 922kcal
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
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