Ingredients

For the Cake:

  • 2 ½ cups (300g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ¾ cup (170g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) whole milk

For the Cinnamon Crunch Layer:

  • 1 cup (80g) Cinnamon Toast Crunch cereal, finely crushed
  • ¼ cup (50g) brown sugar, packed
  • 2 tbsp (28g) unsalted butter, melted
  • 1 tsp ground cinnamon

For the Cream Cheese Frosting:

  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2–3 tbsp (30–45ml) heavy cream, as needed for consistency

For Garnish:

  • 1 cup (80g) Cinnamon Toast Crunch cereal, whole or slightly crushed
  • Extra cinnamon for dusting (optional)

Equipment

  • Two 8-inch (20cm) round cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer or stand mixer
  • Spatula
  • Cooling racks

Instructions

Step 1: Prepare the Cake

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.
  4. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients (dry, buttermilk, dry, buttermilk, dry). Add the whole milk last and mix until just combined. Do not overmix.
  6. Bake: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Cinnamon Crunch Layer

  1. Crush Cereal: Place the Cinnamon Toast Crunch cereal in a zip-top bag and crush it finely with a rolling pin or pulse in a food processor.
  2. Mix: In a small bowl, combine the crushed cereal, brown sugar, melted butter, and cinnamon. Stir until it forms a crumbly mixture.
  3. Set Aside: Reserve this for layering in the cake.

Step 3: Prepare the Cream Cheese Frosting

  1. Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.
  2. Add Powdered Sugar: Gradually add the powdered sugar, 1 cup at a time, beating on low speed until incorporated. Increase to medium speed and beat until fluffy.
  3. Add Flavorings: Mix in the vanilla extract and cinnamon. Add heavy cream, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.

Step 4: Assemble the Cake

  1. Level Cakes: If needed, use a serrated knife to level the tops of the cooled cakes for even stacking.
  2. First Layer: Place one cake layer on a serving plate or cake board. Spread a layer of cream cheese frosting (about ¾ cup) over the top. Sprinkle half of the cinnamon crunch mixture evenly over the frosting.
  3. Second Layer: Place the second cake layer on top. Spread a thin layer of frosting (crumb coat) over the entire cake to seal in crumbs. Chill for 15 minutes to set.
  4. Final Frosting: Apply a generous layer of frosting over the top and sides of the cake, smoothing with a spatula or creating decorative swirls.
  5. Add Crunch Layer: Sprinkle the remaining cinnamon crunch mixture over the top of the cake or press lightly into the sides.

Step 5: Garnish and Serve

  1. Decorate: Scatter whole or slightly crushed Cinnamon Toast Crunch cereal over the top for texture and visual appeal. Dust with extra cinnamon if desired.
  2. Chill: For best results, refrigerate the cake for 30 minutes to set the frosting before slicing.
  3. Serve: Slice and serve at room temperature for the best flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Tips

  • Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smoother batter and better emulsification.
  • Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tbsp of lemon juice or white vinegar and let it sit for 5 minutes.
  • Make Ahead: Bake the cake layers a day in advance and wrap tightly in plastic wrap. Frost and assemble the next day.

Nutritional Information (Approximate per slice, based on 12 slices)

  • Calories: 550 kcal
  • Fat: 28g
  • Carbohydrates: 70g
  • Protein: 6g

Enjoy your Cinnamon Toast Crunch Cake—a perfect blend of nostalgic cereal flavor and indulgent cake!