Cinnamon Toast Crunch Cake Recipe: Easy Homemade Dessert

The cinnamon toast crunch cake is a moist, flavorful dessert made by incorporating crushed Cinnamon Toast Crunch cereal into a classic cake batter, creating a sweet cinnamon flavor throughout with a delightful crunch in every bite. This easy-to-make recipe combines pantry staples with the iconic cereal for a crowd-pleasing treat that requires no special equipment.

If you've ever wondered how to transform your favorite childhood cereal into an impressive dessert, this cinnamon toast crunch cake recipe delivers exactly that. The magic happens when the cereal's signature cinnamon sugar coating infuses the batter while the crushed pieces provide texture that regular cakes lack. Unlike other cereal-based desserts that merely use CTC as a topping, this recipe fully integrates the cereal into both the cake and frosting for maximum flavor impact.

Why This Cinnamon Toast Crunch Cake Recipe Works

What sets this particular cinnamon toast crunch baking recipe apart from others is its balanced approach to flavor and texture. Many attempts at cereal-infused cakes either become soggy or lose the distinctive cinnamon crunch. Our tested method preserves the cereal's integrity while allowing its flavor to permeate the entire dessert.

The key innovation in this easy cinnamon toast crunch cake recipe is the dual incorporation technique—using both finely crushed cereal in the batter and larger pieces in the frosting. This creates layered texture that maintains the signature "crunch" even after baking, addressing the common pitfall of cereal becoming mushy in cake recipes.

Complete Ingredient List

Category	Ingredients	Measurement
Dry Ingredients	All-purpose flour	2 ½ cups
Dry Ingredients	Cinnamon Toast Crunch cereal (crushed fine)	1 ½ cups
Dry Ingredients	Baking powder	2 tsp
Wet Ingredients	Unsalted butter (room temperature)	1 cup
Wet Ingredients	Granulated sugar	1 ¾ cups
Wet Ingredients	Large eggs	3
Frosting Components	Cream cheese (full fat)	8 oz
Frosting Components	Cinnamon Toast Crunch (crushed coarse)	⅓ cup

Step-by-Step Preparation Guide

Creating the perfect cinnamon toast crunch cake without pudding requires attention to cereal incorporation timing. Unlike recipes that use instant pudding mix as a shortcut, this homemade version relies solely on the cereal for flavor.

1. Preheat oven to 350°F (175°C) and prepare two 9-inch round pans with parchment bottoms
2. Crush 1 ½ cups of Cinnamon Toast Crunch in a food processor until fine crumbs form (about 30 seconds)
3. Mix dry ingredients: flour, baking powder, baking soda, and salt in medium bowl
4. Cream butter and sugar until light and fluffy (3-4 minutes)
5. Add eggs one at a time, fully incorporating each before adding next
6. Alternate adding dry ingredients and buttermilk in three additions, beginning and ending with dry
7. Fold in finely crushed cereal just until combined (do not overmix)
8. Divide batter evenly between prepared pans and bake 28-32 minutes
9. Cool cakes in pans 10 minutes, then transfer to wire racks

Critical Baking Tips for Success

Avoid these common mistakes when making your cinnamon toast crunch dessert:

• Don't overmix after adding cereal - This releases too much starch and creates gummy texture
• Use fresh cereal - Stale CTC won't provide the signature crunch and flavor burst
• Chill cakes before frosting - Warm cakes melt frosting and absorb cereal pieces
• Add coarse cereal to frosting last - Prevents premature softening of the crunch elements

Serving and Storage Recommendations

For optimal texture, serve this homemade cinnamon toast crunch cake at room temperature. The crunch factor diminishes slightly when refrigerated, so bring leftovers out 30 minutes before serving. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freezing is not recommended as it compromises the delicate crunch texture.

Variation Ideas for Different Occasions

Customize your cinnamon toast crunch cake recipe for special events:

• Kid's birthday version: Add rainbow sprinkles to the batter and use cereal pieces as decorative topping
• Adult gathering twist: Incorporate 2 tablespoons of bourbon into the frosting for depth
• Dietary modification: Substitute gluten-free flour blend (tested with Bob's Red Mill) with excellent results
• Layered dessert option: Create parfaits with cake cubes, whipped cream, and additional cereal

Frequently Asked Questions

Can I use other cereals in this cake recipe?

While Cinnamon Toast Crunch provides the ideal flavor profile, you can substitute with similar cinnamon cereals like Cinnamon Grahams or Cinnamon Chex. However, the unique sugar coating of CTC creates the signature texture that other cereals can't fully replicate. For best results, maintain the same 1:1 ratio of crushed cereal to flour.

Why does my cinnamon toast crunch cake become soggy?

Sogginess typically occurs when the cereal is incorporated too early in the mixing process or when using stale cereal. Always fold the crushed cereal into the batter at the very end, just before pouring into pans. Fresh cereal maintains its structure better during baking. If your cake still becomes soggy, reduce the cereal amount by ¼ cup and increase flour proportionally.

How can I enhance the cinnamon flavor without adding more cereal?

For intensified cinnamon flavor without compromising texture, add ½ teaspoon of high-quality ground cinnamon to the dry ingredients and 1 teaspoon of pure vanilla extract to the wet ingredients. You can also brush cooled cake layers with a simple syrup made from equal parts water and sugar with 1 cinnamon stick simmered for 5 minutes.

Can I make this cinnamon toast crunch cake recipe ahead of time?

Yes, you can prepare the cake layers up to two days in advance. Wrap cooled layers tightly in plastic wrap and store at room temperature. Frosting should be made the day of serving to maintain the crunch texture. Assemble the cake 2-3 hours before serving to allow flavors to meld while preserving the signature crunch.