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Cinnamon Toast Crunch Cake

Karissa Parrish (Ginger Snap)
This Cinnamon Toast Crunch Cake features moist cinnamon cake layers, a crunchy cereal crumble, and cinnamon cream cheese frosting. Best of all? It's loaded both inside and out with your favorite Cinnamon Toast Crunch cereal!
Prep Time 20 mins
Cook Time 30 mins
Decorating 20 mins
Total Time 2 hrs
Course Dessert
Cuisine American
Servings 10 slices


  • Three 6-Inch Cake Pans
  • Electric Stand Mixer
  • Silicone Spatula
  • Mixing Bowls


Cinnamon Cake:

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, room temperature (1.5 sticks)
  • 1 1/4 cups sugar
  • 3 large eggs, room temperature
  • 2 teaspoon vanilla extract
  • 1 cup milk, room temperature

Cinnamon Toast Crunch Crumble:

  • 1 1/2 cups crushed cinnamon toast crunch cereal
  • 2 tablespoon unsalted butter, melted
  • dash of salt

Cinnamon Cream Cheese Frosting:

  • 8 ounce brick-style cream cheese, room temperature
  • 3/4 cup unsalted butter, room temperature
  • 4 1/2 cups powdered sugar
  • 1/4 cup heavy whipping cream
  • 2 teaspoon vanilla extract
  • 1 teaspoon cinnamon


  • Preheat the oven to 325 degrees and line three 6-inch cake pans with parchment paper and nonstick spray. Set aside.

Cinnamon Cake:

  • In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt until combined. Set aside.
  • In the bowl of an electric stand mixer using the paddle attachment, cream together the butter and sugar on high speed until light and creamy (2-3 minutes). Scrape down the sides of the bowl as needed. Then reduce the speed to medium and add the eggs, one at a time, beating well after each addition. Then add the vanilla extract.
  • Reduce the mixer speed to low and alternately add the flour mixture and milk (flour, milk, flour), mixing until just combined. The batter will be a little lumpy (be careful to not overmix).
  • Divide the batter amongst the three prepared pans and use an offset spatula to smooth out the batter (this helps for the cake layers to bake evenly). Bake for 28-33 minutes, or until a toothpick inserted into the middle of the cakes come out clean. Allow the cakes to cool completely in the pans on a wire rack.

Cinnamon Toast Crunch Crumble:

  • In a small bowl, combine the crushed cereal, melted butter, and salt and mix together with a spoon. Set aside.

Cinnamon Cream Cheese Frosting:

  • In the bowl of an electric stand mixer using the paddle attachent, cream together the butter and cream cheese on med-high speed until creamy and combined (1-2 minutes). Add the powdered sugar, heavy cream, vanilla extract, and cinnamon and mix on low speed until combined (about 30 seconds). Then beat on high speed until creamy (about 1 minute).


  • If needed, use a serrated knife to level off the tops of each cake layer to create a flat surface. Place one cake layer on a cake stand or plate and evenly cover it with cream cheese frosting (I like to use my offset spatula for this part). Then sprinkle on some of the cereal crumble. Place the next cake layer on top and repeat until each layer is frosted and coated with the crumble.
  • Give the entire cake a crumb coat (see note below) by spreading a thin layer of buttercream around the sides and top of the cake. Place the entire cake in the refrigerator for 10 minutes.
  • Remove the cake from the refrigerator and finish frosting. Cover the sides and top of the cake again (use a cake scraper for a smooth finish if desired). Top the cake with extra cream cheese frosting and the cinnamon crumble (optional). Decorate however you like!
  • Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.


Cake Pans: This recipe calls for three 6-inch cake pans. Line each pan with parchment paper and non-stick spray.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. For this recipe, you’ll want the butter, eggs, milk, and cream cheese to be at room temperature before baking.
Cream Cheese Frosting: Make sure that the cream cheese and butter are at room temperature before creaming together. This helps to ensure a smooth frosting.
Crumb Coat: This is where we add a thin layer of frosting on the cake in order to catch the crumbs and keep them secure. You’ll want to chill the cake in the refrigerator for 10 minutes after the crumb coat has been put on before the final frosting layer.
Keyword cereal cake, cinnamon cake, cinnamon toast cake, cinnamon toast crunch cake