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Cinnamon Toast Crunch Brunch Cake

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  • Prep 45 min
  • Total 1 hr 30 min
  • Servings 12
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Cinnamon Toast Crunch cereal-infused cake with crunchy praline buttercream for a Christmas brunch!
Created Apr 17, 2018
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Ingredients

  • 1 3/4 cups milk
  • 1 cup Cinnamon Toast Crunch cereal
  • 3 cups + 2 tablespoons all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • 4 large eggs
  • 1 1/2 cup cereal milk
  • 1 cup granulated sugar
  • 1/3 cup water
  • pinch cream of tartar
  • 2 cups Cinnamon Toast Crunch cereal
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups finely crushed praline
  • 1/2 teaspoons cinnamon, or to taste
  • double batch Swiss meringue buttercream

Steps

  •  
    1
    In a large pitcher of bowl, combine the milk and cereal. Carefully weight the cereal down by fitting a bowl or plate on the surface the milk. Let steep for 20 to 30 minutes. When done, strain out the infused milk using a mesh sieve. Gently press down on the cereal with a rubber spatula to release any excess milk. Measure out 1 1/2 cups of milk and set aside.
  •  
    2
    Preheat the oven to 350°F. Grease and flour two, 8-inch cake pans and set aside.
  •  
    3
    Sift together the dry ingredients and set aside.
  •  
    4
    In the bowl of an electric mixer fitted with the paddle attachment (or a large bowl using a hand mixer), mix the butter on medium until smooth. Add in the sugar and continue to mix until light and fluffy, 3 to 5 minutes. With the mixer on low, add in the vanilla and the eggs, one at a time. Stop the mixer and scrape down the sides and bottom of the bowl.
  •  
    5
    With the mixer on low, carefully add in half of the dry ingredients. Stream in the milk and mix until combined. Carefully add in the remaining dry ingredients and mix on medium for no more than 30 seconds after the last streaks of flour are combined.
  •  
    6
    Evenly distribute the batter between the two pans. Bake in the preheated oven for 3o to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool on a wire rack for 10 to 20 minutes before removing the cakes from their pans.
  •  
    7
    Line a baking sheet with parchment or a silicone baking mat and set aside.
  •  
    8
    Place the sugar, water, and cream of tartar in a small saucepan over high heat. Bring the mixture to a boil and continue to cook, without stirring, until the mixture turns a medium amber color. Remove the saucepan from the heat and quickly stir in the cereal and cinnamon. Tip the mixture onto the prepared pan and quickly spread it into a thin layer with a greased spatula. Allow the praline to completely cool then break into pieces.
  •  
    9
    Break the cooled praline in small enough pieces to fit in the bowl of a food processor. Grind the praline into a powder and set aside.
  •  
    10
    Mix the buttercream until silky smooth. Remove about 2 1/2 cups of buttercream and set aside.
  •  
    11
    Stir 1 cup praline and cinnamon into the remaining buttercream.
  •  
    12
    Once the cakes are cool, carefully cut them in half horizontally with a long, serrated knife to create four, even layers. Place one layer of cake on a cake board or serving dish. Spread on 1 cup of praline buttercream. Top with the next layer of cake and repeat. Crumb coat the cake with the buttercream and chill in the refrigerator for 15 minutes.
  •  
    13
    Use a mesh sieve to sift any large bits out of the remaining praline. Stir the praline powder into the reserved buttercream. This buttercream will be smoother for frosting the outer layer of the cake.
  •  
    14
    Smoothly frost the chilled cake with the buttercream. Fill a piping bag fitted with a start tip with any remaining buttercream and pipe swirls around the top of the cake.

Nutrition Information

No nutrition information available for this recipe
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