CINNAMON TOAST CRUNCH CAKE

Your favorite breakfast cereal in cake form! A cinnamon cake, paired with a cream cheese frosting and Cinnamon Toast Crunch crumble.

INGREDIENTS

Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 tsp cinnamon ground
• 1/2 cup unsalted butter room temperature
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 tsp vanilla
• 3/4 cup buttermilk room temperature

Cinnamon Toast Crunch Crumble:

• 1 cup Cinnamon Toast Crunch cereal crushed
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp grape seed oil or any vegetable oil
• 2 tsp vanilla

Cream Cheese Frosting:

• 1 cup unsalted butter room temperature
• 6 oz cream cheese room temperature
• 3 cups powdered sugar sifted
• 1 Tbsp clear vanilla extract
• pinch salt

Assembly:

• 1 1/2 cups Cinnamon Toast Crunch cereal crushed

INSTRUCTIONS

Cake:

1. Preheat oven to 350F. Grease and flour three 6" cake rounds, line with parchment.
2. In a medium bowl, whisk flour, baking powder, cinnamon, and salt and set aside.
3. Beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
4. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
5. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Mix until just combined
6. Spread batter evenly into prepared pan and smooth the top with a spatula.
7. Bake for 30mins or until a toothpick inserted into the center comes out mostly clean.
8. Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
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