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–+ servings
Cornflake Crunch Cake

Cornflake Crunch Cake for a Sweet and Crispy Treat

This Cornflake Crunch Cake offers an unexpected twist on dessert with a moist cake and crispy topping, making it a must-try for sweet lovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can be replaced with gluten-free flour
  • 1 tablespoon baking powder ensure it's fresh
  • 0.5 teaspoon salt sea salt or kosher salt work well
  • 0.5 cup unsalted butter can use margarine as a substitute
  • 1 cup granulated sugar brown sugar can enhance flavor
  • 2 large eggs egg substitutes can be used for a vegan version
  • 1 teaspoon vanilla extract almond extract is a good alternative
  • 0.75 cup milk almond milk or coconut milk can be substituted
For the Topping
  • 3 cups cornflakes feel free to use other cereals
  • 0.5 cup brown sugar white sugar is a suitable substitute
  • 0.5 teaspoon cinnamon optional

Equipment

  • Mixing bowls
  • Handheld mixer
  • 9x13 inch baking pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, then lightly flour the surface.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt until well blended. Set aside.
  3. In another bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs one at a time, then blend in the vanilla extract.
  5. Gradually add the flour mixture to the butter mixture, alternating with the milk, mixing gently until just combined.
  6. In a medium bowl, combine the cornflakes, brown sugar, and cinnamon (if using), tossing gently to coat.
  7. Pour the batter into the prepared baking pan, smooth the top, and sprinkle the cornflake mixture over the batter.
  8. Bake for 25-30 minutes, until the top is golden brown and a toothpick inserted comes out clean.
  9. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
  10. Enjoy your Cornflake Crunch Cake plain or with your favorite accompaniment.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 16gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing to keep the cake light and fluffy. Experiment with different cereals or nuts as toppings.

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