In a mixing bowl, combine 2 cups of milk with 1 cup of Cinnamon Toast Crunch. Let it steep for 20-25 minutes at room temperature, then strain and reserve 1 cup of cereal milk.

Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans.

In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt.

In a stand mixer, beat ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, then add eggs one at a time.

Gradually add the flour mixture and reserved cereal milk to the butter-sugar mixture, alternating between them.

Divide the batter between the prepared pans and bake for 30-35 minutes.

For the crumble, whisk together 1 cup of crushed Cinnamon Toast Crunch, ½ cup of flour, and ¼ cup of sugar. Add 2-3 tablespoons of oil and bake at 300°F (150°C) for 15 minutes.

In a stand mixer, beat 8 ounces of cream cheese and ½ cup of unsalted butter until smooth, then add 2 cups of sifted powdered sugar, 1 teaspoon of vanilla, and a pinch of salt.

Once the cakes are cool, assemble by layering cake, cereal milk, frosting, and crumble while repeating with the second layer.