Go Back
–+ servings
Cornflake Crunch Cake

Cornflake Crunch Cake

Cornflake Crunch Cake is an irresistibly crunchy and delicious dessert that combines a moist cake base with a crispy topping, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour for dietary needs.
  • 2 teaspoons baking powder Ensures the cake rises beautifully.
  • 1 pinch salt Enhances the overall flavor.
  • 1 cup unsalted butter Make sure it's at room temperature.
  • 1.5 cups granulated sugar Sweetens the cake.
  • 3 large eggs Using room temperature eggs helps incorporation.
  • 1 teaspoon vanilla extract Almond extract can be used for variation.
  • 1 cup milk Plant-based milk is a great substitute.
For the Topping
  • 3 cups cornflakes Feel free to explore other cereals.
  • 0.5 cup brown sugar Coconut sugar is a healthier alternative.
  • 1 teaspoon cinnamon Optional; omit for a simpler topping.

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or non-stick spray.
  2. In a large mixing bowl, whisk together flour, baking powder, and salt.
  3. Cream butter and sugar together until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
  5. Gradually add dry ingredients to the butter mixture, alternating with milk, mixing until combined.
  6. In a medium bowl, combine cornflakes, brown sugar, and cinnamon, mixing gently until coated.
  7. Pour the batter into the greased pan, smoothing the top evenly.
  8. Sprinkle the cornflake mixture evenly over the batter and gently press down.
  9. Bake for 25-30 minutes, or until a toothpick comes out clean.
  10. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  11. Serve while fresh, optionally with ice cream or caramel drizzle.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Customize the topping with nuts or dried fruits if desired.

Tried this recipe?

Let us know how it was!