Cinnamon Toast Crunch Cake Balls

And my love for baking with cereal continues. But this time, we’re making cake balls!

This was my first time making cake balls (which are basically just cake pops without the popsicle sticks), so I adapted my recipe from this Sally’s Baking Addiction recipe. I just swapped some of the flour for ground Cinnamon Toast Crunch, the regular milk for cereal milk and added some cinnamon and viola! You’ve got some deliciously made Cinnamon Toast Crunch cake balls.

I hope you enjoy these sweet treats! Let me know in the comments how they turned out or tag me on Instagram @homecourtbakes!

XO,
Coco

Prep time: 2 hours
Cook time: 30-35 minutes plus
Total time:  6-7 hours
Yields: 30-40 cake balls

Cake Ingredients:

• 1 2/3 cups (209 grams) all-purpose flour (spooned and leveled)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 egg yolk
• 1/2 cup (1 stick) unsalted butter at room temperature
• 1 cup (200 grams) granulated sugar
• 1 egg
• 2 tsp pure vanilla extract
• 2 cups milk 
• 1 cup Cinnamon Toast Crunch

Frosting Ingredients:

• 7 Tablespoons (100 grams) unsalted butter at room temperature
• 1 3/4 cups (210 grams) confectioners’ sugar
• 2–3 tsp heavy cream or milk
• 1 tsp pure vanilla extract

Coating:

• 20 ounces vanilla melting wafers

Instructions:

Make the cereal milk:

• Place milk and cereal in a medium bowl. Stir well and steep for 20-25 minutes. Strain into a small bowl using a fine mesh sieve. Gently press the milk out of the cereal using a spatula or wooden spoon. Separate out 1 cup of cereal milk for the cake.

Make the cake:

• Preheat the oven to 350° F. Grease a 9-inch pan.
• Whisk the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl. Set aside.
• Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar together in a large bowl on high until creamed (about 2 minutes). Add the egg and vanilla extract and beat on high until combined. Scrape down the bottom and sides of the bowl.
• With the mixer on low speed, add the dry ingredients and cereal milk to the wet ingredients and mix just until combined. Manually whisk the batter to ensure there are no large lumps at the bottom of the bowl.
• Pour the batter into an even layer in the prepared pan. Bake for 30-36 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan set on a wire rack.

Make the frosting:

• With a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy (about 2 minutes). Add the confectioners’ sugar, heavy cream and vanilla extract while the mixer is running on low speed. Once added, increase the mixer to high speed and beat for 3 more minutes.

Assemble the cake balls:

• Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbles together until combined.
• Using a cookie scoop or spoon, scoop the moist cake mixture and roll into a ball. Place balls on a baking sheet or plate (whatever will fit in your refrigerator). Refrigerate for 2 hours or freeze for 1 hour.
  • Note: You may need to re-roll the chilled balls to smooth them out. Once smooth, place the dough back into the fridge as you’ll only work with a couple at a time and they should be cold when adding the coating.
• Melt the vanilla wafers in a medium bowl according to package instructions.
• To coat the balls, place each ball on a fork and then spoon the coating over the top. Tap the fork lightly against the side of the bowl to remove any excess. Gently transfer each dipped cake ball to a sheet of parchment paper to let it harden. And don’t forget to add your sprinkles or Cinnamon Toast Crunch crumbles to the top while the cake balls are still wet!
• Enjoy!