Frosted Flake Cake

Posted bycourtneyclemmonsPosted inRecipesTags:

Another cereal-themed cake? Why yes, yes it is. But trust me, this Frosted Flake Cake is sooo good!

My Frosted Flake Cake starts with a delicious base cake that has that classic vanilla flavor plus a little milk powder to add some richness and creaminess. Then, each layer of cake is topped with Frosted Flake Frosting and Frosted Flake Crunch to add a little sweetness, lots of crunch, and a wave of childhood flashbacks to every bite.

I hope you enjoy this Frosted Flake Cake! Let me know in the comments below how it turned out or share a photo on Instagram and tag @homecourtbakes! 

XO,
Coco

Prep time: 35 minutes
Cook time: 30-35 minutes plus ~1 hour for cooling
Total time:  2 hours
Yields: Two 9-inch round cake pans

Ingredients for the Frosted Flake Cake:

  • 115 grams (1 stick) unsalted butter at room temperature
  • 250 grams (1 1/4 cup) granulated sugar
  • 60 grams (3 Tbsps. tightly packed) light brown sugar
  • 3 large eggs
  • 110 grams (1/2 cup) buttermilk
  • 75 grams (1/3 cup) vegetable oil
  • 8 grams (2 tsp) vanilla extract
  • 185 grams (1 1/2 cups) cake flour
  • 20 grams (1/4 cup) milk powder
  • 4 grams (1 tsp) baking powder
  • 4 grams (1 tsp) kosher salt

Ingredients for the Frosted Flake Crunch:

  • 200 grams crushed Frosted Flakes
  • 20 grams (1/4 cup) milk powder
  • 5 grams (1 tsp) kosher salt
  • 56 grams (4 tbsps.) unsalted butter, melted

Ingredients for the Frosted Flake Buttercream:

  • 1 cup unsalted butter at room temperature
  • 4-5 cups confectioner’s sugar
  • 1/4 cup Frosted Flake milk
  • 2 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1 cup ground Frosted Flakes

Instructions:

Make the Frosted Flake Crunch:

  • Preheat the oven to 275°F.
  • Pour the Frosted Flakes in a medium bowl and crush them with your hands into small chunks.
  • Add the milk powder and salt and toss to mix.
  • Add the melted butter and toss until everything is evenly coated.
  • Spread the mixture evenly on a sheet pan lined with parchment paper.
  • Bake for 15 minutes, then set aside to cool completely before using. You can store the Frosted Flake Crunch in the fridge overnight if you don’t have time to make it and bake the cake in the same day.

Make the Frosted Flake Cake:

  • Preheat the oven to 350° F.
  • Spray the bottom of your pans with baking spray, line the bottom with parchment paper and spray the top of the parchment paper and up the sides of your pan.
  • Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream together on high for 2-3 minutes (until light and fluffy). Scrape down the sides of the bowl halfway through and at the end.
  • Add the eggs one at a time, making sure each is fully incorporated before adding the next. After adding the last egg, scrape down the sides of the bowl and mix on high for another 4 minutes. Scrape down the sides of the bowl. If there are any streaks of ingredients that aren’t fully incorporated, cream for another 2-3 minutes.
  • In a separate bowl or container (I like to use a measuring cup), combine the buttermilk, oil and vanilla. Slowly stream the mixture into the bowl while on low. When finished, scrape the sides and bottom of the bowl and mix for another 2-3 minutes on high. When done, the mixture should double in size and be completely homogenous.
  • In a separate bowl, whisk together the cake flour, milk powder, baking powder and salt. Add the dry ingredients into the wet all at once and mix on the lowest speed for 45 to 60 seconds.
  • Pour the batter into your pans and spread into an even layer.
  • Bake for 30-35 minutes, making sure to rotate the pans at 15 minutes to ensure an even bake. At 30 minutes, use your finger to gently poke around the outside and center of the cakes. The cakes should bounce back very slightly and not be jiggly at all.
  • When baked through, remove the cakes from the oven and allow to cool on a wire rack for 15-20 minutes in the pan. Then, using an offset spatula, cut around the sides of the cakes to loosen the edges and invert them onto a plate. Then remove the parchment paper and invert again onto the wire rack to finish cooling.
  • While the cakes are cooling, make the Frosted Flake milk by pouring 1 cup of milk into a bowl. Add 1 cup of Frosted Flakes and stir. Let steep for 15-20 minutes at room temperature. Once ready, strain the milk to use for the frosting.
  • To make the frosting, add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy (1-2 minutes). Add 4 cups of confectioner’s sugar, vanilla and the cereal milk. Beat on low then switch to high for 2 minutes. Add the salt and ground Frosted Flakes and beat on high for another 1-2 minutes. Taste the frosting. If the frosting is too thick, add more milk 1 tablespoon at a time. If the frosting is too thin, add more sugar until you’ve reached your preferred consistency.
  • Once the cake(s) is cooled, assemble your cake by placing one layer of cake on a cake stand. Top that layer with frosting and then Frosted Flake Crunch. Add the top layer of cake and then frost the entire cake, including the sides. Once frosted, decorate the cake with the Frosted Flake Crunch and any other decorations you may have.
    • Note: To decorate the cake like I did, I scooped a handful of Frosted Flake Crunch and then gently flattened my hand against the cake to get the Frosted Flake Crunch to stick to the sides. I repeated this process until the entire cake was covered; however, you can do as much or as little Crunch on the outside as you’d like!
  • Enjoy!
  • Storage: I recommend storing this cake in the fridge as I think it tastes better chilled and will last longer.

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