Lucky Charms Cake

This Lucky Charms Cake is a delicious sheet cake made with cereal-soaked milk for extra flavor and topped with homemade cereal-milk buttercream and Lucky Charms marshmallows. Moist, colorful, and perfect for kids, parties, or St. Patrick’s Day, this playful dessert brings your favorite childhood cereal to cake form!

Course Desserts

Cuisine American

Keyword cereal cake, cereal cake recipe, lucky charm sheet cake, st patricks day cake, st patricks day cake recipe, st patricks day sheet cake

Prep Time 15

Cook Time 15

Additional Time 1

Total Time 1 30

Servings servings

Calories 436kcal

Author Kelsey

Equipment

9x13 Casserole Dish

Ingredients

Cereal Cake Ingredients

3 cups Lucky Charms Cereal separate cereal and marshmallows
2 cups milk only use 3/4 cup milk for cake
1 1/4 cup All purpose flour
1/8 teaspoon salt
1 tablespoon cornstarch
1/2 cup butter softened
2 eggs room temperature
2 tablespoons canola oil
1 teaspoons vanilla
Green food coloring optional

Cereal Milk Frosting Ingredients

1/2 cup butter softened
2 tablespoons cereal milk
3-4 cups powdered sugar
1/2 teaspoon vanilla
Marshmallows and sprinkles for topping

Instructions

Preheat the oven to 300 degrees.
Spread the Lucky Charms cereal (no marshmallows) on a prepared cookie sheet. Make sure to do an even layer. Bake in the oven for 15 minutes, stirring half way.
Once done remove cereal and allow it to cool a bit. Then place the cooled cereal in a strainer and place in a bowl of milk, allowing the cereal to soak.
Once done soaking drain milk, and discard cereal.
Then bump up the oven to 350 degrees, and grease your 9x13 cake pan.
In a bowl you will add your flour, cornstarch, salt and baking powder. Mix to combine, and set aside.
Then in a bowl you will mix the butter, oil and sugar. You want to cook on medium speed for 2-3 minutes. You want it to lighten up in color and fluff up.
Mix in the eggs, vanilla, and 3/4 cup of cereal milk.
Next, slowly mix in the dry ingredients to the batter. Make sure to scrape down the sides if needed.
Now you will add in a few drops of the green food coloring, mix one last time to combine.
Pour into a greased 9x13 pan. Bake for 25-30 minutes or until the cake is baked and sticking a toothpick in the center it comes out clean of wet batter.
Let the Lucky Charm cake cool completely before frosting.

Frosting Directions

In a large bowl mix the butter and powdered sugar, with 1-2 tablespoons of the cereal milk. Add in the vanilla extract as well.
You won't have to use all the milk of the frosting seems wet enough. It just depends on the frosting. You will beat the frosting for 2-3 minutes on medium speed.

Frosting Cake

For frosting the cake you will use an offset spatula and spread the frosting in an even layer all over the 9x13 cake. Make sure your cake is fully cooled, or the frosting will melt into the cake.
Once frosting is applied, sprinkle or place the Lucky Charms Marshmallows all over the cake.
I then added a few rainbow sprinkles throughout the cake as well.

Notes

Milk Used - You won't use all the cereal milk for the cake or the frosting. But you need to have enough milk it can soak while cereal is in a strainer.

Frosting - If your frosting is too thin add more powdered sugar. Or if too thick add more of the cereal milk until it reaches your desired consistency.

Storing - You can store cake at room temperature or in the fridge. I prefer the fridge as it extends the shelf life of the cake. You can freeze any cake you don't plan to eat.

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