If you were the kind of kid who always saved the milk at the bottom of the cereal bowl for last, this cake is your kind of nostalgic treat. My Gluten-Free Cinnamon Toast Crunch Cake is made with real cereal milk (yes, cereal milk!) and layers of warm cinnamon spice, a soft crumb, and a crunchy topping that’s straight out of your childhood dreams. Whether you’re gluten-free or just love a good cinnamon-forward dessert, this cake hits every sweet, spiced note.
The base of the cake combines a gluten-free flour blend with oat, millet, and rice flours for a soft and tender texture. Each layer is infused with cereal milk and ground cinnamon, then stacked with a rich cinnamon buttercream and a homemade cereal crumble made from Catalina Crunch. That crunch? Totally addictive. It’s toasted, sweet, and buttery with just a hint of salt to balance everything out.
Visually, this cake is a stunner—but it’s not just for show. The buttercream is light and silky, whipped to perfection, and there’s a bonus layer of crunch both inside and out. It’s the kind of dessert that makes people ask for seconds (and the recipe). Perfect for birthdays, brunches, or just because you deserve a slice of something special.
What’s Inside This Cake?
Moist Gluten-Free Cake Layers made with crushed Cinnamon Toast Crunch and cereal milk for a rich, nostalgic flavor.
Cinnamon Swirl Filling between each layer, adding a gooey, spiced ribbon of sweetness.
Whipped Cereal Milk Buttercream that’s light, fluffy, and packed with that iconic Cinnamon Toast Crunch taste.
Cinnamon Sugar Crunch Topping sprinkled over the frosting for an irresistible crunch.
Mini Cinnamon Toast Crunch Garnish for a playful, picture-perfect finish.
Gluten Free Cinnamon Toast Crunch Cake
If you were the kind of kid who always saved the milk at the bottom of the cereal bowl for last, this cake is your kind of nostalgic treat. My Gluten-Free Cinnamon Toast Crunch Cake is made with real cereal milk (yes, cereal milk!) and layers of warm cinnamon spice, a soft crumb, and a crunchy topping that’s straight out of your childhood dreams. Whether you're gluten-free or just love a good cinnamon-forward dessert, this cake hits every sweet, spiced note.
Ingredient
Cinnamon Cake
Cereal Crunch Topping
Cinnamon Buttercream
Preparation
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Cake Batter
- Using your milk of choice (I used Oat milk) combine 1 Cup + ¼ Cup Milk with 1 Cup of Catalina Crunch. Setthis aside and letit soak for 20 minutes. Strain cereal from milk and set aside for cake batter.
- Preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans.
- In a medium bowl, sift together 1 Cup (120g) Gluten Free Flour Blend, ½ Cup (60g) Oat Flour, ½ Cup (65g) Millet Flour and ¾ Cup (85g) White Rice Flour.
- Add 1 Tbsp Cornstarch, 1 Tbsp Baking Powder, 1 Tbsp Cinnamon, and ½ Tsp Salt. Whisk to combine.
- In your stand mixer, add ¾ Cup (170g) Unsalted Butter and whip for 2 minutes. Add 1 ¾ Cup Sugar and whip for 2 more minutes.
- Add in 5 Egg Whites and mix until just combined. Add in 1 Tsp Vanilla Extract and mix for 1 more minute.
- Grab your Gluten Free cake flour blend from earlier and pour in half of the dry ingredients, grab the 1 Cup of Cereal Milk and start to alternate combining the wet ingredients and dry ingredients until everything is well incorporated.
- Evenly distribute the cake batter into the three 6 “ Cake pans. Place in the over for 35- 40 minutes or until an inserted toothpick comes out clean. Allow cakes to cook on a wire rack for at least 1 hour.
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Catalina Crunch Crumble
- To a food processor add 1 ½ Cup of Catalina Crunch Cereal and pulse until it crumbles but do not pulse until it is a sandy texture, the crumble may not form if the cereal is pulsed too much.
- Add the cereal to a bowl, combine with 2 Tbsp Unsalted Butter, melted, 1 Tbsp Brown Sugar, ½ Tsp Cinnamon, and a Pinch of Salt.
- Mix until it resembles wet sand. Add to a lined baking sheet.
- Bake on 325F for 10 minutes or until slightly golden.
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Cinnamon Buttercream
- To make the cinnamon buttercream, add 1 ½ Cup (340g) Unsalted Butter to a stand mixer fitted with a whisk attachment, whip for about 2 minutes.
- Add 4 ½ Cups Powdered Sugar to the butter and whip for 4 minutes. Stop and add in 1 Tsp Vanilla extract, ¼ Cup Heavy Whipping Cream, and a pinch of Salt.
- Whip on High Speed for 5 minutes.
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Cake Assembly
- Level cooled cakes as needed, add a thin layer of buttercream to the bottom of a cake turntable. Place the first cake layer on top.
- To the top first cake layer add a layer of buttercream and spread evenly, add an even layer of the cereal crumbles. Repeat for the next cake layer.
- Add the final cake layer on top of the cake then evenly spread remaining buttercream on top and around the cake.
- Pulse ½ Cup Catalina Crunch in a food processor until finely crumbled. Add this to the sides of the cake.
- Sprinkle remaining cereal crumble on top of the cake, add a few pieces of the whole cereal pieces of Catalina Crunch to the top and sprinkle with a little more cinnamon.
Note
Soak the Cereal First: Letting the cereal soak in milk for 20 minutes allows the flavor to infuse the liquid, which is later added to the batter. Don’t skip this step—it gives the cake its signature “cereal milk” flavor.
Don’t Overmix the Crumble: When pulsing the Catalina Crunch cereal, keep the texture coarse—about the size of rice grains. If it's too fine, it won’t create that perfect crunch on top of the cake.
Frosting Pro Tip: Whip your buttercream for the full 5 minutes at the end—it makes it extra fluffy and easy to spread. You can also chill the layers for 15 minutes before final frosting for cleaner edges.
