Description

Cornflake Crunch Cake is a nostalgic dessert that combines a soft, fluffy cake with a sweet, buttery cornflake topping for a fun mix of creamy, soft, and crispy textures.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup whole milk
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
2 cups cornflakes
1/4 cup unsalted butter, melted
2 tbsp brown sugar
1 1/2 cups frosting of choice (vanilla buttercream or cream cheese frosting)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
In another bowl, whisk flour, baking powder, and salt. Add to butter mixture alternately with milk, mixing just until combined.
Pour batter into prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.
Combine cornflakes, melted butter, and brown sugar. Spread on a parchment-lined baking sheet. Bake at 300°F (150°C) for 10-12 minutes until crispy. Let cool.
Frost cooled cake with frosting of choice. Top with cornflake crunch, pressing gently to stick.
Slice and serve immediately for best crunch.

Notes

Add a pinch of cinnamon to the cornflake crunch for extra flavor.
Best enjoyed fresh; the crunch stays crisp on day one.
Try with chocolate or banana cake for a twist.