Cornflake Crunch Cake Ultimate

This cornflake crunch cake combines soft, vanilla-infused cake layers with a delightfully crunchy topping that caramelizes during baking. The contrast between tender cake and crispy cornflakes creates an irresistible texture experience that elevates this dessert beyond ordinary cake recipes.

I first made this cake for a neighborhood potluck when I needed something quick yet impressive. The empty pan that returned home told me everything I needed to know this recipe became an instant family favorite that I now make at least twice a month.

Ingredients

• All purpose flour: provides the perfect structure for this tender cake
• Granulated sugar: sweetens the cake base without overwhelming
• Unsalted butter: adds richness and helps create a velvety crumb
• Milk: creates moisture and tenderness in the cake layers
• Large eggs: provide structure and binding for the batter
• Baking powder: ensures a proper rise and light texture
• Salt: enhances all the flavors and balances the sweetness
• Vanilla extract: adds warmth and depth to the base cake
• Cornflakes: create the signature crunch look for high quality ones that arent already crushed
• Brown sugar: caramelizes beautifully around the cornflakes during baking
• Cinnamon: optional but adds a warm spicy note that complements the cornflakes perfectly

Step-by-Step Instructions

Preheat and Prepare Pan:

Set your oven to 350°F and thoroughly grease your baking pan. Make sure to get the corners well. I like to line the bottom with parchment paper for extra insurance against sticking which makes serving much easier later.

Mix Dry Ingredients:

Whisk the flour, baking powder and salt together thoroughly. This step distributes the leavening agents evenly which ensures your cake rises uniformly. Spend at least 30 seconds on this step for best results.

Cream Butter and Sugar:

Beat softened butter and granulated sugar for a full 3 to 4 minutes until the mixture becomes noticeably lighter in both color and texture. This incorporates air into the batter which creates a more tender crumb in the finished cake.

Incorporate Eggs and Vanilla:

Add each egg individually, beating for about 30 seconds between additions. This gradual approach prevents the batter from curdling. After all eggs are incorporated, add the vanilla extract and mix until the batter looks smooth and glossy.

Combine Wet and Dry Mixtures:

Add the dry ingredients to the butter mixture in three portions, alternating with two additions of milk. Begin and end with the flour mixture. Mix just until each addition disappears about 15 seconds of mixing per addition. Overmixing at this stage will develop gluten and make your cake tough.

Create Topping:

Gently coat the cornflakes with brown sugar and cinnamon, using a folding motion rather than stirring to prevent the flakes from crushing. The sugar will caramelize during baking to create a crunchy, sweet topping that contrasts beautifully with the soft cake.

Assemble and Bake:

Pour the batter into your prepared pan and use an offset spatula to create an even layer. Sprinkle the cornflake mixture evenly over the top, then gently press it into the batter just enough to help it adhere. Bake until a toothpick inserted in the center comes out clean with no wet batter clinging to it.

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The cornflake topping is what makes this cake truly special for me. I discovered it reminds me of the cereal milk treats my grandmother used to make when I was small. She would always let me crush the cornflakes between my hands before we mixed them with the sugar mixture.

Make Ahead and Storage

This cake actually improves after sitting for a few hours as the flavors meld together. If making ahead, store it covered at room temperature for up to three days. While the topping will gradually lose some crispness over time, the flavor actually deepens as the cornflakes slightly soften and absorb the cake moisture. For longer storage, individual slices can be wrapped tightly and frozen for up to two months. Thaw at room temperature for about an hour before serving.

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Perfect Variations

The basic recipe is wonderfully adaptable to different flavor profiles. Try adding lemon zest to the batter for a bright citrus version, or fold in a half cup of fresh blueberries before baking. For a more decadent treat, drizzle the cooled cake with a simple glaze made from powdered sugar and milk. You can also substitute the cornflakes with other cereals like Rice Krispies or crushed Frosted Flakes for different texture and sweetness levels.

Serving Suggestions

Serve slightly warm with a scoop of vanilla ice cream for a delightful dessert. For brunch, pair with fresh berries and whipped cream on the side. This cake also makes an excellent accompaniment to afternoon coffee or tea. If serving to guests, consider dusting the top with a light sprinkle of powdered sugar just before bringing it to the table for an elegant presentation that highlights the textural contrast of the cornflake topping.

Frequently Asked Questions

→ Can I use margarine instead of butter?

Yes, you can replace butter with margarine; however, butter enhances the rich flavor of the cake.

→ What type of flour should I use?

All-purpose flour works best for this recipe, ensuring the right texture for the cake.

→ Can I make the topping ahead of time?

Yes, you can mix the cornflake topping in advance and store it in an airtight container for up to 24 hours.

→ How can I prevent the topping from burning?

Ensure you press the topping lightly onto the batter and keep an eye on the cake during the last few minutes of baking.

→ Can I add other spices to the topping?

Yes, you can add a pinch of nutmeg or ginger for extra warmth and flavor, complementing the cornflakes.