When I first discovered the magic of Cornflake Crunch Cake, it immediately became one of my favorite desserts to bake and share. The combination of a soft, buttery cake layered with a crunchy, caramelized cornflake topping creates a texture contrast that’s utterly irresistible. Every bite offers a satisfying crunch followed by a melt-in-your-mouth sweetness, making it a perfect treat for both casual afternoons and special gatherings.
You will love this recipe because it’s not only a feast for the taste buds but also a joy to make. The aroma of baking cake filling the kitchen instantly lifts the spirits, while the cornflake topping adds a nostalgic, playful crunch that reminds me of childhood desserts. Whether you’re baking for family, friends, or simply indulging yourself, this cake never fails to impress.
This cake is remarkably versatile. You can serve it as a standalone dessert, pair it with fresh fruits, or even drizzle a little chocolate sauce for extra indulgence. It adapts beautifully to various occasions—from casual tea time to celebratory events—making it a reliable recipe to have in your baking repertoire.
What’s more, it’s affordable. The ingredients are simple pantry staples, and yet the end result feels luxurious and thoughtful. There’s no need for expensive or hard-to-find items, which makes it an excellent option for everyday baking or last-minute dessert plans.
Ingredients for Cornflake Crunch Cake:
-
200g unsalted butter, softened
-
1 cup granulated sugar
-
4 large eggs
-
2 cups all-purpose flour
-
2 tsp baking powder
-
1 tsp vanilla extract
-
1/2 cup milk
-
3 cups cornflakes
-
1/4 cup brown sugar
-
2 tbsp honey
How to Prepare Cornflake Crunch Cake
Preparing this Cornflake Crunch Cake is both straightforward and rewarding. The process combines simple mixing techniques with a few thoughtful touches to achieve that perfect balance between soft cake and crispy topping.
Step-by-Step Instructions for Preparation
-
Preheat the oven to 180°C (350°F) and prepare a 9-inch (23 cm) cake pan by greasing it with butter and lightly dusting with flour. This ensures the cake doesn’t stick and makes removal effortless.
-
Cream the butter and sugar in a large mixing bowl using an electric mixer on medium speed. Beat until the mixture is light, fluffy, and pale in color. This step is crucial as it incorporates air, giving the cake a tender crumb.
-
Add eggs one at a time, beating well after each addition. Incorporate the vanilla extract along with the final egg to enhance the cake’s aroma and flavor.
-
Sift together the flour and baking powder in a separate bowl. Gradually add this dry mixture to the butter-egg mixture, alternating with milk. Start and end with the flour mixture, gently folding each addition to maintain the batter’s lightness.
-
Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Smooth the surface for a uniform bake.
-
Prepare the cornflake topping by combining cornflakes, brown sugar, and honey in a small bowl. Mix until the cornflakes are evenly coated with the sweet mixture.
-
Sprinkle the topping evenly over the cake batter, pressing lightly so it adheres. The topping will caramelize during baking, forming a delightful crunch.
-
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Check the cake after 30 minutes to prevent over-browning, as ovens may vary.
-
Cool the cake in the pan for 10 minutes before transferring it to a wire rack. This prevents the bottom from becoming soggy and helps the cornflake topping set perfectly.
-
Serve slightly warm or at room temperature. You can drizzle a little extra honey or serve with whipped cream for added indulgence.
Quick and Easy Tips
-
Use room-temperature butter and eggs for smoother batter.
-
Gently fold in the flour to keep the cake airy.
-
Press the cornflake topping lightly to ensure even caramelization.
Customizable Options
-
Add a handful of chopped nuts for extra texture.
-
Mix in chocolate chips into the batter for a sweeter twist.
-
Substitute honey with maple syrup for a different flavor profile.
Popular with Many People
This cake is a hit at family gatherings, school events, and tea parties. Its combination of soft cake and crunchy topping appeals to both children and adults alike. The visual appeal of the golden cornflake crust and the aroma of baked butter makes it a crowd-pleaser every time.
Print
Cornflake Crunch Cake: A Sweet and Crispy Delight
Cornflake Crunch Cake is a delightful combination of soft, buttery cake and a sweet, crispy cornflake topping. Its texture contrast makes it a favorite for casual tea times and festive occasions alike. This recipe is easy to prepare, affordable, and versatile, perfect for both beginner and experienced bakers.
- Total Time: 55 minutes
- Yield: 10 1x
Ingredients
- 200g unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup milk
- 3 cups cornflakes
- 1/4 cup brown sugar
- 2 tbsp honey
Instructions
- Preheat the oven to 180°C (350°F) and grease a 9-inch (23 cm) cake pan. Dust lightly with flour.
- Cream the butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract with the final egg.
- Sift flour and baking powder together. Gradually fold into the butter-egg mixture, alternating with milk. Start and end with the flour mixture.
- Pour batter into the prepared pan, spreading evenly.
- Mix cornflakes, brown sugar, and honey in a small bowl. Coat cornflakes evenly.
- Sprinkle the cornflake mixture over the batter, pressing lightly.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Monitor the topping to prevent over-browning.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Serve warm or at room temperature. Optionally drizzle with honey or serve with whipped cream.
Notes
Use room-temperature butter and eggs for better mixing.
Gently fold flour to keep cake airy.
Press cornflake topping lightly for even caramelization.
- Prep Time: 15
- Cook Time: 40
FAQs
1. Can I make this cake in advance?
Yes, you can prepare the cake a day before serving. Store it in an airtight container at room temperature to maintain its crunch and softness.
2. Can I use a different type of cereal for the topping?
Absolutely. While cornflakes provide the classic crunch, you can experiment with crushed rice cereal, bran flakes, or even granola for a different texture and flavor.
3. How do I prevent the cornflake topping from burning?
Keep an eye on the cake during the last 10 minutes of baking. If the topping starts to brown too quickly, loosely cover the cake with aluminum foil and continue baking until the cake is fully cooked.
4. Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend. The texture may vary slightly, but the cake will still be delicious.
5. How should I store leftovers?
Place any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices individually, wrapped in plastic wrap and stored in a freezer-safe container for up to one month.
6. Can I add a filling or frosting?
Yes, this cake pairs wonderfully with light frostings such as whipped cream or cream cheese. You can also layer it with fruit preserves to add moisture and flavor without overpowering the crunch.