I’ve been obsessed with cereal lately, trying to fit it into every recipe I can! Cap’n Crunch is my all-time favorite cereal and I will do everything in my power to incorporate it into every dessert I can think of. The Cap’n Crunch Berries cereal inspired this recipe… I give you this Cap’n Crunch Triple Berry Cake!
THE CAP’N CRUNCH TRIPLE BERRY CAKE EXPLAINED:
FAQS:
do I need a stand mixer or an electric handheld mixer for this recipe?
unfortunately, yes… unless you’re really willing to put in 200% effort to beat/whip ingredients with a whisk and arm strength. I personally am not willing and I would rather go to the store and buy a cake LOL.
how do I store this cake?
cut the cake into slices and place them into Ziploc bags. they can be placed in the fridge for up to 3 days and placed in the freezer for 2-3 months. if stored in the freezer, just let it sit on the counter until soft when you’re ready to eat.
HOW TO MAKE THIS CAKE:
make the cereal milk cake:
Preheat oven to 350 F. Grease and line three 6” cake pans with parchment paper.
Let the cap’n crunch cereal soak in the milk in a small bowl for at least 30 minutes.
Using a stand mixer with whisk attachment combine cake flour, all-purpose flour, sugar, baking powder, and salt (the dry ingredients.) Cube the softened butter then add to the dry ingredients and mix with the paddle attachment on low-medium speed until a sandy consistency (no big lumps) (see notes below for instructions if not using a stand mixer)
In a medium bowl whisk together heavy cream and eggs. Set aside.
Remove cereal from the milk. In a small bowl combine cereal milk, sour cream, and oil then pour into mixer bowl with butter/dry ingredients. Mix until just combined.
pour batter into pans and bake:
Slowly mix in heavy cream/egg mixture slowly, while mixing for 5-10 seconds between each addition. The batter should be thick and homogeneous, not separated.
Pour batter into prepared cake pans and weigh them with kitchen scale to make sure they’re all as evenly filled as possible. Bake for 22-26 minutes or until the toothpick comes out clean. Let cool completely before assembling.
make the berry filling:
In a medium saucepan bring the berries, lemon juice, and sugar to a simmer on low-medium heat. In a separate bowl, mix together the water and cornstarch and let sit for a minute.
Pour the water and cornstarch mixture into the berries and let cook for 2-3 minutes. Transfer the mixture into an airtight container and place it into the fridge. The berry filling needs to be completely chilled before using.
make the cream cheese frosting:
In a medium mixing bowl using a handheld mixer, beat cream cheese and butter until combined, about 30 seconds.
Mix in powdered sugar and vanilla extract until completely smooth and creamy.
make the cereal milk frosting:
In a small bowl, stir the cereal and milk together. Set aside for at least 30 minutes before proceeding.
Whisk together your flour and sugar in a medium saucepan over low-medium heat. Cook for about 2 minutes to cook the flour so that it cooks off the bacteria. Make sure it doesn’t burn though!
Scoop out the soggy cereal in the bowl and slowly add in the cereal milk, bring your heat to medium and whisk continuously to combine until mixture is thickened, pudding-like. Pour into a bowl and cover with plastic wrap or lid and place in the refrigerator until room temperature/cool.
Add your butter to the bowl of your stand mixer and mix on high until light and fluffy. Add the thickened flour mixture one spoonful at a time until fully incorporated.
assemble the cake:
Cut the dome tops off of the cakes until level. Pipe the cream cheese frosting along the perimeter of the first layer of cake. Spoon about half the berry filling in the center of the cream cheese frosting perimeter.
Place the second cake layer on top of the first layer. Repeat the first step by piping the cream cheese frosting along the perimeter of the first layer cake. Spoon 95% of the remaining berry filling in the center of the cream cheese frosting perimeter.
Place the third and final cake layer on top of the other two. Evenly frost the exterior with the cereal milk frosting and decorate with the remaining berry filling and some Cap’n Crunch pieces if desired.
grocery list:
- milk
- heavy cream
- cap’n crunch cereal
- cake flour
- all purpose flour
- granulated sugar
- baking powder
- baking soda
- salt
- butter
- sour cream
- oil
- eggs
- cream cheese
- powdered sugar
- vanilla extract
- blueberries
- strawberries
- raspberries
- lemon juice
- cornstarch
equipment list:
click here to purchase the equipment listed below
- (3) 6-inch cake pans
- stand mixer or handheld electric mixer
- mixing bowls
- saucepans
Cap'n Crunch Triple Berry Cake
Ingredients
Cereal milk cake
- 1 cup milk
- ⅓ cup heavy cream
- ½ cup cap’n crunch cereal
- 2 cup 270g cake flour
- ¾ cup g all purpose flour
- 1 ½ cup 370g sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 1/2 cup butter softened
- 3 tbsp sour cream
- ⅓ cup oil
- 3 eggs
Interior cream cheese frosting
- 8 oz cream cheese softened
- ½ cup butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Exterior cereal milk frosting
- 1 cup 240g sugar
- 1/4 cup 40g flour
- ½ cup cap’n crunch
- 1 cup milk
- 1 cup butter
- ¼ tsp salt
Fruit filling
- 1/3 cup mixed berries I used strawberries, blueberries and raspberries
- 1/2 cup sugar
- 1 tsp lemon juice
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
Cereal milk cake:
- Preheat oven to 350 F. Grease and line three 6” cake pans with parchment paper.
- Let the cap’n crunch cereal soak in the milk in a small bowl for at least 30 minutes.
- Using a stand mixer with whisk attachment combine cake flour, all purpose flour, sugar, baking powder, and salt (the dry ingredients.) Cube the softened butter then add to the dry ingredients and mix with the paddle attachment on low-medium speed until a sandy consistency (no big lumps) (see notes below for instructions if not using a stand mixer)
- In a medium bowl whisk together heavy cream and eggs. Set aside.
- Remove cereal from the milk. In a small bowl combine cereal milk, sour cream, and oil then pour into mixer bowl with butter/dry ingredients. Mix until just combined.
- Slowly mix in heavy cream/egg mixture slowly, while mixing for 5-10 seconds between each addition. Batter should be thick and homogeneous, not separated.
- Pour batter into prepared cake pans and weigh them with kitchen scale to make sure they’re all as evenly filled as possible. Bake for 22-26 minutes or until the toothpick comes out clean. Let cool completely before assembling.
Berry filling:
- In a medium saucepan bring the berries, lemon juice, and sugar to a simmer on low-medium heat. In a separate bowl, mix together the water and cornstarch and let sit for a minute.
- Pour the water and cornstarch mixture into the berries and let cook for 2-3 minutes. Transfer mixture into an airtight container and place into the fridge. The berry filling needs to be completely chilled before using.
Cream cheese frosting:
- In a medium mixing bowl using a handheld mixer, beat cream cheese and butter until combined, about 30 seconds.
- Mix in powdered sugar and vanilla extract until completely smooth and creamy.
Cereal milk frosting:
- In a small bowl, stir the cereal and milk together. Set aside for at least 30 minutes before proceeding.
- Whisk together your flour and sugar in a medium saucepan over low-medium heat. Cook for about 2 minutes to cook the flour so that it cooks off the bacteria. Make sure it doesn't burn though!
- Scoop out the soggy cereal in the bowl and slowly add in the cereal milk, bring your heat to medium and whisk continuously to combine until mixture is thickened, pudding-like. Pour into a bowl and cover with plastic wrap or lid and place in the refrigerator until room temperature/cool.
- Add your butter to the bowl of your stand mixer and mix on high until light and fluffy. Add the thickened flour mixture one spoonful at a time until fully incorporated.
Assemble the cake:
- Cut the dome tops off of the cakes until level. Pipe the cream cheese frosting along the perimeter of the first layer cake. Spoon about half the berry filling in the center of the cream cheese frosting perimeter.
- Place the second cake layer on top of the first layer. Repeat the first step by piping the cream cheese frosting along the perimeter of the first layer cake. Spoon 95% of the remaining berry filling in the center of the cream cheese frosting perimeter.
- Place the third and final cake layer on top of the other two. Evenly frost the exterior with the cereal milk frosting and decorate with the re
If you loved this recipe for Cap’n Crunch Triple Berry Cake make sure to check out and my Milk & Cookies Cake
Hello. So, did you use the original capn crunch in the cake mixture and frosting? Or the capn crunch n Berry?
Hi! I used the regular Cap n Crunch!