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Cornflake Crunch Cake

A delightful cake that combines soft, moist cake with a crunchy cornflake topping, perfect for any occasion.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour Ensure it's sifted for smoother batter.
  • 1 cup sugar
  • 0.5 cup unsalted butter, softened Softened for easier mixing.
  • 1 cup milk Use dairy-free milk if needed.
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 2 units eggs Room temperature is best.
  • 1 teaspoon vanilla extract
For the Topping
  • 2 cups cornflakes, crushed slightly A rough chop adds to crunch.
  • 0.5 cup packed brown sugar
  • 0.25 cup butter, melted For the topping.
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry mixture to the creamed mixture, alternating with milk until well combined. Be careful not to overmix.
  6. Pour the batter into the prepared baking pan and smooth it out evenly.
Topping Preparation
  1. In a separate bowl, combine crushed cornflakes, brown sugar, and melted butter. Mix until the cornflakes are well coated.
  2. Sprinkle the cornflake mixture evenly over the batter in the baking pan.
Baking
  1. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for about 15 minutes before serving.

Notes

Store in an airtight container at room temperature for up to three days or freeze for up to three months. For gluten-free, substitute flour with a gluten-free blend. Avoid overmixing for optimal texture.