Ultimate Breakfast Cake

Try this Ultimate Breakfast Cake recipe, or contribute your own.

Ultimate Breakfast Cake
Ultimate Breakfast Cake

Try this Ultimate Breakfast Cake recipe, or contribute your own.

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 12
  • Carbohydrate 71.4395190008693 g
  • Cholesterol 22.8773437598108 mg
  • Fat 8.82406126378923 g
  • Fiber 0.0874110308608592 g
  • Protein 1.49878662650545 g
  • Saturated Fat 5.51487892889666 g
  • Serving Size 1 1 -15 Slice (99g)
  • Sodium 131.8166465885 mg
  • Sugar 71.3521079700084 g
  • Trans Fat 0.63753682625541 g
  • Calories 359 calories

Step-by-step

  • Prepare a 9 inch springform pan with non-stick spray.
  • In a large saucepan, melt the butter and marshmallows over medium-low heat. Heat and stir until completely melted.
  • Add the cinnamon toast crunch and stir until well coated.
  • Pour the mixture into the prepared pan and use a spatula sprayed with non stick spray to help press the cereal into the pan in an even layer.
  • Refrigerate the cereal treat until completely cooled.
  • For the remaining layers, you can resume the same pan once the previous layer is cooled, or you can use additional springform pans. Whichever you choose, prepare the springform pan again with non-stick spray.
  • Repeat step 2, then add the chopped cinnamon rolls and gently stir until well coated.
  • Pour the mixture into the prepared pan and use a spatula sprayed with non stick spray to help press the cereal into the pan in an even layer.
  • Refrigerate the cinnamon roll treat until completely cooled.
  • Repeat the treat making process with the chopped donuts, gently stirring the mixture together and pressing into the pan.
  • Once all three layers are made and cooled, place the cereal layer on a cake stand or other serving plate.
  • Spread about 1/2 cup of marshmallow cream, or just enough to have a light coat on top of the treat layer, into an even layer on top.
  • Add the cinnamon roll treat layer, then repeat adding another 1/2 cup marshmallow cream.
  • Top the cake with the donut layer.
  • To make the icing, combine all ingredients except for the powdered sugar in a small sauce pan. Heat on low until sugar is melted, then turn heat to medium to bring to a boil. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
  • Whisk in powdered sugar and allow to cool slightly and thicken. If you find your icing to be a little thick, just add a touch more water to thin it back out.
  • Drizzle the icing down the sides of the cake while still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.
  • Spread the remaining icing over the top of the cake.
  • To make the frosting, beat the butter and shortening together until smooth.
  • Slowly add half of the powdered sugar and mix until smooth.
  • Add the vanilla extract and water or milk and mix until smooth.
  • Slowly add remaining powdered sugar and mix until smooth.
  • Pipe swirls of frosting around the top of the cake. I used Ateco tip 808. Finish of the cake with additional donuts.
  • Store cake in an airtight container in the fridge until ready to serve. Cake is best for 2-3 days.

My Ultimate Breakfast Cake Adventure: A Sweet Start to Any Day

Okay, friends, let me tell you about the most decadent, most ridiculously delicious breakfast cake I've ever made. Forget your boring toast and cereal – this is a breakfast experience, a culinary adventure that will have you humming with sugary joy from morning till… well, maybe lunchtime. It all started with a craving. A deep, visceral craving for something sweet, something crunchy, something undeniably indulgent. I needed a breakfast that wasn't just fuel, but a celebration. And that’s how the Ultimate Breakfast Cake was born.

The idea hit me like a sugar rush. Imagine: layers of crispy Cinnamon Toast Crunch, gooey cinnamon rolls, and fluffy donuts, all bound together by a creamy marshmallow filling and finished with a luscious homemade icing and frosting. The sheer audacity of it! The possibility of combining three of my favorite breakfast treats into one glorious cake was simply too tempting to resist. The initial recipe was quite simple, though I tweaked it a bit over time, experimenting with different types and quantities of ingredients to get the perfect balance of textures and flavors. Each layer brought its own unique character to the final product, each bite presenting a thrilling new sensation. The Cinnamon Toast Crunch provided a delightful crispness, the cinnamon rolls offered a warm, comforting sweetness, and the donuts provided a wonderfully soft, pillowy contrast. The marshmallow cream acted as a luxurious glue, holding everything together and adding an irresistible gooeyness. The icing and frosting were the final touches, a sweet symphony that took this cake from amazing to unbelievably spectacular.

Honestly, making this cake was a journey. It involved a fair bit of melting, mixing, stirring, and refrigerating, and let me tell you, waiting for each layer to cool was the hardest part. I’m not going to lie, the kitchen got a little sticky, but that’s part of the fun, right? And the aroma? Oh, the aroma! The sweet scent of cinnamon, marshmallows, and baked goods filled my entire kitchen, and possibly the entire neighborhood. My kids literally danced around waiting for me to finish and let them try a piece. My initial thought that it might be only my morning indulgence was quickly proven to be entirely wrong. The cake became an instant family favorite, and now I regularly receive requests to bake it for family gatherings and friends' birthdays.

But this cake is more than just a delicious treat; it's a testament to the power of embracing spontaneity and letting your cravings guide your culinary creations. It's a reminder that sometimes the most unexpected combinations can lead to the most rewarding results. So, ditch the diet for a day (or don't!), gather your ingredients, and prepare to embark on a breakfast adventure you won't soon forget. This cake isn't just a breakfast; it's an experience. It's a celebration of sweetness, texture, and sheer, unadulterated deliciousness.

The recipe itself is surprisingly straightforward, although it does require some patience as each layer needs to cool completely before adding the next. This is where the magic happens, as the layering process creates a stunning visual effect, and each bite delivers a delightful surprise. The layering isn't just about creating a beautiful cake, it’s about building flavor, a symphony of contrasting textures that dance on your tongue.

I’ve experimented with different variations of this recipe, sometimes using different types of cereal, adjusting the amount of marshmallow cream, and even incorporating seasonal fruits into the layers. The possibilities are truly endless! The basic recipe remains the same, and from there the sky is the limit to your imagination, and the best thing is that you can create your own masterpiece with a bit of creativity, even if that creativity is simply based on your own cravings for a particular dessert.

This cake isn't just a dessert; it's a story. It's a story of a spontaneous craving, of experimentation in the kitchen, and of sharing something special with loved ones. So grab your apron, gather your ingredients, and let’s bake a little magic together. After all, life is too short for boring breakfasts!

Ultimately, the Ultimate Breakfast Cake is more than just a recipe; it's a reminder that sometimes the most unexpected culinary adventures lead to the sweetest rewards. It’s a testament to the joy of cooking, the satisfaction of creating something delicious, and the simple pleasure of sharing a truly unforgettable treat with those you love. So go ahead, indulge yourself. You deserve it.