Cinnamon Milk and Cereal Cake
Prep time
Cook time
Total time
This Cinnamon Milk and Cereal Cake is a sweet treat that will have you wrapped up in nostalgia. It's a sweet Mexican-style sponge cake loaded with sweet cinnamon sugar and cereal milk for an extra special twist on the classic Tres Leches Cake.
  • Cinnamon Milk and Cereal Cake:
  • 1 Cup All Purpose Flour
  • 1½ Teaspoons Baking Powder
  • Pinch of Salt
  • 5 Large Eggs
  • 1 Cup Sugar, divided
  • 3 Teaspoons Vanilla
  • ⅓ Cup Milk
  • ½ Can (7oz.) Sweetened Condensed Milk
  • ⅓ Cup Heavy Cream
  • ½ Can (6 oz.) Evaporated Milk
  • 1 Cup Cinnamon Toast Crunch Cereal, divided
  • Whipped Topping:
  • 2 Cups Heavy Cream
  • 4 Heaping Tablespoons Sugar
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Cinnamon
  1. Cinnamon Milk and Cereal Cake:
  2. Preheat the oven to 325°. Spray a 9"x13" pan with non stick cooking spray and set aside.
  3. In a bowl combine flour, baking powder and salt. Set aside.
  4. Crack the eggs and divide the yolks into one bowl and the whites into another.
  5. With a hand mixer, beat the yolks and ⅔ of the sugar until well combined and the yolks have started to look pale. About 2 minutes. Add in the milk and vanilla. Combine the yolk mixture with the flour mixture with a spoon until just combined. Do not over mix.
  6. Using the hand mixer on high speed, beat the egg whites for 2-3 minutes or until stiff peaks have formed. Half way through the mixing process add in the remaining ⅓ cup of sugar. Fold the egg whites into the batter carefully.
  7. Carefully pour the batter into the prepared pan and smooth out the top evenly with a rubber spatula. Bake for 35-40 minutes or until the center of a cake comes out clean when tested with a toothpick. Allow the cake to cool.
  8. Meanwhile, combine the condensed milk, heavy cream, and evaporated milk with ⅔ cup of the cereal. Allow the mixture to soak for 10 minutes. Strain the mixture over a bowl, discarding the cereal and transferring the milks to a measuring cup.
  9. Once the cake has cooled, poke holes generously throughout the top and sides. Pour the milk mixture evenly over the whole cake. Allow the cake to sit for 45 minutes to absorb the milks.
  10. Whipped Topping: In a cold metal bowl, combine the heavy cream, sugar, vanilla, and cinnamon. Whip on low speed for 30 seconds and then increase to high speed for 2-3 minutes or until the cream has formed stiff peaks and is a spreadable consistency. Spread or pipe on whipped topping over the prepared cake and garnish with remaining ⅓ cup of cereal.
If you prefer a very moist Tres Leches Cake, use the full can of sweetened condensed milk.
Recipe by Mariah's Pleasing Plates at