Description
Fudgy chocolate batter swirled with nostalgic Cinnamon Toast Crunch cake mix, baked in an 8×8 pan and topped with cinnamon glaze. This easy marble cake recipe uses a boxed mix shortcut without sacrificing flavour.
Ingredients
Units
Scale
Chocolate Batter
- 1/2 cup (113 grams) unsalted butter, melted
- 1 cup (200 grams) granulated sugar
- 1/2 cup (50 grams) dutch process cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder or instant coffee powder (optional)
- 2 large eggs
- 1/4 cup (60 milliliters) hot water
- 1/2 cup (60 grams) all-purpose flour
Cinnamon Toast Crunch Batter
- 1/2 package Cinnamon Toast Crunch cake mix (about 200 grams)
- 2 large eggs
- 1/4 cup (60 milliliters) neutral oil
- 1/2 cup (120 milliliters) water
Cinnamon Glaze
- 1/2 cup (60 grams) powdered sugar
- 1/2 teaspoon ground cinnamon
- 1 to 2 tablespoons milk
Instructions
Make the Chocolate Batter
- Preheat your oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper.
- Whisk together the melted butter and sugar in a medium bowl until well combined.
- Stir in the cocoa powder, salt, baking powder, vanilla extract, and espresso powder until smooth.
- Add the eggs one at a time, whisking after each addition. Pour in the hot water and whisk until the batter is smooth.
- Fold in the flour just until combined. Set aside.
Make the Cinnamon Toast Crunch Batter
- In a small bowl, combine half the cake mix with the eggs, neutral oil, and water. Whisk until smooth.
Assemble and Bake
- Alternate spoonfuls of chocolate batter and Cinnamon Toast Crunch batter into the prepared pan. Use a knife or skewer to gently swirl the two batters together for a marbled effect.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a cooling rack.
Make the Glaze
- Whisk together the powdered sugar, cinnamon, and 1 tablespoon of milk in a medium bowl. Add the second tablespoon if the glaze is too thick to pour.
- Pour the glaze over the cooled cake, spread it evenly, then slice into squares and serve.
Notes
This cake uses a boxed Cinnamon Toast Crunch cake mix. If you can’t find it, you could sub in a vanilla or yellow cake mix and add extra cinnamon. The espresso powder in the chocolate batter is optional but it makes the chocolate flavour deeper without making the cake taste like coffee.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Cake
- Method: Baking
