I found a Cinnamon Toast Crunch cake mix at Walmart and immediately knew it needed a chocolate partner. This marble cake swirls fudgy brownie-like chocolate batter with that nostalgic cinnamon cereal flavour, then gets topped with a sweet cinnamon glaze. It’s half scratch, half shortcut, and fully worth the hype.
The chocolate layer is made with melted butter, Dutch process cocoa, and a hit of espresso powder for depth (no coffee taste, dw!). Then you marble it with the cereal cake batter, and suddenly you’ve got something way more interesting than a standard marble cake recipe.
I baked this in an 8×8 pan. You need something you can bring to a potluck, slice into squares, and watch people go back for seconds because it tastes like Saturday morning cartoons met a really good brownie. :)
Why you’ll love this recipe
- Easy marble effect – no piping or technique required, just alternate spoonfuls of batter and drag a knife through it for pretty swirls.
- A little bit of this, a little bit of that – the chocolate batter is richer than any boxed mix, while the Cinnamon Toast Crunch side gives you that cereal milk nostalgia without measuring out a dozen spices.
- Fudgy chocolate swirl – browning butter and using Dutch cocoa creates a chocolate layer with serious depth, not the flat taste you get from most marble cakes.
Ingredients
- Unsalted butter
- Granulated sugar
- Dutch process cocoa powder
- Salt
- Baking powder
- Vanilla extract
- Espresso powder or instant coffee powder (optional)
- Eggs
- Hot water
- All-purpose flour
- Cinnamon Toast Crunch cake mix
- Neutral oil
- Water
- Powdered sugar
- Ground cinnamon
- Milk
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- 8×8 inch square baking pan
- Parchment paper
- Stand mixer or hand mixer (optional — this is a whisk-friendly recipe)
Tips for making Cinnamon Toast Crunch Marble Cake
- Use Dutch process cocoa, not natural – Dutch cocoa has a smoother, less acidic flavour that reads as deeper chocolate. Natural cocoa will work in a pinch, but the taste won’t be as rich.
- Don’t skip the hot water in the chocolate batter – it thins the batter just enough to make it pourable and creates a fudgier, more brownie-like texture. Cold water won’t do the same thing.
- Marble right before baking, not after you pour – alternate big spoonfuls of each batter into the pan, then swirl with a knife or skewer in a figure-eight motion. If you pour all of one batter first, the swirl won’t distribute evenly.
- Let the cake cool completely before glazing – if the cake is even slightly warm, the glaze will melt into a puddle instead of setting on top. Patience here makes the difference between a mess and a clean finish.
- Add milk to the glaze gradually – start with 1 tablespoon and only add more if it’s too thick to pour. You want it to drizzle smoothly but not run off the edges like water.
FAQ
Can I make this without the Cinnamon Toast Crunch cake mix? You can substitute a vanilla or yellow cake mix and add 2 teaspoons of ground cinnamon, but it won’t taste exactly like the cereal. The boxed mix has a specific cinnamon-sugar flavour that’s hard to replicate from scratch.
How do I store this marble cake and how long does it last? Store it covered at room temperature for up to 3 days, or in the fridge for up to 5 days. The glaze might soften slightly in the fridge, but the cake itself stays moist. You can also freeze unglazed squares wrapped tightly in plastic wrap for up to 2 months — thaw at room temperature and glaze before serving.
Can I bake this in a different pan size? Yes, but the baking time will change. A 9×9 pan will bake slightly faster (check around 30 minutes), and a 9×13 pan will bake in about 25-28 minutes. The cake will also be thinner in a larger pan, so adjust your expectations for height.
Why did my marble cake turn out dry? Overbaking is the most common culprit. Check the cake at 30 minutes — it’s done when a toothpick comes out with a few moist crumbs, not completely clean. Also make sure you’re measuring flour correctly (spoon it into the cup and level it off, don’t scoop directly from the bag). Too much flour will dry it out.
Make sure to tag me @theflournook on social media and leave a review below if you make this cinnamon toast crunch marble cake. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.
Happy baking!
Cinnamon Toast Crunch Marble Cake
- Total Time: 55 mins
- Yield: 16 1x
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
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
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