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Sprinkles For Breakfast

Share your Sweet Side

spring rice krispy treat cake

The weather is finally starting to warm up - and just in time for the first day of Spring (which is on Sunday). To celebrate, I turned my favorite Confetti Rice Krispy Treats into a cake!

Rice Krispy Treats are not only delicious, but they also happen to be very pliable. A lot of bakers use them to make obscure objects when creating sculpted cakes. But for today, I just decided to go ahead and make the entire cake out of Rice Krispy Treats.

This cake is totally customizable, but with Spring starting this weekend, and Easter around the corner, I decided to use pastel frosting and Sweetapolita's Easter Parade Sprinkle MedleySo if you are looking for a way to celebrate the sunshine this weekend, or you just really like Rice Krispy Treats - this cake is for you!

Spring Rice Krispy Treat Cake

Spring Rice Krispy Treat Cake | Sprinkles For Breakfast


Rice Crispy Cake

  • 12 cups Rice Krispy Cereal
  • 3 (10 oz.) bags mini marshmallows
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • Spring Sprinkles

Buttercream Frosting

  • 1 cup unsalted butter, room temperature
  • 2 oz. cream cheese, softened
  • 1 lb. powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 - 1 tablespoon milk
  • Blue food coloring


for the cake:

  1. Prepare three 8" pans with non-stick cooking spray and set aside.
  2. Put Rice Krispy Cereal in a large bowl and set aside.
  3. In a large pot, melt butter and mini marshmallows on medium heat. Make sure you stir every 15-30 seconds until everything is melted.
  4. Mix in vanilla.
  5. Add marshmallow mixture to Krispy cereal and mix until everything is coated.
  6. Let Krispy mixture sit for 1 - 2 minutes to cool.
  7. Add about 1/2 cups sprinkles and lightly mix.
  8. Divide the mix evenly between the three cake pans. Spray your hands with non-stick cooking spray and press down until the layers are tightly packed and have an even top.
  9. Place in the refrigerator for at least 30 minutes.
  10. Once cooled, use an offset spatula to remove the layers from the pans and decorate.

for the buttercream:

  1. In a mixer fitted with a whisk attachment, beat butter and cream cheese until smooth.
  2. Slowly add powdered sugar, milk and vanilla. Mix until light and fluffy.

for the buttercream

  1. Place 1/3 of the buttercream into a piping bag with a star tip.
  2. Secure one layer of rice krispy cake onto a cake plate with a dollop of frosting.
  3. Spread a thin layer of icing on top of the first layer.
  4. Using the piping bag, pipe a border around the very edge of the layer.
  5. Carefully add the second layer and repeat process.
  6. Do the same with the third layer and then add sprinkles on top.

*1 Cake

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

Comments (5)


How long will this cake last?

Lindsay Nathanson

Hi Karlee! This cake will last up to 4 days if you keep it in the fridge.


How many boxes do you need for 12 cups?

Lindsay Nathanson

A standard sized box will give you about 10 cups - so you will need two boxes. But, one family size box will give you enough.


Where is the remaining instructions? Do you frost the energy layers between, just the edges so they stick together, how much frosting are you actually using so it is not to over bearing seeet?

Krystal Austin

do you not me,t the 3 bags of marshmallows at once? c step 7 says add remain marshmallows a cup at a time

Lindsay Nathanson

Hi Krystal! Yes, you do all three bags at once. That is my mistake in the directions. Thanks for pointing it out - I will update it!


How do you cut it!?

Lindsay Nathanson

Put it in the fridge so it's cold, and then use an extra sharp knife!