Sprinkles For Breakfast Spring Recipes Spring Rice Krispy Treat Cake

Spring Rice Krispy Treat Cake


Spring Rice Krispy Treat Cake | Sprinkles For Breakfast

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.

Spring Rice Krispy Treat Cake | Sprinkles For Breakfast

Spring Rice Krispy Treat Cake | Sprinkles For Breakfast

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 | Sprinkles For Breakfast

Spring Rice Krispy Treat Cake | Sprinkles For Breakfast

SPRING RICE KRISPY TREAT CAKE

5 from 1 vote

Ingredients
  

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

Instructions
 

For the cake:

  • Prepare three 8" pans with non-stick cooking spray and set aside.
  • Put Rice Krispy Cereal in a large bowl and set aside.
  • In a large pot, melt butter and mini marshmallows on medium heat. Make sure you stir every 15-30 seconds until everything is melted.
  • Mix in vanilla.
  • Add marshmallow mixture to Krispy cereal and mix until everything is coated.
  • Let Krispy mixture sit for 1 - 2 minutes to cool.
  • Add about 1/2 cups sprinkles and lightly mix.
  • 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.
  • Place in the refrigerator for at least 30 minutes.
  • Once cooled, use an offset spatula to remove the layers from the pans and decorate.

For the buttercream:

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

FOR THE BUTTERCREAM

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

Notes

*1 Cake
Lindsay sprinkling her baked goods | Sprinkles For Breakfast

About Lindsay

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

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