I’m pretty sure everyone is already saying this, but how is it already March? I’m definitely not complaining since I absolutely adore warm weather and I’m dying to be able to wear dresses without tights. As spring quickly approaches, the next holiday around the corner would be St. Patrick’s Day. Even closer is National Cereal Day, which is on March 7th. So I figured that I might as well tie up both and make this cake.
I’ve been thinking of something similar to this when I bought a bag full of “Lucky Charms” marshmallows. I say it in quotes because while it tastes very similar to the marshmallows in the cereal, the shapes of these marshmallows are less detailed and smaller. (I’m thinking it’s a copyright issue.) Either way, I wasn’t about to pick out each marshmallow from a box of Lucky Charms cereal, so I used this to decorate the outside of the cake. What is really funny is, that over time, the marshmallows will rehydrate from the frosting giving it a similar flavor and texture to a dehydrated marshmallow that was sitting in a pool of milk. They become darker in color and squishy and so this cake is best eaten the day it is baked.
The inside of the cake is frosted with cereal milk frosting, (like the one I posted in my cereal macaron post) but instead of Frosted Flakes, I used Lucky Charms cereal. The cereal milk turns a pale green and I think it’s perfect for the theme. The cake itself is funfetti since I was going along with the rainbow color scheme.
My absolute favorite part of the cake is the Lucky Charms bark I made from the marshmallows, different colors of candy melts and chock full of every kind of decorative sprinkle. You start off with a melted slab of white candy melt and swirl different colors of melted candy melts using a toothpick and then swipe along the top with an offset spatula. It blends beautifully and makes a watercolored candy bark. Then you pretty much go ham with however you want to top it. I think it’s important to restrain yourself when you do this so that you can still see the colors of the bark.
I had some confetti macaron shells leftover from a baking order, so I stuck some marshmallow pieces on top of it and decorated the cake, but really, I don’t think it’s worth baking a whole batch of macarons for this. If you have it, great and if it not, it still looks beautiful without it. I should warn you that this is a very sweet cake. I suppose it shouldn’t come as a surprise given the funfetti inside and the marshmallows and candy outside. But it’s so stunning, I think it’s worth the sugar overload.
Lucky Charms Cake
Funfetti Buttermilk Cake (recipe below)
Lucky Charms Cereal Milk Frosting (recipe below)
Vanilla Swiss Meringue Buttercream (recipe below)
Lucky Charms Marshmallows
Lucky Charms Bark (recipe below)
Funfetti Macarons (optional, recipe in this post)
- Evenly fill and stack each layer of funfetti cake with cereal milk frosting.
- Crumb coat the cake with a thin layer of the remaining cereal milk frosting
- Place cake in freezer for 5 minutes until the frosting on the outside sets firmly.
- Once crumb coat is set, frost the entire cake with swiss meringue buttercream.
- Take a handful of marshmallows and slowly cup the outside of the cake, patting it to ensure full coverage.
- Let the outside set in freezer for 5 minutes.
- Take cake out and top the cake with shards of Lucky Charms bark and macarons if desired.
Funfetti Buttermilk Cake
2 c. cake flour
1⅓ c. sugar
¾ tbsp. baking powder
¼ tsp. salt
¾ c. buttermilk, divided
6 oz. unsalted butter, room temperature
3 eggs, room temperature
1 ½ egg yolks
1 ½ tsp. vanilla extract
¾ c. rainbow sprinkles
- Preheat the oven to 350˚F and line four 6-inch cake pans with parchment paper.
- In a bowl of a standing mixer with the paddle attachment, add flour, sugar, baking powder, and salt. Mix until combined.
- On low speed, add ½ c. buttermilk and butter and mix until combined.
- In a separate bowl, whisk eggs, egg yolks, ¼ c. buttermilk, and vanilla extract until homogeneous.
- On low speed, slowly add the egg mixture to the flour mixture.
- Increase speed to medium, and mix until combined.
- Fold in sprinkles into the batter.
- Evenly divide cake batter into the four cake pans.
- Bake about 20-25 minutes until cake is done or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes, and then move onto a cooling rack until completely cool.
Lucky Charms Cereal Milk Frosting (for the filling)
1½ c. cereal milk (recipe below)
1/4 c. flour
½ tsp. kosher salt
8 oz. (2 sticks) unsalted butter, room temperature
¾ c. sugar
½ tsp. vanilla extract
- In a small pot over medium heat, whisk milk, salt and flour until combined.
- Continuously whisk mixture until thickened to a pudding like consistency.
- Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
- Place a piece of plastic wrap on top of the flour mixture (to prevent skin from forming) and put bowl into the fridge until fully cool.
- In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
- Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
- Add the vanilla extract and mix until combined.
3 ½ c. Lucky Charms cereal
4 c. whole milk, cold
- In a large bowl, mix cereal and milk and steep for 30 minutes, until cereal is soggy.
- Strain mixture through a fine mesh strainer. (Do not force mixture through mesh strainer. The resulting milk will be starchy and thicker than what you started with.)
Vanilla Meringue Buttercream (for the outside)
1 c. sugar
4 large egg whites
3 sticks unsalted butter
1 tsp. vanilla extract
- Simmer an inch of water in a medium pot.
- In the bowl of a standing mixer, whisk egg whites and sugar together.
- Place the bowl over the pot of simmering water and whisk the egg white and sugar mixture continuously until the mixture becomes lighter and no longer grainy.
- Remove the bowl from the pot and transfer the bowl into the mixer fitted with a whisk attachment.
- Mix on high until mixture becomes white and fluffy, and cool (check for this by seeing if the outside of the bowl is cool to the touch).
- Add in vanilla extract and butter one stick at a time until a silky smooth frosting forms.
Lucky Charms Bark
white candy melts
yellow candy melts
orange candy melts
sky blue candy melts
pink candy melts
purple candy melts
Lucky Charms cereal marshmallows
any type of sprinkles you would like to use
*Note: You want to move fast before the candy melts set. Try to have all of the sprinkles, marshmallows, and candy melts out and on hand before you start this recipe.
- Line a sheet pan with wax paper.
- Melt white candy melts in a bowl and spread thinly in a rectangular shape onto the wax paper.
- On a separate plate, melt about 3-4 disks of each color of the candy melt separately,
- Using a toothpick, make swirls of different colors all over the slab of white candy melt.
- Using an offset spatula, smooth the top of the bark in one fluid horizontal stroke.
- Place the marshmallows and sprinkles before the candy bark sets.
- Before the candy bark sets completely, (when it is similar to very soft chocolate) take a sharp knife and score shards of candy bark by making triangular shapes into the candy melt.
- When the candy bark sets, break along the lines you made with your knife.
21 thoughts on “Lucky Charms Cake”
This is fantastic! I never would have thought to use lucky charms this way!
Thank you! 😀
Ahhh this cake is so precious! I love all those marshmallows on the outside, so fun and whimsical 🙂 The little sprinkle macarons are cute too!!
Thank you! 🙂 I like the marshmallows too
The pictures in this post have such a peaceful effect on my eyes. They’re so pleasant to look at Giselle, absolutely stunning!
Thank you, Dana 🙂
Well I missed National Cereal Day, but I won’t be missing out on making this on St. Pats Day! My mouth is watering for this “charming” cake! Thanks!
Thank you! 😀
This looks awesome. Recipe says use 4 pans but then divide batter into 3 pans. Which would you suggest – 3 or 4 pans?
Hi, Sue! Thank you for catching my mistake. I would suggest 4 pans for a taller cake.
Beautiful cake! Can you clarify buttermilk amount for me? It says 3/4 c divided & then adding 1 c to dry & 1/4 c to,eggs. Thanks!
Heather, thank you for bringing this to my attention. You add 1/2 c. to the dry and then 1/4 c. to the eggs 🙂
Hi there! I really want to make this cake for my sister’s birthday but I haven’t had any luck finding any 6-inch cake pans. I’m wondering if I could do this with an 8- or 9-inch pan instead, and if you have any suggestions on how to modify the recipe accordingly (the baking time is what I am most nervous about)?
Hi, Michelle! Between an 8 inch and a 9 inch pans, I would recommend the 8 inch pans because it would yield a taller cake. As for the ingredients, I would use:
3 cups cake flour
2 cups sugar
1 tablespoon plus 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
4 whole eggs, room temperature
2 egg yolks, room temperature
1-1/4 cups buttermilk, room temperature, divided
2 teaspoons (10 ml) pure vanilla extract
1 c. rainbow sprinkles
Add 1 c. buttermilk in with the butter and 1/4 c. buttermilk with the eggs.
Baking time is somewhat similar, about 25-30 minutes. I would check at 20 just in case your oven runs warm.
Remember to make extra frosting because you’re covering a larger cake. 🙂 Let me know how it goes. Feel free to tag me on instagram (ID: thebusyspatula). Good luck!