The Great British Bake Off is back on the telly and I’ll tell you, it’s got me inspired. Generally speaking I don’t bake (or even cook, as the wife would tell you!), but whenever #GBBO comes around I find myself hunting for awesome cake recipes to try my hand at.
This time is no different – except for the fact I wanted to put a real American spin on things. Where do you go when you want American cake? Betty Crocker, of course. I wanted to go even further though…so imagine my delight when I found this recipe for Lucky Charms Cake!
Before I tell you how it’s done though, just a little reminder that we’re giving you 10% OFF everything in our Baking section in honour of The Great British Bake Off – our Great American Bake Sale ENDS Tuesday 6th September, so stock up on your baking goods now!
Lucky Charms Cake
- 1 box of Betty Crocker SuperMoist white cake mix
- Water, oil and eggs (amounts on cake mix box)
- 1/8 teaspoon of green gel food colour
- 1 20.5 OZ box of Lucky Charms
- 2 containers of Betty Crocker Rich & Creamy vanilla frosting
- Heat oven to 350° F. Spray 2 (8-inch) round cake pans with cooking spray (or grease it); line bottoms with cooking parchment paper circles.
- Make cake batter as directed on box. Stir in food colour. Divide batter between pans. Bake about 30 minutes or until tops spring back when touched in centre and toothpick inserted in centre comes out clean. Cool in pans on cooling rack 10 minutes before turning out and cooling completely.
- Meanwhile, remove marshmallows from cereal box to bowl, and set aside.
- Trim off rounded cake tops. Place one layer on cake plate; drop a few tablespoons frosting on centre of cake. Spread frosting evenly over cake; top with second layer. Drop about 1/3 cup frosting onto top cake layer, and spread over top and down sides in thin layer to create a “crumb coat—it’s totally fine if you get crumbs in this frosting layer; this acts to seal in the stray crumbs before a final frosting.
- Refrigerate crumb-coated cake 1 hour. Pile remaining frosting on top of cake, and spread evenly over top and sides, making as smooth of a frosted surface as possible. Decorate cake with marshmallows by placing them in neat rows around outside of cake. To decorate top of cake, start with a single marshmallow in centre, and encircle it with rings of marshmallows until cake is completely covered in marshmallows.
This is a fantastic looking cake, I’m sure you will agree, and it makes an extra special treat on St. Patrick’s Day too!