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Lucky Charms™ Cake
Lucky Charms™ Cake
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Prep Time:
15 minutes
Total Time:
2 hours
Transform Lucky Charms™ cereal into a festive St. Patrick’s Day cake topping!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, oil and eggs called for on cake mix box
  • 1/8 teaspoon green gel food color, or to desired shade of green
  • 1 family size box (20.5 oz) Lucky Charms™ cereal
  • 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Instructions:
  • Preheat oven to 350°F. Grease 2 (8-inch) round cake pans and line the bottoms with parchment paper circles.
  • Prepare the cake batter following the instructions on the box. Gently fold in the food color. Divide the batter evenly between the pans. Bake for approximately 30 minutes, or until the tops bounce back when touched in the center and a toothpick inserted comes out clean. Allow the cakes to cool in the pans on a wire rack for 10 minutes before flipping them out to cool completely.
  • Transfer the marshmallows from the cereal box to a bowl, and keep them aside.
  • To level the cakes, remove the rounded tops. Start by placing one layer on a cake plate. Spoon a few tablespoons of frosting onto the center of the cake. Spread the frosting evenly over the cake and add the second layer on top. Spread about 1/3 cup of frosting over the top layer, then thinly coat the top and sides to create a “crumb coat” – this layer helps seal in any loose crumbs before applying the final frosting. Enjoy the process!
  • Chill the crumb-coated cake for 1 hour. Generously frost the cake with the remaining frosting, ensuring a smooth finish on top and around the sides. Place marshmallows in neat rows around the cake's perimeter. For the top, begin with a single marshmallow in the center and create concentric rings of marshmallows until the entire surface is covered in marshmallows.

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