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Lucky Charms Sheet Cake Recipe

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★★★★★

4.7 from 72 reviews

This Lucky Charms Sheet Cake is a whimsical and colorful dessert that combines the nostalgic flavors of Lucky Charms cereal with a moist, soft cake base and creamy frosting. The unique touch of cereal milk adds a subtle, sweet complexity, while the marshmallow topping and rainbow sprinkles bring a fun, festive finish perfect for celebrations or a delightful treat.

Ingredients

Scale

Cereal Milk and Cereal

  • 3 cups Lucky Charms
  • 2 cups milk
  • ¾ cup cereal milk (reserved from soaking)

Cake

  • 1 ¼ cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 1 tablespoon cornstarch
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 2 tablespoons vegetable oil
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • Green food coloring (optional)

Frosting

  • ½ cup unsalted butter, softened
  • 3–4 cups confectioners sugar
  • 2 tablespoons cereal milk
  • 1 teaspoon vanilla extract
  • Rainbow sprinkles, for decoration
  • Reserved Lucky Charms marshmallows, for topping

Instructions

  1. Prepare Cereal Milk: Preheat the oven to 300ºF and line a baking sheet with parchment paper or a silicone baking mat. Remove marshmallows from the Lucky Charms cereal and set them aside. Spread the remaining cereal evenly on the baking sheet and toast it in the oven for 15 minutes, stirring halfway through. Allow the toasted cereal to cool completely.
  2. Soak Cereal in Milk: Place the cooled cereal in a large bowl, pour 2 cups of milk over it, and let it soak for 15 minutes. After soaking, drain the milk into a separate container, reserving it as cereal milk, and discard the soaked cereal.
  3. Prepare the Cake Batter: Increase oven temperature to 350ºF. Line a 9 x 13 inch baking pan with parchment paper and grease it with non-stick spray. In a medium bowl, whisk together the flour, baking powder, cornstarch, and salt. In a large mixing bowl, beat the butter, vegetable oil, and granulated sugar until light and fluffy, about 2 minutes. Add the eggs, vanilla extract, and ¾ cup of the reserved cereal milk and beat until combined.
  4. Combine Wet and Dry Ingredients: With the mixer running on low speed, gradually add the dry ingredients to the wet mixture, mixing just until incorporated. If desired, add green food coloring and mix gently to evenly distribute the color.
  5. Bake the Cake: Pour the batter into the prepared baking pan and smooth the top. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from oven and allow the cake to cool completely in the pan.
  6. Make the Frosting: In a large bowl, beat together the softened butter, 3 cups of confectioners sugar, 2 tablespoons of cereal milk, and vanilla extract until smooth and creamy, about 2 minutes. If the frosting is too thin, gradually add additional confectioners sugar by the tablespoon to reach desired consistency.
  7. Decorate the Cake: Spread the frosting evenly over the cooled cake. Top with rainbow sprinkles and the reserved Lucky Charms marshmallows to finish the look. Slice and serve.

Notes

  • Removing the marshmallows before toasting prevents them from melting and losing texture.
  • Cereal milk adds a sweet, nostalgic flavor unique to this recipe; use the reserved milk carefully in both batter and frosting.
  • Green food coloring is optional and can be omitted or replaced with other colors to customize appearance.
  • Make sure the cake is fully cool before frosting to avoid melting the frosting.
  • Store leftover cake covered at room temperature for up to 2 days or refrigerate up to 4 days.

Keywords: Lucky Charms cake, cereal milk, sheet cake, marshmallow topping, colorful dessert, fun birthday cake

Find it online: https://yumwithmia.com/lucky-charms-sheet-cake-recipe/