Introduction

This Lucky Charms Sheet Cake is a playful and colorful treat perfect for any celebration or just a fun dessert. Featuring the iconic cereal infused into the cake and topped with a sweet frosting and marshmallows, it’s sure to delight both kids and adults alike.

Lucky Charms Sheet Cake Recipe - Recipe Image

Ingredients

3 cups Lucky Charms
2 cups milk
¾ cup cereal milk
1 ¼ cups all-purpose flour
1 ¼ teaspoon 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)
½ cup unsalted butter (softened, for frosting)
3-4 cups confectioners sugar
2 Tablespoons cereal milk (for frosting)
1 teaspoon vanilla extract (for frosting)
Rainbow sprinkles (for decoration)

Instructions

Step 1: Preheat the oven to 300ºF. Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Separate the marshmallows from the Lucky Charms cereal and set them aside for decoration later.
Step 3: Spread the Lucky Charms cereal (without marshmallows) evenly on the prepared baking sheet. Bake for 15 minutes, stirring halfway through. Let the cereal cool completely.
Step 4: Place the cooled cereal in a large bowl and pour in the 2 cups of milk. Allow it to soak for 15 minutes.
Step 5: Drain the soaked cereal through a fine sieve, reserving the milk (cereal milk) and discarding the cereal solids.
Step 6: Increase the oven temperature to 350ºF. Line a 9 x 13-inch baking pan with parchment paper and lightly coat it with non-stick spray.
Step 7: In a medium bowl, whisk together the all-purpose flour, baking powder, cornstarch, and salt. Set aside.
Step 8: In a large bowl, beat the room temperature butter, vegetable oil, and granulated sugar until light and fluffy, about 2 minutes.
Step 9: Add the eggs one at a time, then mix in the vanilla extract and ¾ cup of the reserved cereal milk.
Step 10: Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined.
Step 11: If desired, add green food coloring and mix until evenly incorporated.
Step 12: Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out mostly clean.
Step 13: Allow the cake to cool completely before frosting.
Step 14: To make the frosting, beat the softened butter, 3 cups confectioners sugar, 2 tablespoons cereal milk, and vanilla extract together until smooth and creamy, about 2 minutes. Add more confectioners sugar, a tablespoon at a time, if the frosting is too thin.
Step 15: Spread the frosting evenly over the cooled cake and decorate with reserved Lucky Charms marshmallows and rainbow sprinkles.

Tips & Variations

Use regular milk if you don’t want to soak the cereal; you can skip the cereal milk for a simpler version.
For extra fun, use different food coloring to match party themes or holidays.
Sifting the confectioners sugar before mixing helps achieve a smoother frosting texture.
Make sure butter and eggs are at room temperature to ensure proper mixing and texture.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, bring the cake to room temperature before serving for the best flavor and texture. The decorated marshmallows might soften slightly over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cereal instead of Lucky Charms?

Yes, you can substitute with other sweet cereals, but the flavor and marshmallow topping will change accordingly.

Is it necessary to soak the Lucky Charms in milk?

Soaking creates a unique cereal milk flavor that infuses the cake, but if you’re short on time, you can use regular milk instead with slightly less characteristic taste.

Lucky Charms Sheet Cake Recipe

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★★★★★

4.9 from 767 reviews

This Lucky Charms Sheet Cake is a whimsical and delicious dessert featuring a moist, green-hued cake infused with cereal milk and loaded with the magic of Lucky Charms marshmallows and sprinkles. A fun twist on classic sheet cake, it combines nostalgic cereal flavors with a creamy, sweet frosting, perfect for celebrations or a playful treat.

Author: Cleo
Prep Time: 25 minutes
Cook Time: 47 minutes
Total Time: 1 hour 12 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cereal Milk and Cereal

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

Cake

1 ¼ cups all-purpose flour
1 ¼ teaspoon 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
Reserved Lucky Charms marshmallows

Instructions

Prepare Cereal Milk: Preheat oven to 300ºF. Line a baking sheet with parchment paper or silicone baking mat. Remove marshmallows from 3 cups of Lucky Charms cereal and set aside. Spread the remaining cereal on the baking sheet and bake for 15 minutes, stirring halfway through to toast evenly. Let it cool.
Soak Cereal: Place the toasted cereal in a large bowl and pour in 2 cups of milk. Let it soak for 15 minutes to infuse the milk with cereal flavor. Drain the mixture, reserving the soaked cereal milk and discarding the cereal solids.
Prepare Cake Batter: Preheat oven to 350ºF. Line a 9 x 13-inch baking pan with parchment paper and lightly coat with non-stick spray. In a medium bowl, whisk together flour, baking powder, cornstarch, and salt. In a large bowl, beat butter, vegetable oil, and granulated sugar for about 2 minutes until light and fluffy. Beat in eggs, vanilla extract, and ¾ cup of the reserved cereal milk. Gradually add the dry ingredients, mixing just until incorporated. Add green food coloring if desired to tint the batter.
Bake Cake: Pour the batter evenly into the prepared pan. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out mostly clean. Allow the cake to cool completely in the pan before frosting.
Make Frosting: In a large bowl, beat softened butter, 3 cups of confectioners sugar, 2 tablespoons of reserved cereal milk, and 1 teaspoon vanilla extract together for about 2 minutes until smooth and creamy. If the frosting is too thin, gradually add more confectioners sugar by the tablespoon until desired thickness is attained.
Frost and Decorate: Spread the frosting evenly over the cooled sheet cake. Decorate generously with rainbow sprinkles and the reserved Lucky Charms marshmallows for a colorful, fun finish.

Notes

Removing marshmallows from the cereal before toasting prevents them from melting and losing their shape.
Toasting the cereal intensifies the flavor of the cereal milk.
Use room temperature eggs and butter for a smoother batter and frosting texture.
Green food coloring is optional but adds a fun, magical color to the cake.
If the frosting is too thin, add more confectioners sugar a little at a time to thicken.
Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Lucky Charms cake, cereal milk cake, sheet cake recipe, fun dessert, easy baking, colorful cake, marshmallow cake