Lucky Charms Sheet Cake Recipe
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.
- 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
Find it online: https://cookedbycleo.com/lucky-charms-sheet-cake-recipe/
