Lucky Charms Layer Cake
Lucky Charms Layer Cake is such a fun dessert recipe that kids can help make for St. Patrick’s Day! Moist vanilla cake with vanilla buttercream frosting is a versatile recipe you can use for any birthday or special occasion.
St. Patrick’s day snuck up on me this year. I say that about every holiday lately. I have yet to make my annual Lucky Charms Blizzard or my Leprechaun bait! The second I realized that it was this coming up weekend, I got to baking this Lucky Charms Layer cake that has been on a my radar for a long time. Time is flying by, the days are getting longer, and I can almost smell spring.
Anyhoo! Let us talk about the Lucky Charms Layer Cake. Everyone who knows me knows that I do not have much patience for layer cakes. I don’t have a ton of patience for baking (or anything) in general.
I totally can handle cakes like this one where the frosting doesn’t have to look perfect, so that’s what I went with. Why doesn’t it have to look perfect, you ask? Well, because it’s completely smothered in Lucky Charms marshmallows.
How cute is this cake? Seriously. I love incorporating cereal into my desserts (like my Vanilla Cupcakes with Fruity Pebbles Buttercream Frosting) and this one is no exception. I try to use Eliza’s nap times wisely as far as getting things done while she sleeps. On this particular day of making this cake, I spent her entire nap picking out the marshmallows from the bag of Lucky Charms. It was actually kind of satisfying in a really weird way.
The life of a food blogger gets pretty interesting sometimes. Or NOT interesting depending on your outlook.
If you are looking for a fun dessert to make for your friends or to bake with your kids, this Lucky Charms Layer Cake is so much fun. You can even used a boxed cake mix if you are short on time. The cake is moist (no, seriously – there is no other word to use here), the buttercream frosting is perfect, and the colorful decoration is lovely. This cake is very firm, similar to a pound cake.
If I had a kid who was old enough I totally would have given them the tedious job of picking out all of the marshmallows and told them how “fun” it will be. Haha!
Happy St. Paddy’s day, everyone!
- 2¼ cups cake flour
- 2½ tsp. baking powder
- ¾ tsp. salt
- ½ cup butter (softened to room temperature)
- 1⅓ cup sugar
- 2 teaspoons vanilla
- 3 egg whites, not beaten
- 1 cup milk
- Grease two 8 inch layer round cake pans (or 4 mini cake pans), line with wax or parchment paper, then spray paper with nonstick spray.
- Preheat oven to 375 degrees F.
- Sift flour, measure, re-sift three times with baking powder and salt.
- Cream butter and shortening until smooth.
- Add sugar gradually, creaming thoroughly. Stir in vanilla.
- Add egg whites in two portions and beat until fluffy.
- Add flour and milk alternately, beginning and ending with flour, beat with wooden spoon until smooth after each addition.
- Pour into prepared pans.
- Bake 20 -22 minutes or a knife or toothpick inserted into the center of the cake comes out clean.
- Cool in pan before transferring to a wire rack to cool completely.
- Frost cooled cake with frosting of your choice.
Recipe source: adapted from bettycrocker.com