Lucky Charms Milk and Cereal Cake

Lucky Charms Milk and Cereal Cake

Mar 10, 2026

Ingredients:

For the Cereal Milk:

  • 1 cup Lucky Charms 
  • 1 cup whole milk

For the Cake:

  • 1 2/3 cups all purpose flour
  • 1 cup sugar 
  • 1/2 cup finely crushed Lucky Charms cereal (no marshmallows)
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 3 egg whites
  • 1 tablespoon pure vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup cereal milk, warm

For the Buttercream:

  • 1 cup (1 stick) unsalted butter, room temperature 
  • 4 1/2 cups powdered sugar
  • 1/4 cup cereal milk 
  • 2 teaspoons vanilla extract
  • 1/2- 1 cup Lucky Charms Cereal
  • 1/4 cup Lucky Charms Cereal (no marshmallows), lightly crushed
  • 1/2 cup Lucky Charms Marshmallows

For the Ganache:

  • 1/4 cup heavy cream
  • 1/2 cup candy melts

Directions:

For the Cereal Milk:

  1. Add the milk and the cereal to a small bowl. Use a spoon to mix the cereal into the milk as best you can. Allow to set for 20-30 minutes.
  2. Strain the cereal out of the milk so that you are only left with the milk. Set the cereal milk aside for later.

For the Cake:

  1. Preheat oven to 350F. Prepare three 6 inch cake pans by buttering and flouring them and set aside.
  2. Add the flour, sugar, cereal, salt, baking soda and baking powder to a medium mixing bowl and whisk together. Set aside. 
  3. Separate your eggs. Set aside. 
  4. In a separate medium mixing bowl, whisk together the butter, vanilla, sour cream and milk. Then whisk in the egg whites. Make sure the mixture is not still too warm from the milk and melted butter before adding in the egg whites. Otherwise it may scramble them. 
  5. Add the wet ingredients to the dry ingredients. Whisk together until just incorporated, you don't want to over-mix. 
  6. Divide the batter evenly among your prepared pans.
  7. Bake one pan at a time for 30-40 minutes until a toothpick inserted comes out clean. 
  8. Allow the cake to cool completely before frosting. Dome the cake layers before frosting, if necessary.

For the Buttercream:

  1. Add the butter to a medium mixing bowl. Beat with an electric mixer until light and fluffy. Scrape the bowl as needed.
  2. Add in half of the powdered sugar and beat until fully incorporated. Beat in the remaining powdered sugar.
  3. Add in the vanilla and mix until fully incorporated.
  4. Mix in the cereal milk.
  5. Mix in the food dye, if desired. Start with a little and gradually add more until you reach your desired color. Scrape the bowl as needed. (I used Wilton Kelley Green Gel Food Dye and a couple drops of Wilton yellow liquid food dye to reach the green pictured above.)
  6. Assemble the cake by adding a dollop of frosting to whatever you plan to serve your cake on (plate, cake stand, etc.). Add the first layer, top down, and spread an even layer of frosting on top. Add the second layer, top down and spread an even layer of frosting on top.
  7. Add the third layer, top down, and spread a thin, even layer of frosting on the sides and top of the cake. This is the crumb coat. Chill for 45 minutes to an hour and a half and add a thicker layer of frosting to the outside of the cake. Make sure this one is nice and smooth. It's the final layer.
  8. Press Lucky Charms Cereal to the bottom outside of the cake to create a skirt.
  9. Make the ganache by adding the heavy cream to a microwave safe bowl. Microwave for about 30- 60 seconds until hot. Add in the candy melts and stir until fully melted. If the candy melts are not melting, you can microwave on 10 second intervals until they are fully melted into the heavy cream, stirring well after each interval.
  10. Add the warm ganache to a drip bottle. Add a large amount to the center of the top of the cake. Use your spatula to smooth the ganache to the edges, creating drips. You can use the bottle to go around the cake and create extra drips as desired.
  11. Using a piping bag with a star tip, pipe small dollops evenly spaced around the top edges of the cake. Top each dollop with a little crushed cereal and a marshmallow. Enjoy!

*Store in an airtight container at room temperature for up to three days or in the fridge for up to one week.

*You can really get creative and decorated this cake however you like, the instructions are just provided to help you achieve the cake in the photos. You can color the cake rainbow, or not dye it at all. You can add different sprinkles and sanding sugars. You could pipe a skirt, add a lot of cereal to the top, anything really. There are so many creative opportunities.

Serves: 6-10