Moist and sweet Cornflake Cake made with yogurt, butter, cornflakes, and cornmeal. A quick, unique recipe that’s perfect with fresh fruit!
Okay, let me start by saying I’m a sucker for quirky recipes. You know the ones—the kind that make you pause and say, “Wait, what?” That’s exactly how I felt the first time I heard about Cornflake Cake. Cornflakes… in a cake? I’ll admit, I was skeptical. But, as someone who firmly believes in giving oddball ideas a chance, I rolled up my sleeves and gave it a try. Spoiler alert: it was a hit.
The first time I made this, it was a rainy afternoon, and I needed something fun to brighten the day. My kids were skeptical (their faces screamed, “Mom, are you sure about this?”), but one bite later, they were hooked. Even my husband, who usually sticks to “safe” desserts, kept sneaking slices.
What’s funny is how this cake feels familiar but new at the same time. It’s got that old-school charm, like something your grandma might have whipped up in her kitchen, but it’s also just different enough to feel fresh. And the best part? It’s ridiculously easy to make.
Why You’ll Love This Cornflake Cake Recipe?
- It’s Unexpectedly Delicious: The cornflakes add a crunchy twist that surprises (in the best way).
- Perfectly Sweet: Just enough sugar to satisfy your sweet tooth without going overboard.
- Quick to Make: From mixing bowl to table in under an hour—yes, really.
- Versatile: Serve it plain, with fruit, or even a drizzle of honey if you’re feeling fancy.
- Nostalgic Vibes: It’s the kind of recipe that feels like it belongs in a handwritten family cookbook.
Ingredient Notes:
Let’s talk about what makes this Cornflake Cake so special:
- Cornflakes: The unsung hero of this recipe. They bring texture and a touch of sweetness that you didn’t know your cake needed.
- Cornmeal: Adds a rustic, earthy note that pairs perfectly with the cornflakes.
- Plain Yogurt: Keeps the cake moist and adds just a hint of tanginess.
- Unsalted Butter: Because butter makes everything better.
- Sugar: Sweetens the deal without being overpowering.
- Milk: Helps bring the batter together into a smooth, pourable consistency.
- Baking Powder and Baking Soda: These guys do the heavy lifting to make sure your cake rises perfectly.
- Salt: A pinch of salt enhances all the other flavors—it’s the secret weapon of baking.
Pro Tip: Use the freshest cornflakes you can find. Stale cereal just won’t cut it here, trust me.
How To Make Cornflake Cake?
This recipe is as straightforward as they come. Here’s how you do it:
- Prep Your Pan and Oven:
Preheat your oven to 400°F (200°C). Generously grease a 9-inch round cake pan with butter, and line the bottom with parchment paper. Trust me, this step makes removing the cake a breeze. - Mix the Wet Ingredients:
In a large bowl, whisk the egg and sugar until the mixture looks light and fluffy. It takes about a minute, and yes, it’s worth the effort. Then whisk in the melted butter, yogurt, and milk until everything’s smooth and well combined. - Add the Dry Ingredients:
Gently whisk in the cornmeal, flour, salt, baking powder, and baking soda. Don’t overmix—just stir until everything’s combined. - Fold in the Cornflakes:
Using a spatula, fold in 2 cups of cornflakes. Be gentle—you want them to stay intact as much as possible to keep that lovely crunch. - Assemble the Cake:
Pour the batter into your prepared pan and smooth the top with a spatula. Sprinkle the remaining ½ cup of cornflakes evenly over the top and press them down lightly with your fingers. - Bake:
Pop the pan into your preheated oven and bake for about 25 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the top is golden. - Cool and Serve:
Let the cake cool in the pan for 15–20 minutes before transferring it to a plate. Wait until it’s completely cool before slicing—though I’ll admit, the temptation to sneak a warm piece is real.
Storage Options:
Here’s how to keep your Cornflake Cake tasting fresh:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keeps well in the fridge for up to 5 days. Just bring it to room temp before serving.
- Freezing: Slice the cake, wrap each piece tightly in plastic wrap, and store in a freezer-safe bag for up to 3 months.
Variations and Substitutions:
Feeling adventurous? Here are a few ways to switch things up:
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- Add-Ins: Throw in some dried cranberries, raisins, or chocolate chips for extra flavor.
- Topping Ideas: Swap the cornflake topping for a brown sugar streusel or even a drizzle of caramel sauce.
- Dairy-Free Version: Use plant-based yogurt, milk, and butter.
- Gluten-Free Option: Replace the all-purpose flour with a 1:1 gluten-free baking flour.
What to Serve with Cornflake Cake?
This cake is fantastic on its own, but here are some pairing ideas:
- Fresh Fruit: Strawberries, blueberries, or a mix of both make a great addition.
- Whipped Cream: Light and airy, it complements the cake’s texture perfectly.
- Fruit Sauce: A drizzle of tangy raspberry or citrus sauce takes this to the next level.
- Coffee or Tea: Because cake and a warm drink are always a good idea.
Frequently Asked Questions:
Can I make this cake ahead of time?
Totally! It actually tastes better the next day as the flavors meld together.
Why didn’t my cake rise?
Make sure your baking powder and soda are fresh, and don’t skip the step of properly whisking the wet ingredients.
Can I use flavored yogurt?
Sure, but keep in mind it’ll slightly change the flavor of the cake. Plain is best for balance.
Cornflake Cake is one of those recipes that feels like a little surprise in every bite. It’s sweet, moist, and has just the right amount of crunch. Plus, it’s easy to make and perfect for pretty much any occasion.
So, what do you think? Ready to give it a try? I’d love to hear how yours turns out—or if you have your own twist to share. Let me know in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cornflake Cake
Ingredients
- 1 teaspoon butter for greasing the pan
- 1 large egg
- ½ cup white sugar
- 6 tablespoons unsalted butter melted
- ½ cup plain yogurt
- ½ cup milk
- ½ cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 2½ cups cornflakes divided
Instructions
Prepare the Oven and Pan:
- Preheat the oven to 400°F (200°C). Grease a 9-inch round cake pan with 1 teaspoon of butter and line the bottom with a circle of parchment paper.
Whisk Wet Ingredients:
- In a large mixing bowl, whisk the egg and sugar together for approximately one minute, or until the mixture becomes light and fluffy. Gradually whisk in the melted butter, yogurt, and milk until fully combined.
Incorporate Dry Ingredients:
- Add the cornmeal, flour, salt, baking powder, and baking soda to the wet mixture. Whisk gently until all the dry ingredients are moistened, ensuring not to overmix.
Fold in Cornflakes:
- Using a spatula, fold in 2 cups of cornflakes. Be careful to avoid crushing them excessively to maintain their texture.
Transfer to the Pan:
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Evenly scatter the remaining ½ cup of cornflakes over the surface, pressing them lightly into the batter with your fingers.
Bake the Cake:
- Place the pan in the preheated oven and bake for approximately 25 minutes, or until a skewer inserted into the center of the cake comes out clean.
Cool and Serve:
- Remove the cake from the oven and allow it to cool in the pan for 15–20 minutes. Carefully transfer it to a serving plate and allow it to cool completely before slicing. Serve with fresh fruit or a fruit sauce for an added touch of flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!