A new twist on a nostalgic favorite - these Lucky Charms Mini Cakes are festive, fun, and magically delicious!
Looking to bring a little magic into the kitchen? We’re back with a new twist on an old favorite, whimsical enough to enchant kids and adults alike! Use your favorite boxed cake mix (we used white cake here, but a funfetti cake would make an equally fun alternative!) for a shortcut to a delicious cake with a fine crumb, that is sturdy enough to handle cutting into small rounds and stacking. Adding marshmallow fluff to the frosting gives a nostalgic nod to the Lucky Charms marshmallows, while making it approachable for a novice baker to whip up easily. The browned butter cereal streusel adds a crumbly layer of texture to the mini cakes, while balancing out the sweetness of the frosting. Right in time for St. Patrick’s Day, these Lucky Charms mini cakes are nothing short of magically delicious!
Prep: 1.5 hours
Bake: 40 minutes
Yield: 6 three-layer mini cakes
1 box of your favorite cake mix
2 sticks of butter (8 oz), room temperature and cut into small cubes
1.5 cup powdered sugar, sifted
7 oz jar Marshmallow fluff
½ teaspoon vanilla
Lucky Charms Oat Cereal Streusel
1 stick of butter (4 oz), melted, browned, and cooled
½ cup Lucky Charms Oat Cereal
½ cup flour
½ cup + 6 tablespoons sugar
¼ teaspoon salt
- Preheat the oven to 350° F and line a baking sheet with a Baking Mat. Lightly butter the mat and baking sheet sides.
- Mix cake mix according to package directions.
- Spread batter onto the baking sheet evenly.
- Bake for 15-20 minutes, beginning to check for doneness at 15 minutes with a toothpick. Ours baked for 18 minutes total.
- Remove from oven and let cool.
- Cream the butter and marshmallow fluff in the bowl of a stand mixer fitted with a paddle attachment, until it’s light and fluffy. (This may take 5-10 minutes.)
- Add the powdered sugar and beat over low speed until incorporated.
- Add vanilla extract and mix it in.
- Preheat the oven to 325° F and line a baking sheet with a Baking Mat.
- Pulse cereal in the food processor a few times. Add the flour, sugar, salt, and cooled brown butter. Pulse a few times to blend.
- Spread streusel into a single layer on the baking sheet, and chill in the fridge or freezer for 10-15 minutes.
- Bake for about 10 minutes, and then mix it around. Rotate the baking sheet and bake for another 8-10 minutes, until it’s crisp and light brown. It will continue to crisp up as it cools.
- Cool completely before decorating mini cakes.
Assemble 3-Layer Mini Cakes
- Using a round cookie cutter, cut rounds of cake from the baking sheet.
- Pipe or spread some frosting with a Mini Spatula to a cake round.
- Stack another cake round on top, and frost again.
- Top with a cake round, and finish with a spread of frosting.
- Decorate, and enjoy!
For another fun take on the frosting, crush a cup of Lucky Charms marshmallows and mix it in along with a couple drops of green food coloring, for an extra-festive punch! We were able to cut out 20 rounds of cake with our cookie cutter. Cake scraps can be layered in small glasses with frosting, streusel, and cereal for cake parfaits.
Recipe contributed by Quyen Weng. Interested in more GIR Team recipes? Check out our Black Sesame Snickerdoodle Ice Cream Cookie Sandwiches or get some tips on How to Build an Epic Cheese + Charcuterie Board.
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