By Laura
Posted Sep 09, 2023, Updated Nov 04, 2023
5 from 2 votes
6 Comments
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This rice crispy cake recipe is an easy dessert that is made with 5 ingredients in 10 minutes! A fun and different way to serve rice crispy treats!
This
Rice Crispy Cake: Ingredients & Substitutions
- Salted Butter. unsalted butter or vegan butter are good substitutes.
- Marshmallows. Ihighly recommend using mini marshmallows because they are the easiest and fastest to melt!
- Crispy Rice Cereal. no substitutes here! Name brand or generic both yield great results.
- Vanilla Extract.vanilla bean paste is a good substitute.
How to make a Rice Crispy Cake
As always, I’m going to start by walking you through the process of making this Candy-Stuffed Rice Crispy Cake! It’s super simple to put together, but there are a few tips and tricks that will ensure your rice crispy cake making success!
Grease a 10-cup bundt pan, or use a silicone bundt pan. Set aside
Measure out 5 ½ cups of crispy rice cereal, set aside.
In a large pot, melt butter over medium heat, stirring often.
Once butter is mostly melted, add the mini marshmallows and stir until marshmallows are melted and mixture is smooth.
Add sea salt and vanilla extract and stir to combine.
Add cereal and stir until evenly distributed.
Pour the sprinkles over the mixture and stir until evenly distributed.
Pour rice crispy treat mixture into the cake pan. Press down gently with a greased spatula or your hands.
Let the rice crispy cake cool to room temperature (30-60 minutes) before removing it from the Bundt pan and serving.
Serve
I suggest serving this Rice Crispy Cake with sprinkles on top. You can also fill the center with candy for a fun presentation.
Cut it into slices and serve on plates. It’s can be eaten with forks or by hand!
Store
Store leftovers in an airtight container at room temperature for up to 3 days.
Recipe FAQs
Can I double this recipe?
Yes, you can double it and make it in two Bundt pans or one large Bundt pan.
Can I add Candy to the rice crispy cake?
YES! I often add chopped candy bars, M&Ms, etc. to this cake. To do this:
Chop candy and put it in the freezer for at least 1 hour.
Then, mix the candy in when you would mix in the sprinkles.
Stir until combined.
Then I like to serve it with candy in the center, like this photo below. It’s a great way to use leftover Halloween Candy!
Do I have to add sprinkles?
Nope! Sprinkles are totally optional in this recipe.
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Rice Crispy Cake
Laura
This rice crispy cake recipe is an easy dessert that is made with 5 ingredients in 10 minutes! A fun and different way to serve rice crispy treats!
5 from 2 votes
Course Dessert, Snack
Cuisine American
Servings 12 Servings
Calories 149
Prep Time10 minutes minutes
Cook Time5 minutes minutes
Cooling time1 hour hour
Total Time15 minutes minutes
Ingredients
- 10 oz mini marshmallows
- ¼ cup salted butter
- 5 ½ cups crispy rice cereal
- ½ teaspoon sea salt
- ½ teaspoon pure vanilla extract
- 2 Tablespoons sprinkles (optional)
Instructions
Grease a round, silicone Bundt cake pan. Set aside.
Measure out 5½ cups of crispy rice cereal, set aside.
In a largepot, melt butter over low heat, stirring often.
Once butter is mostly melted, add the mini marshmallows and stir until marshmallows are melted and mixture is smooth.
Add sea salt and vanilla extract and stir to combine.
Add crispy rice cereal and stir until the mixture is hom*ogenous (uniform throughout).
Stir in sprinkles until evenly distributed. (See notes on how to add candy).
Pour the rice crispy cake mixture into the cake pan. Press down gently with a greased spatula or your hands.
Allow the rice crispy cake to sit at room temperature until it has cooled, about 1 hour.
Turn the Bundt pan onto a serving plate and remove the cake. Sprinkle a few extra sprinkles on top (if desired) and serve.
Video
Notes
Ingredient Notes/Substitutions
- Salted Butter. unsalted butter or vegan butter are good substitutes.
- Marshmallows. Ihighly recommend using mini marshmallows because they are the easiest and fastest to melt!
- Crispy Rice Cereal. no substitutes here! Name brand or generic both yield great results.
- Vanilla Extract.vanilla bean paste is a good substitute.
How to add Candy:
- Before making the cake, unwrap, chop and freeze candy bars, M&M’s etc.
- Stir in the frozen candy pieces in step 7 (when you would have added the sprinkles).
- Continue with recipe as written.
Store
Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1piece | Calories: 149kcal | Carbohydrates: 28g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 147mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 118IU | Calcium: 3mg | Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question? Leave a comment below!
