Lucky Charms was, without doubt, the best cereal when you were a kid. Now that we’re adults, our sugary cereal tastes may have changed, but every once in a while, nostalgia takes over and we long for the days when a new cereal box could bring unadulterated excitement. Enter: Lucky Charms cake. This sweet confection is the perfect, green, marshmallow-y treat to celebrate St. Patrick’s Day, or really, any other day you may want to eat cake.
So bust open a box of Lucky Charms and start picking out those marshmallows like it’s the good old days. Don’t forget to serve with a giant glass of milk! Find the video below for instructions and more magic.
Lucky Charms Cake
Serves 12 (serving size: 1 slice)
Active 30 min. Total 1 hour, 40 min.
2 (15.25-oz.) pkg. white cake mix
1/8 tsp. mint green liquid food coloring
2 cups (1 lb.) unsalted butter, at room temperature
6 cups (about 24 oz.) powdered sugar
1 Tbsp. whole milk
1 cup marshmallow creme
1/2 cup pastel confetti sprinkles (such as DecoPac), divided
1 (16-oz.) pkg. Lucky Charms cereal
1. Prepare 4 (8-inch round) cakes according to package directions, stirring food coloring into batter before spooning into pans. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack. Wrap cake layers individually in plastic wrap, and freeze 1 hour.
2. Place butter in the bowl of a heavy-duty electric stand mixer; beat at high speed using the paddle attachment until light and fluffy, about 1 minute. While beating at low speed, gradually add powdered sugar and milk. Increase speed to high, and beat until smooth, about 2 minutes, stopping to scrape down sides as needed. Gradually add marshmallow creme, beat at medium speed until blended, about 1 minute. Set aside.
3. Remove the marshmallows from cereal; set aside. Reserve frosted oats for another use.
4. When ready to frost the cake, remove layers from freezer and unwrap. Using a serrated knife, trim tops and sides of cakes to remove brown crust and create even layers.
5. Place a dollop of frosting in the center of a cake stand or serving plate (to keep the cake from sliding), and place 1 cake layer on top of frosting. Spoon about 1 1/4 cups of frosting directly on top of first layer; using an offset spatula, spread the frosting evenly over top and just to the edge of the first layer. Sprinkle 2 tablespoons of the sprinkles along edge of frosting. Place second cake layer upside-down directly on top of the first layer; repeat frosting and sprinkle process. Repeat procedure with third cake layer. Place fourth cake layer on top. Spoon remaining 1 1/4 cups frosting directly on top of fourth layer; spread frosting evenly over top and just to the edge of the fourth layer. Sprinkle with remaining 2 tablespoons sprinkles and Lucky Charms, then enjoy.