Turn the cereal and milk of your childhood into a delicious cake! This cake is best if you add the topping just before serving and eat it the same day, so that it retains its beautiful crunch.
315g (1 1/2 cups) caster sugar
250ml (1 cup) milk
2 tsp vanilla extract
60ml (1/4 cup) vegetable oil
300g (2 cups) self-raising flour, plus extra for coating
190g (3/4 cup) caramel spread
Sour cream icing
150g cream cheese, at room temperature
180g (2/3 cup) sour cream
60g (1/3 cup) icing sugar
60g (2 cups) cornflakes
1 1/2 tbsp golden syrup
7 Method Steps
Step 1Preheat oven to 180C/160C fan forced. Grease a 5cm-deep, 18 x 28cm (base measurement) baking pan with butter. Coat the pan with flour, shaking off any excess.
Step 2Use a stand mixer to beat the eggs(4 eggs) and caster sugar (315g (1 1/2 cups) caster sugar) in a bowl for 8 minutes or until thick and creamy.
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Step 3Meanwhile, place the butter (60g butter), milk (250ml (1 cup) milk) and vanilla (2 tsp vanilla extract) in a small saucepan and heat over medium heat until butter melts and milk comes to a simmer. Remove from heat.
Step 4Gradually beat the oil (60ml (1/4 cup) vegetable oil) into the egg mixture until combined. Beat in salt and flour until just combined. Beat in the milk mixture until smooth and combined. Pour mixture into the prepared pan. Bake for 50 to 55 minutes or until a skewer inserted in the centre comes out clean. Stand cake in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Step 5Meanwhile, make cornflake crunch. Reduce oven temperature to 160C/140C fan forced. Line a baking tray with baking paper. Place the cornflakes (60g (2 cups) cornflakes) in a bowl. Melt butter (40g butter) and golden syrup (1 1/2 tbsp golden syrup) in a small saucepan over low heat. Pour butter mixture over cornflakes and stir to combine. Spread mixture, in a single layer, over the prepared tray. Bake, stirring halfway through, for 15 minutes or until cornflakes are deep golden and crisp. Set aside to cool.
Step 6To make the sour cream icing, use clean electric beaters to beat the cream cheese (150g cream cheese, at room temperature), sour cream (180g (2/3 cup) sour cream) and sugar (60g (1/3 cup) icing sugar) in a medium bowl until thick and creamy.
Step 7Use a long serrated knife to slice the cake in half horizontally. Spread the cut side of the base with caramel spread (190g (3/4 cup) caramel spread). Sandwich with cake top. Spread frosting over top of cake and scatter with cornflake crunch to serve.