Lucky Charms Layer Cake
Create this stunning Lucky Charms Layer Cake just in time for St. Patricks Day or any special occasion. It's gorgeous inside and out.
Servings 10 people
- 2 Boxes White Cake Mix
- 6 Large Egg Whites
- 2 Cups Water
- 1 Cup Vegetable Oil
- 2 Cups Butter Unsalted
- 5 Cups Powdered Sugar
- 2 ts Vanilla Extract
- 3 TBS Heavy Whipping Cream
- 1 Box Lucky Charm Cereal
- 1 Cup White Chocolate Melting Chips
Additional Items Needed
- 1 Squeeze Bottle
- 1 Angled Spatula
- Gel Colors, Red, Pink, Purple and Sky Blue
- Piping Bag and 1 M Tip
- 3 9" Round Cake Pans
- 3 10" Cake Boards
- Pam Cooking Spray
Preheat the oven to 350 degrees and spray the 3 cake pans with baking spray. I add a round parchment piece of paper to each pan for extra easy removal.
Combine all cake ingredients into a standing mixer or large mixing bowl and beat until combined.
Divide the batter between the 3 pans and bake in the oven for 28-32 minutes or until a toothpick comes out clean.
Allow to cool completely before moving onto the cake board.
Using a cake leveler, remove the dome from the cakes to make even.
Using a standing mixer, beat together the butter, powdered sugar, vanilla, and heavy whipping cream until combined, smooth and stiff with peaks.
Scoop 1/2 C of frosting into 4 bowlsMix in a few drops of a color into 1 bowl. Repeat steps for remaining colors.
Building the cake directions
Using 1 cake layer on the cake board, scoop 1 C of frosting onto the top of the cake and spread evenly.
Sprinkle ¾ C of lucky charm cereal all over the frosting layer.
Place the second layer of cake on top of the first layer of cerealfrosting. Scoop another 1 C of frosting onto the second layer of cake and spread evenly.
Sprinkle another ¾ C of lucky charms. Place the last layer of cake on top
Frost entire cake with the remaining white frosting. Take a knife and outline a wide area where you’re going to stick marshmallows.
Remove all marshmallows from the remaining cereal. Carefully place the marshmallows in the area youve created on the side of the cake and to the middle of the top of the cake.
Place the white chocolate chips into a medium heat safe bowl. Place the bowl in the microwave on 45 second increments or until melted
Scoop into the squeeze bottle. Pipe drips alone the top edge of the cake. Pipe frosting around the top edge of the cake.
Using Parchment Paper in the Bottom of Pans makes it easier for cake removal.
While Making Frosting, place cake rounds in the refrigerator or freezer for easier decorating.
Using a cake turntable makes decorating easier.
Change up the colors of gel for a different look. Add color to the white chips for a different drip effect.
Have fun with this cake. Take pictures. Enjoy.
Serving: 1g | Calories: 991kcal | Carbohydrates: 144g | Protein: 7g | Fat: 45g | Saturated Fat: 28g | Cholesterol: 104mg | Sodium: 1080mg | Potassium: 107mg | Fiber: 1g | Sugar: 103g | Vitamin A: 1201IU | Calcium: 243mg | Iron: 2mg