Description
This Rice Crispy Cake is a fun twist on the classic rice crispy treats! Made with only 5 ingredients and prepared in just 10 minutes, it’s shaped like a cake for an extra festive presentation. Perfect for parties, birthdays, or a sweet snack to share with the family. Plus, it’s no-bake, making it quick and easy for busy days!
Ingredients
Scale
- 10 oz mini marshmallows
- ¼ cup salted butter (unsalted or vegan butter can also be used)
- 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 and set it aside.
- Measure out 5 ½ cups of crispy rice cereal and set aside.
- In a large pot, melt the butter over low heat, stirring often.
- Once the butter is mostly melted, add the mini marshmallows. Stir until they’re fully melted and smooth.
- Stir in sea salt and vanilla extract.
- Add the crispy rice cereal and mix until everything is evenly combined.
- Fold in sprinkles if desired.
- Pour the mixture into the prepared bundt pan, pressing it down gently with a greased spatula or your hands.
- Allow the cake to cool at room temperature for about 1 hour.
- Turn the bundt pan onto a serving plate, remove the cake, and top with extra sprinkles if desired. Enjoy!
Notes
- Substitute Ideas: You can swap salted butter for unsalted or vegan butter. Vanilla bean paste can replace vanilla extract for a richer flavor.
- Add-ins: For extra fun, stir in frozen candy pieces like chopped M&M’s or candy bars instead of sprinkles.
- Storage: Store in an airtight container at room temperature for up to 3 days. Avoid refrigeration as it may harden the cake.
- Prep Time: 10 minutes
- cooling time: 1 hour
- Cook Time: 5 mintues
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 149 kcal
- Sugar: 15g
- Sodium: 147mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 0.1g
- Protein: 1g
- Cholesterol: 10mg