Chocolate Cake With Cocoa Puffs Frosting Recipe

Name: Chocolate Cake With Cocoa Puffs Frosting Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baking spray; 2 cups packed light brown sugar; 1 3/4 cups all-purpose flour; 1 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs, at room temperature; 1 cup sour cream, at room temperature; 1/2 cup vegetable oil; 1 tablespoon pure vanilla extract; 3/4 cup plus 2 tablespoons boiling water; 2 teaspoons instant espresso powder; 6 ounces bittersweet chocolate chips (or 6 ounces bittersweet chocolate, finely chopped); 5 cups Cocoa Puffs cereal; 3/4 cup dry milk powder (See Notes); 16 ounces cream cheese, at room temperature; 4 ounces (1 stick) unsalted butter, at room temperature; 16 ounces confectioners' sugar

Servings: persons

Baking spray
2 cups packed light brown sugar
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup sour cream, at room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
3/4 cup plus 2 tablespoons boiling water
2 teaspoons instant espresso powder
6 ounces bittersweet chocolate chips (or 6 ounces bittersweet chocolate, finely chopped)
5 cups Cocoa Puffs cereal
3/4 cup dry milk powder (See Notes)
16 ounces cream cheese, at room temperature
4 ounces (1 stick) unsalted butter, at room temperature
16 ounces confectioners' sugar

1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Lightly spray 13- by 9-inch cake pan with baking spray. Line pan with parchment paper lengthwise with one sheet, then crosswise with a second sheet to create a sling; spray once again with baking spray.
2
In large bowl, whisk together brown sugar, flour, cocoa powder, baking powder, baking soda, and salt. In medium bowl, whisk together eggs, sour cream, oil, and 2 teaspoons vanilla. Add wet ingredients to dry ingredients and stir until mixture is a thick paste.
3
Stir espresso powder into boiling water, then, whisk into batter until smooth.
4
Place chocolate in small bowl and microwave until smooth and melted, 1 to 2 minutes, stopping microwave to stir chocolate every 30 seconds. Stir melted chocolate into batter.
5
Scrape batter into prepared pan. Bake until a toothpick inserted in the center of cake comes out clean, 20 to 25 minutes. Transfer cake to cooling rack and cool in pan 10 minutes. Pull cake out onto a cooling rack using the parchment sling and cool completely, about 1 hour.
6
Meanwhile, pulse Cocoa Puffs and milk powder in food processor until powdery. Set aside.
7
Place whisk attachment on electric mixer. Whip cream cheese and butter on medium speed until light and fluffy, about 2 minutes. Add remaining 1 teaspoon vanilla and whip just until incorporated.
8
Reduce speed to lowest setting and add confectioners' sugar. Whip until incorporated, scraping bottom and sides of bowl with rubber spatula as needed, 30 to 60 seconds. Increase speed to medium-high and continue to whip until frosting is light and fluffy, 2 to 3 minutes.
9
Reduce speed to lowest setting once again; add Cocoa Puffs-milk powder mixture and whip until combined, about 1 minute.
10
Frost top and sides of cooled cake. Serve.

3053

kcal

Calories

186

Fat

373

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Baking spray, 2 cups packed light brown sugar, 1 3/4 cups all-purpose flour, 1 cup unsweetened cocoa powder, and more.

Yes, Chocolate Cake With Cocoa Puffs Frosting Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!