Rice Crispy Cake
Posted Sep 09, 2023, Updated Jul 12, 2025
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This rice crispy cake recipe is an easy dessert that is made with 5 ingredients in 10 minutes! A fun and different way to serve rice crispy treats!
This rice crispy cake is a fun and delicious twist on rice crispy treats.
It’s made with just a handful of ingredients—marshmallows, crispy rice cereal, butter, vanilla, and a pinch of salt—and is easy to make in under 10 minutes. (also try my peanut butter rice crispy treats)!
Pressed into a bundt pan and topped with sprinkles or candy, you can theme it out for any holiday! Sometimes I even add chopped up candy inside – yum! See what Annie says:
Made this twice! Soooooo great for pot lucks and game nights 🙂 Browned butter and added a pinch of sea salt!
– Annie
Rice Crispy Cake: Ingredients & Substitutions
- Salted Butter. unsalted butter or vegan butter are good substitutes.
- Marshmallows. I highly recommend using mini marshmallows because they are the easiest and fastest to melt! Or, make homemade marshmallows.
- Crispy Rice Cereal. no substitutes here! Name brand or generic both yield great results.
- Vanilla Extract. vanilla bean paste is a good substitute.
How to Make a Rice Crispy Cake
As always, I’m going to start by walking you through the process of making this rice crispy cake recipe! It’s super simple to put together, but there are a few tips and tricks that will ensure your rice crispy cake making success!
Grease a 10-cup bundt pan, or use a silicone bundt pan. Set aside
Measure out 5 ½ cups of crispy rice cereal, set aside.
Then, melt the butter over medium heat in a large pot, stirring often.
Once the butter is mostly melted, add the mini marshmallows and stir until marshmallows are melted and mixture is smooth.
Next, add the sea salt and vanilla extract and stir to combine.
Then, stir the cereal into the marshmallow mixture.
If desired, add the sprinkles and stir until they are evenly distributed. You can also add different mix-ins like:
- Chopped up candy bars
- Mini M&Ms
- Chopped caramels
Then put the rice crispy mixture into the prepared bundt pan and gently press it down with a spatula.
Let the rice crispy cake cool to room temperature (30-60 minutes) before removing it from the Bundt pan and serving.
Serve
I suggest serving this rice crispy cake with sprinkles on top. You can also fill the center with candy for a fun presentation.
Cut it into slices and serve on plates. It’s can be eaten with forks or by hand!
Store
Store leftovers in an airtight container at room temperature for up to 3 days.
Rice Crispy Cake Recipe FAQs
Yes, you can double it and make it in two Bundt pans or one large Bundt pan.
Yes! I often add chopped candy bars, M&Ms, etc. to this cake. To do this:
Chop candy and put it in the freezer for at least 1 hour.
Then, mix the candy in when you would mix in the sprinkles.
Stir until combined.
Then I like to serve it with candy in the center, like this photo below. It’s a great way to use leftover Halloween Candy!
Nope! Sprinkles are totally optional in this recipe.
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Rice Crispy Cake
Ingredients
- 10 ounces mini marshmallows
- ¼ cup salted butter
- 5 ½ cups crispy rice cereal
- ½ teaspoon fine sea salt
- ½ teaspoon pure vanilla extract
- 2 Tablespoons sprinkles (optional)
Instructions
- Grease a round, silicone Bundt cake pan. Set aside.
- Measure out 5½ cups of crispy rice cereal, set aside.
- In a largepot, melt butter over low heat, stirring often.
- Once butter is mostly melted, add the mini marshmallows and stir until marshmallows are melted and mixture is smooth.
- Add sea salt and vanilla extract and stir to combine.
- Stir in the crispy rice cereal.
- Stir in sprinkles until evenly distributed. (See notes on how to add candy).
- Pour the rice crispy cake mixture into the cake pan. Press down gently with a greased spatula or your hands.
- Allow the rice crispy cake to sit at room temperature until it has cooled, about 1 hour.
- Turn the Bundt pan onto a serving plate and remove the cake. Sprinkle a few extra sprinkles on top (if desired) and serve.
Video
Notes
- Salted Butter. unsalted butter or vegan butter are good substitutes.
- Marshmallows. I highly recommend using mini marshmallows because they are the easiest and fastest to melt!
- Crispy Rice Cereal. no substitutes here! Name brand or generic both yield great results.
- Vanilla Extract. vanilla bean paste is a good substitute.
- Before making the cake, unwrap, chop and freeze candy bars, M&M’s etc.
- Stir in the frozen candy pieces in step 7 (when you would have added the sprinkles).
- Continue with recipe as written.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this twice! Soooooo great for pot lucks and game nights 🙂
Browned butter and added a pinch of sea salt!
Love the use of brown butter! Yum!
Did you use a 10in pan? The ones on Amazon are all different sizes.
This is a great idea for little kids BUT I love this for myself so I think I’ll do this alone and put myself in a candy coma then do it again with my little cousins lmao
This is the BESTTTT kid themed cake that I would LOVE because I love candy. Peanut M&Ms or Peanut Butter M&Ms are my favorite; honestly I don’t love most of Halloween, but I do love the candy bunches and bunches.
This is such a fun, creative, kid-friendly idea! 🙂