Rice Crispy Cake

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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!

Rice Crispy Cake topped with sprinkles


This

a piece of Rice Crispy Cake on it's side

Rice Crispy Cake: Ingredients & Substitutions

overhead photo of the ingredients in this Rice Crispy Cake recipe
  • Salted Butter. unsalted butter or vegan butter are good substitutes.
  • Marshmallows.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.
a piece of Rice Crispy Cake on a plate with a bite taken out of it

How to make a Rice Crispy Cake

As always, I’m going to start by walking you through the process of making this Candy-Stuffed Rice Crispy Cake! 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.

rice crispy cereal measured out into a glass bowl

In a large pot, melt butter over medium heat, stirring often.

two photos showing how to make a Rice Crispy Cake - melting butter

Once butter is mostly melted, add the mini marshmallows and stir until marshmallows are melted and mixture is smooth.

two photos showing how to make a Rice Crispy Cake - melting marshmallows

Add sea salt and vanilla extract and stir to combine.

two photos showing how to make a Rice Crispy Cake - adding vanilla and salt

Add cereal and stir until evenly distributed.

two photos showing how to make a Rice Crispy Cake - stirring in cereal

Pour the sprinkles over the mixture and stir until evenly distributed.

two photos showing how to make a Rice Crispy Cake - mixing in sprinkles

Pour rice crispy treat mixture into the cake pan. Press down gently with a greased spatula or your hands.  

Let the rice crispy cake cool to room temperature (30-60 minutes) before removing it from the Bundt pan and serving.

Rice Crispy Cake in a Budnt pan

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!

Rice Crispy Cake on a cake plate topped with sprinkles

Store

Store leftovers in an airtight container at room temperature for up to 3 days.

overhead view of Rice Crispy Cake with 4 pieces cut

Recipe FAQs

Can I double this recipe?

Yes, you can double it and make it in two Bundt pans or one large Bundt pan.

Can I add Candy to the rice crispy cake?

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!Candy-Stuffed Rice Crispy Cake

Do I have to add sprinkles?

Nope! Sprinkles are totally optional in this recipe.

a piece of Rice Crispy Cake on a plate with a fork

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Rice Crispy Cake

Laura
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!
5 from 1 vote
Course Dessert, Snack
Cuisine American
Servings 12 Servings
Calories 149
Prep Time10 minutes
Cook Time5 minutes
Cooling time1 hour
Total Time15 minutes

Ingredients 
 

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.
  • Add crispy rice cereal and stir until the mixture is homogenous (uniform throughout).
  • 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

Ingredient Notes/Substitutions
  • Salted Butter. unsalted butter or vegan butter are good substitutes.
  • Marshmallows.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.
How to add Candy:
  1. Before making the cake, unwrap, chop and freeze candy bars, M&M’s etc. 
  2. Stir in the frozen candy pieces in step 7 (when you would have added the sprinkles). 
  3. Continue with recipe as written. 
Store
Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1piece | Calories: 149kcal | Carbohydrates: 28g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 147mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 118IU | Calcium: 3mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 Comments

  1. 5 stars
    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

  2. 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.