Rice Krispie cake
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
24 servings
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Calories
182 kcal
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Course
Dessert
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Cuisine
International
Rice Krispie cake
Description
This recipe uses equal portions of butter, marshmallows, and Rice Krispies cereal, divided into three batches for layering. After melting butter over low heat, marshmallows are added to create a sticky mixture. Each portion is colored with gel food coloring, then mixed with the cereal to coat it evenly.
Prepared circles of baking paper line 8-inch cake pans greased lightly with butter or non-stick spray to assist removal. Each colored layer is pressed firmly into the pan to form a compact layer. If three pans are not available, layers can be made sequentially in one pan.
The layered assembly creates a visually appealing cake suitable for celebrations or children’s parties. The texture combines the chewiness of marshmallows with the crunch of cereal, and food coloring allows customization of the appearance. This no-bake cake is straightforward to prepare and can be adapted with different colors or flavors if desired.
Ingredients
- 90 grams butter divided into 3 x 30g, unsalted
- 450 grams marshmallows divided into 3 x 150g. You can use pink marshmallows if you are going to colour some layers pink, purple or even blue, white
- 600 grams Rice Krispies divided into 3 x 200g
- gel food colouring 3 x, of choice
Instructions
Get everything ready
- This recipe is based on a three layer cake and therefore we will be dividing all the ingredients into three.
- Divide the butter into three portions of 30g each.
- Divide the marshmallows into three portions of 150g each.
- Divide the Rice Krispies into three portions of 200g each.
- Pick the colours you would like to use and keep them to hand. Place some toothpicks next to each colour which you can use to add the colour to the marshmallow mix.
- Prepare three 8''/20cm cake tins by cutting circles of baking paper to fit the bottom of each tin. Place the baking paper circles in the bottoms of the tins and then lightly coat the sides with non-stick cooking spray or a very thin, barely-there layer of butter.If you don't have three tins, you can use one tin by doing one layer at a time.
Let's make the cake!
- In a large saucepan, melt the first portion of 30g butter over a low heat.
- As soon as the butter is melted, add the first portion of 150g marshmallows. Stir constantly until the marshmallows are fully melted.
- Add the first colouring and stir through thoroughly. Take note that the colour will fade a bit when you add the Rice Krispies, so make sure the colour is quite saturated.
- Turn off the heat and remove the pan from the stove. Add the first batch of Rice Krispies (200g) to the melted marshmallows and stir until every grain is coated.
- Tip the mixture into the baking tin and press it down firmly using a spoon or spatula. You can then use a flat-bottomed glass to smooth the surface and ensure it is evenly compacted.If you are using a single tin, now would be the time to release the cake from the tin so you can reuse the same tin for the next layer.
- Wash and dry the saucepan. Repeat the same process for the remaining two layers
How to build the cake
- Run a long-bladed knife along the insides of each tin. Then, carefully turn the tins upside down and give them a gentle tap. The cakes should come out easily.
- Place the first layer on a cake stand, then add the second layer on top and gently press it down. Finally, place the final layer on top and gently press it down again.
- Run clean hands alongside the sides of the cake to ensure all the layers are aligned properly.
- Decorate the cake to your preference.
- To serve, you can slice the cake with all three layers in tact or separate the layers from each other. Use a sharp knife for neat slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 171mg | 7% |
| Potassium | 33mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 13g | 26% |
| Vitamin A | 1757IU | 35% |
| Vitamin C | 16mg | 18% |
| Calcium | 3mg | 0% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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