A Crunch of Comfort: Cornflake Cake to Brighten Any Day
There’s a special kind of nostalgia in this Cornflake Cake — the warm, buttery aroma that drifts from the oven, the satisfying crackle when you slice a square, and the bright, jammy sweetness that wakes up every bite. Texturally it’s a study in contrasts: a tender, shortbread-like base, a glossy fruit jam center, and a top layer that’s toasted and crisp from the cornflakes. It’s the kind of treat that makes you slow down, savor, and share.
This recipe is perfect for cozy weekend breakfasts with a steaming mug of coffee, potlucks where you want to bring something both homey and show-stopping, or as a quick bake when you need a dessert that looks fancier than its effort. If you love vintage-style bakes and pantry-friendly sweets, you might also enjoy this zesty lemon cake guide for another citrusy option.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Servings: 12 squares (9×13 inch pan)
- Difficulty Level: Easy — great for beginner bakers
Nutrition Highlights
Estimated nutrition per serving (1 of 12 squares). Values are approximate, calculated from typical ingredient nutritional data and verified against USDA FoodData Central and general guidance from sources such as the Mayo Clinic for portion and dietary context.
- Calories: ~264 kcal
- Protein: ~1.8 g
- Carbohydrates: ~48 g (of which sugars ≈ 33 g)
- Fat: ~7.8 g (saturated fat ~4.7 g)
- Fiber: ~1.0 g
- Sodium: variable (depends on salted/unsalted butter and jam; approx. 120 mg)
Notes: This is a sweet, energy-dense treat. For detailed, person-specific dietary advice or if you’re managing medical conditions like diabetes or heart disease, consult registered dietitians or resources from the CDC or Mayo Clinic.
Why You’ll Love It
This Cornflake Cake wins hearts for three main reasons:
- Comforting nostalgia: The texture and flavor recall homemade bakes from childhood — simple, honest, and comforting.
- Crowd-pleasing ease: It uses pantry staples and comes together quickly, yet produces a multi-textured result that feels special.
- Versatility: Swap jams, add citrus zest, or adapt for dietary needs (see variations) and it fits breakfasts, snacks, or dessert occasions.
Preparation Guide
Ingredients
- 3 cups cornflakes (about 90 g)
- 1/2 cup unsalted butter (113 g), melted
- 1 cup granulated sugar (200 g)
- 1 cup all-purpose flour (125 g)
- 1 cup fruit jam (strawberry or raspberry recommended; ≈320 g)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional ingredients and substitutions
- Use light brown sugar for a caramel note in place of granulated sugar.
- Substitute jam with lemon curd for a brighter, tangy version.
- For a lower-sugar option, use a reduced-sugar jam and reduce added sugar by 1/4 cup (texture may change slightly).
- To make it gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking blend.
- For a nuttier finish, fold 1/2 cup chopped toasted almonds into the cornflake topping.
Step-by-step Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, melt the butter and mix in the sugar, flour, vanilla extract, baking powder, and salt until well combined. The mixture should be crumbly but cohesive.
- Spread half of the mixture into the bottom of the prepared baking dish to form a base layer; press gently to compact.
- Spread the layer of fruit jam evenly over the base. Aim for an even layer so each square gets jam in every bite.
- In another bowl, mix the cornflakes with the remaining butter-flour-sugar mixture until the cornflakes are well coated. Be gentle so you don’t crush them too much.
- Spread the cornflake mixture evenly over the jam layer, covering it completely.
- Bake for approximately 25–30 minutes or until the top is golden brown and crispy. Rotate the pan halfway through baking if your oven has hot spots.
- Allow to cool completely before cutting into squares and serving — this helps the jam set and prevents the bars from falling apart.
Practical tips
- Avoid overmixing once the cornflakes are added to keep the topping crisp.
- If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.
- Test doneness by checking that the top is set and amber; the edges will pull slightly away from the dish.
Presentation Tips
- Serve warm or at room temperature; warm squares pair beautifully with a scoop of vanilla ice cream.
- For breakfast, toast lightly and spread a thin smear of butter for a richer bite.
- Pair with tea (Earl Grey or a robust black tea) or strong coffee to balance the sweetness.
- Dust with a light sprinkling of powdered sugar or place a few fresh berries on top for color and freshness.
- For a more plated dessert, serve a square with a dollop of whipped cream and a drizzle of fruit coulis.
For another fruit-focused serving idea that blends textures and tastes, check out this apple crisp cheesecake inspiration.
Shelf Life & Storage
- Room temperature: Store in an airtight container for up to 2 days; the cornflake topping will gradually soften.
- Refrigeration: Keeps well for up to 5 days in an airtight container. Bring to room temperature or warm briefly before serving for best texture.
- Freezer: Wrap squares individually in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator or at room temperature, then re-crisp in a 300°F (150°C) oven for 5–8 minutes if desired.
Chef’s Advice
- Butter temperature matters: Use fully melted butter so it coats the cornflakes and binds the base evenly.
- Jam choice influences texture: Thicker, well-set jams (rather than runny preserves) create a clean layer and prevent sogginess.
- Crunch preservation: To keep a crunchier top, serve within the first 24 hours or re-crisp briefly in a low oven before serving.
- Cutting tip: For clean squares, chill the cake for 30 minutes before slicing and use a sharp knife wiped between cuts.
Creative Twists
- Vegan version
- Replace butter with coconut oil (same quantity). Use a vegan sugar and a fruit spread without added gelatin. Toasted coconut flakes mixed with cornflakes add depth.
- Nutty-stuffed bars
- Add a thin layer of finely chopped toasted pecans or walnuts between the jam and cornflake topping for a crunchy, nutty contrast.
- Citrus-berry swap
- Use raspberry jam plus 1 teaspoon lemon zest in the base for a bright, tangy finish. Top with a light lemon glaze after baking.
- Gluten-free and hearty
- Use a certified gluten-free flour blend and fold in 1/2 cup rolled oats to the base for extra texture and a heartier bite.
Recipe Q&A
Q: Can I use fresh fruit instead of jam?
A: Fresh fruit will release moisture and can make the bars soggy. If using fresh fruit, cook it down into a thick compote first to reduce water content.
Q: My topping went soggy — how can I fix it next time?
A: Use a thicker jam, press the base firmly, and ensure the cornflakes are well-coated but not drenched. Baking time and a brief re-crisp in the oven help restore crunch.
Q: Can I halve the recipe?
A: Yes — simply use an 8×8 inch pan and reduce baking time slightly; start checking at 20 minutes.
Q: Is there a lower-sugar option?
A: Use reduced-sugar jam and cut the added sugar by up to 25%. Expect a slightly different texture and less browning.
Q: How do I reheat leftovers without losing crunch?
A: Warm in a 300°F (150°C) oven for 5–8 minutes to re-crisp the topping.
Conclusion
This Cornflake Cake is a delightful, old-fashioned treat that balances crunchy texture with jammy sweetness — perfect to bake when you want something familiar but a little unexpected. Share your results, swap jams and mix-ins, and join the conversation to exchange tips and photos. For a similar retro-inspired recipe with a corn-forward twist, see this Cornflake Corn Cake recipe on Allrecipes, and for another nostalgic take on cornflake desserts, try the Cornflake Cake feature at 12 Tomatoes. Happy baking — and don’t forget to tell me how yours turned out!
Print
Cornflake Cake
- Total Time: 45 minutes
- Yield: 12 squares 1x
- Diet: Vegetarian
Description
A nostalgic Cornflake Cake featuring a tender, shortbread-like base, a glossy fruit jam center, and a crispy cornflake topping.
Ingredients
- 3 cups cornflakes (about 90 g)
- 1/2 cup unsalted butter (113 g), melted
- 1 cup granulated sugar (200 g)
- 1 cup all-purpose flour (125 g)
- 1 cup fruit jam (strawberry or raspberry recommended; ≈320 g)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, melt the butter and mix in the sugar, flour, vanilla extract, baking powder, and salt until well combined.
- Spread half of the mixture into the bottom of the prepared baking dish to form a base layer; press gently to compact.
- Spread the layer of fruit jam evenly over the base.
- In another bowl, mix the cornflakes with the remaining butter-flour-sugar mixture.
- Spread the cornflake mixture evenly over the jam layer, covering it completely.
- Bake for approximately 25–30 minutes or until the top is golden brown and crispy.
- Allow to cool completely before cutting into squares and serving.
Notes
This cake is energy-dense; for personalized dietary advice, consult a registered dietitian or relevant resources.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 264
- Sugar: 33g
- Sodium: 120mg
- Fat: 7.8g
- Saturated Fat: 4.7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 1.8g
- Cholesterol: 30mg
