Puffed Wheat Cake
Indulge in the nostalgic charm of a classic Puffed Wheat Cake—a no-bake treat that's rich, chewy, and delightfully simple to make. This recipe combines puffed wheat cereal with a luscious chocolate syrup made from butter, sugar, light corn syrup, unsweetened cocoa powder, and a hint of vanilla. With just 15 minutes of active prep and cook time, this dessert is perfect for busy schedules or last-minute sweet cravings. Press the chocolate-coated puffed wheat mixture into a pan, let it set, and slice it into perfectly portable squares. Ideal for lunchboxes, picnics, or an easy dessert, this crowd-pleasing recipe offers a nostalgic burst of cocoa-flavored delight in every bite. Make it ahead and store it for up to five days to enjoy as a quick snack or an after-dinner indulgence. Perfect for chocolate lovers and ideal for gatherings, this recipe is sure to satisfy your sweet tooth!
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Recipe Information
Ingredients
- 8 cups Puffed wheat cereal
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Light corn syrup
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a large mixing bowl, measure out 8 cups of puffed wheat cereal and set aside.
In a medium saucepan, combine the butter, granulated sugar, light corn syrup, cocoa powder, and salt.
Place the saucepan over medium heat, stirring constantly, until the mixture comes to a boil.
Continue boiling the mixture for 1-2 minutes, stirring to ensure it does not burn.
Remove the saucepan from heat and stir in the vanilla extract.
Immediately pour the hot mixture over the puffed wheat cereal in the large bowl.
Using a wooden spoon or spatula, gently fold the puffed wheat into the chocolate syrup until evenly coated.
Line a 9x13 inch cake pan with parchment paper or lightly grease it with nonstick spray.
Press the coated puffed wheat mixture evenly into the prepared pan. Use the back of a spoon or clean hands to pack it down firmly.
Let the puffed wheat cake cool at room temperature for about 30 minutes, or refrigerate for 15 minutes to set more quickly.
Once the cake is set, cut it into 16 squares or rectangles and serve.
Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 18.9 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
