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Franken Berry Crumb Cake

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This Franken Berry Crumb Cake has a Franken Berry cereal infused cake topped with buttery crumb topping and a Strawberry Milk glaze.

A loaf of Franken Berry pound cake is sliced and arranged on a dark wooden surface. The cake is topped with a thick layer of glossy pink frosting and sprinkled with colorful cereal marshmallows in shades of blue, purple, pink, and white. A few marshmallows and red cereal pieces are scattered around the cake slices, adding a playful, nostalgic touch. The inside of the cake appears dense and moist, contrasting with the bright, whimsical topping.

It’s that time of year!

It’s Halloween Treat Week and I’m excited to share my Franken Berry Crumb Cake.

I make something using the monster cereals every year for this week.

Either Count Chocula, or in this case Franken Berry.

I loved both as a kid.

I don’t love them as much as many years ago they changed the formula to make them more healthy.

Healthy?

It’s a sugar cereal. Just let us have it.

I don’t pretend it’s healthy for me in any way.

A sliced loaf of Franken Berry pound cake with pink frosting and colorful cereal marshmallows is arranged on a dark wooden surface. Scattered red cereal pieces surround the slices. To the right of the cake stands a small pink figurine of Franken Berry, the classic cereal mascot, with a sleepy expression and one raised eyebrow, holding a tiny white bowl. The scene has a playful, nostalgic tone, combining the dessert and the cereal character.

Yes, I made crumb cake….again.

I make a lot of crumb cake.

I always make them mini.

Not only to share.

But because I find when I make the larger one the crumb weighs the cake down too much.

Two small loaf cakes rest on a wire cooling rack set over a magenta tray. Each loaf is coated in a thick, glossy pink glaze that drips slightly down the sides. The tops are decorated with colorful cereal marshmallows in pastel shades of blue, pink, purple, and white, creating a fun and whimsical look reminiscent of breakfast cereal treats. The bright frosting and marshmallows contrast with the golden color of the cake underneath.
  • Frequently Asked Questions:
  • Do I have to use cake flour? Yes. To get the desired texture you really do need the cake flour.
  • What size mini pans do you use? I used 5-3/4 by 3-1/4 by 2-1/4-Inch.
  • Can I make this a full size loaf? Yes, but the time it takes to bake will increase by 10-15 minutes. I would start checking for doneness around the 40 minute mark.
  • Can I freeze the loaves? Yes. But if you are freezing them you will not want to put the icing on until you go to eat them.
A loaf of Franken Berry pound cake with pink frosting is sliced and displayed on a dark wooden surface. The frosting is thick and creamy, dripping slightly over the edges and topped with colorful cereal marshmallows in shades of blue, purple, pink, and white. Red cereal pieces are scattered playfully around the slices, creating a fun, nostalgic scene reminiscent of childhood breakfast treats. The inside of the cake looks moist and tender, contrasting with the bright, candy-like topping.

Ingredient Highlights:

  • Cake flour – I use cake flour in my crumb cake recipes. You can use all-purpose flour for the cake batter (though I still recommend cake flour) but I HIGHLY suggest you use cake flour for the crumb topping.
  • Franken Berry Cereal: The monster cereal that comes out every Halloween.
  • Milk: You need to use whole milk for this recipe.
  • Butter: I use both salted and unsalted butter in the recipe so be sure to check what kind you are using in each step.
  • Eggs – Use a large egg, at room temperature.
  • Sour Cream – Use full fat sour cream, at room temperature. If you don’t have that you can use full fat Greek yogurt or full fat buttermilk.
  • Strawberry Milk Powder: I used Nesquik Strawberry Powder Drink Mix.
Three small loaf cakes are lined up on a wire cooling rack over a magenta tray. Each cake is coated with a thick, glossy layer of pink frosting that drips slightly down the golden edges. The tops are sprinkled with colorful cereal marshmallows in shades of blue, white, pink, and purple, adding a whimsical, nostalgic touch. The frosting’s smooth sheen and the pastel colors of the marshmallows create a playful, dessert-inspired scene reminiscent of classic breakfast cereals.

Tips for a Successful Crumb Cake:

  • Make sure to measure your flour correctly and level off using a knife. Crumb cake has a tendency to get dry so you want to make sure you are using the exact amount of flour.
  • Do not over mix the crumb topping, or it may become paste-like in texture. You want there to be some crumbly texture to the topping.
  • Ensure that the baking soda and baking powder are fresh and haven’t expired. One of the main reasons that cakes don’t rise and become dense is because the baking soda and powder have expired.
  • Bring all the ingredients to room temperature so they mix quickly and easily.
A small loaf cake with thick pink frosting and colorful cereal marshmallows sits on a dark wooden surface. Beside it stands a pink Franken Berry figurine holding a tiny bowl and spoon, smiling with a sleepy, mischievous expression. Red cereal pieces are scattered around the figure and cake, adding a playful, nostalgic breakfast cereal theme to the scene. The frosting drips slightly down the sides of the golden cake, creating a fun, whimsical presentation.

Want More Crumb Cake Recipes?

Creamsicle Crumb Cake

Bourbon Fruitcake Crumb Cake

Kringle Crumb Cake

Sugar Cookie Crumb Cake

Strawberry Lemonade Crumb Cake

HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Franken Berry Crumb Cake

Franken Berry Crumb Cake

Ingredients

  • For the Franken Berry Infused MIlk:
  • 2 cups whole milk
  • 2 cups Franken Berry cereal
  • For the Crumb Topping:
  • 2/3 cup granulated sugar
  • ¼ tsp. salt
  • 8 TBSP unsalted butter, melted and then slightly cooled
  • 1 ¾ cup cake flour
  • For the Cake:
  • ½ cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup Franken Berry infused Milk
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • 2 ½ cups cake flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • Pinch of salt
  • For the Glaze:
  • 3/4 cup Franken Berry infused Milk
  • 1/4 cup Strawberry Quik (powdered strawberry drink)
  • 4 TBSP melted butter
  • 3 cups powdered sugar
  • Franken Berry marshmallows as garnish

Instructions

  1. For the Infused Milk:
  2. Using a medium saucepan heat the milk and the Franken Berry cereal together.
  3. Bring to a boil and then take off of heat.
  4. Let cool to room temperature.
  5. Place in fridge to chill for at least 3 hours.
  6. For the Crumb Topping:
  7. In a medium sized bowl,put sugar and salt in the bowl and stir until combined.
  8. Add the melted butter and then cake flour and mix (hands work best for this). Set aside in fridge to firm up while you make the cake batter.
  9. For the Cake:
  10. Preheat oven to 325F.
  11. Spray baking spray 5 mini loaf pans and set them aside.
  12. In a stand mixer with a paddle attachment cream together the butter and sugar until light and fluffy, about 3 minutes.
  13. In a separate bowl add the Franken Berry infused milk, sour cream, vanilla extract, and eggs and whisk until fully combined.
  14. In another bowl add flour, baking powder, baking soda, and salt.
  15. Alternate adding dry ingredients, then wet, then dry, then wet, and finish with dry.
  16. Mix on low until fully combined. Be careful to not over-mix.
  17. Using a regular size ice cream scoop, scoop three scoops per pan. Even out with a spatula.
  18. Evenly divide crumb topping (as evenly as you can) into pieces over top of the batter. I like to have the bigger crumb chunks on the side so they don't sink in the middle.
  19. Bake for 30-35 minutes depending on your oven.
  20. Check by using a wooden skewer or knife to see if it comes out clean.
  21. Let cool on wire rack.
  22. While cooling make glaze.
  23. Simply whisk together the Franken Berry infused milk, Strawberry Milk powder, butter, and powdered sugar in a medium bowl.
  24. When cakes are cool pour glaze over the top of them.
  25. Top with Franken Berry Marshmallows if desired.
  26. Let glaze firm up.

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