These white chocolate Cornflake cakes are fun to make and perfect for lazy-day baking. With just 2 simple ingredients and a tonne of topping options, these are so easy to customise to your liking!
Who doesn't love a good cereal-based sweet treat? You've no doubt tried Rice Krispie treats, and maybe even Cornflake cakes, but have you tried white chocolate Cornflake cakes? If you haven't, I can highly recommend them!
They make a nice change to milk chocolate Cornflake cakes and there's no need to faff around with golden syrup or butter. They're so quick and easy that even kids can make them with a little adult supervision.
What are Cornflake cakes?
Cornflake cakes are a nostalgic no-bake treat from the 80s/90s, consisting of a chocolate mixture and breakfast Cornflakes. They're a popular choice when it comes to Easter baking due to the fact that they look a little bit like birds' nests!
The traditional way to make Cornflake cakes is to combine chocolate, butter and golden syrup together then stir in the Cornflakes. However, white chocolate is very sensitive and is likely to seize when you start adding butter and syrup to it, so I decided to skip the other ingredients for these cakes. But don't worry, they taste just as delicious, and it makes the recipe even easier!
Ingredients
- White chocolate: Any white chocolate will work in this recipe. We won't be adding flavouring, butter or anything else directly to the chocolate so make sure to use one that you like as it is. I'd recommend using chocolate bars instead of chocolate chips as they're less likely to seize.
- Cornflakes: We will of course need some Cornflakes to make these cakes. I found 100g to be just right for the perfect chocolate-to-Cornflake ratio.
- Sprinkles: These are optional but if you want to make your cakes look a little more fancy, you can decorate them with some of your favourite sprinkles. I used white chocolate star sprinkles and some hundreds and thousands.
Equipment
- Cupcake cases: This recipe serves 12 so make sure you have 12 paper or silicone cupcake cases ready to go. I used my favourite spotty ones from Tesco.
- Muffin tin: You'll need a tin or a baking tray that's large enough to fit all of your cupcake cases. I recommend a muffin tin as the deeper holes will help the cakes hold their shape better, but a regular cupcake tin will do the job just fine if that's all you have.
- Saucepan: To melt the white chocolate in. You can do this in the microwave in a heatproof bowl if you prefer but as white chocolate tends to be a bit finicky, I recommend doing it on the stove if you can. This way, you can keep the heat low and control it better. If you do have to use the microwave, make sure to take the bowl out every 30 seconds and give the chocolate a stir, which will help to prevent burning or seizing.
- Large bowl: To mix everything together in. You'll only really need this if you're melting the chocolate in the microwave. If your saucepan is big enough, you can just pour the Cornflakes straight in there with the melted chocolate to save doing extra dishes.
- Utensils: You'll need a wooden spoon to combine the ingredients plus a few smaller spoons to help you divide the mixture up between your cakes.
How to make white chocolate Cornflake cakes
Step 1: Start by lining a muffin tin with 12 paper cases. Set this aside for now.
Step 2: Next break 450g of white chocolate into pieces and add it to a saucepan. Place the saucepan over very low heat on the stove and stir gently until the chocolate has melted and there are no lumps left.
Step 3: Remove the saucepan from the heat and pour in 100g of Cornflakes. Mix well until all of the cereal is evenly coated in the chocolate.
Step 4: Divide the mixture between your cupcake cases and pat down firmly into place. Top with sprinkles or any other favourite toppings.
Step 5: Pop the Cornflake cakes in the fridge for around 2 hours, or until the chocolate has set, then enjoy!
Top tips
- Melt the white chocolate slowly to prevent burning or seizing. It's best to melt it in a saucepan over low heat if you can.
- While any tray will work fine, a muffin tin will help your cakes hold shape due to the depth of the holes.
- Stuck for topping ideas? Some of my favourites are mini marshmallows, honeycomb pieces, chocolate chips and mini M&Ms.
FAQ
If you keep them in an airtight container, they'll last for up to 1 week in the fridge or up to 4 days at room temperature.
Yes, these can be frozen in airtight containers for up to 1 month. When you're ready to defrost them, leave them to sit out at room temperature for an hour or so. Do not refreeze.
Any will work but use the one that you like best because the flavour of it will stay the same (as in, no flavourings, syrups or butter will be added). I like Milky Bar best but have also been known to use Ms Molly's white chocolate too!
More cereal treats:
- Marshmallow Rice Krispie cakes
- Mars Bar Rice Krispie squares
- Cornflake rocky road
- Golden syrup Cornflake cakes
- White chocolate Rice Krispie cakes
- Chocolate cornflake cakes
I hope you have fun making these white chocolate Cornflake cakes. If you like the recipe, please leave a comment below to let me know and feel free to share this post with a friend using the share buttons on the page. Enjoy!
White Chocolate Cornflake Cakes
Instructions
- Line a muffin or cupcake tin with 12 cupcake cases.
- Melt the white chocolate in a large saucepan over low heat on the stove.
- Once the chocolate has fully melted, remove the saucepan from the heat and stir in the Cornflakes. Make sure they are all evenly coated with the chocolate.
- Divide the mixture equally between your cupcake cases.
- Top with sprinkles or any other edible decorations that you like.
- Pop the cakes in the fridge for around 2 hours to set then enjoy!
Video
Notes
- Store the cakes in an airtight container in the fridge for up to 1 week.
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