This Rice Krispie cake is ideal as a birthday cake alternative, or just an easy no-bake cake for any kind of celebration. You only need four ingredients: Rice Krispies, marshmallows, butter and food colouring. Easy and quick to make and therefore ideal for anyone who does not like to bake or can't bake. You don't even have to switch the oven on or crack a single egg.

Customise the colour scheme to fit the theme and make as many or as little layers as you want! If your kids love the square Rice Krispie treats, they will no doubt love this cake.

For more children's party snacks, try this rainbow unicorn popcorn. For more celebration cakes, have a look at this deliciously moist, rich and dark chocolate orange cake.

this recipe

Jump to:

• What's to love about this recipe
• Key ingredient notes and substitutions
• Notes on the equipment needed
• How to make the Rice Krispie cake - Quick summary
• Ideas for decoration
• Variations
• Storage
• FAQ
• Recipe

Key ingredient notes and substitutions

Butter - We use unsalted, it's that little bit healthier and cereal really does not need additional salt.

Marshmallows - You can use any size marshmallows as long as it comes to a total weight of 450g. If you are using the large camp fire marshmallows, cut them smaller for more consistent melting.

If you can, try to get white only marshmallows because the colours you add will be more accurate. If you only have mixed packs of white and pink, use the pink ones for colours like pinks, purples and blues. Use the white ones for warm colours like yellows and oranges.

Rice Krispies - You don't have to use the branded Rice Krispie cereal. Many supermarkets now have copycat cereals at a lower price.

Gel food colouring - We use gel food colouring because the colour they provide is more saturated. You only have to add very little for maximum impact. There is also a wider choice of colours to choose from compared to liquid food colouring, especially if you shop online.

Notes on the equipment needed

The baking tins:

You will ideally need three 8''/20cm baking tins or cake pans, one colour layer for each tin. Prepare the tins by cutting a circle out of baking paper the same size as the tin. Place it in the bottom of each tin and give the sides a spray with non-stick cooking spray, or wipe a very thin layer of butter over it.

What if you don't have THREE tins?

If you don't have three tins, do not fear, just do one layer at a time. Once you have firmly pressed down a layer of Rice Krispie mix into the tin, run a sharp knife along the inside edge to separate the Rice Krispie layer from the tin. Turn it upside down and give it a tap, it should come free quite easily. You can now use the same tin for the other layers.

We have been able to use this method without any setting time, but if your mixture looks too soft at first, place it in the fridge for 10 minutes before tipping it out.

The saucepan:

Use a very large saucepan for melting the butter and marshmallows in. Once you add the cereal, you will need a fair bit of space to mix it through thoroughly.

How to make the Rice Krispie cake - Quick summary

• Measure everything out into separate portions for each layer. In other words, the butter, marshmallows and cereal need to be divided into three if you are doing three layers.
• To make the first layer, melt the first portion of butter in a saucepan over a low heat.
• As soon as the butter is melted, add the marshmallows. Keep stirring and scraping until it's melted.
• Add the food colouring and mix thoroughly. Bear in mind that the colour will fade a little once you add the cereal, so make sure the colour is quite saturated to accommodate for that.
• Turn off the heat and remove the pan from the stove. Add the Rice Krispies to the melted marshmallows and stir through until every grain is covered.
• Tip the mixture into the baking tin and push down with a spoon or spatula. Use a flat bottomed glass to smooth over the surface.
• Repeat the process for each layer.
• Run a long bladed knife along the sides of the tin of each layer. Turn the tin upside down and give it a tap. It should come out quite easily.
• Place the first layer on a cake stand, add the second layer and gently push down. Add the final layer and push down again. Run clean hands alongside the cake to ensure all the layers are aligned.

Ideas for decoration

• Pipe buttercream, cream or marshmallow fluff decorations on top
• Make a thin icing to pour over and run down the sides for a 'drip cake'
• Add birthday candles or sparkles

Variations

• Make an all chocolate version by using chocolate Coco Pops. You can use the exact same measurements for the butter and marshmallows.
• Skip the different coloured layers and instead mix in different coloured sprinkles into each layer's mixture.
• Make a smaller cake with a single layer and stir funfetti into the mix.

Storage

The cake will keep well in an airtight container for up to a month. Yes, it lasts for what feels like forever and stays crispy too. It's ideal to make ahead a few days before your event.

Not suitable for freezing.

FAQ

Recipe

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