Rice Krispie cake

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.

5 from 51 votes

Print Recipe Save

Course: Dessert

Cuisine: International

Prep Time: 30

Total Time: 30

Servings: servings

Calories: 182kcal

Author: Maretha Corbett

Ingredients

▢ 90 grams unsalted butter - divided into 3 x 30g
▢ 450 grams white marshmallows - divided into 3 x 150g. You can use pink marshmallows if you are going to colour some layers pink, purple or even blue
▢ 600 grams Rice Krispies - divided into 3 x 200g
▢ 3 x gel food colouring of choice

Instructions

Get everything ready

This recipe is based on a three layer cake and therefore we will be dividing all the ingredients into three.
Divide the butter into three portions of 30g each.
Divide the marshmallows into three portions of 150g each.
Divide the Rice Krispies into three portions of 200g each.
Pick the colours you would like to use and keep them to hand. Place some toothpicks next to each colour which you can use to add the colour to the marshmallow mix.
Prepare three 8''/20cm cake tins by cutting circles of baking paper to fit the bottom of each tin.
Place the baking paper circles in the bottoms of the tins and then lightly coat the sides with non-stick cooking spray or a very thin, barely-there layer of butter.
If you don't have three tins, you can use one tin by doing one layer at a time.

Let's make the cake!

In a large saucepan, melt the first portion of 30g butter over a low heat.
As soon as the butter is melted, add the first portion of 150g marshmallows. Stir constantly until the marshmallows are fully melted.
Add the first colouring and stir through thoroughly.
Take note that the colour will fade a bit when you add the Rice Krispies, so make sure the colour is quite saturated.
Turn off the heat and remove the pan from the stove.
Add the first batch of Rice Krispies (200g) to the melted marshmallows and stir until every grain is coated.
Tip the mixture into the baking tin and press it down firmly using a spoon or spatula.
You can then use a flat-bottomed glass to smooth the surface and ensure it is evenly compacted.
If you are using a single tin, now would be the time to release the cake from the tin so you can reuse the same tin for the next layer.
Wash and dry the saucepan. Repeat the same process for the remaining two layers

How to build the cake

Run a long-bladed knife along the insides of each tin. Then, carefully turn the tins upside down and give them a gentle tap. The cakes should come out easily.
Place the first layer on a cake stand, then add the second layer on top and gently press it down. Finally, place the final layer on top and gently press it down again.
Run clean hands alongside the sides of the cake to ensure all the layers are aligned properly.
Decorate the cake to your preference.
To serve, you can slice the cake with all three layers in tact or separate the layers from each other. Use a sharp knife for neat slices.

Nutritional data disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition