Rice Krispie Treat Cake

A three layered Rice Krispie cake on a cake stand, surrounded by balloons.

A colourful no-bake Rice Krispie treat cake made with marshmallows, butter, crispy rice cereal and gel food colouring. A fun birthday cake alternative for parties, bake sales and celebrations.

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5 from 51 votes

Course: cakes, Dessert

Servings: servings

Calories: 182

Author: Maretha Corbett

Prep Time: 30

Total Time: 30

Equipment

3 20cm/8 inch round cake tins - if you only have one, re-use it for each colour

Ingredients

▢ 90 grams unsalted butter (3.2oz) - divided into 3 x 30g
▢ 450 grams white marshmallows (15.9oz) - 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 (21.2oz) - divided into 3 x 200g
▢ 3 x gel food colouring of choice

Instructions

Grease and line three 20cm/8 inch round cake tins with baking paper. If using one tin, you can make one layer at a time and reuse it.
Divide the butter, marshmallows and Rice Krispies into three equal portions.
90 grams unsalted butter (3.2oz) , 450 grams white marshmallows (15.9oz), 600 grams Rice Krispies (21.2oz)
For the first layer, melt one portion of butter in a large saucepan over a low heat.
Add one portion of marshmallows and stir until fully melted and smooth.
Add a little gel food colouring and stir until evenly mixed. Make the colour slightly brighter than you want the finished layer to be, as the cereal will lighten it.
3 x gel food colouring of choice
Remove the pan from the heat and stir in one portion of Rice Krispies until evenly coated.
Spoon the mixture into the prepared tin and press it into an even layer with a lightly greased spatula, spoon or the bottom of a glass. Press firmly enough to level it, but not so hard that the layer becomes dense.
Repeat with the remaining butter, marshmallows, cereal and colours to make the other two layers.
If the layers feel very soft, chill them for 10 minutes before stacking.
Stack the layers on a cake stand or serving plate, pressing each one down gently so the cake sits neatly.
Decorate with buttercream, marshmallow fluff, melted chocolate, sprinkles, candles or sweets.
Slice into small wedges or pieces to serve.

Notes

Use gel food colouring for the strongest colours.
Keep the heat low when melting the marshmallows so the mixture stays soft and workable.
Press the layers firmly enough to level them, but not so hard that the cake becomes dense.
Store in an airtight container at room temperature for up to 5 days. Best eaten within 2–3 days.
Not suitable for freezing.

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