Easy Puffed Wheat Cake

Name: Easy Puffed Wheat Cake
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 16 slices
Cuisine: Canadian
Ingredients: 8 cups puffed wheat (fresh); 1/2 cup butter (unsalted); 1 cup brown sugar (packed); 1 cup corn syrup; 1/4 cup cocoa powder (unsweetened); 1 teaspoon vanilla extract

50 min 16 slices Easy

All Recipes

A delightful no-bake treat, this easy puffed wheat cake combines cocoa and caramel for a chewy, nostalgic favourite.

Prep

10 min

Cook

10 min

Total

50 min

Servings

Difficulty

Easy

Puffed wheat cake is a cherished Canadian treat, known for its chewy texture and rich caramel-chocolate flavour. It's a no-bake dessert that has been a staple in prairie kitchens for generations, particularly loved for its simplicity and the delightful nostalgia it brings. This version of the recipe is tailored for those who seek an easy and quick preparation without compromising on taste. This easy puffed wheat cake is perfect for anyone looking to whip up a sweet treat with minimal fuss. Whether you're a beginner or an experienced baker, this recipe delivers excellent results every time. The combination of cocoa and caramel creates a deliciously chewy cake that both kids and adults adore.

Ingredients

Servings

For the puffed wheat cake

Instructions

Prepare the pan

Line a 9x13 inch (23x33 cm) baking dish with parchment paper, leaving overhang for easy removal.

Pro tip: Parchment will prevent the cake from sticking and makes it easier to lift out.

Melt the butter

In a large saucepan over medium heat, melt 1/2 cup of unsalted butter.

Pro tip: Stir occasionally to prevent burning.

Make the caramel mixture

Add 1 cup of brown sugar and 1 cup of corn syrup to the melted butter. Stir until the sugar dissolves completely.

Pro tip: Ensure the mixture is smooth and free of sugar granules.

Add cocoa and vanilla

Stir in 1/4 cup of cocoa powder and 1 teaspoon of vanilla extract until well combined.

Pro tip: For a deeper chocolate flavour, add an extra tablespoon of cocoa.

Combine with puffed wheat

Remove the saucepan from heat and quickly fold in 8 cups of puffed wheat until evenly coated.

Pro tip: Work quickly to ensure the wheat is evenly coated before the mixture cools.

Set the cake

Transfer the mixture to the prepared pan. Use a spatula to press it down firmly and evenly.

Pro tip: Pressing firmly helps the cake hold its shape when cut.

Cool and serve

Allow the cake to cool at room temperature for at least 30 minutes before cutting into slices.

Pro tip: For quicker setting, place the cake in the fridge for 15 minutes.

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Tips & Tricks

Use fresh puffed wheat for the best texture.
Line your pan with parchment for easy removal.
Press the mixture firmly to ensure it holds together.

Serving Suggestions

Serve the puffed wheat cake as a snack or dessert, perfect with a glass of cold milk or a cup of hot coffee. It's also a fantastic addition to lunchboxes or picnic baskets. This cake can be made ahead of time and stored in an airtight container at room temperature for up to a week. If you prefer a firmer texture, refrigerate it for up to two weeks.