Chocolate Cornflake Cakes offer a perfect mix of simplicity and taste. With just 4 ingredients and 10 minutes, you can create these crunchy, chocolate-coated treats. Ideal for a quick dessert or a playful addition to your party spread, they’re as fun to make as they are to eat.
Golden Syrup Chocolate Cornflake Cakes
Our no-bake Cornflake Cake recipe is quick and easy to make using only cornflakes, golden syrup, chocolate, and butter.
Making these sweet treats is as simple as pouring melted chocolate over the crunchy breakfast cereal, mixing it all, and then pile the mixture into cupcake cases where it is placed in the fridge to chill.
Kids will love creating chocolate cornflake nests by topping their treats with mini Easter eggs or you can get the whole family involved and decorate these desserts with sprinkles, colorful candy, or mini marshmallows.
What could be better than combining a thick, sweet, sticky syrup with chocolate and butter and coating your cornflakes with the melted mixture? You can make the most delicious finger food for parties, potlucks, or after-school snacks in minutes!
Why We Love Cornflake Cakes
- Quick and easy to make in less than 10 minutes
- Only uses 4 ingredients plus garnish.
- Golden syrup cornflake cakes are great make-ahead snacks that require no baking.
- Simple recipe to make with kids because they can do most of the steps by themselves.
- Perfectly portioned and portable treats for Easter parties, lunchboxes, or spring celebrations. Change the sprinkles to make them for Christmas desserts or Halloween parties.
Cornflake Cakes Ingredients
- Cornflakes
- Golden syrup – this can be found at grocery stores (I have found it at Kroger) and Amazon, or you can use light corn syrup or honey, but it may alter the finished product.
- Semi-sweet or dark chocolate chips or chunks
- Butter
- Sprinkles
- Mini eggs (optional for Easter)
Substitutions and Additions
- Grab Your Garnish: Decorate your desserts with colorful sprinkles, mini marshmallows, M&Ms, or mini eggs for Easter. Change up the toppings to make them for any holiday like: Christmas, Valentine’s Day or Halloween!
- Choose Your Chocolate: Feel free to use milk chocolate, dark chocolate, semi sweet chocolate, or even white chocolate to coat your cakes.
- Go Gluten Free: You can use certified Gluten-Free cornflakes for a gluten free version of this recipe.
- Swap The Sweetener: Instead of golden syrup, you can try making your cakes with honey (often called honey crackles) or rice malt syrup. I do not recommend using maple syrup or agave syrup in this recipe because they have a more liquid texture.
How to Make Cornflake Cakes
- Make The Melted Mixture: Melt the butter, chocolate, and golden syrup over a small pot with boiling water or double boiler.
Pro Tip: Ensure there is not so much water in the pot that it touches the bowl itself. - Combine With Cornflakes: Allow the melted ingredients to cool for 1-2 minutes then pour over top of corn flakes. Mix to incorporate.
- Make Mini Cakes: Add even spoonfuls of the mixture to the muffin cups and top with desired sprinkles.
Pro Tip: start with a large spoonful in each and then pile them up one at a time to evenly distribute. - Serve: Set in the fridge to harden for about an hour before serving. Enjoy!
Tips For Making the Best Cornflake Cakes
- Make sure to line your muffin pan with liners for easy removal. I do not recommend spooning the mixture directly into the pan as they will stick and be difficult to take out.
- Cornflakes may become a bit soggy after 3 days, so they are best eaten fresh.
How to Store Cornflake Cakes
- To Store: Store the chocolate cornflake cakes in an airtight container for 3 to 5 days.
- To Freeze: I don’t recommend freezing these cornflake cakes!
More Easy Desserts Recipes
More Delicious Dessert Recipes
- Heaven On Earth Cake
- Homemade Peanut Butter Cups
- Twix Cookies
- Milky Way Fudge
- Blended Baked Oats
- Sugared Cranberries
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Cornflake Cakes
Ingredients
- 5 cups Cornflakes
- 3 tablespoons golden syrup
- 7 ounces semi-sweet or dark chocolate chips/chunks
- 3 tablespoons butter unsalted
Garnish:
- 3 tablespoons sprinkles or more
- 36 mini eggs
Instructions
- Pre a 12-tin muffin pan with large liners. Lightly grease a large mixing bowl and add Cornflakes, set aside.5 cups Cornflakes
- In a heat safe bowl melt unsalted butter, chocolate, and golden syrup over a small pot with boiling water on low heat. Note: ensure there is not so much water in the pot that it touches the bowl itself.7 ounces semi-sweet or dark chocolate chips/chunks, 3 tablespoons butter, 3 tablespoons golden syrup
- Allow the melted ingredients to cool for 1-2 minutes them pour over top of corn flakes and mix until well incorporated.
- Add even spoonfuls of the mixture to the 12 cups and then top with any desired sprinkles. Tip: start with a large spoonful in each and then pile them up one at a time to evenly distribute.3 tablespoons sprinkles, 36 mini eggs
- Set in the fridge to harden for about an hour before serving.
Jenn’s Notes
- To Store: Store the chocolate cornflake cakes in an airtight container for 3 to 5 days.
- To Freeze: I don’t recommend freezing these cornflake cakes!
- Make sure to line your muffin pan with liners for easy removal. I do not recommend spooning the mixture directly into the pan as they will stick and be difficult to take out.
- Cornflakes may become a bit soggy after 3 days so they are best eaten fresh.
