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Brown Sugar Pop Tart Cookie Cake

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A nostalgic mash-up cake that layers soft brown-sugar-cinnamon Pop-Tart crumbs and chewy cookie-style sponge, finished with a creamy brown-sugar–cinnamon frosting.

Ingredients

Scale
  • 2 ⅔ cups (335 g) all-purpose flour
  • 1 cup (200 g) packed light brown sugar
  • ¾ cup (150 g) granulated sugar
  • 1 tbsp ground cinnamon
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup (227 g) unsalted butter, melted and cooled
  • 3 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 cup (240 ml) whole milk, room temperature
  • 6 Brown Sugar Cinnamon Pop-Tarts, finely crushed (about 1 ¾ cups crumbs) plus 1 Pop-Tart crumbled for garnish
  • ½ cup (90 g) mini chocolate chips (optional, for “cookie” texture)
  • Brown-Sugar Cinnamon Frosting
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • ¾ cup (150 g) packed light brown sugar
  • 2 ¾ cups (330 g) confectioners’ sugar, sifted
  • 1 tsp ground cinnamon
  • 2–3 tbsp heavy cream or milk, as needed

Instructions

  1. Preheat oven to 350 °F (175 °C). Grease and line two 8-inch (20 cm) round cake pans with parchment.
  2. In a large bowl whisk flour, brown sugar, granulated sugar, cinnamon, baking powder, baking soda, and salt until evenly combined.
  3. Whisk in melted butter until mixture resembles moist cookie dough crumbs. Add eggs and vanilla; beat until smooth and thick.
  4. Stir in milk until a pourable batter forms, then fold in Pop-Tart crumbs and mini chocolate chips.
  5. Divide batter evenly between prepared pans; tap to level. Bake 32–35 min until centers spring back and a tester comes out clean.
  6. Cool cakes 10 min in pans, then invert onto racks and cool completely (about 1 h).
  7. Make frosting: Beat cream cheese and butter until fluffy, 2 min. Beat in brown sugar until dissolved, then confectioners’ sugar, cinnamon, and 2 tbsp cream. Add more cream for a spreadable consistency.
  8. Level cake tops if domed. Place first layer on plate; spread ¾ cup frosting. Top with second layer and frost top and sides thinly (crumb coat). Chill 15 min, then apply remaining frosting smoothly.
  9. Press reserved crumbled Pop-Tart around top edge and sprinkle extra cinnamon if desired.
  10. Chill 20 min to set, then slice with a hot knife and serve.

Notes

  • Cakes can be wrapped and chilled up to 2 days or frozen 1 month before frosting.
  • For stronger Pop-Tart flavor, toast an additional pastry, crumble, and fold into frosting.
  • Swap mini white chips or omit chips entirely for a smoother crumb.
  • Store leftovers covered in the fridge up to 4 days; bring to room temp for best texture.

Nutrition

Keywords: Brown sugar Pop-Tart cake, cinnamon cookie cake, nostalgic dessert, Pop-Tart recipe

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