Some desserts take me right back to childhood, and chocolate cornflake cakes are one of those magical treats. I remember making them with my mom, standing on a chair at the kitchen counter, stirring melted chocolate and cereal with so much excitement. They’re simple, crunchy, sweet, and incredibly satisfying. Now, I make them with my own family, and they still feel just as fun and nostalgic. Whether you’re baking with kids, prepping for a party, or just need a chocolate fix, these no-bake cornflake cakes are always a hit.
Why I Love Chocolate Cornflake Cakes
There are so many reasons this recipe never leaves my collection:
- No baking needed — just melt, mix, and chill.
- The combination of rich chocolate and crispy cornflakes is simple but addictive.
- Perfect for kids to help make, with minimal mess.
- They’re great for parties, potlucks, or just a quick afternoon treat.
- Easy to customize with sprinkles, mini marshmallows, or candies.
Ingredients You’ll Need
(Makes about 12 cakes | Prep Time: 10 minutes | Chill Time: 30 minutes)
- 4 cups cornflakes
- 1 cup semi-sweet chocolate chips (or a mix of milk and dark chocolate)
- 1/4 cup unsalted butter
- 1/4 cup golden syrup (or light corn syrup)
- 1 teaspoon vanilla extract (optional)
- Sprinkles or mini candies for decorating (optional)
How I Make Chocolate Cornflake Cakes (Step-by-Step)
- Melt the Chocolate Mixture
In a heatproof bowl set over simmering water (or using the microwave in short bursts), I melt the chocolate, butter, and golden syrup together. I stir constantly until smooth and glossy. The golden syrup gives these cakes that perfect chew and sweetness, but honey or corn syrup can also work. - Add Vanilla
Once melted and smooth, I stir in the vanilla extract for a little extra depth of flavor. - Mix in the Cornflakes
In a large mixing bowl, I pour the melted chocolate mixture over the cornflakes. I gently fold everything together with a rubber spatula, making sure each flake is coated in chocolate without getting crushed. - Spoon into Cupcake Liners
I line a muffin tin or baking sheet with cupcake liners and carefully spoon the mixture into each one, gently pressing down so the cakes hold their shape. - Decorate
Before they set, I love to sprinkle on colorful sprinkles, mini marshmallows, or chocolate candies to make them look festive and fun. - Chill
I place the tray in the fridge for at least 30 minutes, or until the chocolate has fully set. Then they’re ready to enjoy!
My Tips for Perfect Chocolate Cornflake Cakes
- Use good-quality chocolate for the richest flavor.
- Don’t over-stir when combining the cornflakes — gentle folding keeps them crunchy.
- If you want extra crunch, add a handful of chopped nuts or crushed pretzels.
- For a little twist, add a spoonful of peanut butter to the melted chocolate mixture.
Fun Variations I’ve Tried
- Making them with Rice Krispies or Chex cereal for a different texture.
- Swapping chocolate for white chocolate and adding freeze-dried strawberries.
- Using dark chocolate and topping with sea salt for a more grown-up treat.
- Adding mini marshmallows and calling them “rocky road cornflake cakes.”
What I Serve with These Cornflake Cakes
- A glass of cold milk — classic and simple.
- Hot cocoa for chilly days.
- As part of a dessert platter with brownies, cookies, and fresh fruit.
- They also make adorable edible party favors wrapped in cellophane with ribbon.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Absolutely! They keep well in an airtight container in the fridge for up to 5 days.
Q: Can I freeze them?
A: Yes, though they’re best enjoyed fresh. If freezing, wrap them well and thaw in the fridge before serving.
Q: What if I don’t have golden syrup?
A: You can substitute light corn syrup or honey — they both work well and give that same glossy finish.
Q: Can I make these dairy-free?
A: Yes! Use dairy-free chocolate and coconut oil instead of butter for a vegan version.
Why You Should Make These Chocolate Cornflake Cakes
This recipe is as easy as it gets but never fails to impress. The crunch of cornflakes mixed with smooth, rich chocolate is simple perfection. Whether you’re introducing your kids to their first no-bake dessert, putting together a quick treat for a party, or just indulging in a nostalgic moment, these chocolate cornflake cakes are a guaranteed favorite. They come together in minutes, and they’re gone just as fast.
If you give these a try, I’d love to know how they turn out. Whether you stick with the classic recipe or get creative with your own toppings, these little treats are sure to become a family favorite in your kitchen too.
The Best Chocolate Cornflake Cakes Recipe for Kids and Adults Alike
Ingredients
- 1 cup semi-sweet chocolate chips (or a mix of milk and dark chocolate)
- 4 cups unsalted butter
- 4 cups golden syrup (or light corn syrup)
- 1 teaspoon vanilla extract (optional)
- 4 cups cornflakes
- Pinch of salt
Instructions
- In a saucepan, melt the chocolate chips, butter, and golden syrup over low heat, stirring until smooth.
- Remove from heat and stir in the vanilla extract and a pinch of salt.
- In a large mixing bowl, add the cornflakes and pour the melted chocolate mixture over them.
- Gently mix until all the cornflakes are coated with chocolate.
- Spoon the mixture into paper cupcake cases or a lined baking tray and press down gently.
- Refrigerate for at least 30 minutes until set. Serve chilled or at room temperature.
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