Next Tuesday is St. Patrick’s Day. So I decided to add to the festivity by sending both of my sons to school with St. Patrick’s Day dessert! You all won’t believe this but I made a 3-tier 6 inch cake and 24 mini cupcakes from this one recipe. Blake gets to pass out slices of the St. Patrick’s Day Lucky Charms Cake to his classmates, while Bryce will pass out the mini cupcakes to his preschool class.

I personally think Blake got the better end of the deal because when his teacher cuts the St. Patrick’s Day Lucky Charms cake’s first slice- the kids will get a nice surprise. Lucky Charms cereal will fall out from the middle of the cake. They will also notice the ombre’ green cake inside. Yippee!!! This St. Patrick’s Day Lucky Charms Cake is so much fun!

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Like I said, this all comes from one recipe so you could send it to school with your kids if you have two. Or you could have a really cute dessert station with both cake and cupcakes.

How To Divide the batter

From the recipe below, I first used a mini cupcake scoop to fill 24 mini cupcake tins. I used the remaining batter to fill 3 six inch round pans. It really works. This recipe stretches and feeds a crowd! You have to try it!

Facts About St. Patrick

The true story about St. Patrick is so much more interesting than the myths. St. Patrick is celebrated for being a Christian Missionary who is credited for converting Ireland to Christianity in the AD 400’s. I am excited about using baking to teach my children about how they can make a difference in the world by sharing their faith like St. Patrick. For more interesting facts about St. Patrick read HERE.

Here’s the recipe!

Print Recipe

5 from 9 votes

St. Patrick’s Day Lucky Charm Cake

Use Lucky Charms to make a festive St. Patrick's Day cake!

Prep Time1 hour hr

Cook Time45 minutes mins

Course: Dessert

Cuisine: American

Keyword: cake recipe, Lucky Charms Cake, Ombre St. Patrick’s Cake, St. Patrick’s Day Cake, St. Patrick’s Day dessert, St. Patrick’s Day Food

Servings: 15

Author: admin

Equipment

• 2 Icing Decorating Bags
• Star Tip for Icing

Ingredients

Cake Recipe

• 1 box yellow cake mix
• 4 oz box of vanilla instant pudding
• 3 eggs
• 1 cup milk
• 1/2 cup sour creme
• 1/2 cup vegetable oil
• 6 drops green food coloring

Icing

• 3 cups vegetable shortening
• 3 tbs pure vanilla extract
• 1/4 cup vanilla coffee creamer
• 1/4 cup milk or water
• 3 cups confection sugar

Decorations

• 1 cup Marshmallows from Lucky Charms Cereal
• 1 cup white chocolate melts

Instructions

For Cake

• Preheat oven to 350 degrees. Heavily Grease three 6 inch round baking pans with cooking spray then set aside.
• In a large mixing bowl, beat all of the cake ingredients with a hand mixer until all ingredients are thoroughly combined.
• Add two drops of food coloring to the bowl of cake batter, then transfer 1/3 of the cake batter to one of the 6 inch round pans. Add 2 more drops of green food coloring to the remaining batter from the big bowl, then transfer half of the batter in the bowl to one of the 6 inch round pans. Finally add two more drops of green food coloring to the remaining batter in the big bowl, then transfer that remaining batter to the last pan. Bake for 35-45 minutes or until a toothpick inserted into the cake comes out clean. Allow to completely cool.
  

For Icing

• In a stand mixer, beat the vegetable shortening, vanilla extract, coffee creamer and milk until it's all cohesive. Next, beat in one cup of confection sugar at a time on medium speed as the sugar will definitely come out of the mixer if you put all of the sugar in or beat it on high. Use a spatula to spoon in all of the ingredients from the sides. Once all three cups of confection sugar are inside the stand mixer, you can gradually raise the speed to high. Beat until all of the ingredients are thoroughly combined and very smooth.
• Place first cake round on an 8-inch cake board. Cut a once inch circle from the middle of the cake. I like to pipe icing on the cakes to ensure each cake has the same amount of icing. Cut out a inch circle from the middle of the second cake. Stack the cake on top of the first one and pipe icing on it. Finally cut a 1 inch hole from the middle of the last cake. Place it on top of the second cake.
• Fill the hole up from the cakes with Lucky Charms Cereal or just the marshmallows from Lucky Charms. Your kids or guests will love the surprise when they cut into the cake and Lucky Charms fall out!
• Ice the cake (crumb coat). My cakes are pretty moist so icing it the first time, there are visible crumbs in the icing. I refrigerate the cake while I clean up for a half hour. This allows the first layer of icing where you can see the crumbs to harden. I then apply more icing and smooth out the cake. After the second coat you won't see any crumbs. I use a cake spinner and icing knife to get my icing smooth.
• Microwave the white chocolate for one minute. Stir it so it's all melted. Then transfer it to a piping bag. Pipe out a " cereal milk" drizzle on the cake.
• Using the star pipe, make a border of rosettes across the top of the cake.
• Finally, fill the middle of the top of the cake with Lucky Charms and assemble charms whimsically on the cereal drizzle.

Check out my Citrus Ombre Cake or Strawberry Shortcake for more spring dessert ideas.