Krispie Cake (no Bake!)

I would like to introduce you to my “Krispie Cake”. It’s the PERFECT pull apart dessert for sharing, no fork needed & can be decorated for any occasion. It’s super easy to make. No baking required. Win win, right?

I “accidentally” made this cake when I was preparing a feast for my sister Jamie’s birthday. My guidelines for the meal were basically paleo so I had two kinds of paleo cookies that I made for her (not my recipes, both were great-email me if you want more info on that!) Anyway… I wanted to make a festive birthday cake looking dessert that wasn’t loaded with gluten or dairy so if my sister wanted a bite she could have a little too. I should also mention that I made shrimp tacos, grilled some grass fed sirloin & broiled lobster tails. But when I bought out this cake, with a pink candle in the middle, she had TEARS in her eyes.

Everyone was freaking out over this Krispie Cake. I knew I was onto something. So, of course, I wanted to share it with all of you ASAP! I “remade” my Krispie Cake this weekend so I could snap some extra pics for visual instructions (click thru photo gallery above). Recipe below.

Oh, and PS my sister titled this cake Unicorn Cake. Should I make a red, white and blue one for Labor Day next weekend? YEEESSSS……

Krispie Cake (aka Unicorn Cake)

Print Recipe
Serves: 1 Cake Cooking Time: 10 minutes plus assembly


  • One 8" round cake pan
  • Cooking Spray or extra Unsalted Butter for greasing
  • White Chocolate (chips or melting chocolate) I used about 4 oz, about 1/3 of a bag of Nestle Brand White Chocolate Chips.
  • 1/2 tsp Canola Oil
  • Sprinkles
  • Wire Whisk (for drizzling melted chocolate)
  • Below are the ingredients for one and a half batches of homemade Rice Krispie Treats, recipe below. I increase the butter slightly from the original recipe so they are easier to work with and do not harden as quickly. One classic sized batch will make the 8" cake round and a few of the "balls", the added half batch allows for enough balls to stack.
  • 9 cups Rice Krispies (or comparable) puffed rice cereal. Cocoa pebbles or fruity pebbles would also work well. Or mix it up!
  • 6 tbsp Unsalted Butter
  • 1 1/2 packages (15 oz., about 60) JET-PUFFED Marshmallows



Grease (well, on all sides) an 8" round cake pan & a large flat dish or cutting board to hold the balls.


Make the Rice Krispie Treats. In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted & combined. Remove from heat. Stir in Rice Krispie Cereal and mix until fully coated. (For microwave instructions you can refer to the ricekrispies.com website). Let cool for 5 minutes. Set a timer, do not leave them too long or they will be more difficult to form.


Using buttered spatula (and I grease/butter my hands and use them too) evenly press mixture into an 8" round pan coated with cooking spray. Press down and add more if necessary. You want to ensure it takes the proper shape on the bottom. You can leave the top 1/4 inch free. Let sit in cake pan & continue to cool.


To make the balls, I used a greased push release ice cream scoop. I made 3 or 4 larger size balls and then half fill the scoop to make a bunch of smaller balls (see pic of balls in gallery). I like the push release but I do have to re-spay with cooking spray a few times and also grease my hands a few times. I gently form all the balls with my hands & let them cool more, then go back and roll them all a bit tighter and into more "perfect" rounded balls. Make sure the temperature is safe to handle, do not burn yourself or rush here.


Once everything is completely cooled, turn the cake pan upside down and tap the bottom a few times to release the cake base. You should decorate and build the cake on the dish you will be serving it on, and I butter the area a little under the cake.


You have two options here before building and decorating. Option 1: leave the base whole and stack the balls, once everyone pulls off and eats the balls you can slice the base into wedges to share. This is what I did. Option 2: you can slice the base into wedges and then press it back together. You will see the cut lines, but if you are taking the cake somewhere where you might not have a knife this is an option for easy serving and sharing.


It's time to build and decorate! This is the fun part. Stack the balls on top of the cake in a pyramid style. It does not have to be perfect. I use 3 larger size balls as the base, and then build up and around. You do not have to use all the balls you have if they don't fit, you can eat a couple as your reward for making this cake. Isn't this already the best idea ever?


Melt the white chocolate chips. I do this by microwaving in 15-20 second intervals and stirring in between. Once they are a few small chip bumps with mostly melted chocolate you can just stir until they are all melted. Do not overheat the chocolate or it will seize. Once smooth, stir in 1/2 tsp Canola Oil. This will help keep the chocolate smooth and able to be drizzled. If you need to you can add a drop more but you shouldn't need much.


Using a wire whisk or other comparable utensil drizzle the melted chocolate over the Krispie Cake. Once you have the desired amount of chocolate drizzled, sprinkle the sprinkles over the cake. Set cake aside in a cool dry area until the chocolate sets, then you can gently cover in plastic wrap.



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