• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Camp Joy

The Neapolitan No-Bake Birthday Cake

March 18, 2021 by Joy the Baker 5 Comments

Jump to Recipe

Today we’re making one fine hack of a birthday cake: The No-Bake Birthday Cake aka Rice Krispie Cake.  It might feel like cutting baking corners but it’s a stunner of a cake!

I do have the best of intentions. It’s best to assume positive intent, right? Even of yourself.

Over the past year I’ve noticed  a commonality in the apps that have made home on my phone. There’s an app to help me be a better runner (be a runner at all, honestly). There’s an app to help me meditate, an app to help me sleep, an app to talk me through a few yoga poses. In this year of solitude, I can’t be the only one who has taken to technology to pep talk me through the day to day.

All of these helpful apps have something in common. Each one has a ‘but I don’t feel like it” option.  There’s a twenty minute guided run called “I Don’t Feel Like Running”. There’s a “But I Can’t Meditate” guided chill out.  There’s an “I Don’t Have Time For Yoga” five minute flow.  It’s so funny to me – let’s just acknowledge the utter I Don’t Feel Like It of it all…. and maybe do it anyway.

This is our “I Don’t Feel Like Baking” Birthday Cake because sometimes that’s just the truth of it. If I don’t feel like baking I bet I can must the feel-like-it to microwave marshmallows with butter and stir in cereal. That, a cake can make!

The tremendous news is that this cake is also an incredibly clever little show stopper. Three layers of Rice Krispie Treats, Neapolitan in flavor, crispy sweet, old fashioned and new fangled.

This cake is the most fun! I loved making this cake for you. Find the press, dollop, and feel-like-it steps below.

These photos assume that you feel comfortable mixing together Rice Krispie batter.  If you’d like more of a step-by-step, see: Browned Butter Peanut Butter Rice Krispie Treats.



Here’s what you’ll need to make this No-Bake Birthday Cake: 

•  2 bags of big fluffy marshmallows and one box of rice krispie cereal.

•  one stick (or half a cup) of unsalted butter

•  2 ounces of dark chocolate, a splash of vanilla extract, and 1/2 cup of dehydrated strawberry powder (made from dehydrated strawberries whirled in a spice grinder)

You’ll want three 8-inch round baking pans, some nonstick cooking spray or extra butter for greasing the pan, and three strips of parchment paper.

For extra glamor, a piping bag with a star tip, some buttercream frosting, chocolate shavings, maraschino cherries or fresh strawberries, and birthday candles!

I had the audacity to lean all the way into my laziness and melted by butter and marshmallows in the microwave before stirring together, adding the cereal, and pressing into the greased round pans.

If you prefer the stovetop, I absolutely support you. It’s your journey to krispie treats. Keep it easy.

For the chocolate layer I melted butter and chocolate in a bowl in the microwave before adding the marshmallows and microwaving again.  Stir until uniformly chocolate.

For the strawberry layer I stirred the powder and food coloring (if using) into the melted marshmallows until evenly pink and delightful.

Press each flavor of krispie into a greased pan and allow to rest (uncovered is fine) in the refrigerator for 30 minutes, until just set but not entirely chilled through.



Let’s build this Rice Krispie Cake!

Start by removing the chocolate layer from the pan and place in on a cake stand or cake platter, top side up.  Add the vanilla layer, top side up and use clean hands to press the layers together.

I add a little pressure to the top vanilla layer and press the sides of the cake together to meld the two flavors. 

Add the strawberry layer and press and mold the cake just the same. The krispie layers are chilled and set but still moldable so don’t be afraid to press them together. The sugar will stick.

Spoon buttercream frosting into a piping bag fitted with a start tip.  I used Wilton 32 start tip.

Dot the edge with a buttercream border around the No-Bake Birthday Cake. 

And dollop the top with buttercream stars.

Really add buttercream flourishes in any way you’d like!

Sprinkle with chocolate shavings and decorate with maraschino cherries or slices strawberries. 



Add candles. It’s just the sweetest thing, right?

Allow the Rice Krispie Cake to set in the refrigerator for 30 minutes or so.  Slice and celebrate!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Neapolitan No-Bake Birthday Cake

★★★★★ 5 from 2 reviews
  • Author: Joy the Baker
  • Prep Time: 20 minutes
  • Cook Time: 1 hour rest time
  • Total Time: 0 hours
  • Yield: 8-12 nice slices 1x
Pin Recipe
Print Recipe

Description

Classic rice krispie treats flavored with chocolate, vanilla, and strawberry stacked into a festive no-bake layer cake.  It’s old-fashioned, new-fashioned downright fun dessert times!


Ingredients

Scale

For the Cake Layers:

  • 8 tablespoons (1 stick, 113 grams) unsalted butter, divided into three equal pieces
  • 2 (12 ounce) bags large marshmallows, divided into 3 8-ounce portions
  • 1 (12 ounce) box Rice Krispies cereal, divided into 4 heaping cups for each flavor
  • 2 ounces (58 grams) semi-sweet or bitter-sweet chocolate, coarsely chopped
  • 1/2 cup (23 grams) dehydrated strawberry powder (made from freeze dried strawberries in a spice grinder)
  • a few drops of red food coloring (optional)
  • a splash of vanilla extract
  • 3 pinches of salt

For the Decoration:

  • 8 tablespoons (1 stick, 113 grams) unsalted butter, at room temperature
  • 2 cups (224 grams) powdered sugar
  • 1–2 tablespoons whole milk
  • Maraschino cherries
  • Sliced strawberries
  • Sprinkles
  • Candles

Instructions

Grease three 8-inch round cake pans with butter. Line the bottom of each cake pan with parchment paper and grease the paper as well.  If you don’t feel like cutting parchment paper rounds, cut three 4-inch parchment paper strips and place each strip in a cake pan so it hangs over the edges a few inches. This will make it easier to lift the krispie layers out of the pan.  Set aside.

(We’ll make three layers of krispie treats, one at a time. You can either make the melty marshmallow mixture in a small saucepan over medium heat or in the microwave.)

  1. First make the chocolate marshmallow mixture. In a small bowl in the microwave or small saucepan melt together one portion of butter and all of the chocolate. Add the marshmallows to the melted butter and chocolate and microwave for 1 minute to 1:30 seconds or stir in the saucepan over low heat until melted.
  2. Place 4 cups of rice krispie treats to a medium bowl.  Pour the melted chocolate marshmallow over the cereal. Add a pinch of salt and stir until evenly coated and combined.  Press into one of the prepared pans.  (Wet your fingertips and press the sticky krispies into the edges of the pan.) Place in the refrigerator while you make the other layers.
  3. Make the vanilla layer in the same way, adding a splash of vanilla extract.  Place in the refrigerator while you make the final strawberry layer.
  4. Melt the final third of butter and marshmallows until soupy, sticky and smooth. Dust the strawberry powder (and a few red food coloring drops) atop the melted marshmallow mixture and whisk until well combined.  If you’re using food coloring, mix in a few more drops than you think you need.  Stir in the cereal and press into the prepared pan like the other two cake layers.
  5. Allow all of the cake layers to rest in the refrigerator for 30 minutes until just set.
  6. While the cakes set, make the buttercream. In a medium bowl with electric hand beaters, beat together softened butter, powdered sugar, and a splash of milk.  Whip until smooth.  Add any food coloring you might like.  Spoon buttercream into piping bag with a Wilton 14 star tip.
  7. To assemble the cake remove the layers from the refrigerator.  Place the chocolate layer on a cake plate or cake stand top side up.  The krispies will still be slightly soft – that’s great.  Remove the vanilla layer from the pan and place top side up on the chocolate layer. Use your clean hands to press and mold the layers together. Do the same with the final strawberry layer.
  8. Dot the cake with buttercream. Add a border to the bottom edge of the cake.  Add cherries or strawberries.  Add sprinkles or candles. Allow the cake to chill for 30 minutes before serving.
  9. To store, cover loosely in plastic wrap and store either at room temperature or in the refrigerator.

Notes

If you don’t like strawberry or chocolate, you could make a peanut butter layer by subbing 1/4 tablespoon peanut butter for chocolate chunks or strawberry powder.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Pictures with Hannah Pickle.

 

Previous PostNext Post

Categories: Birthday Cake Recipes, Cakes, Chocolate, Holiday

Previous Post: « Let It Be Sunday, 313!
Next Post: Let It Be Sunday, 314! »

Reader Interactions

All Comments
I Made This
Questions
  1. Marietta

    April 25, 2021 at 12:40 pm

    Thank you Joy for this recipe!. Made it for my son’s 22nd bday who prefers rice cripy treats over cake any day! Made other rice crispy treat concoctions for years and by far this is the best one I’ve ever made! Fyi, a greased up 9″ spring form pan worked well too!

    ★★★★★

    Reply
  2. Abigail Wenderson

    March 23, 2021 at 12:54 am

    Wow, this cake looks delicious. I would love to try this soon.

    ★★★★★

    Reply
  3. Jennie

    March 19, 2021 at 12:46 pm

    I have a friend who can’t eat eggs. I always make Rice Krispie treats for her. Now I can make a cake
    ! Thank you. Be well and stay safe

    Reply
  4. Stella

    March 18, 2021 at 5:45 pm

    Very cute idea, love your creativity Joy. Your smile says it all; lovely.

    Reply
  5. samantha campanini

    March 18, 2021 at 4:34 am

    So yummy!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Cakes

ice cream cones on a wooden board surrounded by coffee beans
My Favorite Coffee Ice Cream Without An Ice Cream Maker

Let’s make the easiest coffee ice cream! It’s creamy and scoopable, made with roasty-toasy coffee and a mega amount of crumbled chocolate cookies.  This is the dessert of summer that also sometimes doubles as dinner. Just here to introduce you to your newest kitchen superpower: ice cream without an ice cream maker. Really, this should…

Read More

finished 4th of July cake with a Texas flag
The (Texas) Flag Cake made with Cream Cheese Pound Cake and Frosting

A classic American flag cake made with a cream cheese sheet cake and light cream cheese whipped frosting.  This is a perfect 4th of July cake topped with fresh berries and, if you’re feeling particularly Texan, decorated as the Texas flag. It turns out, the amount of GIANT Texas flags that dot the interstate across…

Read More

close up shot of birthday cake recipes with a lit candle on top
The Distinguished Guest Birthday Cake

I flipped through an old vintage cookbook to find one of my favorite birthday cake recipes. A light and tender white cake filled with an easy almond-studded butterscotch caramel, topped with smooth mocha buttercream.  A cake made for a “Distinguished Guest” as Martha Meade suggests is indeed also perfect for a Distinguished Birthday. Forgotten in…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

2023 CAMP JOY SUMMER ZINE – get it here!

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

MY FAVORITE CAMPING GEAR

Jump to Recipe

SHOP MY FAVORITE GEAR HERE! 

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

Apple Butter and Cream Cheese Kolaches

close up of strawberry shortcake recipe with soft whipped cream

Dad’s Biscuits Make The Best Shortcake

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

LET’S MAKE COOKIES!

Candy Corn and Salted Peanut Rice Krispie Treats

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com

joythebaker
I made @wyseguide’s Sausage Stuffed Dates and I’m never going back. ✨ This is your holiday appetizer - the full recipe is linked in my bio!
💖🎄Raspberry Lemon Linzer Cookies🎄💖✨⁣
⁣
On a steady diet of holiday cookies starting now. Full recipe for these gems linked in the bio! Xo
Making a case of 🧀🧀🧀 in pie crust because Making a case of 🧀🧀🧀 in pie crust because salty sweet is my favorite 🍎🍎🍎 pie! 
Apple Cheddar Pandowdy recipe linked in the profile.
T minus three days until we eat the most important T minus three days until we eat the most important pie of the year! Dad’s Sweet Potato Pie. There’s no more perfectly spiced pie! If you know you know and if you don’t? I’ll leave the recipe linked in the bio!
Friends! Here’s the easiest, most roasty toasty Friends! Here’s the easiest, most roasty toasty Friendsgiving appetizer: Toasted Marshmallow Sweet Potato Bites and, our secret ingredient:  @bluemoonbrewingco’s Pin Pint Seasoning.  This Thanksgiving seasoning brings a hint of sweetness, citrus, and hops to the roasted sweet potatoes layered between butter crackers and toasted marshmallows.  They’re a perfect salty-sweet bite! ⁣
⁣
#ad #21+ #BlueMoonSeasonings⁣
⁣
Here’s what you’ll need to make them: ⁣
-	Sweet potatoes, peeled, sliced ½-inch thick and cut into 1 ¾-inch rounds using a sharp cookie cutter⁣
-	Olive oil⁣
-	A generous sprinkle of Blue Moon Brewing Co’s Pie Pint Seasoning⁣
-	A sprinkle of pumpkin pie spice and ground coriander⁣
-	A generous sprinkle of flaky sea salt⁣
-	Round butter crackers (like Ritz)⁣
-	Large marshmallows, cut in half⁣
⁣
Preheat the oven to 400 degrees F.  Arrange sweet potato rounds on a parchment lined baking sheet and drizzle with olive oil.  Toss to coat. ⁣
⁣
Sprinkle generously with Pie Pint Seasoning, pumpkin pie spice, coriander, and sea salt.  Roast until tender, flipping once through baking – about 20 minutes. ⁣
⁣
Remove from the oven and, once cool enough to handle, layer each sweet potato round on a butter cracker on an unlined baking sheet.  Top each with half a marshmallow. ⁣
⁣
Set the oven to broil and place the bites under the broiler.  Keep a very close eye on the marshmallows as they’ll burn in literal seconds.  Remove from the oven and enjoy warm or at room temperature with a Blue Moon Belgian White Wheat Ale, of course!
Pumpkin pie who? We don’t know her. Fluffy CRANB Pumpkin pie who? We don’t know her. Fluffy CRANBERRY CREAM PIE is an absolute dream dessert this holiday! It’s light as a cloud, sweet, tart, and topped with soft whipped cream and chocolate dipped pretzels because… why not? ☁️ Full recipe linked in the profile babes! Xo
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up