Chocolate cornflake cakes in pretty paper cases

Cooking with kids: Chocolate cornflake cakes

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(71 ratings)

Prep: 10 mins Cook: 5 mins Plus chilling


Makes 12

Everyone loves crispy cornflake cakes, whatever their age. Get the whole family in the kitchen to make these simple bites

Nutrition and extra info

Nutrition: per cake

  • kcal121
  • fat6.1g
  • saturates3.7g
  • carbs15.1g
  • sugars9g
  • fibre0.3g
  • protein1.3g
  • salt0.3g


  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g milk or dark chocolate, broken into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 3 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 100g cornflakes


  1. Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.

  2. Grown ups: Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.

  3. Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don’t have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.

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Comments, questions and tips

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26th Jul, 2016
I think the other reviewers are right - it doesn't cover the conrflakes like the picture but it still tastes really good and its enough sugar, butter and chocolate for kids so pretty spot on if you ask me. I added some chopped up glace cherries simply to make the activity last a little longer with my 3 year old twins - they enjoy snipping the cherries up with their scissors. Great recipe for kids as there is no egg so they can try and taste all the way through with no worries. Some of them even made it to the fridge!
7th Jul, 2016
Forgot to rate, sorry!
7th Jul, 2016
I made these for my daughter's sports day picnic. Add a little extra chocolate and stir well with a metal spoon. Perfect result. Maybe other users leaving bad reviews should just eat a chocolate bar!
27th Mar, 2016
I made these today, followed the recipe and they are perfect!!!!
15th Feb, 2016
The cakes in the picture obviously weren't made using this recipe, not enough chocolate to adequately cover the chocolate.
8th Aug, 2015
Agree with other reviewers - not enough chocolate mixture to cover cornflakes adequately, and taste is okay but not great.
2nd Apr, 2015
I made these despite being a little uneasy at the 1:1 ratio of chocolate to cornflakes - hadn't made any since I was earning a badge at Brownies, so took the plunge. As others have said, the ratio is not quite right. I will use 75g of cornflakes next time; they taste OK but not great and don't look very appetising. I certainly can't see that the ones in the heading picture were made with the ratios given!
Ed's wife
21st Aug, 2014
johnm80 may wish to consult his Oxford dictionary for the definition of "your" and tread more carefully when criticising others' use of language. The "cakes" were a doddle to make and seem to be setting nicely in the fridge. I used some bran flakes out of a packet of Fruit and Fibre I'm not too keen on ( or should I say, on which I am not too keen?) so they will be semi-healthy as well as tasty!
13th Aug, 2014
These are not cakes, your putting chocolate on cereal. don't call it something what it is not.
22nd Jun, 2014
OK, the gluten free wholegrain rice krispies (Kallo) with the Pure Vegan Sunflower spread, normal golden syrup and double the quantity of dark chocolate (without dairy) seems to have worked; they are currently setting in the fridge. We found we could sneak about 140g of rice krispies into the mix having doubled the chocolate and this made 18 cakes.


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