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Best Chocolatey Puffed Wheat Cake Ever

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  • Author: Maureen Haddock
  • Total Time: 15-20 minutes
  • Yield: 24 squares 1x


My son-in-law had a childhood memory of the perfect puffed wheat cake. After decades of sampling and searching, he was interested when one of his employees brought a pan of very chocolatey puffed wheat cake to a potluck lunch at work. My son-in-law tried it, and there it was – the texture and taste he remembered. The young man emailed the recipe to my son-in-law who shared it with me.

This puffed wheat cake is gooey, chocolatey, and memorable. The gentleman found it on line at a site called Mennonite Girls Can Cook, but they credit the Best of Bridge ladies, who credit their Auntie Edith. My auntie made a similar one, so I am sharing it today in case any of you are looking for some chocolatey goodness this summer. The recipe comes with a caution to resist the temptation to cut just a little piece for yourself because you’ll never stop nibbling. It even happened to me, and I usually prefer a caramel puffed wheat cake.


Units Scale


  • 1/2 cup of butter
  • 1 cup of Roger’s Golden Syrup
  • 1 cup of white sugar
  • 1/4 cup of brown sugar
  • 6 heaping tablespoons cocoa powder
  • 1 teaspoon of vanilla
  • 10 cups of puffed wheat



Combine butter, syrup, sugars, and cocoa powder in a heavy saucepan. Bring mixture to a boil, stirring constantly. It is important to take at least ten minutes to bring the sauce to a boil over medium heat. Rushing the process, using a higher temperature, can result in a slightly gritty chocolate sauce. As soon as it boils, remove the pot from heat and add the vanilla.

Pour the hot chocolate sauce over the puffed wheat and stir until all of the puffed wheat is coated.

Press into a greased 9 by 13-inch pan. Dampen your hands to press mixture evenly.

  • Prep Time: 5-10 minutes
  • Cook Time: 10 minutes
  • Category: Cakes and Squares
  • Method: Bake

21 Responses

  1. It must be the time of year for puffed wheat cake to be in our memories, as I have just purchased a bag of puffed wheat, and planned to make a batch this week. What great timing. I enjoy the Mennonite Girls Can Cook site for recipes, they often

  2. Yummo! Chocolate has always been my favourite puffed wheat cake. But you see that photo of you pouring it into the pan? Most times my “single serving” of the whole thing…it never sees the pan. Right out of the bowl..when no one else is looking…best ever! Thanks, Maureen.

  3. Chocolate is just a health food when you get right down to it and therefore should never be eaten in moderation. Secondly,it’s always best to hide the container when company comes over because…….well, you know why. There’s only so much healthy PWC in that pan!

  4. I agree with Helen Davis! We used to make a very chocolatey puffed wheat cake as kids, and my sister and I were often too impatient to put it into a pan and wait for it to set into a cake. We would grab a couple of spoons and eat it right out of the bowl! Soooo delicious!

  5. This is the best puffed wheat cake recipe, you will not be disappointed!!! The only problem, it seems to disappear quickly at our house.

  6. Great recipe!!! I too love both types of puffed wheat cake. Think I will have to make both and do a taste test. LOL

  7. I had to “import” puffed wheat from Lloydminster through a broker (my sister-in-law) over the weekend. This recipe is very timely as I will make a “batch” for the weekend. Thanks!

  8. I am not sure I have ever had blonde puffed wheat cake. Are you going to give us that recipe soon? Adding this one to my box.

  9. Thanks. I have been looking for a recipe like this for years. I lost my old one. Perfect for summer picnics. Also pleasant to read your stories. Take care.

  10. Thank you for sharing this recipe. I like puffed wheat cake with the chocolate it’s more delicious and the kids love it. I will try it soon.

  11. Thanks for posting this Maureen. I remember my mom making one very similar to this growing up and have recently been looking for a recipe that would emulate what I remembered from my youth. This one did. Yum,

  12. My son in law, a Chemical Engineer, says this treat has a high vapour pressure. It doesn’t keep well at our house either. I could eat the whole pan in one sitting. It’s a great comfort food, with many childhood memories attached.

  13. My grandma used to make these delicious treats for us. One thing, here in the states I can’t find just plain puffed wheat! Also I can use regular corn syrup in the place of Rogers golden because I can’t find that either. Thanks love the ooeygooeyness.

  14. Maureen, remember me from Women in Motion? You inspired me to return my hair to its natural white state! Love your recipes/ articles.

  15. OMG OMG this is the best puffed wheat cake I have ever made. I make it for my 95 year old Aunt and even her 95 years of baking she said this is the best cake she has ever tasted. So there’s a compliment for you. Just made a pan tonight. I cut it up and wrap it in plastic wrap and freeze it. Perfect perfect perfect out of the freezer!!!! Thank you

  16. Perfect Recipe. I have never been able to make puffed wheat squares. I can bake pretty much anything, except these and rice Krispie squares. This puffed wheat recipes was the bomb. They stayed together and tasted awesome. I think it is because it has less butter than most recipes. I used Splenda sugars because my husband is diabetic, and yes I know the corn syrup is sugar but that’s ok. I also put them in a cupcake tin and made individual ones. Perfect recipe.

  17. Yes you can freeze it. I made a batch and used muffin tins instead of a single pan. Once they cooled they got set in the fridge for an hour to chill, then popped them out of the pans and put them in a jumbo freezer bag. Draw out most of the air and seal it. Have been thawing and eating about 2 per day. lol

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