HomeHistorical 1940s Puffy Cake?!

Puffy Cake?!

Posted in : 1940s, Historical on by : Sarah Tags: , , , ,

Sorry for the lack of updates this week! I’ve been really slammed with work, and next week will probably be crazy too, so I’m going to post a couple un-illustrated recipes just so you know I haven’t vanished again!

This recipe is in the cookbook that my Gran brought with her when she came to Canada from England in the 1940s. It’s all written out by hand, in fountain pen, with an alphabetized index on a nice little notebook that is, unfortunately, falling apart. There are also several recipes written into what I assume were blank pages at the front of the book at a later time, in several different people’s handwriting (mostly Gran’s and her sister, Kay’s). This is one that Mum identified to be in the handwriting of her cousin Checka.

I was actually really surprised to see this particular recipe in this particular book. It kind of feels like the origin story of something from my childhood. Mum used to make this for us all the time as kids, and it was always one of our favorites. Apparently, it’s called “Puffed Wheat Cake” but that got shortened at some point to “Puffy Cake” which is always what we called it. I didn’t think the recipe was that old, but apparently it is! I’ve made it before, and have it written in my own hand-written recipe book, but I wanted to put it here too. It’s great, and kids love it. You can also make it with Rice Crispies instead of puffed wheat, and what you end up with is basically chocolate Rice Crispie squares. So good.

Puffed Wheat Cake (1940s? Gran's Cookbook)

Like chocolate Rice Crispies Squares, with puffed wheat. A childhood favorite.
Cook Time5 mins
Total Time1 hr 5 mins
Course: Snacks, Squares
Cuisine: Canadian


  • 1 cup brown sugar
  • 1/4 cup margarine
  • 1/2 cup syrup
  • 2 tbsp cocoa
  • 9 cups puffed wheat
  • 2 tsp vanilla


  • Boil brown sugar, margarine, syrup and cocoa for 5 minutes.
  • [remove from heat and] Add vanilla and stir.
  • Add puffed wheat.
  • Press into greased pan and cool. [about an hour should be good, longer if it's hot out]

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