Stirring Up Happiness

Fruity Cereal ‘N Milk Layered Cake

This cake is the best way to enjoy your favorite fruity cereal for dessert! The layers of cake are infused with cereal milk and include finely crushed cereal pieces. A cereal milk vanilla buttercream is used to frost the outside of the cake.

• Pin Recipe

Ingredients

• Cereal Milk
  • 2 cups milk
  • 2 cups fruity cereal
• Fruity Cereal Cake
  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup cereal milk (recipe below)
  • 1 1/2 cups fruity cereal
• Cereal Milk Buttercream
  • 2 1/4 cups unsalted butter (slightly cooler than room temperature)
  • 6 cups powdered sugar
  • 1/4 cup cereal milk
  • 1 1/2 teaspoons vanilla extract
• For Decorating
  • 3/4 cup white chocolate
  • 2 tablespoons milk

Instructions

1. To make Cereal Milk, add 2 cups milk and 2 cups fruity cereal to a bowl. Combine and let sit for 15 minutes before straining to use as directed in the recipe.
2. To make Fruity Cereal Cake, begin by preheating the oven to 350°F. Trace and cut out parchment paper to line the bottom of two 8 inch cake pans. Set aside.
3. In a large bowl, use a mixer to cream butter for 2 minutes until light and fluffy. Add in granulated sugar and mix for 3-4 minutes until creamy. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract. Set aside.
4. In a medium mixing bowl, combine cake flour, baking powder and salt.
5. Begin alternating additions of dry ingredients and the milk/sour cream to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk. Repeat these additions, mixing after each until just incorporated.
6. Add 1 1/2 cups of fruity cereal to a high speed blender and pulse until the cereal is finely ground with no large pieces remaining. Fold the cereal into the batter to incorporate.
7. Divide the batter equally between each of the lined cake pans. Bake in the oven for 25-35 minutes, until the edges are golden and the middle is set.
8. Remove the cakes from the pans to let cool completely.
9. To make Cereal Milk Buttercream, use a mixer to beat butter until light and fluffy. Gradually begin to add in the powdered sugar while continuing to mix. Add in cereal milk and vanilla extract. If the buttercream is too thick to spread, add in additional cereal milk a tablespoon at a time until desired consistency is reached.

Cake Assembly

1. Begin by leveling your cakes using a serrated knife.
2. To a cake stand or large plate, spread a thin layer of buttercream. Place one cake layer onto the stand or plate. Spread a 1/2 inch thick layer of buttercream on top.
3. Place the other cake layer on top, flipping this layer upside down so that the top of your cake has a flat bottom.
4. Cover the entire cake with a thin layer of buttercream to create a crumb coat, smoothing out the sides as much as possible. Chill the cake for 20 minutes, then use the remaining buttercream to cover and frost the cake.
5. In a small microwavable bowl, combine the white chocolate and milk. Microwave in 20 second intervals, stirring between each interval. Repeat until the chocolate is completely melted and pourable.
6. Use a spoon to create large puddles around the top of the cake. Add fruity cereal on top of the chocolate before it hardens.
7. Let the chocolate completely set before slicing.
8. Note: The cereal topping on the cake will lose its crunch and soften with time. If you are not planning on eating the cake the day it is made, you should omit the cereal decorations.