Serves 12 Slices (Approximately)
Total Time 2 Hours
- Cereal Milk
- 2 cups milk
- 2 cups fruity cereal (preferably froot loops)
- Fruity Cereal ‘N Milk 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 eggs, room temperature
- 2 teaspoons vanilla extract
- 3 / 4 cup cereal milk, room temperature
- 1 1/2 cup fruity cereal (preferably froot loops)
- Cereal Milk Buttercream
- 2 1/4 cups unsalted butter (soft, but slightly cooler than room temperature)
- 6 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1 / 4 cup cereal milk (plus additional to thin as needed)
- pinch of salt
- For Decorating
- 3/4 cup white chocolate (chips or almond bark)
- 2 tablespoons milk
- Additional fruity cereal
To make the cereal milk, add your milk and fruity cereal to a bowl. Use a spoon and mix together, completely covering the cereal with the milk. Let this sit for 15 minutes. Note: Letting this mixture sit for longer will result in you not having enough milk for the cake because the cereal will absorb too much of the milk.
Strain this mixture and set aside your milk to use as directed in the recipe.
Fruity Cereal ‘N Milk Cake
Preheat oven to 350 degrees. Trace and cut out parchment paper to line the bottoms of two 8 – inch cake pans. Set aside.
In a large mixing bowl, use a mixer to cream butter for 2 minutes until light in color and fluffy. Add granulated sugar and mix for approximately 3-4 minutes or until creamy. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract. Set aside.
In a medium mixing bowl, whisk together cake flour, baking powder and salt.
Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and cereal milk 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. Avoid over mixing as this will result in a dry cake.
Add 1 1/2 cups of your fruity cereal to a high speed blender and pulse until the cereal is finely ground with no large pieces remaining (I found that large cereal pieces resulted in chewy pieces in the cake, so this step is important!) Carefully fold the cereal into your batter until just incorporated.
Divide the cake batter equally between each of your cake pans. Place in the oven and bake for 25-35 minutes (a dark cake pan will requirer the shorter cook time while a lighter colored cake pan will require the longer cook time) or until an inserted toothpick comes out clean.
Remove the cakes from the cake pans and place on a wire rack to let cool completely.
Cereal Milk Buttercream
In a stand mixer or large mixing bowl, beat butter until light and fluffy. Add in powdered sugar and mix to incorporate. Begin by adding in 1/4 cup of your cereal milk and vanilla extract and mix. If the buttercream appears to thick to spread, slowly add in additional cereal milk a tablespoon at a time.
Level each of the cakes using a serrated knife to create flat tops that will make stacking easier.
To a cake stand or large plate, spread a thin layer of buttercream frosting.
Place one of the cake layers onto the stand. Spread a layer of buttercream frosting about 1/2 inch thick.
Place your other cake layer on top, flipping this cake layer upside down so that the top of your cake has a flat bottom. Press down gently.
Cover the entire cake with a thin layer of buttercream frosting. Smooth out the sides. This will be your crumb coat. Chill the cake for at least 20 minutes before using the remaining buttercream to completely cover and frost the cake.
In a small microwavable bowl, combine white chocolate chips with milk. Microwave in 20 second intervals, stirring after each, until the chocolate is completely melted and smooth. The consistency of the chocolate should be pourable.
Use a spoon to create large puddles around the top of the cake (as shown in the photo) and some drips down the sides of the cake.
Before the chocolate hardens, press in your cereal around the edges (as shown in the photo).
Let the chocolate completely set before slicing. This cake should serve approximately 12 people and is best consumed the day it is made. Enjoy!
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.