Last Updated on September 9, 2022 by Share My Kitchen
Oh, cereal and milk. They are really a match made in heaven, and they’re definitely nostalgic. Wouldn’t it be wonderful to combine them in a Froot Loops Cake? You sure can recall many Saturday mornings spent curled up in front of the TV with a bowl full of cereal and milk, right?
Translating these flavors into cakes might sound impossible, but here you are on this recipe, which was created when someone was hosting a cereal-themed birthday celebration. It was a playful and fun idea for a cake, so you can test the flavors and make your cereal cake dreams a reality.
Cereal of Choice
For this recipe, Froot Loops is preferred, both for its taste and appearance. However, you can choose to do this with any cereal you desire (everyone has their favorites). It worked well with the wheat pieces in Lucky Charms, so it would work with any cereal.
It took a lot of trial and error to create the perfect milk and cereal cake recipe. The first time, the Froot Loops are crushed by hand and folded into the batter. It definitely looked pretty, like rainbow funfetti! However, the cereal became super chewy during baking, which led to an inconsistent taste. It took trying a few different methods and doing blind taste tests, the perfect and right way to make this milk and cereal cake taste as good as it looks.
Froot Loops Cake Recipe
You can make the best tasting cake if you use real cereal milk instead of regular milk (made by soaking the cereal in whole milk). You also should use finely ground cereal in the batter rather than just the crushed cereal pieces. Then, you may use cake flour and sour cream to keep the cake moist. This is what you should use for all your vanilla-based cakes.
|Prep Time||35 mins|
|Cook Time||45 mins|
|Total Time||1 hour 20 mins|
Froot Loops Cake Ingredients
- 2 Cups whole milk
- 2 Cups Froot Loops (or cereal of your choice)
Milk and Cereal Cake
- 1 Cup finely ground Froot Loops or cereal of your choice (equals about 3 cups of whole cereal)
- 3 3/4 Cups (398g) cake flour, sifted before measuring
- 1 Tbsp baking powder
- 3/4 tsp baking soda
- 1 1/2 tsp kosher salt
- 1 1/8 Cups (254g) unsalted butter, room temperature
- 2 Cups (410g) granulated sugar
- 5 eggs, room temperature
- 1 1/2 Tbsp vanilla
- 1/2 Cup (112g) sour cream, room temperature
- 1 1/2 Cups (360ml) cereal milk, room temperature
Cereal Milk Buttercream
- 2 Cups (452g) unsalted butter, room temperature
- 7 Cups (840g) powdered sugar
- 4 Tbsp (59ml) cereal milk, room temperature
- 1 Tbsp vanilla extract
- 1/4 tsp salt, or to taste
Make The Cereal Milk
- The whole milk needs to be poured over the cereal and allowed to sit for 15 minutes. Strain the cereal and save the milk for the buttercream and cake recipes.
Make The Milk And Cereal Cake
- Preheat the oven to 350°F. Then, spray the sides to prepare three 8-inch or four 6-inch cake pans. Place parchment or wax paper circle to the bottom of each pan.
- Froot Loops (or any other cereal you like) needs to be ground in a food processor to make a fine powder. Remember that 1 cup of finely ground cereal is equivalent to approximately 3 cups of whole cereal. Add the ground cereal in a medium sized bowl and mix in the sifted cake flour, baking powder, and salt. Whisk everything to combine, then set aside.
- Use the paddle attachment of the stand mixer to cream the butter for 1 minute on high. Scrape the bowl and paddle, then add the sugar. Cream together for 2 minutes on high and scrape down the bowl and paddle once in between. Reduce mixer to low and add eggs, one at a time, scraping bowl and paddle as needed. After all eggs have been added, turn the mixer on high and beat for 3 minutes.
- Mix in the vanilla extract and sour cream, then continue mixing for 1 minute. Turn the mixer to low and add all dry ingredients together until they are well combined. Then, add the cereal milk all at once. Scrape down the bowl and paddle another time, and mix on low for approximately 30 seconds. However, don’t overmix! Pour the batter in your prepared pans (about 2/3 full).
- Bake for 35 to 45 minutes, or until the toothpick inserted in the center comes out clean. Let the cakes cool in the pan for 5 minutes, then release them and continue to cool on a wire rack or baking sheet for several hours.
Make The Cereal Milk Buttercream
- Use a paddle attachment of the stand mixer to whip the butter until it is fluffy and pale (almost white). This takes about seven minutes. Then, scrape down the bowl and paddle twice as you go. Mix in the powdered sugar, a few cups at a time, and continue beating on medium speed. Scrape down the bowl and paddle after every interval. Finally, add the cereal milk, vanilla, and salt, and continue mixing on medium for 2 minutes.
- Fill and frost the cake layers with cereal milk buttercream and decorate them after torting them. Decorate the cake with crushed cereal and white chocolate milk splash crown.
You can make the cake layers ahead of time, wrap them in plastic, and let them rest at room temperature for two days before frosting. You can also wrap the layers of cake and freeze them for up to 2 months before thawing.
It is also possible to make the buttercream ahead of time and store it in an airtight container in the fridge for up to 2 weeks. Once you are ready to use the buttercream, bring it back down to room temperature. Then, re-whip it with your stand mixer to get it back to its original consistency.