Cereal Milk Cake

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I love fruit loops! It may be some little kid food but I still consider myself a kid sometimes. So why not have a nice big bowl of fruit loops or even better, a fruit loop cereal milk cake?

This is a very light and flavorful cake with a yummy fruit loop flavor and a fluffy cereal milk frosting to go with it. To get this cake though it will be an overnight process, but the wait is so worth it.

The process is pretty simple by just soaking the cereal in the milk overnight to get the flavor absorbed. To make it even more over the top you can blend the cereal and the milk together. When you are making this cake, the smell is so good it made me crave a bowl of cereal. Too bad all the cereal went to the cake.

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cereal milk cake

this cake is childhood, filled with cereal milk and a creamy ermine buttercream. it's best to have cake for breakfast.

cereal milk

• 2 1/2 cup fruit loop cereal
• 3 cup milk or almond milk

cake

• 2 sticks unsalted butter (room temp)
• 1 cup granulated sugar
• 3 eggs
• 1 tsp vanilla extract
• 1 tsp salt
• 2 tsp baking soda
• 1 1/2 cup all-purpose flour
• 1 1/4 cup cereal milk
• rainbow sprinkles (optional)

• 1 cup cereal milk
• 5 tbsp all-purpose flour
• 2 sticks unsalted butter (room temp)
• 1 cup granulated sugar
• 1 tsp vanilla extract

cereal milk

1. place the cereal and the milk in a bowl and soak overnight in the fridge. the next day, blend the cereal and milk together until smooth. if there are any small cereal clumps i left them in the milk, but you can strain it as well. you need a total of 2 1/4 cups of the cereal milk for the whole recipe. if you are short on milk from the cereal absorbing it, just add more milk until you have the right amount.

cake

1. preheat the oven to 350 degrees F. spray and line three 6-inch cake pans. in the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar until pale and fluffy, about 1 minute. scrape the sides of the bowl, add the eggs, and vanilla and mix until incorporated. in a separate bowl, combine the flour, baking soda, and salt. add the dry mixture and the cereal milk alternating starting and ending with the dry in three parts. fold in the sprinkles if desired. divide the batter evenly among the cake pans and bake for 30-35 minutes or until a toothpick comes out clean. let cool 10 minutes then carefully remove from the pans and continue cooling.

buttercream

1. in a saucepan combine the flour and cereal milk and place over medium-low heat. whisk the mixture constantly until it starts to thicken, about 8-15 minutes. (this depends on if you have a gas or electric stove top.) once thick, remove from the heat. put the mixture into a bowl and mix in the vanilla extract. place cling wrap directly over the mixture so a skin doesn’t form. let cool until room temp. once at room temp, place the butter and sugar into the bowl of an electric mixer fitted with a whisk attachment. whip until light and fluffy, about 5 minutes. add the flour mixture a spoonful at a time into the butter mixture. once the flour mixture is all added, whip on high for about a minute. the buttercream will resemble whipped cream.