Turn colorful cereal into the sweetest cake!
If you want to amp up the flavor even more, you can add some crushedup cereal right into the cake batter — Olivia of Livforcake.com
CEREAL MILK 2 cups milk, at room temperature 2 cups Froot Loops cereal VANILLA CAKE 2 1/4 cups all-purpose flour 2 tsp. baking powder 3/4 tsp. salt 3/4 cup unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 eggs, at room temperature 1 1/2 tsp. vanilla extract 1 cup cereal milk, at room temperature CREAM CHEESE FROSTING 6 oz. cream cheese, at room temperature 1 cup unsalted butter, at room temperature 3 cups confectioners’ sugar 1 tsp. clear vanilla extract ASSEMBLY Froot Loops cereal, whole and chopped
l Cereal Milk: Place milk and cereal in medium bowl. Stir well; steep 20-25 minutes. Strain into small bowl through fine mesh sieve. Gently press milk out of cereal using spatula or wooden spoon. Reserve 1 cup cereal milk for preparing cake batter; pour remaining into covered container and reserve in refrigerator for brushing over cake layers.
l Vanilla Cake: Preheat oven to 350°F. Grease and flour 3 (6"x2") round cake pans; line bottoms with rounds of parchment paper. In medium bowl, whisk flour, baking powder and salt until combined; set aside. Using stand mixer fitted with paddle attachment, cream butter and sugar on medium-high until pale and fluffy, about 3 minutes. Reduce speed; beat in eggs one at a time, fully incorporating after each addition. Add vanilla.
l Alternately beat in flour mixture and reserved 1 cup cereal milk, beginning and ending with flour (three additions of flour and two of milk), fully incorporating after each addition. Divide batter among pans. Bake 30-35 minutes or until toothpick inserted into centers comes out mostly clean. Place cakes on rack; cool 10 minutes, then turn out of pans onto racks to cool completely. l Cream Cheese Frosting: On medium speed, beat cream cheese and butter until fluffy, about 2 minutes; on low, beat in confectioners’ sugar 1 cup at a time. Add vanilla; on medium-high, beat until fluffy, 3 minutes.
l Assembly: Place 1 cake layer on cake stand or serving plate. Brush generously with some of remaining reserved cereal milk. Spread top with about 2/3 cup frosting. Repeat with remaining cake layers, cereal milk and 2/3 cup frosting. Crumb coat cake: Spread thin layer of frosting over top and side of cake. Refrigerate 20 minutes.
l Frost cake top and side and smooth with bench scraper or spatula. If desired, use a decorating comb to give texture to side. Use whole Froot Loops to decorate side of cake; sprinkle chopped Froot Loops on top. Makes 12 servings.
l Make it more fun
and colorful: Add Froot Loops cereal between the layers when assembling— they’ll get soft and chewy.