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Froot Loop Cereal Milk Cake
A rich, buttery cake infused with milk steeped in Froot Loops, finished with teal buttercream and a colorful cereal topping. The cereal milk gives the cake and frosting a nostalgic breakfast-cereal flavor.
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Ingredients
- 240 ml milk (For the cake cereal milk)
- 30 g Froot Loops (For steeping the cake milk; discard after straining)
- 230 g unsalted butter (2 sticks; room temperature; for the cake)
- 200 g caster sugar (For the cake)
- 2 tsp vanilla extract (For the cake)
- 3 large eggs (For the cake)
- 350 g plain flour (Sifted; for the cake)
- 3 tsp baking powder (For the cake)
- 120 ml milk (For the frosting cereal milk)
- 30 g Froot Loops (For steeping the frosting milk and decorating the finished cake; discard soggy cereal after straining and use remaining dry cereal for decoration as directed)
- 115 g unsalted butter (1 stick; room temperature; for the frosting)
- 2 tsp vanilla extract (For the frosting)
- 435 g icing sugar (Also called powdered sugar; for the frosting)
- teal food gel (A few drops, optional)
Steps
- 1
In a small bowl, combine the milk and the cake portion of the Froot Loops. Stir, then set aside to steep. Grease and line an 8-inch round baking tin. Preheat the oven to 180°C (350°F) conventional or 160°C (320°F) fan-forced.
- 2
In a large mixing bowl, beat the room-temperature butter, caster sugar, and vanilla extract with an electric mixer until smooth and creamy.
- 3
Add the eggs one at a time, beating after each addition until incorporated.
- 4
Sift the flour and baking powder into the bowl, ready to combine with the wet ingredients.
- 5
Gently strain the cereal milk, discarding the soggy Froot Loops. Add the strained milk to the cake batter and gently stir until combined. The batter will be thick.
- 6
Pour the batter into the prepared pan and bake for approximately 45–50 minutes, or until a skewer inserted into the center comes out clean.
- 7
Carefully remove the cake from the pan and place it on a wire rack to cool completely.
- 8
For the frosting, combine the frosting milk and Froot Loops in a small bowl. Set aside for approximately 10–15 minutes to steep.
- 9
Meanwhile, beat the frosting butter with an electric mixer until creamy. Add the vanilla extract and beat again.
- 10
Gently strain the frosting cereal milk, discarding the soggy Froot Loops.
- 11
Add 1 cup of icing sugar and 1 tablespoon of the cereal milk to the butter mixture. Beat with the electric mixer until smooth.
- 12
Add the remaining icing sugar and another tablespoon of cereal milk. Beat until smooth, adding more or less cereal milk as needed to reach the desired frosting thickness.
- 13
If desired, add a few drops of teal food gel and mix well.
- 14
Spread the frosting over the top and sides of the completely cooled cake. Decorate the top with the remaining Froot Loops.
Notes
Add the Froot Loops topping immediately before serving because the cereal will become soggy. The source does not specify a cooling duration beyond cooling the cake completely before frosting.
Nutrition per serving
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