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Tittle : FROOT LOOP CEREAL MILK CAKE
link : FROOT LOOP CEREAL MILK CAKE

FROOT LOOP CEREAL MILK CAKE

Love Froot Loops? You’ll love this amazing Froot Loop Cake. A flavourful yellow cake made with cereal milk, and covered in blue buttercream and topped with colourful Froot Loop cereal.

The most perfect childhood treat! 🎉

Is there anyone else out there who loves Froot Loops? Raise your hands! I hope it’s not just me that has two hands raised in the air!

Now we can enjoy this colourful breakfast treat all year long, thanks to this gorgeous Froot Loop Cereal Milk Cake.

Growing up I remember having vegemite toast for breakfast most of the time. But when we went on holidays or on Christmas morning, I was treated to a big bowl of Froot Loops – thanks Mum.

Not only are they the brightest (and best) cereal going round, they’re full of nostalgia for me. So this cake is a childhood dream come true.

Fast forward 20 years and I’m on holidays in New York. At the very top of my food list is Milk Bar. I’m a Christina Tosi fangirl and I’m dying to get my hands on her world-famous cereal milk.

Now here was a girl who had serious nostalgia when it came to cereal. So much so, that she created a product that tasted just like the milk in the bottom of a cereal bowl. #genius

When I came home from that trip to America, I was obsessed with Milk Bar and the concept of cereal milk – I still am. Thus, the recipe for this Froot Loop Cake was born using a more simplified version of cereal milk.

I took my favourite butter cake recipe and instead of adding regular milk to the cake batter, I added milk that had been steeped in Froot Loops. Just for fun.

So what you have here is a big butter cake (with a secret ingredient = Froot Loop cereal milk) topped with creamy buttercream, that’s also been made with cereal milk.

The crowning feature? A solid layer of Froot Loops on top. It’s the perfect kid’s party cake, don’t you think? I know my inner five-year-old would love it.

Instead of making a light and fluffy vanilla cake, this one is rich and buttery – just like a good butter cake should be. Perhaps closer to what Americans call a pound cake. It’s super moist.

My only advice is to add the Froot Loops right before serving as they will go soggy. But otherwise, relive your childhood friends – it’s Froot Loop time!

Did you make this recipe? Don’t forget to rate the recipe and leave a comment below.

FROOT LOOP CEREAL MILK CAKE

DESCRIPTION

A delicious butter cake made with cereal milk topped with buttercream and Froot Loops.

INGREDIENTS

Cake

240 ml (1 cup) milk

30 grams (1 cup) Fruit Loops

230 grams (2 sticks / 1 cup) unsalted butter, room temperature

200 grams (1 cup) caster sugar

2 teaspoons vanilla extract

3 large eggs

350 grams (2 and 1/2 cups) plain flour

3 teaspoons baking powder

Frosting

120 ml (1/2 cup) milk

30 grams (1 cup) Fruit Loops

115 grams (1/2 cup or 1 stick) unsalted butter, room temperature

2 teaspoons vanilla extract

435 grams (3 and 1/2 cups) icing or powdered sugar

A few drops of teal coloured food gel

INSTRUCTIONS

In a small bowl, add the milk and the Fruit Loops, give it a stir and set aside. Grease and line an 8 inch round baking tin. Preheat the oven to 160 C (320 F).

In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy. Add in the eggs, one at a time, and beat after each addition. Sift in the flour and baking powder.

Gently strain the milk from the Fruit Loops, discard the soggy Fruit Loops. Then add milk to the cake batter and gently stir to combine. The batter will be thick – this is ok.

Pour cake batter into prepared pan and bake in the oven for approximately 45-50 minutes or until a skewer inserted in the middle comes out clean. Carefully remove the cake from the pan and set on a wire rack to cool completely.

To make the icing, place the milk and 1/2 cup of Fruit Loops in a small bowl and set aside for around 10-15 minutes. In the meantime, beat the butter with an electric mixer until creamy. Add the vanilla and beat again.

Gently strain the milk from the Fruit Loops, discard the soggy Fruit Loops. Add one cup of icing sugar, along with one tablespoon of cereal milk, then beat with the electric mixer. Add remaining icing sugar and another tablespoon of milk. You can add more or less milk depending on how thick you would like your icing.

If you like, you can add a few drops of food gel and mix well. Spread frosting over the top and sides of the cake and then decorate the top of the cake with remaining Fruit Loops.

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