Froot Loops Cake

A cake sitting on a mint green cake stand.

4.25 from 4 votes

Transform your favorite breakfast cereal into this delicious Froot Loops Cake! Vanilla cake layers infused with cereal milk.

Course Dessert

Cuisine American

Prep Time 2

Cook Time 35

Total Time 2 35

Servings

Calories 648kcal

Author Olivia

Ingredients

Cereal Milk:

2 cups milk 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 room temperature
1 1/2 cup granulated sugar
3 large eggs room temperature
1 1/2 tsp vanilla extract
1 cup cereal milk room temperature

Cream Cheese Frosting:

6 oz cream cheese full fat, room temperature
1 cup unsalted butter room temperature
3 cups powdered sugar
1 tsp clear vanilla extract

Assembly:

Froot Loops cereal chopped
Froot Loops cereal whole

US Customary - Metric

Instructions

Cereal Milk:

Place milk and cereal in a medium bowl. Stir well and steep for 20-25mins. Strain into a small bowl using a fine mesh sieve. Gently press the milk out of the cereal using a spatula or wooden spoon.
Separate out 1 cup of the cereal milk for the cake. Save the remainder.

Vanilla Cake:

Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and cereal milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack.

Cream Cheese Frosting:

Beat butter and cream cheese until fluffy (2 mins). Add powdered sugar one cup at a time. Add vanilla and beat until fluffy (3 mins).

Assembly:

Place one layer of cake on a cake stand or serving plate. Brush generously with remaining cereal milk. Top with approximately 2/3 cup of buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
Frost the top and sides of the cake and smooth with a bench scraper.
If desired, use a decorating comb to give texture to the sides.*
Use whole Froot Loops to decorate the sides of the cake and sprinkle chopped Froot Loops on top.**

Notes

* I used the left side of the one on the left pictured here.
** I do not recommend sprinkling chopped Froot Loops between the layers as I did as they will go soft very quickly.

Nutrition

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