Are you all ready for this? I have a FUN cake recipe to share with you today. This two layer fluffy butter cake has a secret ingredient – Fruit Loop cereal milk. That’s right, milk that has been infused with Fruit Loops has been used IN the cake.
And then its been covered with sweet Fruit Loop cereal milk frosting and decorated with Fruit Loops. It’s Fruit Loop madness, I tell you. And a cereal lover’s dream come true.
I miss America! But putting my baking mittens back on and concocting new American-inspired treats really helps with the holiday blues. Inspired by Momofuku Milk Bar’s Cereal Milk and their creativity in general, this cake combines my love for cake and my love for Fruit Loops. Growing up, I was always rewarded with a bowl of Fruit Loops on special occasions, like my birthday or Christmas. So now, even though I technically can have them whenever I want, they are still a total treat.
When we were in New York last month, we were excited to visit Momofuku Milk Bar and try all of their baked goods. We also got our hands on their famous Cereal Milk, which is supposed to be milk that tastes like the sweetened milk at the bottom of your cereal bowl. Sound a bit weird? Yes, but was it delicious? YES. We were so taken with their treats that we bought their cookbook and have since made Cereal Milk at home, as a treat.
Inspired by the whole concept of using cereal in baking, I decided to come up with my own sweet treat. So here is it, a Fruit Loop Cereal Milk Layer Cake. This cake is seriously out-of-this-world. The whole thing tastes tutti fruity and makes all my cake dreams come true. If you have a Fruit Loop fan in your family, I urge you to make this for their next birthday – it will knock their socks off!
- 240 ml (1 cup) milk
- 1 cup of 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
- 315 grams (2 and 1/4 cups) plain flour
- 3 teaspoons baking powder
- 120 ml (1/2 cup) milk
- 1 and 1/2 cups Fruit Loops
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 500 grams (4 cups) icing or powdered sugar
- In a small bowl, add the milk and the Fruit Loops, give it a stir and set aside. Grease and line two 7 inch round baking tins. 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 which should be slightly pink in colour by now, discard the soggy Fruit Loops. Then add 2/3 cup of milk to the cake batter and gently stir with a wooden spoon. Divide the batter evenly between the two cake tins and bake in the oven for approximately 30 minutes or until golden on top. Carefully remove the cake from the pans 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 at a time, along with one tablespoon of milk at a time, then beat with the electric mixer. For enough icing to coat the entire cake, I add 4 cups of icing sugar and approximately 7 tablespoons of milk. You can add more or less milk depending on how thick you would like your icing.
- Once you have reached your desired consistency, you can add crush the extra cup of Fruit Loops and stir through the icing for a multi-coloured effect. I just used the end of a rolling pin or you could use a mortar and pestle if you have one. Spread the icing all over the cake and between the layers, before decorating with a few extra Fruit Loops. Enjoy!