Froot Loops Cake

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

Today’s post is an homage to my favorite cereal: Froot Loops. It was my favorite when I was little, and is still my fave to this day. Other cereals have come and gone, but none have had the staying power of good old Froot Loops. I don’t have it often, mind you. We try to keep the non-dessert meals around here somewhat healthy-ish, but there’s pretty much always guaranteed to be a box of this in our pantry, ready for those perfect Saturday mornings.

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It’s one of those cereals that will completely rip up the inside of your mouth, but it’s totally worth it. I don’t like my cereal to get soggy, so it’s extra bad for that. On that note — are you an add milk to cereal or add cereal to milk kinda person? For me, always and forever, I pour milk in the bowl first and then sprinkle some cereal on top — but not too much for fear of it getting soggy (shudder). I add more cereal as I go, but I always make sure there are no stray Loops in the bowl before adding more.

I cannot understand how people pour a huge pile of cereal into their bowl and then pour the milk on top of that. Someone explain the rationale to me here! Just the thought of soggy cereal grosses me out.

While we’re talking sogginess here… it was not the smartest decision on my part to sprinkle chopped cereal between the layers. I was going to make a crumble, like in my Cinnamon Toast Crunch Cake, but I was worried that the color would look off, and I wanted it to look perfect and pretty. Well, it looks pretty, but the chewy cereal between the layers was not the best. It added more flavor, for sure, but if you opt to do this, I’d recommend making a crumble with it instead.

The Froot Loops on the outside of the cake stayed fairly crunchy for a couple days, but it would be best to serve this cake same day to avoid any potential mushy mishaps.

The cake layers themselves are made with cereal milk (milk that has had cereal steeped in it, kinda like what’s left over in your bowl after you finish eating — see recipe below). I also brushed the leftover cereal milk onto each of the baked layers during assembly to add both moisture and flavor.

Paired with a tangy cream cheese frosting that cuts down on some of the sweetness from the cake, this Froot Loops Cake is perfect if you have any die hard cereal fans in your life!

Tips for this Froot Loops Cake:

• You don’t have to use Froot Loops cereal, you can use any cereal you like to make this cake.
• I don’t recommend sprinkling cereal between the layers, as it will get soggy.
• If you want to amp up the flavor even more, you can crush up some cereal and add it right into the cake batter.
• To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.

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Froot Loops Cake

5 from 3 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 hours

Cook Time 35 minutes

Total Time 2 hours 35 minutes

Servings 12

Calories 648kcal

Author Olivia

Ingredients

 

US CustomaryMetric

 

1x2x3x

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
• 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

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.

Calories: 648kcalCarbohydrates: 80gProtein: 6gFat: 34gSaturated Fat: 21gCholesterol: 137mgSodium: 254mgPotassium: 213mgFiber: 1gSugar: 59gVitamin A: 1235IUVitamin C: 2.5mgCalcium: 114mgIron: 2.2mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.