Milk And Cereal Cake Recipe

milk and cereal cake recipe by sugar and sparrow

Ah, milk and cereal. They’re a match made in heaven, and nostalgic as heck. I can remember many a Saturday morning curled up in front of the TV with a bowl of milk and cereal in hand – it was a true staple in my childhood diet. The idea of translating those flavors into a cake didn’t occur to me until a year ago, when a friend of mine was having a cereal-themed birthday party. I thought it was such a fun and playful idea for a cake, and although I didn’t start testing flavors just then, I added it to my list of future cake ideas and the dream was alive.

Fast forward to present day, I found myself wandering the cereal aisle to find the perfect flavors to finally bring my milk and cereal cake dreams to life. I decided on Froot Loops, mainly because they taste good and they’re so pretty, but this recipe can be created with just about any cereal your heart desires (we all have our favorites!). I’ve made it successfully with the wheat pieces in Lucky Charms and I’m sure just about any cereal would be tasty. 

white chocolate milksplash cake topper by sugar and sparrow

Creating the perfect milk and cereal cake recipe definitely took some trial and error. My first go-round I ended up crushing up Froot Loops by hand and folding them into the cake batter, and while the result was pretty to look at (like rainbow funfetti!) the taste was off because the cereal got super chewy after the baking process. After trying some different approaches and conducting a few blind taste tests, I’ve refined the recipe to make this milk and cereal cake taste just as heavenly as it looks.

froot loop cake by sugar and sparrow

The secrets to the taste are: using actual cereal milk in place of regular milk (made by soaking the cereal in whole milk) and also adding finely ground cereal into the cake batter instead of just crushed up cereal pieces. To keep the cake moist and fluffy I’ve also incorporated sour cream and cake flour, which I swear by for all of my vanilla-based cakes.

cereal cake recipe

If you’ve seen this cake on my Instagram, you’ll also see that the design concept really helps sell the premise of the cake. Some credit has to be given to my husband on that, because he totally helped come up with the idea of creating a “milk splash” out of white chocolate for the topper! Side by side, we sketched out the concept art before I took to the kitchen to figure out how to make it happen. Don’t worry, I’ve even created a full tutorial on the white chocolate milk splash in case you want to get the look!

cereal cake with white chocolate milk splash by Sugar and Sparrow

milk and cereal milksplash cake by sugar and sparrow
5 from 5 votes

Milk And Cereal Cake

A moist and fluffy cereal-infused cake with cereal milk buttercream. 

Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 15 servings


Cereal Milk

  • 2 Cups whole milk
  • 2 Cups Froot Loops (or cereal of your choice)

Milk And Cereal Cake

  • 1 Cup finely ground Froot Loops or cereal of your choice (equals about 3 cups of whole cereal)
  • 3 3/4 Cups (398g) cake flour, sifted before measuring
  • 1 Tbsp baking powder
  • 3/4 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 1 1/8 Cups (254g) unsalted butter, room temperature
  • 2 Cups (410g) granulated sugar
  • 5 eggs, room temperature
  • 1 1/2 Tbsp vanilla
  • 1/2 Cup (112g) sour cream, room temperature
  • 1 1/2 Cups (360ml) cereal milk, room temperature

Cereal Milk Buttercream

  • 2 Cups (452g) unsalted butter, room temperature
  • 7 Cups (840g) powdered sugar
  • 4 Tbsp (59ml) cereal milk, room temperature
  • 1 Tbsp vanilla extract
  • 1/4 tsp salt, or to taste


Make The Cereal Milk

  1. Pour the whole milk over cereal and let sit for 15 minutes. Strain out the cereal and reserve the milk to use in the cake and buttercream recipes. 

Make The Milk And Cereal Cake

  1. Preheat the oven to 350˚F and prepare three 6-inch cake pans by spraying the sides with cooking spray and fitting a parchment or wax paper circle to the bottom of each pan. 

  2. In a food processor, grind up Froot Loops (or cereal of your choice) into a fine powder. Keep in mind that 1 cup of finely ground cereal equals about 3 cups of whole cereal. Place into a medium sized bowl and add the sifted cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside. 

  3. In the bowl of a stand mixer with the paddle attachment, cream butter for one minute on high. Scrape down the bowl and paddle and add the sugar. Cream together on high for two minutes, scraping down bowl and paddle once in between. Turn mixer to low and add the eggs, one at a time, scraping down bowl and paddle as necessary. Once all eggs are added, turn the mixer to high and beat for three minutes. 

  4. Add vanilla and sour cream and continue mixing for one minute. Turn the mixer to low and add all of the dry ingredients at once until just combined, then add the cereal milk all at once. Scrape down the bowl and paddle once more and mix on low for about 30 seconds. Do not overmix. Pour batter into prepared pans (about ⅔ full). 

  5. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes for five minutes before releasing from the pan and continuing to cool on a baking sheet or wire rack for several hours.

Make The Cereal Milk Buttercream

  1. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter until fluffy and light (almost white) in color, about 7 minutes, scraping down the bowl and paddle twice during the process. Add powdered sugar a few cups at a time and beat on medium, scraping down the bowl and paddle after each interval. Add the cereal milk, vanilla, and salt and continue to mix on medium for two minutes.


  1. After torting the cake layers to the desired height, fill and frost them with cereal milk buttercream. Decorate with crushed up cereal and a white chocolate milk splash crown.

Recipe Notes

The cake layers can be made ahead, wrapped in plastic, and stored at room temperature for up to two days before frosting. Alternatively, you can wrap the cake layers and store them in the freezer for up to two months before thawing.

The buttercream can be made ahead and stored in an airtight container for up to two weeks in the refrigerator. When you're ready to use it, bring it back to room temperature and then re-whip with your stand mixer to bring back the original consistency. 


What’s your favorite cereal? If you substituted it into this recipe I want to know how it turned out! Let me know in the comments below, I’d love to hear.


  1. Pingback: White Chocolate Milk Splash Tutorial

  2. Prakruthi

    5 stars
    hi … the cake look very beautiful .. I have one question .. the garnish .. that looks like a milk splash .. how is done .. ? could plz share the steps for it ?? thank u

  3. I plan on making a smaller, 6 inch cake instead . Should I half the recipe ?

    • Hi Tembra! This recipe makes enough for a three-layer 6-inch cake and then some. If you half the recipe you’d totally have enough for a two-layer 6 inch cake. Hope that helps!

      • Thank you! I thought it was a bigger cake for some reason. I prefer 6 inch ones anyways . Thanks !

  4. 5 stars
    Thank you! I made this today with lucky charms – added a layer of the cereal marshmallows between each layer as well. Great recipe

  5. 5 stars
    Thank you so much for sharing your recipes! I just made this with Cap’n Crunch. It’s not as pretty as the colorful fruitloops but the flavor is MAGIC!

  6. Do you think it would still taste alright if I made a cream cheese buttercream frosting (half butter, half cream cheese) and added the cereal milk to that? I am not a fan of traditional buttercream, but I don’t know if it will have the same taste.
    I plan on using fruity pebbles and making this for my birthday next month! Thanks so much for this recipe!

    • Hi Callie! Although I’ve never made the cereal milk buttercream with cream cheese, I’m sure it would taste amazing. I don’t think you can ever really go wrong with cream cheese frosting, so feel free to give it a try! And happy upcoming birthday month!

  7. my husband is a cereal connoisseur & his birthday is this month … I’ve never made a cake before, but i’m gonna try this one!!!!!

    • Hi Emma! I’m so excited for you to make this cake!! It’s perfect for a cereal connoisseur 🙂 Let me know how it goes!

  8. 5 stars
    The cereal powder was grey. I was worried yesterday! But I woke up today to discover a moist cake that isn’t altogether too awful!
    I also discovered I’m no cake decorator! But thanks for the fun recipe. My husband will love it!

    • Hi Melly! Yeah, blending all the cereal colors together does make a grey color before you add it to the batter (unless you pick and choose which colors you blend) but I’m so happy to hear that the cake turned out! I hope your husband loves it!!

      • Carol LiVecchi

        Whitney, did you pick and choose colors of cereal to blend? If so, which colors?
        I discovered your blog today and subscribed after about a minute. Your cake designs are beautiful and fresh and creative, and your recipes sound enticing. I’m really looking forward to trying them. Thanks for sharing.

        • Hi Carol, I didn’t pick and choose the colors. When I added the cereal powder to the cake batter it didn’t turn the batter grey, it looked more like tiny bits of rainbow confetti. So excited for you to try this recipe and thanks for the kind words about my cakes!!

  9. This cake is awesome! So very creative. I just started following you on Pinterest. I would love to make this for my (cereal-addicted) daughter’s 31st birthday next weekend. I have a couple of questions…If I wanted a 3 layer 8” or 9” cake, would a double batch be enough? Also, I’m trying to get an idea of the overall flavor of the cake. Is it very fruity tasting? Im considering doing half cereal milk and half plain milk. Any thoughts or suggestions you have would be much appreciated!

    • Hi Jaye! This cake will be perfect for your daughter!! To me, the cake tastes just like a bowl of milk and cereal, but not in an overpowering or overly fruity way. I tested it a bunch with different increments of cereal/cereal milk and this one is just the right amount, but I’m sure using half cereal milk and half whole milk will be totally fine! A double batch will be perfect for a three layer 8″ or 9″ cake. Let me know how you end up liking the recipe!

  10. Thank you so much for your response! The party is on the 10th, so I will let you know how it turns out! Fingers crossed

  11. 5 stars
    I can’t wait to try this! Is there anyway you can help me cut down the recipe? For two 6 inch cakes instead of 3? Or would I just go with the same recipe and trim the cakes down?

    • I’m excited for you to try this recipe too, Caitlyn! If you do two 6 inch cakes, you could reduce all of the ingredients by 1/3 but the math starts to get complicated. I would just make the whole recipe and have a little extra batter to save yourself the math. Either way, let me know how it goes!

  12. Making this cake tonight for my wife’s birthday tomorrow! She is an absolute cereal addict, and this will be a very nice surprise for her! Everyone wish me luck!

    • What a fun surprise, Sean! She’s going to love this cake!! Cheering you on and let me know how it goes 🙂

  13. Danielle

    Could I do this with a 2x 9inch cake pan? I’ve looked everywhere for 6inch and can’t find one. How would I adjust baking time?

    • Hi Danielle! This recipe will work with two 9-inch pans. I would check the cakes at 40 minutes and see if they need more time from there 🙂

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  15. My husband LOVES froot loops and i’m thinking of making this for his birthday in a few months.

    How strong is the cereal taste? Myself and other family members don’t really share his love of foot loops.

    Also is cake flour a must? We don’t have that in Australia

    • Hi Emma! Your husband is going to love this cake! It doesn’t have an overpowering Froot Loop taste, but the flavor is definitely there. Also, the cake flour is what makes the cake extra light and fluffy, and if you substitute all purpose flour the cake will be more dense. As an alternative, I recommend making your own cake flour to use. Here’s how:

      To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Add 2 Tbsp of cornstarch. Repeat per the amount of cake flour you need, then sift the flour and cornstarch mixture 4 times (don’t skip that step!). After sifting, spoon and level to re-measure the amount of cake flour you need.

      • Fantastic thank you so much! I think i’ll do it. SO excited!! haha

  16. I really want to try this recipe but I’m terrible at decorating. Could I do it as a sheet cake?

    • Hi Cali! You could totally try making this as a sheet cake! The baking time will totally depend on the depth of your sheet pan. What size is it?

  17. Susan Walters

    I made this tonight. My milk splash was too big & my cake, too short. However, it tastes great! I will try this again and hopefully it will turn out more like the picture.

    • So happy you loved the taste of this cake, Susan! Practice makes perfect on the design, glad you’re gonna keep trying!

  18. Hi, will this recipe work for cupcakes? If I made it a day or two ahead, how do I keep the cupcakes from drying out since I can’t wrap them with the liners on as you recommended for the cake layers? Thank you!

    • Hi Binh! You can make this recipe into cupcakes, just fill the tins no more than 2/3 full and bake at 350 degrees for 17 minutes. You can make them a day ahead, just be sure to place them on a baking sheet and cover the whole thing with plastic wrap or place them in an airtight container. Excited to see these in cupcake form!

      • Thank you! I made the cupcakes and split the batter to make a 5 in cake also. Both are not white with colorful sprinkles like yours. They are the color of the ground fruit loops which is like banana muffin color. They rose as expected but are not light and fluffy. Not sure what went wrong :(.

        • Sorry they didn’t turn out as expected, Binh! I know that fruit loops are different colors depending on what part of the world you’re in.. some are more muted and maybe that’s why you got a banana muffin color instead of more vibrant? Not really sure. There are so many things that could contribute to them not being light and fluffy, but in most cases that will happen if you didn’t use cake flour, measured the flour incorrectly (added too much), over-creamed the butter/sugar, over-beat the batter at the end, baked them for too long, etc. I hope they turn out next time!

  19. Hello Whitney,
    I am about to to make a Cap’t Crunch Peanut Butter Cereal Cake with Cream Cheese Icing. I have all the ingredients and can’t wait to get started! I’m not doing the splash tho, it wouldn’t go with the cake I’m making, lol. Wish me luck!

    • Hi Amanda! Cannot wait for you to try this recipe with Cap’n Crunch and Cream Cheese Icing! That sounds delicious and I can’t wait to see how it turns out. Be sure to tag me on Instagram so I can see!

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