A moist and fluffy cereal-infused cake with cereal milk buttercream. Pairs perfectly with Saturday morning cartoons!
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.
Preheat the oven to 350˚F and prepare three 8-inch or four 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.
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.
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.
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).
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.
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.
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.
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.