WATCH: We Just Made Your Favorite Cereal Into A Cake
Transform your favorite breakfast cereal into a beautiful cake fit for any occasion.
Do you love cereal in the morning? If you do, then we think you should use it to make this delicious cake!
The cereal in this version is simple cornflakes, but no matter what type of cereal you use—fruity, chocolate, wheat, or even frosted—any of those would create a cake that will make you think you're eating cake for breakfast.
Cereal Cake Recipe
- Takes 45 minutes
- Makes 8 servings (6-inch cake)
- 1 cup finely ground cornflake cereal (3 cups whole cornflake cereal or cereal of your choice)
- 3 3/4 cups (398 grams) cake flour, sifted before measuring
- 2 cups (410 grams) white sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons salt
- 5 large eggs, room temperature
- 2 cups (500 ml) fresh milk
- 1 1/2 tablespoons vanilla extract
- 1 1/8 cups (254 grams) unsalted butter, room temperature
- For the frosting:
- 2 cups (452 grams total) unsalted butter, room temperature
- 7 cups (840 grams) powdered sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt, or to taste
- 1 Preheat the oven to 350 degrees F (180 degrees C) and prepare three 6-inch cake pans, greased and parchment papers applied.
- 2 In a food processor, grind up cereal into a fine powder. Set aside. In a medium-sized bowl with the cake flour, add the ground cereal, sugar, baking powder, baking soda, and salt. Whisk to combine, and set aside.
- 3 In a large bowl, whisk eggs, milk, and vanilla together until well combined. Set aside.
- 4 In the bowl of a stand mixer with the paddle attachment, cream butter for one minute on High. Scrape down the bowl and paddle. Gradually add the cereal-flour mixture by the cupful, alternating with the egg mixture in at least two batches. Scrape down the bowl and paddle once all the ingredients are added, and mix on High for 1 minute then on Low for about 30 seconds to fully mix. Transfer batter to the prepared pans evenly. Tap the filled cake pan to remove any air bubbles.
- 5 Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes for five minutes before running a knife around the edges and releasing each cake from its pan. Continue to cool on a baking sheet or wire rack for several hours or until completely cool.
- 6 Make the frosting: 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 vanilla, and salt and continue to mix on Medium for two minutes. Frost the cooled cakes as desired.
You can even use other cereal to decorate your cake as we did here! Check out how we used colorful loop cereal for this cake here:
Eager to learn more celebration-worthy cake recipes like this one? Look here: