There is something about cereal. It’s a crowd pleaser, an essential breakfast item that’s become an afternoon and midnight snack for the terribly hungry, an easy fix that reminds one of their childhood. Who can forget sipping the cereal-tainted milk from the bowl, trying to catch the last dredges of the crispy cornflakes, or crunchy chocolate pieces?
With our latest dessert hybrid, we’ve captured that childhood memory, and turned it into a very guilty adult dessert. Cereal milk is all the rage now, from Momofuku Milk Bar’s original invention, to Carmen’s Best and Bono Gelato’s frozen creations, showing our fondness for these nostalgic flavors.
What we’ve done is created a cake that tastes just like powdered milk, by adding this into the batter. The cake turns moist and buttery, and even the smell reminds you of bowls of creamy milk. The frosting is also flavored with milk, intensifying the subtle flavors of cream. To make things even more nostalgic, we’ve covered the whole thing in our favorite cereals, crushed up or whole—use your favorite boxed treats from the grocery aisle. Make this recipe, and you’ll feel like a kid again.
Milk and Cereal Cake
Total Time: 1h45m
Yield: 8 bars, estimated
Ingredients: Milk Cake
- 1 cup milk (divided)
- 4 egg whites
- 1 whole egg
- 2-3 tsp vanilla extract
- 2 3/4 cup flour
- 1 1/2 cups sugar
- 1 tbsp + 1 tsp baking powder
- 3/4 tsp salt
- 1/2 cup powdered milk
- 12 tbsp butter, softened
- assorted cereals, about 6 cups total (for assembly)
Procedure: Milk Cake
- Combine eggs, 1/4 cup of the milk, and the vanilla and set aside.
- In a mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt on a low speed.
- Add in the butter and blend on low speed for 30 seconds.
- Add the remaining milk and mix on low speed until just moistened.
- Increase the speed to medium and mix for 2 minutes.
- Add the egg, milk, and vanilla mixture in 3 separate additions, beating for 20 seconds after each addition.
- Spread the batter onto a sheet tray lined with parchment paper.
- Bake at 350F for 25-35 minutes or until a toothpick comes out clean from the center.
- Loosen the sides with a knife, and invert onto a cooling rack.
- Cool completely.
- 1 3/4 cup butter, softened
- 3 1/2 cups powdered sugar
- 3 tbsp milk
- 1 tbsp vanilla
- pinch of salt
- In a mixer fitted with a paddle attachment, whip butter on medium speed until light in color and very creamy.
- Add the powdered sugar, milk, vanilla, and salt, and mix on the lowest speed for 1 minute.
- Turn the speed up to medium and continue to beat for 8-10 minutes.
- Frosting should be very creamy and fluffy.
- Cut cake into 9×2 inch pieces.
- Spread a layer of frosting on top of half of the pieces.
- Place another piece of cake on each frosted piece.
- Cover the two layer bars in frosting.
- Place whole cereal of your choice on the tops of each bar.
- Crush the rest of the cereal and apply to the sides of each bar.