Cereal Cake!!
One of the downfalls of being an adult is having to pick and prep your own meals. One of the joys of being an adult is getting to pick and prep your own meals!
I am a massive fan of breakfast for dinner but I am an even bigger fan of dessert for breakfast so what could be better than merging the two?! Let me know if you think of it.
Before we start, I have to tell you that this cereal cake is a bit of a liar, it’s really a cereal biscuit cake!! Thats right, the bottom layer is cereal biscuit and the top layer is cereal cake and it is all married together with my cereal buttercream frosting!
So cereal on cereal on cereal, sounds like a healthy breakfast to me, right?!
Bacáil Sona! 👩🏻🍳
Cereal Cake Recipe
⏲ Prep Time: 60 minutes
⏲ Bake Time: 60 minutes
⏲ Rest Time: 30 minutes
🍰 Servings: 24 slices
Equipment
two 9inch cake tins
stand mixer
weighing scale
sieve
large mixing bowl
whisk
spatula
rotating cake stand
frosting scrapers
frosting bag and tip
Ingredients
Shortbread LAyer
300g all purpose flour
200g caster/super fine sugar
5g baking powder
110g unsalted butter (room temperature)
100g salted butter (room temperature)
5g vanilla extract
20g fruit loops (your favorite cereal)
Cereal Cake LAyer
120ml whole milk + 20g fruit loops (your favourite cereal)
104g all purpose flour + 16g cornstarch
55g (1/2 packet) white chocolate pudding mix
5g baking powder
1.25g baking soda
2.5g salt
112g unsalted butter (room temperature)
200g granulated sugar
1 large egg + 1 large egg yolk
10ml vanilla extract
Cereal Buttercream Frosting
60ml heavy cream + 15g fruit loops
230g unsalted butter (room temperature)
400g icing/confectioners sugar
15ml vanilla extract
Instructions
shortbread Layer
1.
Preheat your oven to 350°F, 180°C.
Grease and line a 9inch cake tin. I like to use a springform pan for the biscuit layer, it’s easier to release it.
Weigh and sieve your flour, baking powder and sugars into a large bowl and mix through.
2.
Add butter and vanilla extract to the bowl and roughly mix it through your flour mix with a cold butter knife to coat all the butter, then use your hands to make a rough breadcrumb.
Add 10g of lightly crushed fruit loops to the mix.
3.
Dump your shortbread into your tin and even it out with the back of a spoon. Add another 10g of fruit loops to the shortbread surface, lightly pressing them in.
4.
Put shortbread into the oven and bake for 30 minutes. Set aside to cool, until you are assembling your cake.
Cereal Cake Layer
1.
Grease, line and lightly flour a 9 inch cake tin.
Add your fruit loops, lights brown sugar and milk to a bowl and set aside to soak.
2.
Weigh, sieve and mix flour and cornstarch together in a large mixing bowl, sieve the mixture 4 times (to make cake flour).
Weigh and add your pudding mix, baking powder, baking soda and salt, mix and set aside.
3.
Cream your room temperature butter and sugar together until pale, light and creamy.
4.
Add egg and yolk and mix through fully, then add your vanilla extract and mix through too.
5.
Strain your cereal milk, add to the batter and mix through.
Add your dry mix, a cup at a time, mixing through on low each time until fully combined.
Add your batter to your cake tin, level it out and bake in the oven for 30 minutes until a toothpick comes out of the middle dry and the top springs back when you lightly touch it.
Cereal buttercream frosting
1.
Add cereal and brown sugar to heavy cream and set aside for about 20 minutes. You can do this when you put your cake in the oven so you’re not waiting for it.
A lot of the cream will soak into the cereal so use a little sieve to push the cream out of the cereal and into a clean bowl. Add your vanilla extract to the infused cream and mix through.
2.
Cream your room temperature butter until it’s pale and creamy.
Sieve your icing/confectioner sugar, a cup at a time, into your bowl and mix through on low and then medium each time.
3.
Add your cereal infused cream and vanilla and mix through on low until really thick and creamy.
Cake Assembly
1.
Set your cake base on your rotating cake stand, throw a dab of icing in the middle and put your biscuit base down.
2.
Add a thick layer of frosting to the top and sides of the biscuit and even it out.
3.
Add your cake layer and add more frosting to the top and sides and level it off with a scraper. This will be your crumb layer.
Put the cake in the fridge for around 30-60 minutes to set before finishing the decoration.
4.
Add more frosting with an offset spatula, keeping a small amount for piping on top. Use a scraper to level off the sides and top.
Add the rest of your frosting to a piping bag and decorate the edge of your cake.
5.
Throw some cereal in a blender and lightly pulse so it comes out in different sizes.
Add your mixed crumb to the top and sides of your cake, as little or as much as you like. Add some whole pieces too to balance it out.
I added some of the more blended cereal to the sides and used my scraper to mix it though.
