Serves 8-10
Ever wanted to capture the sweet flavour of your favourite bowl of cereal in a cake? This Cereal Milk Cake does exactly that. Soft, buttery cake is infused with Crunchy Nut cereal-flavoured milk and layered with fluffy cereal milk buttercream, creating a dessert that’s full of sweet, creamy flavour. Finished with crunchy cereal for texture and a playful finish, this cake is a fun bake that’s perfect for celebrations, weekend baking or whenever you feel like making something a little different.
Prepare your cereal infused milk by adding 50g of Crunchy Nut cereal to the milk and allow to sit for 15 minutes. Once the cereal has infused and softened, drain from the milk ensuring you keep the milk and discard soggy cereal.
Pour 60mL of the cereal infused milk into a bowl and set aside in the fridge for use in the icing. Keep the remainder out for the cake batter.
While the cereal is infusing in the milk, preheat oven to 160 C, and line two 20cm springform tins with baking paper.
Place the remaining cereal in a food processor, and blitz until you have a fine crumb/meal. Weigh out 10g of the crushed cereal and set aside for the filling of the cake later.
Place the remaining 60g of crushed cereal in a bowl with the self raising flour and almond meal. Whisk together to remove any lumps.
In the bowl of a stand mixer, beat the butter, caster sugar and vanilla paste until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
Add half the flour mixture and gently mix. Then add the cereal milk and mix until just combined. Then add the remaining four and mix until just combined.
Divide the batter evenly between the two tins and bake for 25-30 minutes or until the cakes are cooked through and golden brown.
Allow the cakes to cool in their tins for a few minutes, then remove and cool completely on wire racks.
Once the cakes have cooled, make the icing by beating the butter and vanilla paste in a stand mixer until pale and very fluffy. Add the icing sugar and beat until well combined. Add the 60mL cereal milk you set aside earlier and continue to beat in the mixer.
Place one of the cakes top side up (top trimmed if not flat) on a cake stand or serving plate, and spread some of the icing (about 1/2 cup) over the top of the cake. Spread the icing to the edges and make sure the icing is thicker around the edge of the cake. Sprinkle over the 10g crushed cereal you set aside earlier over the top of the buttercream.
Top the with second cake top side down (top of cake trimmed if not flat) and gently press down. Fill in the gap between the two cakes with more of the icing. Spread the remaining icing over the top of the cake and then around the edges. Smooth the icing out, then press more of the cereal around the edge of the cake to decorate.
