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Hiiiiii there and welcome back!! 😊 Hope you’re all doing well!! I’ve just wrapped up my sophomore year of college–can’t believe how fast time flies. To celebrate the summer, today we’re making this adorable Froot Loop flavored rainbow cake with colorful stripes around the outside. Not only does this guy look adorable, but the flavor is amazing too. Tastes just like Froot Loop 🙂 And just because the Froot Loop crumbs tend to absorb moisture, I recommend baking and serving this cake on the same day if possible. Okie that’s it, hope y’all enjoy the video!! ❤️

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Froot Loop Cereal Cake

Servings

six inch cake

Ingredients

Cereal Cake

• 1 cup buttermilk
• 1/2 cup whole Froot Loops
• 3 cups cake flour
• 1 3/4 cups sugar
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cups butter (1 stick) room temperature and cut into 1/2” cubes
• 4 eggs
• 1/2 cup canola oil
• 4 teaspoon vanilla
• 2 1/4 cups Froot Loop crumbs

Buttercream Frosting

• 2 1/4 cups butter (4 1/2 sticks) softened
• 6 3/4 cups powdered sugar
• 2 teaspoons vanilla
• 4-5 tablespoons milk
• Gel food color in pink, orange, yellow, green, blue, and purple

• in Gel food colorpink orange, yellow, green, blue, and purple.

Servings six inch cake Ingredients Cereal Cake 1 cup buttermilk 1/2 cup whole Froot Loops 3 cups cake flour 1 3/4 cups sugar 2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/2 cups butter (1 stick) room temperature and cut into 1/2” cubes 4 eggs 1/2 cup canola oil 4 teaspoon vanilla 2 1/4 cups Froot Loop crumbs Buttercream Frosting 2 1/4 cups butter (4 1/2 sticks) softened 6 3/4 cups powdered sugar 2 teaspoons vanilla 4-5 tablespoons milk Gel food color in pink, orange, yellow, green, blue, and purple in Gel food colorpink orange, yellow, green, blue, and purple.

Instructions

Cereal Cake

1. In a medium bowl, mix together the buttermilk and whole Froot Loops. Let sit for 1 hour to “steep” the milk with the cereal, then strain out the Froot Loops .
2. Preheat the oven to 350F and spray three 6” round cake pans with cooking spray. Line the bottoms of the pans with parchment paper, then spray again.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. Add the softened cubed butter to the dry ingredients and, using an electric mixer, blend for about 4 minutes until the mixture resembles coarse sand.
5. In a separate bowl, whisk together the eggs, cereal milk, canola oil, and vanilla. Pour the wet ingredients into the butter/flour mixture and fold to combine.
6. Fold in the Froot Loop crumbs.
7. Divide the batter between the pans, then bake for until a toothpick inserted into the centers of the cakes come out clean, 35 to 40 minutes. Let the cakes cool in the pan for 10 minutes, then run a knife around the edges of the pans and turn them out onto a cooling rack. Peel the parchment paper off the backs of the cakes.
8. Let cool completely, then level off the cakes using a large serrated knife or wire cake leveler.

Buttercream Frosting

1. In a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth. Reduce the speed to low, then slowly add in the powdered sugar, about one cup at at time. Beat in the vanilla and 4 tablespoons of milk.
2. Turn the mixer up to medium-high speed and beat until the frosting is light and fluffy, about 3 minutes.
3. Color about 3-4 tablespoons each of pink, orange, yellow, green, blue, and purple. Leave the remaining frosting white.

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