This post is dedicated to the smartest, most handsomest little brother a girl could have. Happy 26th birthday, Joey (Joe, to the rest of the world)!
So, have you guys heard of cereal milk cake? I hadn’t until my food-fashionable intern, Demetria, mentioned it. I know, I’m so 3 years behind. In case you are like me and behind on cake trends, I’ll elaborate… You know how when you eat a bowl of cereal, the milk leftovers tastes of cereal-y goodness? Using cereal infused milk in this recipe results in a cake that tastes subtly like your cereal of choice. It’s damn delicious. Demetria took this already awesome concept and made it even awesomer by using homemade cashew milk in lieu of the dairy milk that is used in most cereal milk cake recipes. Cashew milk is thick and creamy which made the cake uber decadent.
Oh, and I’m selling the image above as a birthday card with the recipe on the inside. You can buy them here in about a week if you’d like!
Intern Demetria will take it from here!
Ever since I heard about Christina Tosi’s brilliant cereal milk recipe, I knew I had to try it. So when Vanessa asked that I make a sprinkle covered, super fun, birthday cake, I knew this was my chance to try my hand at cereal milk cake. I scoured the internet but could not find a vegan recipe for cereal milk, or cereal milk cake for that matter, so I made up my own!
I whipped up homemade cashew milk and then soaked it in Fruit Loops, omitting the sugar that’s in the original milk recipe because the Fruit Loops took care of that. The cereal milk recipe makes a bit extra so you can experience what a vegan cereal milkshake would taste like – so good. I used the cashew cereal milk in the cake and the buttercream! The cashew milk made for a rich, creamy cake that stays moist for very long time. The subtle cereal flavor brings you into a state of nostalgia. Add sprinkles and you have may just have the best birthday cake ever!
For the cashew milk:
I used this recipe
Cashew Fruity Loop ‘Cereal Milk’:
adapted from Momofuku milk bar’s cereal milk recipe, makes 2.5 cups
- 2 ¾ cup Fruit Loops
- 3 ¾ cups of your homemade cashew milk
- ¼ tsp of salt
I. Preheat the oven to 300 degrees.
II. Spread the Fruit Loops out on a parchment lined sheet pan. Let toast in oven for 20 minutes. Let cool.
III. Transfer the toasted Fruit Loops to a large pictcher or bowl. Pour the milk in and stir vigorously. Let steep for 30 minutes at room temperatre.
IV. Strain the mixture over a medium bowl. Once the milk is mostly strained, using the back of a ladle or spoon, or your hand, wring the rest of the liquid out of the Fruit Loops, without pushing the fruit loops through the strainer.
V. Whisk the salt in and store in the refrigerator!
Cereal Milk Birthday Cake:
makes 3 layers of 6” cake
- 2 cups cashew cereal milk
- 2 teaspoons apple cider vinegar
- 1 ½ cup granulated sugar
- ⅔ cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 3 tablespoons cornstarch
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ⅓ cup sprinkles
I. Preheat the oven to 350 degrees Fahrenheit. Grease three 6” pans and line each with parchment circles.
II. In a large bowl whisk together the cashew milk and the vinegar. Let stand for 5 minutes. It will ‘curdle’ a bit, so don’t worry. Add the sugar, oil, and vanilla extract and whisk until the mixture is smooth.
III. Sift together flour, cornstarch, baking soda, baking powder, and salt.
IV. Add the dry ingredients to the wet ingredients and whisk until smooth and well combined. Divide the batter evenly between the three pans. You can use a scale to do this, but I just eyed it. Bake 22-25 minutes, or until a toothpick inserted into the middle comes out clean. Cool for 15 minutes and then turn the cakes out and let cool completely before adding any icing.
Cashew Cereal Milk ‘Buttercream’:
- ¾ cup non-hydrogentated margarine (I used original Earth Balance)
- ¾ cup non-hydrogenated shortening
- 4 ½ cups powdered sugar
- 1 tablespoon vanilla extract
- ¼ cup cashew cereal milk
- a pinch of salt
I. Take an electric mixer and beat together the margarine and shortening on medium speed for 2-3 minutes, or until creamy.
II. Add the powdered sugar and beat on low until combined. Turn the mixer to medium high speed and beat 2-3 minutes.
III. Add the salt and vanilla and beat until incorporated.
IV. Add the cashew milk gradually until the buttercream is a spreadable consistency, but not too liquid-y.
Finally, assemble your cake and cover it in sprinkles! Enjoy!