For a close friend’s wedding next June, I’ve offered to bake pies and cakes. I’m still building up my comfort-level with pies, so those posts will come later. For now, I’m thinking we’ll have a couple small-but-tall cakes to contrast the size and shape of the pies. I’m leaning towards three 6-inch tall, 3-layer cakes.
I also thought I could get away with some fun flavor combinations, like cereal and bourbon. What a weird combo, right? But it works quite well in the form of cake, and it adds a certain youthful, brash quality to a wedding.
Breakfast of Champions Cake
yield: about 1 1/4 cups cereal milk
- 2 1/2 cups unsweetened cornflake cereal (I used Wheaties)
- 2 cups cold whole milk
- 2 tbsp brown sugar
- 1/4 tsp salt
Preheat oven to 300 degrees. Spread cereal over a baking sheet lined with parchment, and bake until lightly toasted, about 15 minutes. Cool to room temperature before continuing.
Transfer cereal to a large bowl and pour milk over. Let steep for 20 minutes at room temperature. Strain milk, pressing cereal to release its starchy goodness. Add brown sugar and salt, stirring to dissolve. Store in a mason jar in the refrigerator. This can be made two days in advance.
Cereal Milk Cake
yield: three 6-inch layers
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 six-ounce container of vanilla yogurt
- 1 cup cereal milk, divided
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tbsp vanilla
- 4 eggs
Preheat oven to 325 degrees and prepare three 6-inch pans: first, coat them in a light layer of butter, and then dust the pans in flour.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In another large bowl, combine the yogurt, 3/4 cup cereal milk, melted butter, both sugars, and vanilla. Whisk until homogenous. Mix in the eggs, one at a time just until incorporated. Add the dry ingredients to the wet, and mix until it comes together. Divide the batter evenly amongst the three pans and bake for a total of 25-28 minutes or until a toothpick inserted in the center comes out clean. Rotate the pans halfway through to ensure even baking.
Let the cakes cool in their pans for about 10-15 minutes before removing to a wire rack to cool completely before frosting.
Once cool, use a bread knife to slice off the very top of each layer to create even layers (feel free to nibble on these tasty bits). Spread the remaining 1/4 cup milk over the layers, about 1 tbsp each.
Cereal Milk-Bourbon Buttercream
yield: more than enough to frost the outside of the cake as well, but I was going for a certain aesthetic.
- 1 cup butter, softened
- 4 1/2 cups confectioner’s sugar
- 3 tbsp bourbon
- 1/4 cup cereal milk
Cream the butter until it’s light and fluffy, about 3-5 minutes on medium speed. Add 3 cups of the confectioner’s sugar and continue creaming until light. Add the bourbon all at once and mix to combine. Add the cereal milk and mix. The frosting may be a bit thin at this stage; that’s perfectly fine. Add the remaining confectioner’s sugar a half cup at a time to get the frosting to a smooth and creamy consistency.
One layer of cake, frost with buttercream, 1/2 cup cereal, another cake layer, frosting, 1/2 cup cereal, final cake layer, frosting all over. I made those tasty toppers in the style of Rice Krispie Treats, but with Wheaties and a little extra marshmallow to give them a coated-in-milk look.