Description
At its core, a nostalgic fruity cereal milk bundt cake is a modern twist on the classic American vanilla ring cake. It draws its distinctive personality from infused dairy, where fruity breakfast cereal steeps in whole milk until the liquid absorbs all the sweet, fruity, and toasted grain flavors.
Ingredients
For the Cereal Milk
- 2 cups whole milk
- 1½ cups fruity cereal
- 1 tsp vanilla extract
- Pinch of salt
For the Cake
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup cereal milk
- ½ cup sour cream or Greek yogurt
- 1 cup fruity cereal, lightly crushed
For the Glaze
- 1½ cups powdered sugar
- 2–3 tbsp cereal milk
- 1 tsp vanilla extract
- 1 tbsp melted butter, optional
For Decoration
- ½–1 cup fruity cereal
- Colorful sprinkles, optional
Instructions
Combine the milk and fruity cereal in a bowl. Let it steep for 20–30 minutes, stirring occasionally. Strain the cereal out, then stir in the vanilla and salt. Set aside.
Preheat the oven to 350°F (175°C). Thoroughly grease a 10–12 cup Bundt pan with butter or baking spray, making sure to coat all the grooves.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar for 3–4 minutes, until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract.
Add the dry ingredients in three additions, alternating with the cereal milk and sour cream. Mix just until combined—don’t overmix.
Gently fold in the crushed fruity cereal.
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 10–15 minutes, then carefully turn it out onto a wire rack to cool completely.
Whisk together the powdered sugar, cereal milk, vanilla, and melted butter until smooth. Add a little more cereal milk if needed to reach a thick but pourable consistency.
Drizzle the glaze over the cooled cake. Immediately sprinkle with fruity cereal and colorful sprinkles.
Notes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
Keywords: cereal milk bundt cake, nostalgic cereal milk cake, fruity cereal cake with glaze