Turn your favorite bowl of cereal into a dessert with this simple and delicious cereal milk tres leches cake made with only seven ingredients.
If there is one thing I cannot live without on a daily basis, it’s my daily bowl of cereal. I am absolutely obsessed with cereal, so much so that people bring me unique cereals whenever they travel. Right now, I have ten different kinds of cereal in my kitchen, so safe to say that I love them a lot.
I think cereal is the one thing I have consistently loved with the same passion since childhood. Many food obsessions have come and gone, but my bowl of cereal remains.
Before we proceed, I must ask the all-important question – milk first or cereal first? I am team cereal first and cold milk ONLY.
There is no shortage of cereal-flavored desserts, but I wanted to give my own spin to it. And, of course, what better way to represent a bowl of milk and cereal than a milk cake?
Like every other milk cake recipe of mine, the sponge is made with a simple three-ingredient recipe that comes together in a few mins. The sponge is topped with a delicious three-milk mixture made with cereal milk, condensed milk, and evaporated milk, and it tastes just like that little slurp at the end of your cereal bowl, which is basically the best part.
Love milk cakes? Try these flavors!
How To Make The Cereal Milk Mixture
The best part about this cake is that you can flavor it with ANY cereal you like and follow the same process. The three-milk mixture is made with cereal-infused milk, condensed milk, and evaporated milk.
How to make cereal milk: In a bowl, add your favorite cereal. Top it with 400 ml of warm milk, and make sure all the cereal is properly soaked in the milk. Let it sit for 30 minutes, then strain the milk, making sure to push out all the milk properly.
Once the cereal milk is ready, combine it with the condensed and evaporated milk and pour it over the baked sponge. Make sure to reserve some for serving!
How To Make The Cereal Milk Cream
One cereal milk ingredient is not enough; we need more! This is why this cake is topped with delicious cereal milk whipped cream.
The liquid whipping cream is infused with cereal the same way we did the cereal milk. Let the cream soak in the cereal for a little longer than the milk until it properly absorbs the flavor before whipping it.
Another secret ingredient I add to this cream to make it taste more “milky” is milk powder. It adds a nice touch to the cream. However, you can skip it if you want to.
Once the cream is ready, top the cake with it, then add a few sprinkles of crushed cereal to finish.
So, are you ready to feel like a little kid again with this cereal milk cake? Let’s get started!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Cereal Milk Tres Leches Cake
Equipment
- Electric or stand mixer with whisk attachment
- 7" square or round cake pan
- Silicone spatula
Ingredients
Cake Sponge
- 4 eggs separated into whites and yolks
- 70 grams white granulated sugar divided
- 1 tsp vanilla essence
- 80 grams all-purpose flour
Cereal Milk Mixture
- 200 grams cereal of your choice
- 600 ml full-fat milk
- 140 ml condensed milk
- 80 ml evaporated milk
Cereal Whipped Cream
- 300 ml liquid whipping cream
- 30 grams icing sugar
- 10 grams milk powder optional
- 100 grams cereal of your choice + extra for topping
Instructions
Cereal Milk Mixture
- Make the cereal milk: Place the warm milk and cereal in a bowl and let it soak for at least 30 minutes. Strain all the milk properly and discard the soaked cereal.
- Mix the cereal milk with the condensed and evaporated milk with a hand whisk until combined.
Cake Sponge
- Preheat the oven to 170 degrees Celsius. Prepare the baking pan by layering it with parchment paper or greasing it with butter and flour to make sure that the cake does not stick while baking.
- Place the egg white and yolks in two separate bowls and add half the sugar in each bowl. Whip the egg yolks with vanilla until they are light and fluffy and the egg whites until they are thick, fluffy, and reach stiff peaks.
- Now, add the egg white mix and the flour into the egg yolk mix alternatively, 1/3rd at a time. Fold the mix after each addition with a silicone spatula gently, making sure not to knock the air out of the mixture. There is no baking powder in this cake. The airiness of the egg whites is what helps the cake rise and gives it that spongey texture. If you knock a lot of air off while mixing, your cake will be flat and dense.
- Once everything is well combined, transfer the cake batter into the prepared baking pan and bake for 20-25 minutes, until a toothpick comes out clean from the center.
- As soon as the cake comes out of the oven, poke holes into it using a fork (to help the milk soak better). While the cake is still hot, pour a generous amount of the milk and let it chill in the fridge for at least 3-4 hours. Make sure to reserve some milk for serving.
Cereal Milk Whipped Cream
- Soak the cream with the cereal for up to 1 hour, then strain it into a mixing bowl. Add the milk powder (if using), and icing sugar and mix until it the cream reaches stiff peaks.
- Pipe or spread the cream on top of the cooled cake and topped with crushed cereal. Serve with the reserved milk mixture and enjoy.
Notes
I’m excited to see you guys turn your favorite cereal bowls into a cake! Which cereal are you using?
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram.
Until next time.
OMG !!