Froot Loops Cake

Directions

1. 1
   Place milk and cereal in a medium bowl. Stir well and steep for 20-25mins. Strain into a small bowl using a fine mesh sieve. Gently press the milk out of the cereal using a spatula or wooden spoon.Separate out 1 cup of the cereal milk for the cake. Save the remainder.Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition.
2. 2
   Add vanilla.Alternate adding flour mixture and cereal milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
3. 3
   Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.
4. 4
   Place cakes on wire rack to cool for 10mins then turn out onto wire rack.Beat butter and cream cheese until fluffy (2 mins).
5. 5
   Add powdered sugar one cup at a time.
6. 6
   Add vanilla and beat until fluffy (3 mins).
7. 7
   Place one layer of cake on a cake stand or serving plate.
8. 8
   Brush generously with remaining cereal milk. Top with approximately 2/3 cup of buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.Frost the top and sides of the cake and smooth with a bench scraper.If desired, use a decorating comb to give texture to the sides.*Use whole Froot Loops to decorate the sides of the cake and sprinkle chopped
9. 9
   Froot Loops on top.**