Ingredients

For the Cereal Milk

  • 4 cups cornflakes
  • 4 cups whole milk
  • 1/4 cup light brown sugar
  • 1/2 tsp kosher salt

For the Funfetti Cake

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup cereal milk (from above)
  • 1/2 cup vegetable oil
  • 2 tsp pure vanilla extract
  • 3/4 cup rainbow sprinkles (jimmies, not nonpareils)

For the Cereal Milk Frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/2 cup cereal milk (from above)
  • 1 tsp pure vanilla extract
  • 1/4 tsp kosher salt
  • 1/4 cup rainbow sprinkles (for decoration)

For the Cereal Milk Soak

  • 1/2 cup cereal milk (from above)
  • 1 tsp vanilla extract

Equipment

  • Two 8-inch round cake pans
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Stand mixer or hand mixer
  • Sieve or fine mesh strainer
  • Spatula
  • Cooling racks

Instructions

Step 1: Prepare the Cereal Milk

  1. In a large bowl, combine 4 cups cornflakes and 4 cups whole milk. Stir to submerge the cornflakes and let steep for 20 minutes at room temperature.
  2. Strain the mixture through a fine mesh strainer into a clean bowl, pressing gently on the cornflakes to extract liquid. Discard the soggy cornflakes.
  3. Whisk in 1/4 cup light brown sugar and 1/2 tsp kosher salt until dissolved.
  4. Reserve 1 cup for the cake, 1/2 cup for the frosting, and 1/2 cup for the soak. Store any extra in the fridge for up to 1 week.

Step 2: Make the Funfetti Cake

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
  2. In a medium bowl, whisk together 2 1/2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp kosher salt. Set aside.
  3. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 3/4 cup softened butter and 1 1/2 cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add 3 eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  5. In a small bowl, combine 1 cup cereal milk, 1/2 cup vegetable oil, and 2 tsp vanilla extract.
  6. With the mixer on low, add the dry ingredients in three additions, alternating with the wet ingredients, starting and ending with the dry. Mix until just combined; do not overmix.
  7. Fold in 3/4 cup rainbow sprinkles gently with a spatula.
  8. Divide the batter evenly between the prepared pans (about 2 1/2 cups per pan). Smooth the tops.
  9. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to cooling racks to cool completely.

Step 3: Prepare the Cereal Milk Frosting

  1. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 1 cup softened butter on medium-high speed until creamy, about 2 minutes.
  2. Gradually add 4 cups sifted powdered sugar, 1 cup at a time, mixing on low until incorporated, then on medium until smooth.
  3. Add 1/2 cup cereal milk, 1 tsp vanilla extract, and 1/4 tsp kosher salt. Beat on high for 2-3 minutes until light and fluffy.
  4. Set aside at room temperature until ready to use.

Step 4: Make the Cereal Milk Soak

  1. In a small bowl, combine 1/2 cup cereal milk and 1 tsp vanilla extract. Stir and set aside.

Step 5: Assemble the Cake

  1. Level the cooled cakes by trimming the tops if domed.
  2. Place one cake layer on a serving plate or cake board. Brush half of the cereal milk soak (about 1/4 cup) evenly over the top.
  3. Spread about 1 cup of frosting over the soaked layer, smoothing it evenly.
  4. Place the second cake layer on top and brush with the remaining soak.
  5. Frost the top and sides of the cake with the remaining frosting, creating a smooth or textured finish as desired.
  6. Decorate the top with 1/4 cup rainbow sprinkles.

Step 6: Serve

  1. Chill the cake for 30 minutes to set the frosting (optional for cleaner slices).
  2. Slice and serve. Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Tips

  • Use jimmies-style sprinkles for the cake batter to prevent color bleeding; nonpareils are fine for decoration.
  • For a stronger cereal flavor, steep the cornflakes for up to 30 minutes.
  • If you don’t have cornflakes, other neutral cereals like Rice Krispies can work, but cornflakes give the classic flavor.

Serving Size

  • Makes one 8-inch, two-layer cake
  • Serves 8-12