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Preheat the oven to 350°F. With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.
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In a large bowl, hand-whisk together the buttermilk-cereal-soak-mixture, sour cream, eggs, oil, and vanilla until thoroughly combined. Toss in the other 1/2 cup of the cocoa pebbles cereal, and then sift in the devils food cake mix. Gently stir until just combined. Split the cake batter between prepared cake rounds and bake for 25-27 minutes.
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Instructions. 1. Center a rack in the oven and preheat the oven to 325 degrees F. Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. 2. Whisk together the flour, baking powder, baking soda and cinnamon and nutmeg, if you're using them, in a small bowl.
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Preheat the oven to 300ºF. In a large bowl, combine the cornflakes, milk powder, sugar, and salt by hand, squeezing and crushing the cornflakes at the same time until coarsely crushed. Stir in the melted butter until small clusters form. Transfer mixture to a baking sheet and bake for 15 minutes.
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In a large microwave safe bowl, melt 1-1/2 tablespoons butter with 3 cups mini marshmallows for 1 minute. Stir until marshmallows are melted and smooth. Add 3 cups of one of the colors of cereal. Gently stir until cereal is well coated in the melted marshmallows.
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Cool completely, then combine with the milk and allow to sit at least 30 minutes. Place a fine-mesh sieve or colander over a large bowl and strain the cereal from the milk. If you aren't using the milk immediately, store in the refrigerator for up to 3 days. Preheat your oven to 350 F. Butter and flour 2 8" cake pans.
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Prepare the cake mix per box instructions, making sure not to overmix. Then add to a parchment paper lined pan and bake for 20 minutes. While the cake bakes, prepare the crumb topping but do not mix in the cereal. Use a standing or handheld mixer to combine the softened butter, flour, sugar, and cinnamon.
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Gently stir together the cereal crumbs, flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside. In a mixing bowl, whisk together the oil, sugar, pumpkin/applesauce/banana, yogurt, egg and milk. Pour half the flour mixture into the wet ingredients and stir gently to combine, then add the other half and stir until.
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Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy. Add in the eggs, one at a time, and beat after each addition. Sift in the flour and baking powder.
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Make The Milk And Cereal Cake. Preheat the oven to 350˚F and prepare three 8-inch or four 6-inch cake pans by spraying the sides with cooking spray and fitting a parchment or wax paper circle to the bottom of each pan. In a food processor, grind up Froot Loops (or cereal of your choice) into a fine powder.
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For the Captain Crunch Cake. Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside. In a medium size mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
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Run the spatula on top of the cake in a circular motion until there is a circle pattern. Keep aside. Drop a spoonful of melted chocolate on a sheet of wax paper. Stick the Trix cereal in the shape of a flower on top of the melted chocolate. Allow the chocolate to set and harden at room temperature (about 10 minutes).
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Place one layer of the cake onto a cake stand or serving plate. Brush with 2-3 Tbsp cereal milk. Top with 2/3 cup of frosting and spread evenly. Sprinkle with crumble or crushed cereal. Repeat with remaining layers. Frost outside of cake and press crushed Cinnamon Toast Crunch cereal into the sides.
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Preheat the oven to 325 degrees. For the crumble, pulse the cereal in a food processor until a fine crumble forms. Add in melted butter, and pulse a couple more times. Split the crumble between the three cake rounds, then, using the bottom of a drinking glass, spread the crumble flat and press to stick.
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For the cake. Make the cereal milk: soak ½ cup Fruity Pebbles in the milk for at least 30-45 minutes. Pour the milk and cereal mixture through a strainer and discard the soggy cereal. Set cereal milk aside. Preheat oven to 350ºF. Grease two 9-inch cake pans and set aside.
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Preheat the oven to 350°F. Pulse the Fruity Pebble cereal in a food processor a couple of times to break into smaller pieces. In a large mixing bowl, beat together the sugar, vegetable oil, eggs and vanilla extract until well incorporated. Scrape down the bowl as needed. Then add the sour cream and mix to combine.