Milk and Cereal Cake

Turn your favorite childhood cereals into these nostalgic milk-and-cereal cakes.
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3 cakes
Wait Time
35 Mins
Active Time
1 Hr 15 Mins

These cakes take a page from Milk Bar's book by turning your favorite cereals into a nostalgic dessert. Using powdered milk infuses both batter and frosting with a pronounced milk flavor. Pick whatever cereals you fancy for the crunchy toppings—we used Frosted Flakes, Koko Krunch, and Honey Stars.

Milk Cake

  • 4 egg whites
  • 1 whole egg
  • 1 cup milk, divided
  • 2–3 tsp vanilla extract
  • 2 ¾ cup flour
  • 1 ½ cups sugar
  • 1 tbsp + 1 tsp baking powder
  • ¾ tsp salt
  • 12 tbsp (¾ block) butter, softened
  • ½ cup powdered milk

Milk Frosting

  • 1 ¾ cups butter, softened
  • 3 ½ cups powdered sugar
  • 3 tbsp milk
  • 1 tbsp vanilla
  • pinch of salt

For Assembly

  • 3 assorted cereals, about 2 cups each

Make the Cake


Preheat oven to 350°F. Grease and line a 9x13 sheet tray with parchment paper.


Combine eggs, ¼ cup of milk, and vanilla in a bowl. Set aside.


Combine flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat ingredients on low speed. Add softened butter and continue beating for 30 seconds.


Add the remaining milk and mix, still on low speed, until mixture is moist. Increase speed to medium and mix for 2 minutes.


Add egg mixture to the dry ingredients in 3 separate additions, beating for 20 seconds after each addition.


Spread the batter into the prepared sheet tray. Bake for 25–35 minutes or until an inserted toothpick comes out clean from the center.


Loosen the sides of the cake with a knife, and invert pan onto a cooling rack. Let cool completely.

Make the Milk Frosting


In a mixer fitted with a paddle attachment, whip butter on medium speed until light in color and very creamy.


Add the powdered sugar, milk, vanilla, and salt. Beat mixture on the lowest speed for 1 minute.


Turn the speed up to medium and continue to beat for 8-10 minutes, until frosting is very creamy and fluffy.

Assemble the Cake Bars


Divide cake into six 9×2 inch pieces.


Spread a ¼-inch thick layer of frosting on top of three cake pieces. Top each frosted cake with another cake layer. Cover the three layer bars with the remaining frosting.


Sprinkle whole cereal pieces over each cake bar. Crush the remaining cereal and, using a clean hand, pat the crushed cereal onto the sides of each cake.

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