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Cinnamon Breakfast Cereal Tres Leches Cake

Categories:

cakes & cupcakes
back to school
organic raw cane sugar
organic powdered raw cane sugar
Cinnamon Breakfast Cereal Tres Leches Cake

Grab your favorite breakfast cereal and discover a trendy twist on a Tres Leches. Inspired by Milk Bar®, this CopyCat recipe will have all your friends talking.

Prep Time
45
minutes
Bake Time / Chill Time
25 minutes/ at least 1
hour
Cinnamon Breakfast Cereal Tres Leches Cake
Cinnamon Breakfast Cereal Tres Leches Cake
Cinnamon Breakfast Cereal Tres Leches Cake
Ingredients
Yields
16 servings
For the cake
  • 5 large Eggs, at room temperature
  • ¾ cup Florida Crystals® Organic Raw Cane Sugar
  • ¼ teaspoon Salt
  • 1 1/3 cups Cake flour, sifted
For the tres leches soak
  • 2 ½ cups Whole milk
  • 2 cups Cinnamon breakfast cereal of choice
  • 1 (14-ounce) can Sweetened condensed milk
  • 1 (12-ounce) can Evaporated milk
  • 1 teaspoon Pure vanilla extract
For the topping
  • 2 cups Heavy whipping cream
  • 2 tablespoons Florida Crystals® Organic Powdered Raw Cane Sugar
  • 1 teaspoon Pure vanilla extract
  • ½ cup Cinnamon breakfast cereal of choice, as garnish
Instructions

Step 1
Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.

Step 2
In a large bowl, beat the eggs, sugar, and salt for 10 minutes until very fluffy. Add flour to the mixture, a little at a time, and fold it gently with a spatula.

Step 3
Pour batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and allow cooling.

Step 4
While the cake is baking, soak the cinnamon cereal in milk for 30 minutes. Strain the mixture into a medium bowl, discard cereal. Add to the cinnamon milk the sweetened condensed milk, evaporated milk, and vanilla. Mix until well combined.
 
Step 5
After the cake has cooled down, prick thoroughly with a toothpick. Slowly, pour the mixture of milks over the cake until all the liquid is absorbed. Cover with a clean kitchen towel and place in the refrigerator. Allow the cake to rest for at least 1 hour.

Step 6
When ready to serve, prepare the topping. Whip the heavy cream with the sugar until the cream forms medium peaks. Be careful not to overbeat. Spread the cream over the cake and decorate by swirling the cream with your spatula. Top with cereal as decoration.

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