Description
A vibrant and whimsical Fruit Loop Cake combining colorful cereal layers with a rich white chocolate and vanilla buttercream frosting, perfect for celebrations and fans of fruity breakfast cereals.
Ingredients
Scale
Cake Batter
- 2 boxes of white cake mix
- 8 large egg whites
- 2 ½ cups water
- 1 cup canola oil
- Pink, blue, and leaf green gel food coloring
Decorations
- 1 cup white chocolate chips (melted)
- 4 small 5-inch balloons
- 1 box Fruit Loops cereal
Buttercream Frosting
- 3 cups unsalted butter, softened
- 6 cups powdered sugar
- 5 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
Tools
- Two mixing bowls
- Three small bowls
- 3 – 9 inch round cake pans
- 1 – 10 inch round cake board
- Safety pin
Instructions
- Prepare the Cake Batter: In a large mixing bowl, combine the white cake mix, egg whites, water, and canola oil. Mix until smooth and well blended. Divide the batter evenly into three small bowls. Add pink gel food coloring to the first bowl, blue to the second, and leaf green to the third bowl. Mix each until the color is evenly incorporated.
- Bake the Cake Layers: Preheat the oven to the temperature indicated on the cake mix box. Grease and flour the three 9-inch cake pans. Pour each colored batter into a separate pan, smoothing the tops. Bake according to the cake mix instructions, usually about 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely on wire racks.
- Make the Buttercream Frosting: In a large bowl, beat the softened unsalted butter with an electric mixer until creamy. Gradually add powdered sugar, about one cup at a time, beating well after each addition. Add heavy whipping cream and vanilla extract, then beat on high speed for several minutes until the frosting is light and fluffy.
- Melt the White Chocolate: Gently melt the white chocolate chips in a microwave-safe bowl in 20-second increments, stirring between each until smooth. Set aside to cool slightly but keep liquid for decoration use.
- Inflate the Balloons: Blow up the 5-inch balloons to desired size for cake decoration and secure with knots. Use a safety pin carefully if needed to make holes for designs once the white chocolate hardens around them (depending on specific design intent).
- Assemble the Cake: Place one colored cake layer on the 10-inch cake board. Spread a layer of buttercream evenly over the surface. Repeat layering with the second and third colored cakes and frosting layers. Use the remaining frosting to cover the outside of the entire cake for a smooth finish.
- Decorate with Fruit Loops and White Chocolate: Press Fruit Loops cereal gently onto the sides and top of the cake for a vibrant, textured decoration. Drizzle the melted white chocolate over the top or sides for added visual appeal and flavor. Allow the chocolate to set before serving.
- Serve: Slice the cake into 24 pieces and enjoy your colorful, fruity treat perfect for parties or special occasions.
Notes
- Ensure cakes are fully cooled before frosting to prevent melting.
- Gel food coloring provides vibrant colors without thinning the batter.
- Use softened butter for smoother frosting texture.
- For easier cereal application, lightly press Fruit Loops into the frosting before it sets.
- Handle balloons with care when decorating with white chocolate to avoid popping.
