Cereal-Bowl Cake

Tell friends you're serving breakfast for dessert, then cut into this jumbo cereal bowl and show them it's a cake! To make the look-alike[, we baked a chocolate cake in a bowl, then carved out the middle and filled it with ice cream for the "milk." We pressed cereal into the ice cream, then added the ultimate cake topper: a big spoon.]

Total Time:
4 hr 30 min
1 hr
2 hr 30 min
1 hr

8 to 10 servings

  • Cooking spray
  • 1 16 -to-18-ounce box chocolate cake mix (plus required ingredients)
  • 1 16 -ounce tub vanilla frosting
  • 1 pint vanilla ice cream
  • 1 cup Froot Loops or other cereal
  • Coat a 2 1/2-quart ovenproof bowl with cooking spray. Prepare the cake mix as directed; pour into the bowl. Bake at 325 degrees F until a toothpick comes out clean, about 1 hour. Let cool completely.

  • Unmold the cake from the bowl and position rounded-side down. Using a long serrated knife, trim off the domed top to make the cake level.

  • Use a small serrated knife to cut a circle into the top of the cake, about 3/4 inch in from the edge and 1 1/2 inches deep. Use your fingers or a fork to pull out the cake in the middle.

  • Flip the cake over and place on a cardboard circle or plate lined with wax paper. Cover the rounded side with frosting, leaving the flat base unfrosted.

  • Cut out a small cardboard circle and place on the unfrosted base. Flip the cake over onto another piece of wax paper.

  • Frost the lip and the inside of the cake (the inside doesn't have to be perfect-it will be covered with ice cream). Transfer to the freezer until the frosting sets, 30 minutes.

  • Dip an offset spatula in hot water and wipe dry; smooth out the frosting.

  • Microwave the ice cream until softened but not melted. Scoop into the cavity of the cake and smooth with the spatula.

  • Sprinkle the cereal on top and gently press into the ice cream. Freeze until firm, at least 2 hours. Add a spoon before serving.

  • Photograph by Andrew Purcell

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