Fruity Pebbles Cake
Growing up, my favorite cake of all time was Funfetti cake. I seriously asked for it every single birthday for years and years. My other favorite thing was the leftover sweet cereal milk after finishing the last bite of cereal!
Can you name anything that reminds you more of your Saturday mornings as a child than leftover cereal milk? Ahhhhhh the best!
Today, we are combining my two favorite childhood sweets into one deliciously colorful Fruity Pebbles cake. This is a winner for kids and grownups alike!
This is a two layer cake, with frosting and Fruity Pebbles between each layer, plus more Fruity Pebbles on top. What’s not to love?
We are also making a Fruity Pebbles cereal milk for the cake batter, ensuring the entire cake is infused with the classic taste of fruity pebbles.
What Butter Should I Use For The Frosting?
For the classic buttercream frosting, I would use a salted sweet cream butter. I used the Tillamook brand, but any brand will work.
How Long Should I Steep My Cereal Milk?
If you are short on time, even 30 minutes will give it good flavor, but you can steep it as long as overnight if you want a more intense cereal flavor.
I steeped mine in the morning and started making the cake batter in the afternoon, for reference.
How Long Will The Cake Stay Fresh?
Your cake can sit on the counter for 2-3 days or in the fridge for up to a week. This cake also freezes well, so feel free to freeze it for up to three months if you would like!
Fruity Pebbles Cake Recipe
Yield: 1 cake
Prep Time: 30 minutes
Bake Time: 35-40 minutes
Ingredients
For the cake:
- 1 ½ cups whole milk
- ¾ cup Fruity Pebbles Cereal
- 2 cups all purpose flour
- 1 ½ cups granulated sugar
- ¼ cup unsalted butter room temperature
- ½ cup canola oil
- 3 eggs, room temperature
- ½ tsp salt
- 1 tbsp baking powder
- 1 tsp vanilla extract
For the Buttercream Frosting:
- 4 cups powdered sugar (sifted)
- 1 cup salted sweet cream butter
- 2 tsp vanilla extract
- ¼ cup ground up fruity pebbles
- 2 tbsp milk
Instructions
The cake:
1. Make the cereal milk by steeping the fruity pebbles into the milk for at least 30 minutes. Strain when finished and set aside. Save the soaked Fruity Pebbles and we will add them into the batter.
2. Preheat the oven to 350°F and line two 9 inch cake pans with parchment paper and grease the sides (you could also use 6 inch cake pans and make a three layer cake).
3. In a medium bowl, mix the flour, baking powder and salt until combined.
4. Beat the butter and sugar until combined, either in a stand mixer or a bowl with a hand mixer. Add the eggs one at a time, beating until combined.
5. Mix in the oil, cereal milk, and vanilla.
6. Turn the mixer on a lower speed. Slowly add the dry ingredients until your cake batter is done.
7. Gently fold in the soaked fruity pebbles.
8. Pour the cake batter into the prepared cake pans, leaving at least an inch at the top for the rise. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
9. Let the cake cool before adding the buttercream frosting.
The buttercream frosting:
1. Grind the Fruity Pebbles into a semi-fine powder and set aside.
2. Add the softened butter and vanilla to a mixing bowl and mix until smooth.
3. Add the powdered sugar and beat slowly until combined.
4. Slowly add the milk and ground up Fruity Pebbles until the frosting reaches the right consistency.
Assembly:
1. Frost a ¼ layer of frosting onto the first cake round then add an even layer of cereal.
2. Repeat for the other layers until you reach the top of the cake, depending on how many layers you have.
3. At this point, you can put the cake in the fridge before frosting the outside. We want the cake to be cool since butter cream can melt if worked with too much.
4. Frost the outer part and top of the cake. You can frost it however you like. Whether you give the cake a textured or smooth frost, it’s up to you!
5. Once the cake is frosted, add more cereal to the top of the cake.
6. Add it back to the fridge until it is time to cut the cake.
Fruity Pebbles Cake
This delicious and colorful Fruity Pebbles cake is sure to delight at any party!
Ingredients
For the cake:
- 1 ½ cups whole milk
- ¾ cup Fruity Pebbles Cereal
- 2 cups all purpose flour
- 1 ½ cups granulated sugar
- ¼ cup unsalted butter room temperature
- ½ cup canola oil
- 3 eggs, room temperature
- ½ tsp salt
- 1 tbsp baking powder
- 1 tsp vanilla extract
For the Buttercream Frosting:
- 4 cups powdered sugar (sifted)
- 1 cup salted sweet cream butter
- 2 tsp vanilla extract
- ¼ cup ground up fruity pebbles
- 2 tbsp milk
Instructions
The cake:
- Make the cereal milk by steeping the fruity pebbles into the milk for at least 30 minutes. Strain when finished and set aside. Save the soaked Fruity Pebbles and we will add them into the batter.
- Preheat the oven to 350°F and line two 9 inch cake pans with parchment paper and grease the sides (you could also use 6 inch cake pans and make a three layer cake).
- In a medium bowl, mix the flour, baking powder and salt until combined.
- Beat the butter and sugar until combined, either in a stand mixer or a bowl with a hand mixer. Add the eggs one at a time, beating until combined, and do the same with the oil, cereal milk and vanilla.
- Turn the mixer on a lower speed. Slowly add the dry ingredients until your cake batter is done. Gently fold in the soaked fruity pebbles.
- Pour the cake batter into the prepared cake pans, leaving at least an inch at the top for the rise. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Let the cake cool before adding the buttercream frosting.
The buttercream frosting:
- Grind the Fruity Pebbles into a semi-fine powder and set aside.
- Add the softened butter and vanilla to a mixing bowl and mix until smooth.
- Add the powdered sugar and beat slowly until combined.
- Slowly add the milk and ground up Fruity Pebbles until the frosting reaches the right consistency.
Assembly:
- Frost a ¼ layer of frosting onto the first cake round then add an even layer of cereal. Repeat for the other layers until you reach the top of the cake, depending on how many layers you have. At this point, you can put the cake in the fridge before frosting the outside. We want the cake to be cool since butter cream can melt if worked with too much.
- Frost the outer part and top of the cake. You can frost it however you like. Whether you give the cake a textured or smooth frost, it's up to you! Once the cake is frosted, add more cereal to the top of the cake. Add it back to the fridge until it is time to cut the cake.
- Serve and enjoy!
