This easy-to-make fruity pebbles cake is a fruity lover's dream! Rich, delicious, and full of fruity cereal flavor, this cereal milk-infused cake is super moist and layered with crunchy fruity pebble cake crumbs and fruity pebble frosting. This is one fun dessert perfect for any special occasion.
You are going to love every single bite of this colorful and fluffy fruity pebble cake!
I love adding fruity pebbles cereal to dessert, like fruity pebble macarons or fruity pebble donuts, they are always a huge hit!
I decided to use them next to create this colorful layer cake that is sweet, fruity, and tastes just like a bowl of fruity pebbles cereal.
It's made with homemade buttercream, lots of crunchy cereal pieces, and a moist white cake that is super easy to make!
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why you'll love this fruity pebble cake
- This is a moist cake that uses simple ingredients, is so much fun to make, and is one that everyone will love!
- Tastes just like you're eating a bowl of fruity pebbles cereal but in cake form!
- Packs a delicious fruity punch in each bite.
- Made with real fruity pebbles cereal!
- A perfect cake for any occasion or birthday party.
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Buttermilk: This recipe needs to be made with real store-bought buttermilk (not homemade) or the crumb and texture will not be the same.
- Oil: Any flavorless oil will work for this cake! I used canola oil but vegetable oil will work as well.
- Eggs: Make sure the eggs are at room temperature before using or they won't incorporate into the batter.
recipe instructions
Before you start: Line the bottoms of three, 6-inch cake pans with parchment paper and preheat the oven to 350 F/180 C.
Step 1: Soak the fruity pebbles in the buttermilk and set them aside.
Step 2: Cream together the unsalted butter, oil, and granulated sugar with a paddle until fluffy, about 3 minutes. Then stream the eggs, vanilla extract, and lemon extract into the mixing bowl until combined. Scrape down the bowl with a rubber spatula, then add a third of the all-purpose flour, baking powder, and salt and mix on low until just combined. Pour in half of the buttermilk, and mix until just combined. Continue alternating the dry and wet ingredients, ending with dry, mixing until just combined.
Pour the batter equally into the cake pans and bake for 26-28 minutes.
Step 3: Combine the all-purpose flour, fruity pebbles, melted butter, baking powder, and sugar until it forms balls of crumbs. Spread them out onto a lined baking tray and bake at 300 F/150 C for 15 minutes. Let the crumb cool completely before using.
Step 4: Make the buttercream. Mix the butter on medium speed until smooth and lump-free, then add the powdered sugar. Mix on low until combined, then mix on high speed until it looks white and fluffy. Add some of the cereal milk to the bowl and mix until combined. Set the frosting aside and cover until ready to use.
Step 5: When ready to assemble, use a serrated knife to level the tops of the cakes and expose the crumb. Use a pastry brush to lightly soak the top of the cake with some of the cereal milk.
Step 6: Add a thin layer of frosting to the top of the cake and spread evenly with an offset spatula.
Step 7: Sprinkle about ¼ cup of the fruity pebble cake crumb on top of the frosting, then add the next cake layer. Continue the same process as steps 5, 6, and 7. Place the last cake layer upside down so that the bottom of the cake is now the top.
Step 8: Use the rest of the buttercream to thinly frost the rest of the cake. You can make a double batch of the frosting for a thicker layer if desired! Top the cake with more of the cake crumbs and enjoy.
expert tips for the best cake
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
storage & freezing
- Fridge: Store the cake whole or cut it into slices in the fridge for up to 5 days.
- Freezer: You can freeze the whole cake for up to one month in the freezer. You can also freeze the slices individually! Cut the cake into desired slices and freeze them for 10-15 minutes until firm, then wrap each one in plastic wrap and freeze until ready to eat.
faqs
Fruity pebbles have a mix of lemon, strawberry, and vanilla flavors!
Sure! You can split the batter between two 8-inch cake rounds instead of 6-inch ones.
Absolutely! You can bake the cake layers and keep them in the freezer ahead of assembling the cake.
You could definitely try making this recipe with your favorite kind of cereal! Just replace the fruity pebbles with equal portions of your favorite cereal.
more recipes you'll love
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Fruity Pebble Cake
Equipment
- Offset spatula
Ingredients
Cake Batter
- 1 cup + 1 tbsp buttermilk room temperature
- ½ cup fruity pebbles cereal
- 2 ½ cups all-purpose flour
- ¼ teaspoon kosher salt
- 1 tablespoon baking powder
- 4 tablespoon unsalted butter room temperature
- ½ + ⅛ cup canola oil
- 1 ¼ cup granulated sugar
- 3 large eggs room temperature
- 1 ½ teaspoon vanilla extract
- ¾ teaspoon lemon extract
Cereal Milk
- 4 tablespoon whole or 2% milk
- ¼ cup fruity pebbles cereal
Cereal Cake Crumb
- 4 tablespoon unsalted butter melted
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ½ cup fruity pebbles
- ½ teaspoon vanilla extract
Cereal Milk Frosting
- 1 cup unsalted butter room temperature
- 1 ¼ cup powdered sugar
- 2 tablespoon of the cereal milk
Instructions
How to Make the Cake Batter
- Line the bottoms of three 6-inch cake pans with a round of parchment paper and preheat the oven to 350 F/180 C.
- Combine the fruity pebbles and buttermilk and set them aside.
- Whisk together the flour, baking powder, and salt and set it aside.
- In a stand mixing bowl, cream together the butter, oil, and sugar on medium speed for 3 minutes or until fluffy.
- Whisk together the eggs, vanilla, and lemon extract then stream them into the mixing bowl, mixing well until completely combined. Scrape down the bowl.
- Add a third of the dry ingredients and mix on low until almost combined then mix in half of the buttermilk. Continue alternating the dry ingredients and buttermilk, ending on dry, mixing until just combined.
- Divide the batter evenly amongst the cake pans and use an offset spatula to smooth the tops. (about 370 grams in each pan)
- Bake the cakes for about 26 minutes or until the tops bounce back when touched. Let them cool for 20 minutes on a wire cooling rack, then run a knife or offset spatula around the sides of the pan and remove each layer. Let them cool completely on the rack before frosting.
How to Make the Cereal Milk
- In a small bowl, combine the fruity pebbles and milk and set it aside. You will use it for the cake layers and the buttercream!
How to Make the Cake Crumb
- Combine the melted butter, flour, sugar, fruity pebbles, vanilla, and baking powder with a spoon until it forms round crumbs. Spread them out onto a lined baking tray. Bake the crumbs at 300 F/150 C for 15 minutes, then set them aside to cool.
How to Make the Cereal Milk Buttercream
- In a stand mixing bowl, cream the butter on medium until smooth and lump free.
- Add the powdered sugar and mix on low until combined, then increase the speed to high and mix until the buttercream is light and fluffy. Add 2 tablespoons of the cereal milk and mix until combined.
Assembly
- Use a serrated knife to cut a thin layer off the top of each cake layer to expose the crumb. Use a pastry brush to lightly brush each top with some of the cereal milk.
- Spread an even layer of some of the buttercream on the top of one cake round. Sprinkle about ¼ cup of the cereal cake crumb on top of the frosting, then place the next cake layer on top.
- Continue layering the cake, placing the last cake layer upside down so that the top is super flat.
- Use the rest of the buttercream to frost the entire cake with a thin layer of buttercream. If you like a thicker layer of frosting, I suggest making a double batch of the buttercream!
- Finally, add more of the cereal cake crumbs on the top of the cake and enjoy!
Notes
Recipe Notes
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
Storage
- Store the cake in the fridge for up to 5 days cut into slices and wrapped in plastic wrap or whole in a cake container.
- You can freeze the cake whole and cut it into slices! To freeze it in slices, cut it into portions and let them freeze until firm, about 10-15 minutes, then wrap each one in plastic wrap. Freeze for up to one month!
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Mike says
do you add the buttermilk with the cereal or do you strain it?
Cambrea Gordon says
you add it with the cereal!
Kelley says
What a fun cake! This would be a big hit with the kiddos!
Amy Nash says
Love this fun cake flavor, especially with the crumbs on top just like the Milk Bar birthday cake. So good!
Priya Srinivasan says
Aww such a gorgeous looking cake! Would love to bake this for myself for my birthday next week!
@estee_bestie says
OMG what a fun cake!!! I, not to mention my kids, would love this for a birthday!
Rachel says
Hi there! Wanted to make this cake for my niece's birthday and was wondering when the cakes bake, do they shrink? Trying to figure out what acrylic cake disc to get. Thanks!
Cambrea Gordon says
Hi Rachel! These cakes do not shrink after baking, or at least they never have when I bake them! I hope that helps! 🙂
Rachel says
Thank you so much for answering! I had another question, I live in Colorado with high altitude. Would I need to adjust this recipe or will it be fine?
Cambrea Gordon says
I would definitely look into how to adjust recipes for altitude! You can usually find recommendations like in this king arthur baking article that should help you if you need it: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking I hope this helps! 🙂
Rachel says
Made it over the weekend and it was really good! Everyone loved it! I didn't try making the original recipe first to see how it turned out and went ahead and made adjustments for 5459 altitude. I added a tbsp more of buttermilk and oil. Took out 3/8tsp of baking powder and a tbsp of sugar and added 2 tbsp of flour. Baked it at 325f for 35-37 min with cake strips and it was good! Thanks again for the recipe and help! 🙂
Cambrea Gordon says
Yay! I'm so glad it worked out for you. Thanks so much for coming back to tell me how it went! 🙂
Natalie K. says
Delicious! I don't have 6 inch cake pans so I made 2 8-inch layers which worked wonderfully, even at the same bake time & temperature. I also added some vanilla extract to the frosting for some extra sweetness, just my preference. Very moist and tasty cake!
Cambrea Gordon says
Yay! I'm so happy to hear that the 8-inch cake pans worked out for you. Thanks so much for coming back to leave a review Natalie! 🙂
Jody says
YUM! This was really good, I added an extra layer of fruity pebbles in between every layer and loved it! The recipe was really easy to make, thanks.