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homemade fruity pebble cake with pieces cut out.
5 from 6 votes
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Fruity Pebble Cake

This easy-to-make fruity pebble cake is a fruity lovers dream! Rich, delicious, and full of fruity flavor, this cereal milk-infused cake is super moist and layered with crunchy fruity pebble cake crumbs and fruity pebble frosting. This is one dessert that everyone will love!
Servings 8 servings
Prep 1 hr 30 mins
Cook 26 mins
Total 1 hr 56 mins
Course : Dessert
Cuisine : American

Equipment

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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

Step by step process photos are provided above, in the body of this post.
 

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

Serving: 1serving | Calories: 788kcal | Carbohydrates: 108g | Protein: 8g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 324mg | Potassium: 106mg | Fiber: 1g | Sugar: 65g | Vitamin A: 1317IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 3mg