Introduction & Inspiration: Your Favorite Cereal, Now in Cake Form!
This Fruity Pebble Cake is pure, unadulterated childhood joy transformed into a stunning layer cake! I am absolutely obsessed with how this recipe brilliantly infuses the unmistakable sweet, fruity flavor of Fruity Pebbles cereal into every single component. We’re talking cereal-infused buttermilk in the cake, a cereal milk soak for the layers, a cereal milk frosting, and a crunchy Fruity Pebble crumb – it’s a true celebration!
The inspiration came directly from wanting to capture that vibrant, nostalgic cereal milk flavor and texture experience in a sophisticated dessert format. It’s more than just sprinkling cereal on top; it’s about deep flavor infusion. This cake takes that idea and runs with it in the most delicious way.
While it involves making several components, each step is relatively straightforward, and the result is a moist, tender cake bursting with familiar fruity notes, complemented by creamy frosting and delightful crunch. It’s whimsical, colorful, and guaranteed to bring smiles.
Perfect for birthdays (for kids or nostalgic adults!), fun celebrations, or anytime you want a truly unique and playful dessert, this Ultimate Fruity Pebble Cake is a fantastic baking adventure.
Nostalgic Appeal (Saturday Morning Cartoons in a Slice)
Fruity Pebbles cereal holds such a strong nostalgic connection for so many of us! It instantly brings back memories of Saturday morning cartoons, colorful breakfast bowls, and that super sweet, fruity milk left at the bottom – arguably the best part! This cake is designed to capture that specific, joyful nostalgia.
It’s like taking those happy childhood breakfast memories and transforming them into an impressive layer cake. The bright colors, the distinct fruity aroma, the combination of tender cake and crunchy bits – it all echoes the experience of pouring a fresh bowl of cereal.
This cake feels playful and fun, a departure from more traditional or “serious” cake flavors. It’s perfect for themed parties or just bringing a dose of cheerful color and sweetness to any occasion.
Making this cake is like stepping back in time, but with the added satisfaction of creating a sophisticated dessert from scratch. It’s pure, sweet, colorful fun.
Homemade Focus (The Art of Cereal Infusion)
While inspired by a breakfast cereal, this cake is a wonderful showcase of creative homemade baking techniques. The real homemade focus here is on the clever ways the Fruity Pebbles flavor is extracted and incorporated into multiple components.
We start by infusing buttermilk with Fruity Pebbles for the cake batter. This steeping process allows the buttermilk to absorb the cereal’s distinct fruity flavor and color, adding depth right into the cake crumb. Then, we create a separate “Cereal Milk” by soaking cereal in regular milk – this liquid gold is used both to soak the cake layers (adding moisture and flavor) and to flavor the buttercream frosting.
Furthermore, the Cereal Cake Crumb is a unique homemade element. It’s not just crushed cereal; it’s a baked mixture of flour, sugar, butter, and cereal, creating a sweet, buttery, slightly sandy crunch that adds amazing texture between the layers and on top.
This recipe celebrates the fun of experimenting with familiar ingredients in new ways. It requires making several components, but each step is relatively simple, demonstrating how homemade effort builds layers of flavor and texture.
Flavor Goal: Fruity Cereal Milk & Crunchy Bliss
The ultimate flavor goal is an unmistakable, vibrant Fruity Pebbles experience from start to finish. We want a moist, tender cake subtly infused with cereal flavor, enhanced by a cereal milk soak. This is layered with a creamy, sweet buttercream also tasting distinctly of cereal milk, and interspersed with a crunchy, buttery cereal crumb.
The cake itself, enriched with oil, butter, eggs, and buttermilk/sour cream (Self-correction: Recipe uses buttermilk AND sour cream – excellent for moisture!) should be tender and carry the background fruity notes. The cereal milk soak adds extra moisture and reinforces that flavor.
The frosting should be smooth, sweet American buttercream, but with the unique taste of steeped cereal milk cutting through the standard vanilla. The cereal cake crumb is crucial for providing textural contrast – crunchy, buttery bits studded with actual Fruity Pebbles.
Every bite should be a playful mix of soft cake, creamy frosting, crunchy crumbs, and the bright, sweet, slightly artificial (in the best, most nostalgic way!) fruity flavor of Fruity Pebbles cereal.
Ingredient Insights: Harnessing Cereal Power
Let’s explore how each ingredient contributes to the Fruity Pebble magic:
For the Cake Batter:
- Buttermilk (Room Temp) & Fruity Pebbles Cereal: Steeping the cereal in buttermilk infuses the liquid with flavor and color. Room temp buttermilk incorporates better.
- Flour, Baking Powder, Baking Soda, Salt: Standard dry ingredients for structure and leavening. Soda reacts with buttermilk/sour cream.
- Unsalted Butter (Room Temp) & Canola Oil: Combination provides both butter flavor (from creaming) and guaranteed moisture (from oil).
- Granulated Sugar: Sweetness.
- Large Eggs (Room Temp): Structure, richness, binding.
- Vanilla Extract & Lemon Extract: Complement the fruity flavors. Lemon extract adds a subtle brightness often associated with fruity cereals.
- Sour Cream (Room Temp): Adds significant moisture, richness, and tang, contributing to a very tender crumb.
For the Cereal Milk:
- Whole or 2% Milk & Fruity Pebbles Cereal: Simple infusion process where the milk absorbs the sugary, fruity coating and flavor from the cereal. Used for soaking cake and flavoring frosting.
For the Cereal Cake Crumb:
- Unsalted Butter (Melted): Binds the crumb mixture and adds richness.
- All-Purpose Flour, Granulated Sugar, Baking Powder: Create the base crumb structure and sweetness. Baking powder adds slight lightness.
- Fruity Pebbles: Adds flavor, color, and texture to the crumb itself.
- Vanilla Extract: Flavor enhancer.
For the Cereal Milk Frosting:
- Unsalted Butter (Room Temp): The base for American buttercream.
- Powdered Sugar (Sifted): Sweetness and structure. Sifting prevents lumps.
- Cereal Milk: The key flavoring liquid! Replaces standard milk/cream, infusing the frosting with cereal flavor.
Essential Equipment: Tools for a Cereal Creation
You’ll need standard cake-making tools plus a few specifics:
- Three 6-inch Round Cake Pans: Essential for the tall, layered look described.
- Parchment Paper & Non-stick Spray/Grease/Flour.
- Stand Mixer (Highly Recommended): For creaming butter/sugar, making batter smoothly, and whipping fluffy buttercream.
- Mixing Bowls (Large, Medium, Small): For dry ingredients, wet ingredients, buttermilk infusion, cereal milk, crumb mixture, frosting.
- Whisk, Rubber Spatula.
- Sieve (Optional but helpful): For sifting dry ingredients and potentially straining cereal milk if desired.
- Baking Sheet (Lined): For baking the cereal crumb.
- Pastry Brush: For applying the cereal milk soak.
- Offset Spatula & Cake Turntable (Recommended): For assembly and frosting.
- Serrated Knife: For leveling cake layers.
List of Ingredients with Measurements (Ready for Fruity Fun!)
Here is your checklist for this playful Fruity Pebble Cake:
Cake Batter:
- 1 cup + 1 tbsp buttermilk, room temperature
- ½ cup Fruity Pebbles cereal (for buttermilk infusion)
- 2 ½ cups (approx. 310g) all-purpose flour
- ¼ tsp kosher salt
- 1 tbsp baking powder
- (Self-correction: Recipe lists baking soda in insights but not ingredients. Assuming recipe list is correct.)
- 4 tbsp (½ stick / 57g) unsalted butter, room temperature
- ½ + ⅛ cup (130ml total) canola oil (Note: 1/8 cup is 2 tbsp)
- 1 ¼ cup (250g) granulated sugar
- 3 large eggs, room temperature
- 1 ½ tsp vanilla extract
- ¾ tsp lemon extract
- ½ cup (115g) sour cream, room temperature
Cereal Milk:
- 4 tbsp whole or 2% milk
- ¼ cup Fruity Pebbles cereal
Cereal Cake Crumb:
- 4 tbsp (½ stick / 57g) unsalted butter, melted
- ¾ cup (95g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ tsp baking powder
- ½ cup Fruity Pebbles cereal
- ½ tsp vanilla extract
Cereal Milk Frosting:
- 1 cup (2 sticks / 226g) unsalted butter, room temperature
- 1 ¼ cup (150g) powdered sugar, sifted
- 2 tbsp of the prepared Cereal Milk
Ensure butter, eggs, buttermilk, and sour cream are at room temperature! Sift powdered sugar.
Step-by-Step Instructions: Infusing, Baking, and Assembling Cereal Joy
Let’s create this vibrant Fruity Pebble Cake:
1. Infuse Buttermilk & Prepare Pans/Oven:
In a small bowl, combine the 1 cup + 1 tbsp buttermilk and ½ cup Fruity Pebbles cereal. Stir and set aside to infuse while you prepare other ingredients (at least 15-30 minutes).
Preheat oven to 350°F (180°C / 175°C fan). Grease three 6-inch round cake pans, line bottoms with parchment paper, and grease/flour the parchment/sides.
2. Prepare Dry & Wet Cake Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a medium bowl, whisk together the room temperature eggs, vanilla extract, and lemon extract. Set aside. (Self-correction: Original directions combine all wet except buttermilk. Following that).
Revised Step 2/3:
- (Dry) Whisk flour, baking powder, salt. Set aside.
- (Cream) In stand mixer bowl (paddle attachment), cream room temp butter, oil, and granulated sugar on medium speed until fluffy (3 mins).
- (Wet) Whisk eggs, vanilla, lemon extract. Stream into mixer bowl while mixing on low until combined. Scrape bowl.
- (Infused Buttermilk) Strain the Fruity Pebbles out of the buttermilk, pressing gently on solids; discard soggy cereal. Measure out the infused buttermilk. Combine this with the room temperature sour cream.
3. Combine Cake Batter:
Add about one-third of the dry ingredients to the butter/sugar/egg mixture. Mix on low speed until almost combined.
Add about half of the infused buttermilk/sour cream mixture. Mix on low until almost combined.
Repeat alternating dry and wet ingredients, ending with the dry ingredients. Mix on low just until combined after each addition. Do not overmix. Use a spatula to scrape bottom and ensure no flour pockets remain.
4. Bake the Cake Layers:
Divide batter evenly amongst the three prepared pans (approx. 370g each if weighing). Use an offset spatula to smooth the tops.
Bake for about 26 minutes, or until the tops bounce back when lightly touched and a toothpick inserted into the center comes out clean.
5. Cool the Cakes:
Let cakes cool in the pans on wire cooling racks for 20 minutes.
Run a knife or thin offset spatula around the sides of the pans. Carefully invert the cakes onto the racks, remove parchment, and let cool completely.
6. Make the Cereal Milk:
While cakes cool, make the cereal milk. In a small bowl, combine the 4 tbsp milk and ¼ cup Fruity Pebbles cereal. Let it sit and infuse (at room temp or fridge) for at least 15-20 minutes. Strain out and discard the cereal solids, reserving the flavorful milk.
7. Make the Cereal Cake Crumb:
Reduce oven temperature to 300°F (150°C). Line a baking tray with parchment paper.
Combine the melted butter, flour, sugar, ½ cup Fruity Pebbles, vanilla extract, and baking powder in a bowl. Mix with a spoon until it forms crumbly pieces.
Spread the crumbs out onto the lined baking tray.
Bake for 15 minutes, or until lightly golden and crisp. Set aside to cool completely. Break up any large clumps once cool.
8. Make the Cereal Milk Buttercream:
In a stand mixing bowl (paddle attachment), cream the room temperature butter on medium speed until smooth and lump-free.
Add the sifted powdered sugar and mix on low speed until combined.
Increase speed to high and mix until the buttercream is light and fluffy.
Add 2 tablespoons of the prepared Cereal Milk and mix on medium speed until combined and smooth.
9. Assemble the Cake:
Level the tops of the completely cooled cake layers with a serrated knife.
Use a pastry brush to lightly brush each cut cake top with some of the remaining Cereal Milk.
Place one cake layer on a cake stand or serving plate. Spread an even layer of the Cereal Milk Buttercream over the top.
Sprinkle about ¼ cup of the prepared Cereal Cake Crumb evenly over the frosting.
Place the second cake layer on top. Repeat brushing with Cereal Milk, spreading buttercream, and sprinkling with ¼ cup Cereal Cake Crumb.
Place the final cake layer on top, upside down for a flat surface. Brush this layer with Cereal Milk as well.
10. Frost and Decorate:
Apply a thin crumb coat of the buttercream over the entire cake. Chill for 15-20 minutes.
Use the rest of the buttercream to frost the entire cake smoothly. (Note: Recipe mentions this might only be enough for a thin layer and suggests doubling for thicker frosting).
Gently press more of the Cereal Cake Crumbs onto the top of the cake (or around the base, or both!).
Serve and enjoy! Store leftovers covered in the refrigerator.
Troubleshooting: Navigating Cereal Infusions & Crumb
This unique cake has a few spots to watch:
Problem: Cake is Dry or Dense
Cause: Overmixing batter; overbaking; incorrect flour measurement. Solution: Mix just until combined, especially after adding flour. Use room temp wet ingredients. Check cake doneness early (start checking ~24 mins). Measure flour by spoon & level or weight.
Problem: Cereal Flavor Too Weak/Strong
Cause: Insufficient steeping time for buttermilk/milk; quality of cereal. Solution: Let buttermilk/milk infuse for at least 15-30 minutes. Taste the cereal milk before adding to frosting – if weak, let steep longer or add a touch more cereal.
Problem: Cereal Crumb Burned or is Soggy
Cause: Oven too hot/baked too long (burned); butter ratio off or not spread thinly (soggy). Solution: Bake crumb at the lower 300°F temp. Watch carefully during the last few minutes. Spread thinly on baking sheet. Ensure correct butter measurement. Store airtight once cool.
Problem: Frosting Too Soft (from Cereal Milk) Cause: Cereal milk added too much liquid relative to sugar/butter. Solution: Add only the specified 2 tbsp of cereal milk initially. If still too soft, beat in more sifted powdered sugar until desired consistency. Ensure butter is proper room temp.
Tips and Variations: More Cereal Fun!
Get creative with this playful cake:
- Cereal Milk Strain: When straining the cereal from the buttermilk and milk, press gently on the solids with a spoon to extract maximum flavor, but don’t press so hard you push mushy cereal through.
- Crumb Texture: For chunkier crumb, mix slightly less. For finer crumb, mix more or pulse briefly in food processor after baking/cooling.
- Different Cereals: This is the ultimate variation! Try Cinnamon Toast Crunch (use cinnamon in cake/frosting), Cocoa Pebbles (use chocolate cake principles), Cap’n Crunch Berries… Adapt flavors accordingly!
- Sprinkles: Add extra rainbow sprinkles to the cake batter or frosting for even more color.
- Frosting Style: Make a double batch of frosting for thicker layers and piping decorative borders.
- No Lemon Extract? You can omit it, or use ½ tsp lemon zest instead for a subtle brightness.
Serving and Pairing Suggestions: A Slice of Childhood
This fun cake is perfect for playful occasions:
Serving Suggestions:
- Serve at room temperature for the best cake and frosting texture.
- Ideal for kids’ birthdays, themed parties, or anyone who loves nostalgic cereal flavors.
- Garnish slices with a few whole Fruity Pebbles for extra color.
Pairing Suggestions:
- Beverages: Cold milk is the absolute classic pairing! Also good with simple coffee or tea.
- Keep it Fun: Serve alongside other colorful, fun desserts or treats.
Nutritional Information (Approximate, as of April 3, 2025)
The original prompt did not provide Nutrition Facts. Based on the ingredients (oil, butter, sugar, eggs, flour, cereal, powdered sugar, cream), this is a rich, sweet layer cake. A rough estimate per slice (assuming 10-12 slices from 3×6″ layers) could be:
- Calories: 550 – 750+
- Fat: High (30-45g+), significant saturated fat.
- Carbohydrates: High (65-85g+).
- Sugars: Very high (from sugars and cereal).
- Protein: Moderate (5-7g).
Enjoy this fun and flavorful cake as a celebratory treat!
Print
Fruity Pebble Cake
Description
This Fruity Pebble Cake is pure, unadulterated childhood joy transformed into a stunning layer cake! I am absolutely obsessed with how this recipe brilliantly infuses the unmistakable sweet, fruity flavor of Fruity Pebbles cereal into every single component
Ingredients
Cake Batter:
- 1 cup + 1 tbsp buttermilk, room temperature
- ½ cup Fruity Pebbles cereal (for buttermilk infusion)
- 2 ½ cups (approx. 310g) all-purpose flour
- ¼ tsp kosher salt
- 1 tbsp baking powder
- (Self-correction: Recipe lists baking soda in insights but not ingredients. Assuming recipe list is correct.)
- 4 tbsp (½ stick / 57g) unsalted butter, room temperature
- ½ + ⅛ cup (130ml total) canola oil (Note: 1/8 cup is 2 tbsp)
- 1 ¼ cup (250g) granulated sugar
- 3 large eggs, room temperature
- 1 ½ tsp vanilla extract
- ¾ tsp lemon extract
- ½ cup (115g) sour cream, room temperature
Cereal Milk:
- 4 tbsp whole or 2% milk
- ¼ cup Fruity Pebbles cereal
Cereal Cake Crumb:
- 4 tbsp (½ stick / 57g) unsalted butter, melted
- ¾ cup (95g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ tsp baking powder
- ½ cup Fruity Pebbles cereal
- ½ tsp vanilla extract
Cereal Milk Frosting:
- 1 cup (2 sticks / 226g) unsalted butter, room temperature
- 1 ¼ cup (150g) powdered sugar, sifted
- 2 tbsp of the prepared Cereal Milk
Instructions
Let’s create this vibrant Fruity Pebble Cake:
1. Infuse Buttermilk & Prepare Pans/Oven:
In a small bowl, combine the 1 cup + 1 tbsp buttermilk and ½ cup Fruity Pebbles cereal. Stir and set aside to infuse while you prepare other ingredients (at least 15-30 minutes).
Preheat oven to 350°F (180°C / 175°C fan). Grease three 6-inch round cake pans, line bottoms with parchment paper, and grease/flour the parchment/sides.
2. Prepare Dry & Wet Cake Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a medium bowl, whisk together the room temperature eggs, vanilla extract, and lemon extract. Set aside. (Self-correction: Original directions combine all wet except buttermilk. Following that).
Revised Step 2/3:
- (Dry) Whisk flour, baking powder, salt. Set aside.
- (Cream) In stand mixer bowl (paddle attachment), cream room temp butter, oil, and granulated sugar on medium speed until fluffy (3 mins).
- (Wet) Whisk eggs, vanilla, lemon extract. Stream into mixer bowl while mixing on low until combined. Scrape bowl.
- (Infused Buttermilk) Strain the Fruity Pebbles out of the buttermilk, pressing gently on solids; discard soggy cereal. Measure out the infused buttermilk. Combine this with the room temperature sour cream.
3. Combine Cake Batter:
Add about one-third of the dry ingredients to the butter/sugar/egg mixture. Mix on low speed until almost combined.
Add about half of the infused buttermilk/sour cream mixture. Mix on low until almost combined.
Repeat alternating dry and wet ingredients, ending with the dry ingredients. Mix on low just until combined after each addition. Do not overmix. Use a spatula to scrape bottom and ensure no flour pockets remain.
4. Bake the Cake Layers:
Divide batter evenly amongst the three prepared pans (approx. 370g each if weighing). Use an offset spatula to smooth the tops.
Bake for about 26 minutes, or until the tops bounce back when lightly touched and a toothpick inserted into the center comes out clean.
5. Cool the Cakes:
Let cakes cool in the pans on wire cooling racks for 20 minutes.
Run a knife or thin offset spatula around the sides of the pans. Carefully invert the cakes onto the racks, remove parchment, and let cool completely.
6. Make the Cereal Milk:
While cakes cool, make the cereal milk. In a small bowl, combine the 4 tbsp milk and ¼ cup Fruity Pebbles cereal. Let it sit and infuse (at room temp or fridge) for at least 15-20 minutes. Strain out and discard the cereal solids, reserving the flavorful milk.
7. Make the Cereal Cake Crumb:
Reduce oven temperature to 300°F (150°C). Line a baking tray with parchment paper.
Combine the melted butter, flour, sugar, ½ cup Fruity Pebbles, vanilla extract, and baking powder in a bowl. Mix with a spoon until it forms crumbly pieces.
Spread the crumbs out onto the lined baking tray.
Bake for 15 minutes, or until lightly golden and crisp. Set aside to cool completely. Break up any large clumps once cool.
8. Make the Cereal Milk Buttercream:
In a stand mixing bowl (paddle attachment), cream the room temperature butter on medium speed until smooth and lump-free.
Add the sifted powdered sugar and mix on low speed until combined.
Increase speed to high and mix until the buttercream is light and fluffy.
Add 2 tablespoons of the prepared Cereal Milk and mix on medium speed until combined and smooth.
9. Assemble the Cake:
Level the tops of the completely cooled cake layers with a serrated knife.
Use a pastry brush to lightly brush each cut cake top with some of the remaining Cereal Milk.
Place one cake layer on a cake stand or serving plate. Spread an even layer of the Cereal Milk Buttercream over the top.
Sprinkle about ¼ cup of the prepared Cereal Cake Crumb evenly over the frosting.
Place the second cake layer on top. Repeat brushing with Cereal Milk, spreading buttercream, and sprinkling with ¼ cup Cereal Cake Crumb.
Place the final cake layer on top, upside down for a flat surface. Brush this layer with Cereal Milk as well.
10. Frost and Decorate:
Apply a thin crumb coat of the buttercream over the entire cake. Chill for 15-20 minutes.
Use the rest of the buttercream to frost the entire cake smoothly. (Note: Recipe mentions this might only be enough for a thin layer and suggests doubling for thicker frosting).
Gently press more of the Cereal Cake Crumbs onto the top of the cake (or around the base, or both!).
Serve and enjoy! Store leftovers covered in the refrigerator
Recipe Summary and Q&A: Your Fruity Pebble Cake Guide
Let’s recap this colorful and creative Fruity Pebble Cake!
Summary: This layer cake captures the flavor of Fruity Pebbles cereal through multiple components: cereal-infused buttermilk in the cake batter, a cereal milk soak for the layers, a baked cereal crumb filling/topping, and a cereal milk-flavored buttercream frosting. It’s a fun, nostalgic, and flavorful celebration cake.
Q&A:
Q: Does infusing the buttermilk/milk really add flavor?
A: Yes! Just like milk left in a cereal bowl absorbs the sugary, fruity flavor, steeping the cereal in buttermilk (for the cake) and milk (for the soak/frosting) transfers that distinct taste into the liquids, which then flavors the final components.
Q: Can I just mix crushed Fruity Pebbles into the frosting instead of making cereal milk?
A: You could, but the texture will be very different. Adding dry cereal directly will make the frosting gritty and the cereal will likely get soggy quickly. Infusing the milk first provides flavor without the gritty/soggy texture in the frosting itself (the separate crumb component provides the crunch).
Q: Why use both butter and oil in the cake?
A: Butter provides flavor (especially through creaming with sugar), while oil provides superior, lasting moisture. Using both aims for a balance of good flavor and a very tender, moist crumb.
Q: How should I store this cake? A: Due to the buttercream frosting, store leftovers covered in the refrigerator for up to 3-4 days. Let slices come towards room temperature before serving for best texture (the crumb might soften slightly over time).