Introduction & Inspiration

Get ready for a blast from the past with this incredible Fruity Pebble Cake! This isn’t just a cake decorated with cereal; it’s a multi-layered celebration of that iconic fruity flavor. We’re talking moist cake infused with Fruity Pebbles, soaked in cereal milk, layered with a crunchy cereal crumb, and frosted with a dreamy cereal milk buttercream.

My inspiration for this recipe comes directly from childhood nostalgia and the desire to capture the unique, sweet, fruity flavor of Fruity Pebbles in a sophisticated (yet super fun!) layer cake. It’s about taking a beloved breakfast cereal and transforming it into an unforgettable dessert experience.

This cake is perfect for birthdays (for kids or nostalgic adults!), special occasions, or anytime you want a playful, colorful, and utterly delicious centerpiece. It’s a project, but each component builds on the theme, creating something truly special. It is a perfect cake to impress.

Nostalgic Appeal

Fruity Pebbles cereal holds a powerful nostalgic appeal for many, instantly transporting us back to childhood mornings and Saturday cartoons. The bright colors, the sweet fruity scent, and the signature flavor are iconic. This cake taps directly into that joyful nostalgia.

Beyond the cereal itself, the concept of “cereal milk” – that sweet, flavored milk left at the bottom of the bowl – has its own cult following. This recipe cleverly incorporates cereal milk into the cake soak and the frosting, adding an authentic layer of nostalgic flavor.

It’s a dessert that feels playful, whimsical, and comforting all at once. It’s a conversation starter and a guaranteed way to bring smiles to faces. A perfect dessert, to bring back childhood memories.

Homemade Focus

This Fruity Pebble Cake is a fantastic example of creative homemade baking. While it starts with a familiar ingredient (the cereal), every component – the cake batter, the cereal milk, the crunchy crumb, and the buttercream – is made from scratch.

We’re not just sprinkling cereal on top; we’re infusing its essence into multiple layers. Steeping the cereal in buttermilk for the cake and in milk for the soak and frosting requires care. Creating the separate cake crumb adds another layer of texture and flavor complexity.

This recipe celebrates the process of building flavors and textures from the ground up. It’s about transforming a simple cereal into a multi-dimensional, gourmet-bakery-worthy cake through homemade techniques. The homemade touch makes the difference.

Flavor Goal

The primary flavor goal is to capture the unmistakable sweet and fruity flavor of Fruity Pebbles cereal throughout the cake, balanced by a tender vanilla-lemon cake base and creamy buttercream. It should taste distinctly like the cereal, but in a delightful cake form.

The texture profile is crucial: a moist, tender cake crumb infused with cereal flavor, contrasted with the crunchy, buttery cereal cake crumb layered within, all enveloped in a smooth, creamy cereal milk buttercream.

The buttermilk and lemon extract in the cake provide a subtle tang to balance the inherent sweetness of the cereal and sugar. The overall effect should be fun, flavorful, texturally interesting, and surprisingly sophisticated for a cereal-inspired cake. A perfect balance of texture and flavour.

Ingredient Insights

For the Cake Batter:

Buttermilk (Room Temperature): Provides moisture and tang, tenderizes the crumb, and serves as the liquid for steeping the cereal.
Fruity Pebbles Cereal: Infuses the buttermilk with its signature flavor.
All-Purpose Flour: The structural base of the cake.
Kosher Salt: Balances sweetness and enhances flavors.
Baking Powder: The primary leavening agent.
Unsalted Butter (Room Temperature): Adds flavor and richness, contributes to a tender crumb when creamed properly.
Canola Oil: Guarantees extra moisture in the cake.
Granulated Sugar: Sweetens the cake and aids in creaming with the butter/oil for a light texture.
Large Eggs (Room Temperature): Provide structure, richness, and binding.
Vanilla Extract & Lemon Extract: Vanilla adds warmth, while lemon extract provides a bright counterpoint to the sweet fruitiness of the cereal.

For the Cereal Milk:

Whole or 2% Milk: The base for extracting cereal flavor for the soak and frosting.
Fruity Pebbles Cereal: Infuses the milk with flavor.

For the Cereal Cake Crumb:

Unsalted Butter (Melted): Binds the crumb ingredients and adds richness.
All-Purpose Flour, Granulated Sugar, Baking Powder: Create the base structure and sweetness of the crumb.
Fruity Pebbles Cereal: Adds flavor and visual appeal to the crumb.
Vanilla Extract: Enhances flavor.

For the Cereal Milk Frosting:

Unsalted Butter (Room Temperature): The base for the American-style buttercream.
Powdered Sugar: Provides sweetness and structure. Sifting recommended.
Cereal Milk: Adds moisture and the signature Fruity Pebble flavor to the frosting.

Essential Equipment

Three 6-Inch Round Cake Pans: For baking the layers. Note the smaller size.
Parchment Paper: For lining the pans.
Stand Mixer (Highly Recommended): For creaming butter/sugar/oil, adding eggs, and especially for making the buttercream.
Mixing Bowls (Multiple Sizes): For steeping cereal, mixing dry ingredients, etc.
Whisk: For dry ingredients.
Rubber Spatula: For scraping the bowl and folding.
Offset Spatula: For smoothing batter and frosting the cake.
Wire Cooling Racks: Essential for cooling cake layers completely.
Small Bowl: For making cereal milk.
Baking Tray: Lined, for baking the cake crumb.
Serrated Knife: For leveling cake layers.
Pastry Brush: For applying the cereal milk soak.

Ingredients

(US Customary provided)

Cake Batter:

▢ 1 cup + 1 tbsp buttermilk, room temperature
▢ 1/2 cup fruity pebbles cereal
▢ 2 1/2 cups all-purpose flour
▢ 1/4 tsp kosher salt
▢ 1 tbsp baking powder
▢ 4 tbsp unsalted butter, room temperature
▢ 1/2 + 1/8 cup (5/8 cup total) canola oil
▢ 1 1/4 cup granulated sugar
▢ 3 large eggs, room temperature
▢ 1 1/2 tsp vanilla extract
▢ 3/4 tsp lemon extract

Cereal Milk:

▢ 4 tbsp whole or 2% milk
▢ 1/4 cup fruity pebbles cereal

Cereal Cake Crumb:

▢ 4 tbsp unsalted butter, melted
▢ 3/4 cup all-purpose flour
▢ 1/2 cup granulated sugar
▢ 1/2 tsp baking powder
▢ 1/2 cup fruity pebbles
▢ 1/2 tsp vanilla extract

Cereal Milk Frosting:

▢ 1 cup unsalted butter, room temperature
▢ 1 1/4 cup powdered sugar
▢ 2 tbsp of the cereal milk

Step-by-Step Instructions

1. Infuse Buttermilk for Cake:

In a bowl, combine the buttermilk and 1/2 cup Fruity Pebbles cereal. Stir and set aside while you prepare other ingredients (allow at least 15-20 minutes for flavor to infuse). Do not strain yet.

2. Prepare Pans and Dry Ingredients:

Line the bottoms of three 6-inch round cake pans with parchment paper. Grease the sides (or use baking spray with flour). Preheat the oven to 350°F (180°C).
In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking powder. Set aside.

3. Mix Wet Ingredients for Cake:

In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter, canola oil, and granulated sugar on medium speed for about 3 minutes, until light and fluffy.
In a small bowl, whisk together the room temperature eggs, vanilla extract, and lemon extract.
With the mixer on medium-low speed, slowly stream the egg mixture into the butter/sugar mixture. Mix until fully combined, scraping down the bowl as needed.

4. Combine Batter:

Add about one-third of the dry ingredients to the mixer bowl. Mix on low speed until almost combined.
Strain the Fruity Pebble-infused buttermilk, discarding the solids. Add half of the infused buttermilk to the batter and mix on low until just combined.
Alternate adding another third of the dry ingredients, the remaining buttermilk, and ending with the last third of the dry ingredients. Mix on low speed after each addition only until just combined. Do not overmix.

5. Bake the Cakes:

Divide the batter evenly among the three prepared 6-inch cake pans (about 370 grams per pan, 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 skewer inserted into the center comes out clean or with a few moist crumbs.
Let the cakes cool in the pans on wire cooling racks for 20 minutes.
Run a thin knife or offset spatula around the sides of the pans and carefully invert the layers onto the racks. Remove parchment paper and let cool completely.

6. Make the Cereal Milk:

In a small bowl, combine the 1/4 cup Fruity Pebbles and 4 tablespoons of milk. Stir and set aside. You will use the milk (not the solids) later.

7. Make the Cereal Cake Crumb:

Preheat oven to 300°F (150°C). Line a baking tray with parchment paper.
In a bowl, combine the melted butter, flour, sugar, 1/2 cup Fruity Pebbles, vanilla extract, and baking powder. Stir with a spoon until it forms crumbly pieces.
Spread the crumbs out onto the lined baking tray.
Bake for 15 minutes. Set aside to cool completely.

8. Make the Cereal Milk Buttercream:

In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter on medium speed until smooth¹ and lump-free.
Reduce speed to low and gradually add the powdered sugar. Mix until combined.
Increase speed to high and beat for 2-3 minutes until the buttercream is light and fluffy.
Strain the cereal milk you made earlier, discarding the solids. Add 2 tablespoons of the infused milk to the buttercream. Mix on low until combined.

9. Assemble the Cake:

Once cake layers are completely cool, use a long serrated knife to level the tops, removing any domes to create flat surfaces.
Place the first cake layer (cut side up) on your serving plate or cake stand. Use a pastry brush to lightly brush the layer with some of the strained cereal milk.
Spread an even layer of the cereal milk buttercream over the cake layer.
Sprinkle about 1/4 cup of the cooled cereal cake crumb evenly over the frosting.
Place the second cake layer on top. Brush with cereal milk, spread with buttercream, and sprinkle with another 1/4 cup of cake crumb.
Place the third cake layer on top, upside down (bottom side facing up) for a super flat top surface. Brush this layer with cereal milk as well.

10. Frost the Cake:

Apply a thin “crumb coat” of the remaining buttercream over the entire cake (top and sides) to trap any loose crumbs. Chill for 15-20 minutes.
Apply the rest of the buttercream smoothly over the top and sides of the cake. (The recipe notes suggest making a double batch if you like a thicker layer of frosting).

11. Decorate:

Gently press the remaining cereal cake crumbs onto the top edge or sides of the cake, or sprinkle them over the top surface.
Enjoy immediately or refrigerate until ready to serve.

Troubleshooting

Cake is Dry: Ensure accurate measurement of oil/buttermilk. Don’t overbake. The cereal milk soak helps add moisture.
Crumb Didn’t Get Crispy: Bake for the full time, ensure it’s spread out on the tray. Let cool completely.
Frosting is Too Soft/Stiff: If too soft (butter too warm), chill briefly and re-whip. If too stiff, beat in a tiny bit more cereal milk (1 tsp at a time).
Cereal in Buttermilk Didn’t Infuse Flavor: Allow adequate steeping time (at least 15-20 minutes).

Tips and Variations

Room Temperature Ingredients: Crucial for cake batter (buttermilk, butter, eggs) and frosting (butter) for proper mixing and texture.
Don’t Overmix Batter: Mix cake batter only until ingredients are just combined, especially after adding flour.
Straining Cereal Milk: Essential to avoid soggy cereal bits in the final soak and frosting.
Pan Size: If you don’t have 6-inch pans, you could use two 8-inch pans; baking time will likely be shorter (start checking around 20-22 minutes). The layers will be thinner.
Different Cereal: Experiment with other colorful, sugary cereals like Froot Loops or Trix (flavor profile will change).
Stronger Lemon: Increase lemon extract slightly if desired.

Serving and Pairing Suggestions

Serve at Room Temperature: Let the cake sit out for 30-60 minutes before serving for the best texture.
Birthday Parties: The ultimate funfetti-style birthday cake.
Kid-Friendly: A guaranteed hit with children (and nostalgic adults!).
With Milk: The perfect accompaniment!

Nutritional Information

(Note: Highly estimated, per slice, assuming 10 slices from a 3-layer 6-inch cake)

Calories: 500-650+
Fat: 25-35g+
Saturated Fat: 12-18g+
Cholesterol: 80-110mg+
Sodium: 250-350mg+
Total Carbohydrates: 60-80g+
Dietary Fiber: <1-2g
Sugars: 40-55g+
Protein: 5-7g+

Fruity Pebble Cake: A Nostalgic Cereal Milk Delight

Bake a fun and flavorful Fruity Pebble Cake! This recipe features cereal-infused cake layers, cereal milk soak, crunchy cereal crumb, and cereal milk buttercream frosting.

Author: Grace