Fruity Pebbles Layer Cake
As a kid, I was NEVER allowed the fun, sugary cereals that always looked so tempting. It was like this thing I was nervous to ask my mom to have. Even on the few occasions that she did buy a box of Capt’n Crunch (that was to be my after dinner dessert - never breakfast), I always felt like she was kinda pissed we had it in the house. Fast forward to now + adult life - Jordan and I have definitely indulged on a couple occasions and bough a box of Crunch Berries or Reese’s Puffs. And yes, we had it for dessert. But it’s this gravitation towards these sugary cereals that has kinda stuck in my adult like, and whipping it up in a fun cake just seems fun. & this Fruity Pebbles Cake was a long time coming! Sweet + crunchy + bursting with color. A cake infused with a sweet cereal milk + crispy fruity pebble layers, and held together by my most favorite thing - cream cheese frosting. It was a fun cake to make + eat, and a in all a 10 out of 10 bake.
I even sprung for a white chocolate “bowl” on top in an effort to make it look like a milk splash. Learning lesson - if you’re using the inflated balloon trick to attempt something like this, you gotta grease the balloon. That sucker was hard to separate from the hardened chocolate, so a little bit of an “oops” moment. It turned out cute, was super delicious, and has continued to get rave reviews from the folks I’ve shared it with. Though Jordan has given it the most glowing compliments, which does make me very happy.
I originally bought this box of cereal months ago to make Jordan a birthday cake, and this lone box of Fruity Pebbs just haunts me every time I go to our pantry. Very coincidental that this fruity cereal cake was made same week we crafted a Fruity Pebbs cider at the bar. A very (unexpect) fruit cereal themed week, and it was fun.
For the cake
1 1/4 c. almond milk
1 c. fruity pebbles cereal
1 c. unsalted butter, room temp
1 1/3 c. sugar
5 egg whites
1 tbsp vanilla extract, preferable clear
3 c. flour
4 tsp baking powder
1/2 tsp salt
For the crunchy fruity pebbles
2 1/2 c. fruity pebbles
1/2 c. milk powder
pinch of salt
6 tbsp butter, melted
For the cream cheese frosting
2 1/4 c. butter, room temp
9 oz. cream cheese, room temp
9 c. powdered sugar
4 1/2 tbsp heavy whipping cream
1 tsp vanilla
pinch of salt
Preheat the oven to 350 and oil + flour 3-6 inch cake pans (8 inch should work). Then line each pan with parchment.
Start by getting some cereal milk going. Add the fruity pebbs + almond milk to a bowl + let it sit for 20 minutes. Strain out the cereal + reserve the milk.
Move to making your cake. Add the butter + sugar to a stand mixer and beat on medium speed for 3-4 minutes. Add in the 1 cup of the reserved cereal milk and mix for another minute. Add in the egg whites + vanilla in 2 batches - continuing to mix on medium until incorporated. Add in the baking powder, salt + flour in 3 batches, mix on low until all ingredients are incorporated. Separate the batter amongst the 3 prepared baking dishes + bake for 25-30 minutes.
When the cakes have cooked, let them cool in the cake pans for 10 minutes. Remove from the pans completely, and then let the cakes cool completely. Trim the tops (removing the domed top), individually wrap each cake layer in plastic wrap, and place the freezer.
Make the crunchy fruity pebbles (for the filling). Reduce the oven temp to 275. Toss together the fruity pebbles, milk powder, melted butter, + salt. Stir together + spread on a parchment lined baking sheet. Bake for 20 minutes - tossing at the 10 minute mark. Remove from the oven + let cool. Pace in an airtight container + store in the freezer if not assembling the cake the same day.
Make the frosting (wait to make the frosting until you’re ready to assemble). Combine the butter + cream cheese in an electric mixer with a paddle attachment. Beat on medium for 2-3 minutes. Reduce the speed to low, adding in the powdered sugar 2 cups at a time. When al the powdered sugar is incorporated, add in the heavy cream + vanilla + sat. Beat on medium high for 3-4 minutes so the frosting becomes light + fluffy. You want to keep the cream cheese frosting at room temperature for assembly, so if you do place the frosting in the fridge you’ll want too bring it back up to room temp.
Take 2 cups of the fruity pebbles crunch and pulse into crumbs. Mix with 2 cups of the prepared frosting. This will be the middle layer of your cake, and you want to also prepare this layer day of cake assembly.
To assemble the cake, follow these steps -
Spread a light smear of frosting on a cardboard cake board. Place one of the cake layers on top. Spread a 1/4 inch layer of the fruity pebbles frosting layer on top, and pipe a layer of the cream cheese frosting around the border.
Repeat the step above with the 2nd cake layer, and top with 3rd cake layer. Apply a crumb coat to the cake + refrigerate for 30 minutes.
Remove the cake from the fridge + place an acrylic disk on top of the cake. Apply a layer of the cream cheese frosting to the outside edge of the cake, and smooth with a metal scraper. Place back in the fridge for another 30 minutes. After the frosting has firmed up, carefully remove the plastic disk from on top of the cake + apply a smooth layer of frosting on top. Decorate the cake with extra fruity pebbles or some fun piping with leftover frosting. & your set.
