Cakes Fruity Pebbles Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment) and set aside.

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour (2 cups), granulated sugar (1 cup), baking powder (1 tbs), baking soda (1/2 tsp) and salt (1/2 tsp) until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk together the melted butter (1/2 cup), vegetable oil (1/4 cup), buttermilk (1 cup), eggs (2) and vanilla extract (1 tsp) until smooth.

Make batter and fold in cereal

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. Fold in the Fruity Pebbles cereal (2 cups) gently — the cereal will soften slightly but maintain some crunch. If the batter seems very thick, add 1-2 tbsp more buttermilk to reach a spreadable consistency.

Bake

Divide batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 22–28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pans halfway through baking for even browning.

Cool

Allow cakes to cool in pans on a wire rack for 10 minutes. Run a knife around the edges, invert and remove from pans, then cool completely (at least 1 hour) on wire racks before frosting.

Place the 4 oz melted white chocolate in a bowl and stir in 3/4 cup Fruity Pebbles until evenly coated. Spread the mixture on a parchment-lined tray in a thin layer and refrigerate for 10–15 minutes until set. Break into pieces and reserve to layer between cake tiers or crumble for garnish.

Make buttercream

In a large bowl using a stand mixer or hand mixer, beat the room-temperature butter (1 cup) on medium-high for 1–2 minutes until light and fluffy. Reduce speed to low and gradually add the sifted confectioners' sugar (3.5 cups) in batches. Add the vanilla (1 tsp), salt (1/4 tsp), and 1 tablespoon of heavy cream and beat on medium-high for 2–3 minutes, scraping the bowl. Add the second tablespoon of cream only if needed to reach a smooth, pipeable consistency. Taste and adjust salt or vanilla as desired.

Level and layer

If cake tops domed, level them with a long serrated knife. Place one cake layer on a cake board or serving plate. If using the crunch pieces, spread a slim layer of buttercream on the first layer, sprinkle or arrange the Fruity Pebbles crunch pieces (from optional step) and press lightly, then frost a thicker even layer of buttercream over the crunch (crunch is optional).

Crumb coat

Apply a thin crumb coat of buttercream around the stacked cake to seal in crumbs. Chill the cake in the refrigerator for 15–20 minutes until the frosting firms slightly.

Final frost and garnish

Apply a final layer of buttercream, smoothing with an offset spatula or bench scraper. Immediately press the reserved extra Fruity Pebbles garnish (1/2 cup) around the base of the cake and scatter some on top. If desired, sprinkle additional whole Fruity Pebbles on the top center for a colorful finish.

Serve

Let the cake sit at room temperature 20–30 minutes before slicing for easier cutting and better texture. Slice with a sharp knife and serve. Store any leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving.