Fruity Pebbles Cake

Fruity Pebbles Cake

My all-time favorite cake as a child was Funfetti cake. For years and years, I asked for it on every single birthday. After finishing the last bite of cereal, my other favorite thing was the leftover sweet cereal milk! Is there anything that brings back memories of Saturday mornings as a child more than leftover cereal milk? The very best! Today, we’re combining two of my favorite childhood treats into one colorful Fruity Pebbles cake. This is a hit with both kids and adults!

This is a two-layer cake with frosting and Fruity Pebbles between each layer, as well as additional Fruity Pebbles on top. What’s not to love about this? We’re also making a Fruity Pebbles cereal milk for the cake batter, which will infuse the entire cake with the classic Fruity Pebbles flavor.

What Butter Should I Use For The Frosting?

I would use salted sweet cream butter for the traditional buttercream frosting. Any brand will do; I just used the Tillamook one.

How Long Should I Steep My Cereal Milk?

If you’re short on time, 30 minutes will suffice, but you can steep it for as long as overnight for a more intense cereal flavor. For reference, I steeped mine in the morning and began making the cake batter in the afternoon.

How Long Will The Cake Stay Fresh?

Your cake can stay at room temperature for up to a week or on the counter for two to three days. You are welcome to freeze this cake for up to three months if you like; it freezes well.

Fruity Pebbles Cake Recipe

Yield: 1 cake

Prep Time: 30 minutes

Bake Time:  35-40 minutes


For the cake:

  •  1 ½ cups whole milk
  •   ¾ cup Fruity Pebbles Cereal
  •   2 cups all purpose flour
  •  1 ½ cups granulated sugar
  •  ¼ cup unsalted butter room temperature
  •  ½ cup canola oil
  •  3 eggs, room temperature
  •  ½ tsp salt
  •  1 tbsp baking powder
  •  1 tsp vanilla extract

For the Buttercream Frosting:

  •  4 cups powdered sugar (sifted)
  •  1 cup salted sweet cream butter
  •  2 tsp vanilla extract
  •  ¼ cup ground up fruity pebbles
  •  2 tbsp milk


The cake:

1. Make the cereal milk by steeping the fruity pebbles for at least 30 minutes in the milk. When finished, strain and set aside. Save the soaked Fruity Pebbles; we’ll incorporate them into the batter.
2. Preheat the oven to 350°F and line and grease two 9-inch cake pans with parchment paper (you could also use 6 inch cake pans and make a three layer cake).
3. In a medium mixing bowl, combine the flour, baking powder, and salt.
4. In a stand mixer or a bowl with a hand mixer, combine the butter and sugar. Beat in the eggs one at a time until combined.
5. Stir in the oil, cereal milk, and vanilla extract.
6. Reduce the speed of the mixer. Slowly incorporate the dry ingredients until the cake batter is complete.
7. Fold in the soaked fruity pebbles gently.
8. Spoon the cake batter into the prepared cake pans, leaving at least an inch of space at the top for the cake to rise. 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely before applying the buttercream frosting.

The buttercream frosting:

The Fruity Pebbles should be ground into a semi-fine powder and set aside.

2. In a mixing bowl, combine the softened butter with the vanilla and stir until smooth.

3. Add the powdered sugar and blend gradually.

4. Gradually incorporate the milk and crushed Fruity Pebbles into the frosting until the desired consistency is achieved.


1. Frost the first cake round with a 14 layer of frosting, followed by an even layer of cereal.
2. Repeat for the remaining layers until you reach the top of the cake, depending on the number of layers.
3. At this point, you can chill the cake before frosting the outside. We want the cake to be cool because butter cream can melt if overworked.
4. Frost the cake’s outside and top. You can decorate it however you want. It’s up to you whether to frost the cake textured or smooth.
5. Once the cake has been frosted, sprinkle more cereal on top.
6. Return to the refrigerator until ready to cut the cake.

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