High Altitude Fruity Pebbles Cake
This Fruity Pebbles cake is made with cereal flavored milk in the vanilla cake batter, frosted with vanilla buttercream, and covered with colorful, crunchy cereal.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
- 8-inch cake pans (x3)
Ingredients
Cake
- 1 ½ cups whole milk
- 1 cup Fruity Pebbles cereal
- 2 tsp lemon juice
- ½ cup unsalted butter, melted
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 2 large eggs
- 2 large egg whites (save the extra yolks for another use)
- 1 ½ cups granulated sugar
- 3 ¼ cups cake flour, fluffed, spooned and leveled
- 3 tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
Buttercream
- 1 ½ cups unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 2 tsp meringue powder, optional
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ½ tsp vanilla extract
- 1 cup Fruity Pebbles cereal
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray the bottoms of three 8 inch round cake pans with non-stick baking spray.
- In a bowl, combine the milk and the cereal. Let stand for 10 minutes.
- Add the lemon juice, melted butter, oil, vanilla, eggs, egg whites and sugar, and whisk until combined.
- Separately, sift together the flour, baking powder and salt. Add the dry ingredients to the wet, and whisk just until combined.
- Divide the batter between the cake pans. Bake the cakes for about 21-25 minutes, until a cake tester or toothpick inserted in the center comes out clean.
- Set the pans on a cooling rack, and cool the cakes completely before frosting.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth.
- With the mixer running on low, add the powdered sugar by spoonfuls, the meringue powder and the salt, mixing until thick and combined.
- Add the vanilla; increase speed to medium and whip for 4-5 minutes, scraping the bowl down several times, until light and fluffy. If it seems too thick, you can add a little milk, a teaspoon at a time.
- Stack and fill the cooled cakes with the buttercream, then frost all over with a thin crumb coat of buttercream. Chill the cake in the refrigerator for 20-30 minutes.
- Frost all over with a final coat of buttercream, then press the cereal all over the cake.
Notes
For a smaller cake, you can make half the cake recipe, baked in three 6-inch cake pans. You do not need to cut the buttercream recipe in half.
This cake is best served immediately, while the cereal on the buttercream is crunchy, as it will soften as the cake sits, especially once the cake is cut. If making the cake more than several hours in advance, you can just frost the cake with the crumb coat of buttercream to keep it moist, and cover the remaining bowl of buttercream. Before serving, finish frosting the cake and decorating with the cereal.
Store leftover cake in an airtight container at room temperature for up to 2-3 days.
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