Rainbow Fruity Pebble Cake
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This Rainbow Fruity Pebble Cake is a celebration in cake form! It’s soft, moist, perfectly sweet, and packed with colorful Fruity Pebbles cereal in every bite.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- How To Make Fruity Pebbles Cake
- Recipe FAQ
- More Fun Cake Recipes
Fruity Pebble cake is a soft layer cake filled with Fruity Pebbles cereal. The cereal gives the cake a playful, rainbow-speckled look and a nostalgic, fruity flavor.
You can’t have St. Patrick’s Day without rainbow treats, right?? And what a treat this is! It’s a towering triple-layer beauty, with crunchy bits of fruity puffed rice cereal running all throughout. The bright, citrusy fruit flavor of Fruity Pebbles really shines in this cake! It’s a lot like funfetti, but WAY better because of all that added flavor!
This version uses three 6-inch cake layers and is frosted with Swiss meringue buttercream. If you’ve never made this kind of frosting before, definitely check out this Swiss meringue buttercream post. It’s got TONS of great info and tips for avoiding the most common pitfalls.
The outside is decorated with colorful horizontal stripes and finished with piped buttercream stars and gold sprinkles. It’s festive, bright, and a little bit over the top in the best possible way. I like these sparkly sugar pearls, edible glitter, and gold disco dust!
The cake layers are tender and buttery, with a hint of citrusy floral flavor from orange blossom water. It’s finished with silky Swiss meringue buttercream, rainbow stripes, piped stars, and sparkle from gold sprinkles and glitter.
It’s the kind of cake that instantly makes a party more fun. Perfect for birthdays, baby showers, spring celebrations, parties, or any time you want a dessert that brings big smiles.
Here’s Why You’ll Love This Recipe
- This cake is colorful, whimsical, and so much fun to make.
- The Fruity Pebbles add bright pops of color and a fruity crunch throughout the soft cake layers.
- Swiss meringue buttercream makes the frosting silky, light, and not overly sweet.
- It’s a showstopper dessert that looks bakery-worthy, but the steps are manageable when broken down.
- The rainbow frosting and sparkly gold garnish make it perfect for celebrations.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
For the Fruity Pebble Cake Layers
- Cake flour: Gives the cake a soft, tender crumb. It helps keep the layers light and delicate.
- All-purpose flour: Adds enough structure so the cake layers hold up well when stacked and frosted.
- Granulated sugar: Sweetens the cake and helps create a moist, soft texture.
- Baking powder: Helps the cake rise and gives the layers a fluffy texture.
- Baking soda: Works with the yogurt to help the cake bake up light and tender.
- Kosher salt: Balances the sweetness and brings out all the flavors.
- Unsalted butter: Adds richness, moisture, and a classic buttery cake flavor. Make sure it is softened so it blends evenly into the dry ingredients.
- Eggs: Provide structure and richness, helping the cake layers bake up sturdy but still tender.
- Milk: Adds moisture and helps loosen the batter to the right consistency.
- Greek yogurt: Keeps the cake extra moist and adds a subtle tang. Sour cream or buttermilk can be substituted.
- Orange blossom water: Gives the cake a light, fragrant citrus-floral note that pairs beautifully with the fruity cereal. Vanilla extract may be substituted.
- Fruity Pebbles cereal: Adds color, fruity flavor, and a little crunch throughout the cake.
For the Rainbow Swiss Meringue Buttercream
- Egg whites: Create the base of the Swiss meringue to make the buttercream light, smooth, and silky.
- Granulated sugar: Sweetens the frosting and dissolves into the egg whites for a smooth meringue.
- Unsalted butter: Turns the meringue into a rich, creamy buttercream. It should be softened but still cool.
- Lemon extract: Adds a bright flavor that keeps the frosting from tasting too heavy.
- Kosher salt: Balances the sweetness and enhances the buttercream flavor.
- Gel paste food coloring: Gives the frosting bright, bold rainbow colors without thinning it out.
For the Sparkly Gold Garnishes
- Gold sugar pearls: Add shine and a pretty decorative finish.
- Gold sparkling sugar: Gives the top of the cake a glittery, celebratory look.
- Gold disco dust: Adds extra sparkle for a dramatic party cake finish. Use only edible glitter or products labeled food-safe.
How To Make Fruity Pebbles Cake
Step 1: Make the Cake Layers
Preheat the oven to 325°F. Mist three 6-inch round cake pans with nonstick spray, then line the bottoms with parchment paper circles.
In a large mixing bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
Add the softened butter and mix on medium-low speed until the mixture looks like damp sand. This should take about 1 minute.
Mix in the eggs one at a time, scraping down the sides and bottom of the bowl after each addition.
Add the milk, Greek yogurt, and orange blossom water. Mix on medium speed for about 90 seconds to aerate the batter and help build the cake’s structure.
Fold in the Fruity Pebbles cereal.
Divide the batter evenly among the prepared pans and smooth the tops.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cakes cool in the pans for about 20 minutes. Then turn them out onto a wire rack and cool completely before filling and frosting.
Step 2: Make the Swiss Meringue Buttercream
Combine the egg whites and sugar in a large glass or metal bowl.
Set the bowl over a pot of barely simmering water. Stir continuously until the sugar dissolves completely. To test, rub a little of the mixture between your fingers. It should feel hot and smooth, not gritty.
Remove the bowl from the heat and whip the mixture on high speed until the meringue is thick, white, glossy, and holds stiff peaks.
The meringue should be completely cool before adding the butter. There should be no warmth when you touch the bowl. If needed, refrigerate the meringue for 15 to 20 minutes.
Add the butter one tablespoon at a time, beating well after each addition.
The mixture may look curdled at some point. Keep beating, and it should come back together into a smooth, silky buttercream.
Stir in the lemon extract and salt.
Step 3: Assemble the Cake
Place one Fruity Pebble cake layer on a serving plate or cake stand. Spread an even layer of buttercream over the top. Add the second cake layer and spread with more buttercream. Place the final cake layer on top and frost the entire cake with a smooth layer of buttercream.
Step 4: Decorate with Rainbow Frosting
Scoop about 1/3 cup of frosting into each of 5 small bowls. Tint each bowl with gel paste food coloring in pink, yellow, green, blue, and purple. Pipe horizontal stripes of colored buttercream around the cake’s sides.
Use an offset spatula or pastry scraper to smooth the frosting and slightly blend the colors.
Fit a pastry bag with a 4B tip and fill it with the remaining untinted buttercream. Pipe star shapes all over the top of the cake. Finish with gold sugar pearls, gold sparkling sugar, and gold disco dust.
Helpful Tips and Tricks
- Use room-temperature ingredients for the cake batter to help everything blend smoothly and improve the cake’s texture.
- Don’t overmix after adding the Fruity Pebbles. Fold them in gently to prevent the colors from bleeding too much.
- Cool the cake layers completely before frosting. Even a slightly warm cake can melt the Swiss meringue buttercream.
- Make sure the meringue is cool before adding the butter. If warm, the butter will melt, and the frosting can become soupy.
- If your buttercream looks curdled, keep mixing. Swiss meringue buttercream often passes through an awkward stage before turning smooth.
- Use gel food coloring rather than liquid coloring. Gel gives a stronger color without making the frosting too soft.
Recipe FAQ
This cake can be stored at room temperature for several hours if your kitchen is cool. For longer storage, refrigerate the cake in an airtight container or covered cake carrier for up to 4 days.
Let the cake sit at room temperature for about 30 to 60 minutes before serving so the buttercream can soften. The cake layers can also be baked ahead. Wrap them tightly in plastic wrap and refrigerate for up to 2 days, or freeze for up to 2 months.
Yes! The cake layers can be baked in advance and stored tightly wrapped. You can also make the Swiss meringue buttercream ahead of time. Store it in the refrigerator, then bring it to room temperature and re-whip until smooth before using.
For the freshest look and best texture, decorate the cake the day you plan to serve it or the day before.
Yes. Vanilla extract is a great substitute. The flavor will be more classic and less floral, but still delicious.
Yes. Sour cream works beautifully in this recipe. Buttermilk may also be used.
Yes. American buttercream can be used, but it will be sweeter and heavier than Swiss meringue buttercream.
They add a little texture, but some of the cereal softens as the cake bakes. You’ll still get that fruity flavor and fun rainbow color throughout.
You can use larger pans, but the layers will be thinner and the bake time may change. Keep an eye on the cakes and check for doneness with a toothpick.
More Fun Cake Recipes
- Carrot Cake with Cream Cheese Frosting
- Chocolate Molten Lava Cakes
- Banana Pudding Layer Cake
- Chai Spice Cupcakes
- Cream Puff Cake
- Funfetti Cake
- Devil’s Food Cake
- American Flag Cake
Rainbow Fruity Pebble Cake
Ingredients
For the Fruity Pebble cake layers:
- 1 1/2 cups (187.5 g) cake flour
- 3/4 cup (93.75 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 1/2 teaspoons (1.5 teaspoons) baking powder
- 3/4 teaspoon (0.75 teaspoon) baking soda
- 3/4 teaspoon (0.75 teaspoon) kosher salt
- 3/4 cup (170.25 g) unsalted butter, , softened
- 3 large eggs
- 2/3 cup (162.67 g) milk
- 1/2 cup (100 g) Greek yogurt, (sour cream or buttermilk may be substituted)
- 1 1/2 teaspoons (1.5 teaspoons) orange blossom water, (vanilla may be substituted)
- 1 1/2 cups (60 g) Fruity Pebbles cereal
For the rainbow Swiss meringue buttercream:
- 9 large egg whites
- 3 cups (600 g) granulated sugar
- 3 cups (681 g) unsalted butter,, softened but still cool
- 1 1/2 teaspoons (1.5 teaspoons) lemon extract
- 1/4 teaspoon (0.25 teaspoon) kosher salt
For the sparkly gold garnishes:
Instructions
To make the Fruity Pebble cake layers:
- Preheat the oven to 325 degrees F, mist three 6-inch diameter cake pans with non-stick spray, and line with circles cut from parchment paper.
- Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and whisk to combine.
- Add the softened butter and mix on medium-low speed until the mixture resembles damp sand (about 1 minute).
- Stir in the eggs, one at a time, and scrape the bottom and sides of the bowl with a silicone spatula.
- Add the milk, Greek yogurt, and orange blossom water, mixing on medium speed for about 90 seconds to aerate the batter and build the cake’s structure.
- Fold in the Fruity Pebbles cereal, and transfer the batter equally between the three prepared pans.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
- Cool for 20 minutes, then remove the cakes from the pans and cool completely before filling and frosting with rainbow Swiss meringue buttercream.
To make the rainbow Swiss meringue buttercream and decorate the cake:
- In a large glass or metal bowl, combine the egg whites and sugar.
- Set the bowl over a pot of barely simmering water, and stir continuously, until the sugar is completely dissolved. (Check by rubbing a small amount between your thumb and forefinger; it should be hot to the touch, and feel smooth, not gritty.)
- Remove the bowl from the simmering water and whip on high speed until the meringue is thick, white, glossy, and can hold stiff peaks. (It should be cooled completely. There should be no hint of warmth when you place your hand on the side of the bowl. Refrigerate the meringue for 15 to 20 minutes if necessary.)
- Add the butter in, a tablespoon at a time, beating well after each addition. (If the mixture begins to look curdled, continue to beat until it comes back together, before adding the remaining butter.)
- Stir in the lemon extract and salt.
- Place one Fruity Pebble cake layer on a serving plate, and top with buttercream.
- Place the next layer on top, spreading on an even layer of buttercream.
- Place the last cake layer on top and frost the entire cake with buttercream.
- Pipe horizontal stripes in each color around the cake.
- Use an offset spatula or pastry scraper to smooth the icing and blend the colors.
- Fit a pastry bag with a 4B tip and pipe remaining (untinted) buttercream in star shapes all over the top of the cake.
