Rainbow Fruity Pebble Cake
This rainbow fruity pebble cake is so much fun! Moist & perfectly sweet, with tons of crunchy fruity pebbles sprinkled all throughout! Don’t forget the colorful frosting and sparkly gold glitter garnish!
Hey there! We are just a few days out from St. Patrick’s Day and I’m so happy to be sharing this dazzling Rainbow Fruity Pebble Cake with you!
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, citrus-y 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!
The cake layers are filled and frosted with a lemon-y Swiss meringue buttercream that’s as luscious as it is beautiful. You’re going to need a little more frosting than usual for this beauty (this is 1 1/2x my normal batch), just because we’re tinting it in several different colors, piping horizontal stripes around the sides, and then blending them together with a spatula or pastry scraper. It gives the most beautiful sunset/rainbow effect!
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 on how to avoid all the most common pitfalls.
Once your rainbow fruity pebble cake is filled and frosted, it will need a little extra sparkle! There’s always a pot of gold at the end of every rainbow, right? So top it off with some sparkly sugar pearls, edible glitter, and gold disco dust!
What a stunner! This cake will make your St. Patty’s totally unforgettable!
More great cake recipes on my “Cake Recipes” Pinterest board!
This post contains affiliate sales links.
Rainbow Fruity Pebble Cake
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:
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.
- Garnish with gold sugar pearls, gold sparkling sugar, and gold disco dust.
CONGRATULATIONS DEVASTATED WAS VERY BEAUTIFUL, MY GRANDDAUGHTER IS BIRTHDAY NOW IN JANUARY I WILL TRY TO REPLICATE THIS RECIPE. I’M SURE IF YOU DO SHE WILL BE VERY HAPPY!
This is so awesome!
I bet the kids loved this!
They sure did!
This cake is so beautiful that it almost brings tears to my eyes, Allie. I can’t believe what you create. It must taste delicious and I can only dream of it since I am no where near to making anything as amazing as this bright, ray of sunshine that makes me smile just looking at it (as I visit your site over and over again.)
Aw, thank you so much Amanda! I’m so happy you like this cake and other recipes on my site too. Thank you so much for the kind and encouraging words. It really means so much to me!
So cute! Thanks for sharing! Pinning for later!
Yay for fruity pebbles in cake!