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5 from 1 vote
Triple layer rainbow fruity pebble cake with gold sprinkles, with a slice cut out and fruity pebbles scattered on a light gray background.
Rainbow Fruity Pebble Cake
Prep Time
1 hr 40 mins
Cook Time
20 mins
Total Time
2 hrs
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!
Course: Dessert
Cuisine: American
Keyword: rainbow fruity pebble cake
Servings: 10 to 12
Calories: 1095 kcal
For the Fruity Pebble cake layers:
For the rainbow Swiss meringue buttercream:
For the sparkly gold garnishes:
To make the Fruity Pebble cake layers:
  1. 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.
  2. Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and whisk to combine.
  3. Add the softened butter and mix on medium-low speed until the mixture resembles damp sand (about 1 minute).
  4. Stir in the eggs, one at a time, and scrape the bottom and sides of the bowl with a silicone spatula.
  5. 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.
  6. Fold in the Fruity Pebbles cereal, and transfer the batter equally between the three prepared pans.
  7. 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.
  8. 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:
  1. In a large glass or metal bowl, combine the egg whites and sugar.
  2. 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.)
  3. 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.)
  4. 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.)
  5. Stir in the lemon extract and salt.
  6. Place one Fruity Pebble cake layer on a serving plate, and top with buttercream.
  7. Place the next layer on top, spreading on an even layer of buttercream.
  8. Place the last cake layer on top and frost the entire cake with buttercream.
  9. Scoop about 1/3 cup of frosting into 5 small bowls, and tint each one with gel paste food coloring in pink, yellow, green, blue, and purple.
  10. Pipe horizontal stripes in each color around the cake.
  11. Use an offset spatula or pastry scraper to smooth the icing and blend the colors.
  12. Fit a pastry bag with a 4B tip and pipe remaining (untinted) buttercream in star shapes all over the top of the cake.
Nutrition Facts
Rainbow Fruity Pebble Cake
Amount Per Serving
Calories 1095 Calories from Fat 639
% Daily Value*
Fat 71g109%
Saturated Fat 44g275%
Cholesterol 234mg78%
Sodium 437mg19%
Potassium 211mg6%
Carbohydrates 107g36%
Sugar 83g92%
Protein 10g20%
Vitamin A 2375IU48%
Vitamin C 1.2mg1%
Calcium 90mg9%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.