This easy fruity pebbles cake is a delicious layer cake made with Fruity Pebbles cereal. It’s flavored with fresh citrus zest and topped with luscious cream cheese frosting. It’s the perfect birthday cake recipe for Fruity Pebbles fans!
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This Fruity Pebble cake is a soft, colorful cake topped with tangy citrus cream cheese frosting. Unlike other Fruity Pebbles cake, this recipe is flavored with real lemon, lime and orange flavor!
This recipe for fruity pebbles cake is fun, fruity and so fresh tasting. Everyone (especially Fruity Pebbles fans) will love it!
For more desserts with Fruity Pebbles, try my Fruity Pebbles krispies treats and Fruity Pebbles cookies recipe. If you’re looking for another fruity cake recipe, try my Blackberry Lemon Cake.
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Why We Love This Recipe
- This cake has fruity pebbles cereal in the batter. For another cereal filled treat, try my Lucky Charms cookies recipe.
- Cream cheese gives this frosting a fresh, tangy taste.
- Lemon, lime and orange zest make this an epic Fruity Pebbles cake. It’s full of citrus flavor like my lemon olive oil rosemary cake and this olive oil grapefruit cake.
Ingredients
Below are some notes on some of the ingredients for this fruity pebbles birthday cake.
- Cake flour: Cake flour is lighter than standard all-purpose flour. It makes this cake soft and tender.
- Fruity Pebbles: We are using Fruity Pebbles cereal in the cake batter and as decoration.
- Butter and oil: Use unsalted, room temperature butter or a combination of oil and butter. Butter adds flavor and oil makes the cake extra moist.
- 4 eggs: This recipe uses 4 large room temperature eggs.
- Lemon, orange and lime zest: Fruity Pebbles have a fruity flavor, but are artificially flavored. This cake is filled with fresh lemon, orange and lime zest! For more citrusy treats, try my lemon biscotti recipe or blood orange cookies.
- Buttermilk: Use room temperature buttermilk.
- Cream cheese: Use full fat, room temperature block cream cheese for the frosting. Do not use cream cheese spread.
- Powdered Sugar: Sift powdered sugar to prevent lumps in the frosting.
Please see recipe card for full list of ingredients and their measurements.
Substitutions & Variations
- Use all purpose flour in place of cake flour.
- Swap in whole milk in place of buttermilk.
- Use all butter or a combination of butter and oil.
Instructions
Step 1 (Picture 1 above)– Stir together the fruity pebbles and buttermilk. Set aside.
Step 2 (Picture 2 above)– Add the sugar and zests to a large mixing bowl. Use your fingertips to rub the zest into the sugar. Add the butter and oil and beat with a mixer on medium for 3 minutes or until fluffy.
Step 3 (Picture 3 above)– Next, mix in the eggs one at a time then mix in the vanilla extract.
Step 4 (Picture 4 above)– Turn the mixer to low and add the dry ingredients alternatively with the buttermilk and Fruity Pebbles. Pour batter into 2 8-inch cake pans. Bake for 21-24 minutes.
Step 5 (Picture 5 above)–Beat the butter and the cream cheese until combined. Mix in the powdered sugar, lemon zest, lime zest, orange zest, vanilla extract. Beat until light and fluffy.
Step 6 (Picture 6 above)– Frost the first cake layer. Place the second layer on top bottom side up. Frost the top layer and sides. Chill in the fridge for a few minutes before adding a second layer of frosting (if you like). Decorate as you like and enjoy!
Expert Tips
- I recommend frosting the sides with a thin layer of frosting. Chill the cake then frost the sides with the remaining frosting.
Recipe FAQs
A long serrated knife is best for cutting cakes.
Run the knife briefly under hot water and wipe it dry in between each slice. This will keep the cake from sticking to the knife too much.
Store this Fruity Fruity Pebble Cake in an airtight container in the refrigerator for up to 4 days.
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Fruity Pebbles Cake
Equipment
Ingredients
Fruity Pebbles Cake
- 2 cups (250 g) cake flour substitute all purpose flour
- 2 teaspoons (2 teaspoons) baking powder
- ½ teaspoon (½ teaspoon) salt
- ½ cup (113.5 g) unsalted butter room temperature
- ¼ cup (59.15 ml) canola oil
- 1¼ cups (250 g) granulated sugar
- 4 (4) large eggs room temperature
- 2 teaspoons (2 teaspoons) vanilla extract
- 2 teaspoons (4 g) lemon zest
- 1½ teaspoons (3 g) orange zest
- 1½ teaspoons (3 g) lime zest
- ½ cup (118.29 ml) buttermilk room temperature
- ⅔ cup (26.67 g) Fruity Pebbles
Fruity Cream Cheese Icing
- ½ cup (113.5 g) unsalted butter room temperature
- 8 ounces (226.8 g) cream cheese full fat, brick style, room temperature
- ¾ teaspoon (3.7 ml) vanilla extract
- 3¾ cups (450 g) powdered sugar sifted, add an additional 1/4 cup if needed
- pinch (pinch) of salt
- 1 teaspoon (2 g) lemon zest
- 1 teaspoon (2 g) lime zest
- 1 teaspoon (2 g) orange zest
Instructions
Fruity Pebbles Cake
- Preheat oven to 350 F. Spray the bottoms and sides of two 8-inch round cake pans with baking spray. Line with parchment paper rounds. Set aside.
- In a medium bowl, stir together the Fruity Pebbles and buttermilk. Set aside.
- In a medium bowl, whisk to combine the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the sugar and lemon, lime and orange zests. Rub the zests into the sugar with your fingertips or use a mixer fitted with the paddle attachment to work the zest into the sugar. This helps the zest release its oil.
- Next, add the butter and oil (if using) and beat on medium speed with an electric mixer fitted with the paddle attachment til light and fluffy, about 3 minutes.
- Mix in the eggs one at a time. Scrape down the sides of the bowl. Add the vanilla extract.
- Add half the dry ingredients and mix with the mixer on low til just combined. Add half the buttermilk and Fruity Pebbles mixture. Mix in half the remaining dry ingredients followed by the rest of the buttermilk and Fruity Pebbles mixture.
- Pour batter evenly into the prepared pans. Bake for 23-27 minutes, until a toothpick comes out clean when inserted into the center of each cake.
- Set pans on a cooling rack and allow cakes to cool completely. Run a knife along the edges of the pans to release any spots that may be sticking to the pan. Place a cooling rack on top of each cake pan and invert. The cake should fall to the rack on its own.
- When ready to assemble, spread an even layer of frosting on top of the first layer. Place the top layer bottom side up on top of the bottom layer. Frost the top of the cake. Frost sides as you like. I like to frost a thin layer of frosting on the sides then chill the cake in the fridge for 10-15 minutes. Next, add another layer of frosting on the sides then press some Fruity Pebbles onto the sides. Top with extra Fruity Pebbles and fresh fruit, if desired.
Citrus Cream Cheese Frosting
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the cream cheese on medium speed until combined.
- Turn the mixer to low and add the powdered sugar, lemon zest, lime zest, orange zest, vanilla and salt. Beat 2-3 minutes or until light and fluffy.
- If the frosting is too thick, add up to a tablespoon more of milk until desired consistency. If it's too thin, add more powdered sugar, a tablespoon at a time.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Britt
We made this cake for a family celebration and it was a hit! Everyone loved it and raved about the icing. The instructions are easy to follow and the end result will boost your confidence in the kitchen.
Natalie
Hi Britt! Thank you for making this recipe for a family celebration! So happy it was a hit and thanks so much for your kind message! Xo Natalie
Barbara Briggs-Ward
Absolutely beautiful with summer colors and taste to match!