A couple of moths ago a coworker showed me a cake she was thinking of making for her son’s birthday. It was a colorfully speckled cake similar to that of a confetti cake but the intriguing thing about this cake was that the “confetti” was actually Fruity Pebbles! it was three layers of a vanilla fruity confetti cake with vanilla buttercream enrobing it all together. The sides of the cake were coated with more Fruity Pebbles adorning the cake like sprinkles. The cake was cute, looked like it oozed fun, even though you could tell it was sugary - but it was the kind of sugary goodness you know children dream about. I walked her through the recipe and she was excited to make it.
Unfortunately, her son came down with a bad cold before his birthday and she never ended up making the cake. Shortly afterward, while walking the grocery store, I noticed I was on the cereal isle. Out of curiosity I looked for Fruity Pebbles, but there were none! Let me admit that my curiosity was piqued because I was never allowed to have sugary cereals growing up. I started to wonder: What do Fruity Pebbled taste like? Then a few weeks later I was in Rite Aid to get allergy meds when I noticed they had a cereal isle. I walked down the isle and there it was! Boxes of Fruity Pebbles, they do exist!!! I purchased the box and hurried home. I couldn’t wait! I was going to make this cake and bring it in as a surprise for the staff.
Now those of you who know me I am sure are wondering: Why was I so excited about this cake and buying this cereal? I mean it is extremely colorful in an artificial way, the so called “fruity” flavoring was fruity in a nondescript fruit way, and it is more sugar in one intake for a breakfast item then I care to think about. But, I felt there was something extremely reminiscent of reliving childhood when I saw this cake. This cake looked like fun. It reminded me of running around playing musical chairs, wearing fun paper hats, and getting goodie bags with all of your friends - you know the average stuff we use to do when we were 7 years old. I needed to be a kid again, at least just for this one time.
So I spent one evening baking the cake, and then in the next evening decorating it. It was fun I will admit. It was quite easy too. I boxed up the finished cake and headed into work with it in the morning. Three separate people stopped me on the walk to work at 5:30 AM to ask about the cake. Once I got to work I placed the cake on my co-workers station, by the time everyone else rolled in they were all asking about the cake. It’s funny really, it is like they all turned in to children again with cake and sugar their mind. Once they heard it was made with cereal they were even more fascinated. Once the co-work who started this Fruity Pebble Cake Fascination got in she started to laugh! We all took pictures and feasted on sugary cereal cakey goodness with our tea or coffee. It may not be something I will want to eat again; although, it was fun to experience the enthusiasm and giddiness over this cake with my coworkers. Sometimes you just need to feel like a kid again.
Fruity Pebble Confeti Cake (makes one 8 inch round, three layer cake)
***This recipe is from the blog Butter Lust. You can link directly to the blog from here! The following directions are from that recipe. Although, I do not own three 8 inch pans, so I baked it on 8 inch pan for about an hour at 325 degrees. Then sliced it into three layers for icing.
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 1/4 cups sugar
6 large egg whites, at room temperature
2 tablespoons clear imitation vanilla
6 tablespoons vegetable oil
3 3/4 cups cake flour (see headnote)
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups whole milk, at room temperature
3 cups Fruity Pebbles cereal
2 cups (4 sticks) butter, at room temperature
1 tablespoon clear imitation vanilla
3 tablespoons milk or cream
4 cups powdered sugar
First, preheat your oven to 350 degrees and grease and line 3 8-inch cake pans with parchment paper. In the bowl of a standing mixer, whip together butter and sugar until fluffy. Add the egg whites one at a time, mixing well between each addition. Add the oil and vanilla and mix until well combined.
Next; in a medium bowl, whisk together the flour, baking powder and salt. With your mixer on low, add the dry ingredients in thirds, alternating with the milk (you should start and end with the dry ingredients). Mix until batter is just combined and smooth - don't over mix.
Then, fold in the Fruity Pebbles cereal then divide the batter between the three greased cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and cool in the pan for about 10 minutes, then turn out into a cooling rack to cool completely before frosting. (I like to chill the cake overnight and ice the following day.)
The next day, in the bowl of a stand mixer, whip butter on medium-high for about 1 minute. Add the powdered sugar, mix on low until incorporated, then turn the mixer up to high and beat for about 2 minutes. Add the milk and vanilla, mix on low again until incorporated, then turn mixer to high and beat for 4-5 minutes or until frosting is very fluffy.
Once the icing is made, If desired, level your cakes to remove domed tops and create a more even, professional-looking cake. Place one layer of cake on a cardboard round or flat serving surface and top with about 1/2 cup of buttercream. Top with another layer off cake then add another layer of frosting. Top off with the last layer of cake.
After, once all your layers are stacked, frost the cake with a very thin crumb coat layer of icing (this will help achieve a smooth finish) and refrigerate until icing is set (about 10 minutes).
Finally, use the remaining icing to frost the outside of the cake. To coat the sides with Fruity Pebbles, take a handful of cereal and gently press into the side of the cake. Repeat until completely covered. Note that this is a messy process, but the end result sure is pretty!