Fruity Pebble Cake with Cereal Milk

Ultimate fruity pebble cake with real fruity pebbles and cereal milk incorporated in every part of the cake! 

People always ask how I come up with content. Most times it’s a craving or imagination of flavors just playing well. Sometimes it’s visualizing how good something would look through the lens and occasionally it’s me using up ingredients that I don’t want to waste, aka, fruity pebbles.

I love cereal, especially fruity pebbles, but let’s be real, it really isn’t the healthiest of breakfasts. So my dad found two open boxes of fruity pebbles at home which were on the verge of going stale, along with a gallon of milk nearing its expiration date so instead of tossing it (or him eating it all lol) I told him to bring it over and I’ll do something with it. 

A cereal milk cake has been on my cake to-do list for a long time but I could never decide on which cereal to do so I never did it. I guess fate chose it to be fruity pebbles! The best part is, you can literally make this cake with any cereal flavor and I think cinnamon toast crunch is next for me.

What’s in this fruity pebble cake

It’s so disappointing looking for a recipe on a specific flavor you want and all the recipes out there just incorporate the flavor in such a subtle way that you don’t even notice it. I wanted this fruity pebble cake to be like BAM dis is a FRUITY PEBBLE cake. Not, oh this is a vanilla cake with a few fruity pebbles here that I can see but not really taste. 

So my fruity pebble cake has a few components:

  • Cake – made with cereal milk, soaked fruity pebbles & extra extracts to give it a stronger flavor
  • Frosting – made with cereal milk and soaked fruity pebbles
  • Crunch – fruity pebbles between the layers and on top
  • Glaze – made with cereal milk and extra extracts to give it a stronger flavors

What is cereal milk 

If you don’t know what cereal milk is, you’re missing out but I’m here to educate! Lol, it’s pretty self-explanatory but basically the ever so popular Christina Tosi made cereal milk a huge thing through her bakery Milk Bar. The idea of steeping milk things in milk to give it flavor has been used long before her but she made it super popular with cereal. 

It’s easy to make, literally just pour cereal into milk and let it sit as long as you want. I recommend at least 30 minutes to get a stronger flavor but you can even do it overnight if you want. 

It’s truly a wonderful way to incorporate flavor into baked goods but it just requires a bit more time than average baking. Also, if you like this recipe, I did a similar method with my Oreo cake!

How to make cereal milk frosting

I’ve seen lots of recipes use traditional American buttercream to make cereal milk frosting and they just add a couple of Tbsp of cereal milk to the butter and powdered sugar mixture. This isn’t a bad idea, in fact it’s probably better than using a European buttercream since they don’t have any milk in the recipe at all. 

However, there is a better way. Ermine buttercream (also known as boiled milk frosting) uses almost a whole cup of milk in the recipe which means more cereal milk and more flavor. 

I let my cereal milk steep and then strain the cereal and set it aside. Cook the milk with flour and sugar until they thicken. Once it’s cooled, whip it with the butter and then add in some of the soaked cereal. 

How to store fruity pebble cake

Store the frosted cake at room temperature for 2-3 days. If it’s sliced, make sure to cover the cut side with plastic wrap or a cake dome. You can also refrigerate the cake fully covered for up to a week. 

To freeze the cake, slice it and place the slices in an airtight container. Then place the container in a freezer bag, squeezing out all the excess air. Freeze for about 2 months.

Thanks so much for reading today’s post, I hope you guys enjoy this cake! If you have any questions, just comment down below and please be patient for a response 🙂 Make sure to tag me @baranbakery on instagram if you make this banana cake. As always, have a blessed day and happy baking!

Love, B

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  1. Hi! I was looking this fruity pebble cake over and for some reason the actual recipe isn’t showing up. Just the description. There is a web link at the bottom that I think might be messed up? Could you please email or post the recipe? Thanks! This looks so tasty!

  2. For the glaze, in the ingredients it says 1/4 cup milk but in the instructions it says to use 2 Tbs milk. This is for my son’s first bday so I want it to turn out perfect lol

    • Hi Brittney! I used 1/4 cup of milk to soak the cereal, some that will soak into the cereal so instead of it being an ambiguous amount I specified that I only took 2 Tbsp of the cereal milk for the glaze. There might be some leftover.
      Hope that helps and happy birthday to your little one 🥰

  3. I’m not sure what went wrong but this ended up very oily almost seemed like there wasn’t enough flour (I weighed mine out) flavor was great but super oily

    • Hi Kelsey,
      I’m sorry that happened, I’m not sure why it would turn out oily, I use the same base recipe for most of my cakes. If anything, the cake is a little more wet because of the milk and cereal but I’m not sure why it would turn out oily.
      I will retest the recipe and try increasing the flour by a 1/4 cup 🙂

  4. Hi,
    If I use two 8 in pans, do you know what the bake time would be?
    Also, you recommend the whisk attachment instead of a paddle attachment for the cake batter. Is this correct?

    • Also,
      Under assembly, it says to add in vanilla, strawberry, and lemon extracts to the frosting but under the “cereal milk buttercream ingredients”, those ingredients are not listed. Can you please clarify the amounts of each?

      • Ahh so sorry Ashley, I actually didn’t add any extra extracts to the frosting, just the cake and the glaze so I’ll remove that! Thanks for pointing that out!

      • Thank you! Can you confirm you used a whisk to mix the cake? I have always used a paddle attachment. Also, do you know what the bake time would be for two 8 in pans?

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