A fun, nostalgic cake to bring you back to your childhood. Filled with layers of delicious berry jam and a fruity pebbles crunch, this cake has it all.

Fruity Pebbles Layer Cake Recipe

Ingredients

13 ounces all purpose flour
14 ounces sugar, separated
1 1/2 tablespoons baking powder
1 teaspoon salt
3/4 cup oil
8 egg yolks
1 cup buttermilk
1/2 teaspoon vanilla extract
8 egg whites
4 ounces mixed berry jam, of your choice
2 ounces Fruity Pebbles Cereal, recipe below
1 quart Vanilla Buttercream, recipe below

Instructions

1. Preheat an oven to 375°F. Butter and flour the bottoms (but not the sides) of the two cake pans

2. In the bowl of a stand mixer or a large bowl, Sift together the flour, 4 oz. of the sugar (reserve the other 10 oz. for later), baking powder, and salt. Set aside.

3. In a separate bowl, whisk the oil, egg yolks, buttermilk and vanilla together the oil until blended. This process can be sped up with an immersion blender.

4. Add the wet ingredient mixture to the dry mixture. Beat the mixture on medium-high speed for a minute to combine. Set the batter aside.

5. In a separate bowl of a stand mixer, beat the egg whites until a foam forms. Slowly add the 10 oz of the remaining sugar. Whip at high speed until the meringue forms stiff peaks.

6. In the meantime, put the fruity pebbles in a food processor and blend until it forms a powder. Fold the powder into the meringue.

7. Carefully fold the meringue, in three additions, into the cake batter.

8. Evenly distribute the batter into the prepared cake pans.

9. Bake for 40 to 45 minutes or until the center of the cake springs back when pressed lightly.

10. Once cool, cut each cake layer in half to give you 4 layers. Assemble the cake by spreading a berry jam of your choice over the first layer. Sprinkle one quarter of the fruity pebble crunch over that. Top with cake and repeat. Spread a buttercream of your choice over the outside of the cake and top the cake with the remaining fruity pebbles crunch.

Fruity Pebbles Crunch

Ingredients

2 ounces unsalted butter, melted
3 ounces Fruity Pebbles Cereal
1 ounce dry milk powder
2 ounces granulated sugar

Instructions

1. Preheat an oven to 300°F.

2. Mix the cereal, milk powder, and sugar together in a large bowl. Toss with the melted butter.

3. Spread the crunch over a lined baking sheet and baking in the center of an oven for 10 minutes.

4. Remove and let cool completely.

Vanilla Buttercream

Ingredients

1 pound butter, at room temperature
1/4 cup water
8 ounces granulated sugar
1/2 cup egg whites (about 4 eggs)
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Instructions

1. Ensure the butter is soft. Set aside.

2. Bring the water and sugar to a boil in a medium saucepan and heat to 240°F.

3. In the meantime, begin whipping egg whites on low. Once the sugar has reached 230°F begin whipping on high speed until stiff peaks form.

4. Once the sugar has reached 240°F, remove from the the heat. Reduce the mixer to medium, and pour the sugar in a steady stream between the whisk attachment and side of the bowl, taking care not to let the sugar hit the whisk.

5. Increase the speed to high and whip until stiff peaks form and the meringue is slightly warm.

6. Reduce the mixer to medium and begin adding the butter, in 1 ounce chunks at a time. Add the salt and vanilla and increase the mixture to high for a few seconds to incorporate everything and smooth the buttercream out.