Best Cereal Layer Cake Recipes

FRUITY PEBBLES CAKE

Fruity Pebbles Cake image

This Fruity Pebbles Cake is an easy & fun layer cake recipe made with Fruity Pebbles cereal. Festive & creative cake recipe perfect for birthdays or any occasion! Made from scratch with standard pantry ingredients and includes homemade vanilla buttercream.

Provided by Tara Ziegmont

Categories Dessert

Time 50m

Number Of Ingredients 13

Ingredients

12 tablespoons unsalted butter (room temperature)
1½ cups sugar
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
6 large egg whites
¾ cups milk
2 teaspoons vanilla bean paste
1¼ cups Fruity Pebbles (divided, plus more to decorate)
4 sticks unsalted butter (room temperature)
32 ounces powdered sugar (2 pounds)
4 tablespoons milk
2 teaspoons vanilla bean paste

Steps:

Make the cereal milk: soak ½ cup Fruity Pebbles in the milk for at least 30-45 minutes. Pour the milk and cereal mixture through a strainer and discard the soggy cereal. Set cereal milk aside.
Preheat oven to 350ºF. Grease two 9-inch cake pans and set aside.
Use a handheld electric mixer or stand mixer to beat the butter and sugar together in a large bowl until light and fluffy.
In a medium bowl, stir together the flour, baking powder, and salt.
Add the egg whites and vanilla to the butter and sugar mixture. Alternate adding the flour mixture and the cereal milk to the butter and sugar until all ingredients are combined.
Stir in the remaining Fruity Pebbles.
Divide the batter between prepared cake pans. Bake cakes 25-30 minutes or until tooth pick inserted in the middle comes out clean. Cool in pan for 5 minutes then turn out onto cooling racks to cool completely.
Prepare the frosting while the cake is baking.
Use a hand mixer or a stand mixer to whip the 4 sticks of butter in a large bowl until light and fluffy.
Gradually add the powdered sugar to the butter, continuing to beat on low until all combined. Add the vanilla bean paste. Add a splash of milk if the frosting is too thick.
Turn the speed up and whip the buttercream until it's light and fluffy.
When the cake is fully cooled, frost it and decorate with additional Fruity Pebbles.

Nutrition Facts : Calories 875 kcal, Carbohydrate 121 g, Protein 5 g, Fat 43 g, SaturatedFat 27 g, TransFat 2 g, Cholesterol 113 mg, Sodium 179 mg, Fiber 1 g, Sugar 102 g, UnsaturatedFat 13 g, ServingSize 1 serving

COCOA PUFFS® CEREAL CRUNCH CAKE

Cocoa Puffs® Cereal Crunch Cake image

Cocoa Puffs® cereal adds a fun, crunchy surprise to this cake!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 12

Number Of Ingredients 4

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
2 1/2 containers Betty Crocker™ Whipped fluffy white frosting
3 1/2 cups Cocoa Puffs™ cereal

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 3 (8- or 9-inch) round cake pans. Make cake batter as directed on box. Divide batter evenly among pans (about 1 2/3 cups batter in each).
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Spoon 1 container frosting into large bowl. Coarsely crush 3 cups of the cereal. Add crushed cereal to frosting; mix well. Spread half over first cake layer to within 1/2 inch of edge. Place second cake layer over frosting; top with remaining frosting. Top with third cake layer.
Frost side and top of cake with remaining 1 1/2 containers frosting. Sprinkle with remaining 1/2 cup uncrushed cereal.

Nutrition Facts : Calories 580, Carbohydrate 82 g, Cholesterol 55 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 61 g, TransFat 4 1/2 g