Fruity Pebbles Tres Leches Cake Recipe

Craving something sweet and unique? This Fruity Pebbles Tres Leches Cake brings together the nostalgic crunch of Fruity Pebbles cereal with the indulgent richness of the classic tres leches cake.

A soft, spongy cake soaked in a sweet trio of milks, topped with fluffy whipped cream, and finished with a fun, colorful garnish of Fruity Pebbles, this dessert is sure to wow your guests and satisfy your cravings for both texture and flavor.

If you’re looking to try something new that still has the comforting vibes of traditional tres leches, this is the cake for you. It’s easy to make, with a few simple ingredients, and is perfect for birthday parties, summer gatherings, or any occasion that calls for a bit of whimsy.

Ingredients List

For the Soaking Liquid

  • 1 1/2 cups Fruity Pebbles cereal
  • 1 can evaporated milk
  • 1/4 cup whole milk
  • 1 can sweetened condensed milk
  • 1/2 teaspoon lemon zest

For the Cake

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1 cup sugar, divided
  • 1 teaspoon vanilla
  • 1/3 cup whole milk

For the Topping

  • 2 cups heavy cream
  • 2 tablespoons sugar
  • Fruity Pebbles, for garnish

Required Kitchen Tools

Before you get started, make sure you have the following kitchen tools ready to go. These tools will help you achieve the best results and make the process smooth and easy:

  1. Mixing Bowls: A few large mixing bowls will be essential for separating your egg whites, mixing the cake batter, and combining the soaking liquids.
  2. Hand or Stand Mixer: You’ll need a hand mixer or stand mixer to beat the egg whites until stiff peaks form, giving your cake that light, airy texture.
  3. Whisk: A whisk will come in handy when you’re preparing the soaking liquid and mixing the cake batter.
  4. 9×13-inch Baking Pan: This size pan is perfect for baking the cake and ensuring it absorbs the soaking liquid well.
  5. Spatula: A rubber spatula will help fold in the egg whites gently and also spread the whipped cream topping evenly.

Cake Preparation

The key to a perfect Tres Leches cake is creating a light, fluffy texture that soaks up the flavorful milk mixture without falling apart. In this Fruity Pebbles variation, we’ll combine the classic elements of the tres leches recipe with a fun, colorful twist. Let’s get started!

Mixing the Dry Ingredients

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake won’t stick. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the dry ingredients are evenly distributed and ready to combine with the wet ingredients.

Preparing the Wet Ingredients

In a separate large bowl, separate the egg yolks and egg whites. In the bowl with the yolks, add 1/2 cup sugar and beat together with a hand or stand mixer until the mixture becomes light and fluffy—about 2-3 minutes. Stir in the vanilla and whole milk, mixing until everything is well combined.

Whipping the Egg Whites

In another clean bowl, beat the egg whites with a mixer on medium-high speed until stiff peaks form. Once stiff peaks are achieved, gently add the remaining 1/2 cup sugar, continuing to beat until fully incorporated. This step is essential to give the cake its fluffy texture, which will soak up the milks without getting soggy.

Combining the Wet and Dry Ingredients

Gently fold the egg whites into the egg yolk mixture. Be careful not to deflate the egg whites too much. Once incorporated, sift the flour mixture over the eggs and gently fold it into the batter. Use a spatula to fold in the flour in thirds until just combined. You want to maintain as much air in the batter as possible to achieve that light, airy texture.

Baking the Cake

Pour the batter into your prepared 9×13-inch baking pan, smoothing the top with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and let it cool for about 10 minutes before proceeding to the next step. Allow the cake to cool completely before soaking.

Soaking the Cake

The beauty of a Tres Leches cake lies in its rich, moist texture, thanks to the trio of milk that soaks into the sponge. In this Fruity Pebbles version, the added cereal flavor brings a fun twist that will elevate the cake’s sweetness and texture.

Preparing the Soaking Liquid

In a blender or food processor, pulse the Fruity Pebbles cereal until it’s finely crushed, but not powdered—about 5-6 pulses should do the trick. The crushed cereal will infuse the milk with vibrant color and fruity flavor.

Next, in a large mixing bowl, combine the evaporated milk, sweetened condensed milk, whole milk, and the crushed Fruity Pebbles. Add the lemon zest to give a fresh, zesty note that complements the sweetness of the cake. Whisk the mixture together until everything is fully combined and the cereal is well incorporated into the milk.

Soaking the Cake

Once the cake has completely cooled, use a fork to gently poke holes all over the top of the cake. This helps the soaking liquid to penetrate evenly throughout the cake. Slowly pour the soaking liquid over the cake, allowing it to absorb the milk mixture. Don’t rush this step! Pour it slowly, allowing the liquid to soak in before adding more. The cake should soak up the milk like a sponge, becoming wonderfully moist.

Let the cake sit for about 30 minutes to allow the soaking liquid to fully absorb. If you’re preparing the cake in advance, you can refrigerate it for up to a few hours or even overnight, which will make the flavors meld even more.

Topping and Serving

The finishing touch on your Fruity Pebbles Tres Leches Cake is the creamy whipped topping. It’s light, airy, and the perfect complement to the rich, fruity cake underneath. Let’s put it all together!

Preparing the Whipped Cream

In a chilled mixing bowl, combine the heavy cream and sugar. Using a hand mixer or stand mixer, beat on medium-high speed until stiff peaks form. Be careful not to overwhip, as you want a smooth, fluffy whipped cream that holds its shape but isn’t too stiff.

Once your whipped cream is ready, spread it evenly over the top of the soaked cake using a spatula. Make sure to cover the entire surface, smoothing the whipped cream to the edges.

Garnishing with Fruity Pebbles

For the final, colorful touch, sprinkle a generous amount of Fruity Pebbles cereal over the top of the whipped cream. The cereal adds a fun crunch, vibrant color, and an extra burst of fruity flavor that ties the whole dessert together.

Serving Your Fruity Pebbles Tres Leches Cake

Slice the cake into squares and serve immediately for the freshest experience. The cake is perfect for birthdays, special occasions, or any time you want to treat yourself to something fun and flavorful. The layers of creamy soaked cake paired with the light, airy topping make every bite a delightful experience.

Storage Instructions

How to Keep the Cake Fresh

If you have leftovers (though it’s unlikely!), you can store your Fruity Pebbles Tres Leches Cake in an airtight container in the refrigerator. The cake will stay fresh for up to 2-3 days. Keep in mind that the cereal topping will soften in the fridge, so it’s best to garnish just before serving if you’re planning to store it.

Freezing the Cake

If you want to freeze the cake for later, it’s best to freeze the soaked cake without the whipped cream topping or cereal garnish. Wrap the cake tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 1 month. When you’re ready to serve, thaw the cake in the fridge overnight, then top with freshly whipped cream and Fruity Pebbles.

Conclusion

This Fruity Pebbles Tres Leches Cake is a fun, flavorful twist on the classic dessert you know and love. With its soft, spongey texture soaked in a sweet milk mixture and topped with fluffy whipped cream and a crunchy, colorful garnish, it’s a showstopper for any occasion. Whether you’re serving it for a special celebration or just indulging in a sweet treat, this cake is sure to be a hit.

I'm Jennifer Tirrell, a self-taught baker, and founder of CakeRe. As an experienced baker and recipe publisher, I have spent over a decade working in the kitchen and have tried and tested countless baking tools and products. From classic cakes to creative twists, I've got you covered. So grab your apron and let's get baking!

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