Peanut Butter Obsession

By now, you probably know my deep love for peanut butter. Correction – obsession for peanut butter would be more accurate! I could eat it with just about anything. Once, I even had it on a burger at Lucky 13 in Salt Lake. And it was so good! 

One of my favorite ways to enjoy peanut butter is in a traditional peanut butter and jelly sandwich. My go-to method is with smooth Skippy peanut butter, strawberry jam and white bread. Hmmm. (I’m having flashbacks to my childhood just thinking about it). I never get tired of a PB&J sandwich! So, turning it into a cake was the obvious next move for me.

Peanut Butter and Jelly Cake

A couple years ago, I tried a couple peanut butter cake recipes, but wasn’t impressed with them. The recipes I tested came out dry and didn’t have enough peanut butter flavor. I decided to come up with my own recipe by combining ideas from others and adding a few things of my own. I’m so pleased with how the cake layers came out! 

To make sure the cake layers came out tender, I used cake flour. From the other recipes I tried, I noticed that all-purpose flour with the peanut butter created a cake that was too dense. In my recipe, I also use buttermilk, a generous serving of peanut butter and a teaspoon of cinnamon! Oh man! That cinnamon is a game changer. It’s just a hint but I think makes the cake what it is.

The cake is also moist with the perfect peanut butter flavor.

Peanut Butter Buttercream

For the filling, I use my mom’s homemade strawberry jam. There’s nothing else like it, if you ask me. If you don’t have homemade jam on hand, don’t worry. Your favorite store bought jam will work great too.

For my peanut butter frosting, I adapted one I already use and love from Annie Eats. Instead of whipping the cream and folding it in at the end, I just added a little cream at the end and whipped the frosting mixture like I usually do. It’s still creamy and smooth, and just as delicious – it just has a little more stability to it. 

One bite of this cake and I think you’ll agree, it’s definitely a peanut butter and jelly sandwich in cake form! What could be better than that? Look at these layers!

I can’t wait for you to try it out! If you love peanut butter, you’re going to go nuts for this cake!

And here’s a quick look at how to assembly this cake:

Similar Recipes You’ll Love

• Easy Peanut Butter and Jelly Bars
• The Ultimate Chocolate Peanut Butter Cake
• Peanut Butter Cake with Chocolate Buttercream
• Sweet and Savory Honey Fig Goat Cheese Cake

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Peanut Butter and Jelly Cake

Peanut Butter and Jelly Cake.

Peanut butter cake layers with strawberry jam and peanut butter frosting.

Course Dessert

Cuisine Cake

Prep Time 1 hour hour

Cook Time 23 minutes minutes

Total Time 2 hours hours 23 minutes minutes

Author Courtney Rich

Ingredients

FOR THE CAKE

• 3 cups (345 g ) cake flour
• 3 teaspoons (12 g) baking powder
• 1 teaspoon (5.6 g) coarse salt
• 1 teaspoon (2.6 g) cinnamon
• 1 cup (226 g) unsalted butter at room temperature
• 1 cup (250 g) peanut butter
• 2 cups (400) g granulated sugar
• 4 eggs at room temperature
• 1 cup (240 g) buttermilk at room temperature
• 1 tablespoon (13 g) vanilla extract

FOR THE BUTTERCREAM

• 5 cups (625 g) powdered sugar, measured and then sifted
• 1 1/2 cups (339 g) unsalted butter, slightly chilled
• 1 cup (250 g) creamy peanut butter
• 1 tablespoon (13 g) pure vanilla extract
• 1/4 cup (57.75 g) heavy whipping cream
• Pinch of coarse salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Extras

• Seedless strawberry jam
• Lightly salted peanuts optional

Instructions

FOR THE CAKE

• Preheat oven to 325 degrees F. Spray three 8-inch or four 6-inch pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.  
• Sift together the flour, baking powder, salt, and cinnamon. Set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and peanut butter until creamy. Add in the sugar and mix on medium for about 3 minutes. 
• Decrease the speed to low and add in the vanilla and eggs, one at a time. Stop the mixer and scrape down the sides and bottom of the bowl.
• With the mixer on low, add in half of the flour mixture, then stream in the buttermilk and mix until incorporated. Add in the remaining flour and mix until combined. 
• Evenly divide the batter between the cake pans and bake for about 30 to 35 minutes or until a toothpick inserted in the center of the cakes comes out clean. Cool on a wire rack for 10-15 minutes before removing the cakes from their pans.

FOR THE BUTTERCREAM

• In the bowl of electric mixer fitted with the paddle attachment, combine the butter and peanut butter. Beat on medium-high speed until smooth, about 45 seconds.
• Add the powdered  sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Blend in the vanilla extract, salt and heavy whipping cream, and continue to whip on high speed until very fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed. 
• To remove air bubbles from the frosting, use a wooden spoon to stir and push out the air bubbles.

ASSEMBLY

• Place your first layer on the cake board. Spread about 1/2 cup of peanut butter frosting on the cake and then pipe a border of the peanut butter frosting around the edge to create a wall for the jam. Fill the center with about 1/2 cup strawberry jam and carefully spread it around. Don’t add too much jam or the cake will be unstable as you continue to stack and frost.
• Place the second layer of cake on top of the first layer and repeat step one.
• Place the third layer of cake, bottom side up, on the second layer and spread a thin layer of frosting around the entire cake to create a crumb coat. Freeze the cake for 10 to 15 to set the crumb coat.
• After the crumb coat is set, continue to frost the cake with the remaining frosting. 
• If you use a cake board on top of the cake like I did in my video above, you’ll want to freeze the cake again for another 20 to 30 minutes after you’ve frosted the sides and before you take the cake board off the top. This will ensure you get sharp edges when you cut it off with a knife. You’ll then add frosting to the top of the cake after you’ve removed the cake board.

The post Peanut Butter and Jelly Cake first appeared on Cake by Courtney.

Do You Know What a Fluffernutter Is?

If your family is anything like mine, fluffernutter sandwiches are a go-to favorite for lunches. I grew up on them and now my kids are too! Are you familiar with fluffernutters? It’s a simple peanut butter and marshmallow cream sandwich. Growing up, however, my mom also cut up banana slices and layered them between the creamy peanut butter and sweet marshmallow cream. Her way of adding a serving of fruit, I think

Peanut Butter and Marshmallow Filled Fluffernutter Cake

However you slice it, a fluffernutter has all the makings of a great cake – probably one of the best cake recipes! These flavors are some of my favorites: vanilla, banana, peanut butter and marshmallow. How can you go wrong?!

Ingredients You’ll Need for the Fluffernutter Cake

Before you get baking, make sure you have the following on hand!

• Cake flour
• Granulated sugar
• Egg whites
• Unsalted butter
• Banana pudding mix, instant
• Vanilla extract
• Sweetened condensed milk
• Sour cream
• Baking powder
• Salt
• Powdered sugar
• Heavy whipping cream
• Peanut butter
• Marshmallow cream
• Marshmallows

Light and Fluffy White Cake Layers from Scratch

For the cake layers, I wanted to go with something that resembled white bread – tender, fluffy and classic. My Classic White Cake has just the layers for this cake. I made one and a half the recipe so my layers would be a little thicker, allowing me to cut them in half to get six layers to hold all the filling we’re about to make.

Note: When doing 1.5x a recipe, or even when doubling or splitting a recipe, I think it’s best to use the grams given in the recipe to get the most accurate measurements.

The Most Delicious Banana Cream Filling

While I know adding bananas to a fluffernutter isn’t the most common thing, it’s seriously the best flavor addition and I’ll just need you to trust me on this one. I’ve added my Banana Cream Filling from my Banana Cream Cake, as well as fresh bananas. However, and this is a big however, if you’re not serving the cake the same day you assemble it, DO NOT use fresh bananas. They just brown too easily, even when you freeze the cake.

Peanut Butter Buttercream

It’s no secret how deep my love for peanut butter runs, so covering this cake in my Peanut Butter Buttercream was a no-brainer. It’s sweet and salty, and oh-so perfect for this Fluffernutter Cake.

Tip: If you want a little crunch in the cake, add chopped salted peanuts between the layers!

Toasted Marshmallow Filling

For the marshmallow element, I’ve included my Toasted Marshmallow Filling from my Ultimate S’mores Cake. It’s just one of my favorite things on the planet. It’s delicious in cake, but to be honest, dipping graham crackers in it might be at the top of my treat list!

How to Assemble the Fluffernutter Cake

After your cake layers cool to room temperature, you’ll want to torte your cake layers. Torte means cut the layers in half, horizontally. To do this, I like to use a cake leveler. You’ll move the textured wire to a height that divides the cake evenly. Then, with the leveler “feet” on the counter, you’ll move the leveler back and forth (like a saw), as you move across the cake. Once the layers are split and the other elements of your cake are complete, you’re ready to assemble the cake.

Follow the step-by-step picture instructions below, and be sure to add some straws or dowels to keep your cake in place. Because the cake is so tall and we have so many fillings, it may get wobbly.

Tips for Getting Cakes to Rise Evenly

Don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Video Tutorial

Other Cakes You May Like

• Banana Peanut Butter Caramel Cake
• Peanut Butter S’mores Cake
• Banana Nutella S’mores Cake
• Chocolate Banana Peanut Butter Cake
• Banana Cream Cake

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Fluffernutter Cake

Tender and fluffy white cake layers with banana cream filling, toasted marshmallow filling and peanut butter buttercream.

Course Dessert

Cuisine Cake

Keyword Banana Cream Filling, Fluffernutter, Fluffernutter Cake, Peanut Butter, Peanut Butter Buttercream, Toasted Marshmallow Filling

Ingredients

For the White Cake

• 1 1/2 cup (339 g) unsalted butter at room temperature and cut into cubes
• 2 5/8 cups (525 g) granulated sugar
• 8 large egg whites at room temperature
• 1 Tbsp (13 g) clear vanilla extract
• 1 1/2 cup (360 g) buttermilk at room temperature
• 4 1/2 cups (517.5 g) cake flour
• 1 1/2 Tbsp (21 g) baking powder
• 1 1/2 tsp (9g) salt
• 3/4 cup (180 grams) sour cream at room temperature

For the Banana Cream Filling

• 1.5 oz instant banana pudding mix
• 7 oz sweetened condensed milk
• 1/2 cup (120 g) milk
• 1 1/2 cups (346.5 g) heavy whipping cream

For the Peanut Butter Buttercream

• 5 cups (625 g) powdered sugar measured then sifted
• 1 1/2 cups (339 g) unsalted butter slightly chilled
• 1 cup (250 g) peanut butter smooth
• 1 Tbsp (13 g) vanilla extract
• 1/4 cup (57.75 g) heavy whipping cream
• Pinch of salt

For the Toasted Marshmallow Filling

• 24 marshmallows classic size
• 1 cup (125 g) powdered sugar measured then sifted
• 1 cup (226 g) unsalted butter at room temperature
• 1/2 tsp (2.1 g) vanilla extract
• 1 jar (200 g) marshmallow cream I use THIS brand

Instructions

For the Cake

• Preheat your oven to 325 degrees. Spray three 8-inch round cake pans with nonstick spray, line the bottom of each pan with parchment paper, and spray again. Set aside. 
• In a medium bowl or measuring cup, combine and stir egg whites and the vanilla. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the butter and the sugar. Beat until light and fluffy, about 3 minutes on medium-high speed.
• Turn the mixer to medium speed and add the egg mixture in three additions, scraping down the sides and bottom of the bowl between each addition.
• After the egg white mixture is added, scrape down the sides and bottom of the bowl again and then beat on medium-high speed for about 3 minutes. The mixture will become lighter in color and fluffier in texture.
• In a separate bowl, whisk together the flour, the baking powder, and the salt.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and finishing with the flour. 
• Gently fold in the sour cream until no streaks of white remain.
• Using a kitchen scale, divide batter evenly among your pans (about 22 to 24 ounces in each) and bake for about 40 to 45 minutes, or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs on it.
• Let the cake layers cool on racks for 15 minutes before inverting onto greased wire racks to cool completely.
• Once the cakes are cooled completely, divide the layers in half with a cake leveler or serrated knife.

For the Banana Cream Filling

• In a medium size mixing bowl, combine the pudding mix, sweetened condensed milk and milk in a bowl until well blended. Cover and refrigerate until set, about 15 minutes.
• While the pudding sets, beat the whipping cream with the whisk attachment in the bowl of a stand mixer. Beat until stiff peaks form.
• Fold the whipped cream into the pudding mixture.

For the Peanut Butter Buttercream

• In a stand mixer fitted with the paddle attachment, beat the butter and peanut butter for about 3 to 5 minutes, until light in color and smooth in texture.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the vanilla, salt and cream. Stir to combine. 
• Turn the mixer to medium-high speed and beat for an additional 5 minutes, scraping down the sides and bottom of the bowl a couple times during the process. The buttercream will become lighter in color and should take on a “fluffy” texture.

For the Toasted Marshmallow Filling

• Place the marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray.
• Place on the middle rack of the oven, and broil the marshmallows until golden brown on top, about 30-60 seconds. Keep your eye on them! They will cook fast. Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are golden brown on the other side.
• In a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar and beat on low until blended.
• Add the vanilla and mix on medium-high speed for about 3 minutes.
• Turn the mixer on low speed, add the marshmallow cream and (cooled) toasted marshmallows, and mix for about one minute. 

For the Assembly

• Place the first of the 6 cake layers, top side up, in the center of a cake board or cake plate.
• Using an offset icing spatula, evenly spread about 1/2 to 3/4 cup of the banana cream filling over the cake layer. If serving same day, you can add sliced bananas on top of the filling.
• Pipe about 1/2 to 3/4 cup of the toasted marshmallow filling on top.
• Place the second cake layer on top and cover with 1 cup of peanut butter buttercream.
• Repeat these steps with remaining layers. You'll then place the final cake layer, top side down, on top.
• Cover the entire cake with a thin layer of peanut butter buttercream. Freeze the cake for 15 minutes to set the crumb coat.
• Once the crum coat is set, continue to frost the cake with the remaining buttercream.

The post Peanut Butter and Marshmallow Filled Fluffernutter Cake first appeared on Cake by Courtney.

Inspiration

 

Banana Peanut Butter Caramel Cake

Banana Frosting

Peanut Butter Frosting

Similar Recipes You’ll Love

• Banana Lemon Cream Cake with Caramel, Coconut and Pecan Buttercream
• Best Ever Banana Cake with Cream Cheese Frosting
• Hummingbird Cake
• Moist and Flavorful Mocha Banana Chocolate Chip Cake
• Chocolate Banana Peanut Butter Cake

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Banana Peanut Butter Caramel Cake

Tender banana cake layers with banana cream cheese frosting, whipped peanut butter frosting and salted caramel.

Course Dessert

Cuisine Cake

Keyword Banana Bread, Banana Cake, Banana Caramel Biscoff Cake, Banana Peanut Butter Caramel Cake, caramel peanut butter cake, Peanut Butter Buttercream

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Inactive Time 30 minutes minutes

Total Time 2 hours hours

Author Courtney Rich

Ingredients

For the Cake

• 3 cups (360 g) all-purpose flour
• 3/4 teaspoon (3 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2) g salt
• 3/4 cup (169.5 g) unsalted butter, room temperature
• 1 1/2 tablespoons (20 g) vegetable oil
• 1 1/2 cups (300 g) granulated sugar
• 1/3 cup (73.3 g) light brown sugar
• 3 large or extra large eggs, room temperature
• 1 1/2 cup (360 g) buttermilk
• 1 1/2 teaspoons (6.3 g) pure vanilla extract
• 3 medium-sized bananas, mashed

For the Banana Cream Cheese Filling

• 1/2 cup (113 g) unsalted butter, slightly chilled
• 2 oz. cream cheese, slightly chilled
• 3 cups (375 g) powdered sugar, measured and then sifted
• 1/4 teaspoon (1 g) banana emulsion (or more if you prefer a stronger banana flavor)
• pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

For the Peanut Butter Buttercream

• 4 tablespoons (57.75 g) heavy cream
• 2 cups (250 g) cups confectioners' sugar, measured and then sifted
• 3/4 cups (169.5 g) unsalted butter, slightly chilled
• 1/2 cup (125 g) creamy peanut butter
• 1/2 teaspoon (2.1 g) pure vanilla extract
• Pinch of coarse salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

For the Caramel

• 1/2 cup (100 g) granulated sugar
• 4 tablespoons (59.15 g) water
• 2 teaspoons (10 g) light corn syrup
• 1/4 cup (57.75 g) heavy cream
• 1 teaspoon (4.2 g) vanilla extract
• 1 teaspoon (6 g) kosher salt

Instructions

For the Cake

• Preheat your oven to 325 degrees F. Spray four 6-inch pans (or three 8-inch pans) with nonstick cooking spray, line the bottoms with parchment paper, and spray again. Set aside.
• In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugars on medium-high speed until pale and fluffy, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds). Add the vanilla.
• With the mixer on low, add the dry ingredients alternating with the buttermilk mixture into the creamed mixture, starting and ending with the dry ingredients. Mix until just incorporated and remove bowl from stand mixer. Using a large stainless steel whisk, stir/whisk the mashed banana into the mixture–you can use use some strength and blend well, ensuring all of the ingredients are well mixed. (If you don’t have a large stainless whisk, you can fold the banana mixture in using a rubber spatula until incorporated.)
• Divide the batter evenly between the pans, using a kitchen scale for the best accuracy. (For this recipe, you’ll have about 15 ounces of batter in each of the four 6-inch pans or 20 ounces of batter in each of the three 8-inch pans). 
• Carefully smooth the batter with small offset palette knife, and bake until a toothpick or skewer comes out clean, about 30 to 35 minutes. 
• Let pans cool on wire rack for 10 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely. 
• When the cakes are completely cooled, level the cake layers if necessary
• The cake layers can be made up to a week in advance. If you plan to make it in advance, cover each cake layer with two layers of plastic wrap. When you’re ready to frost your cake, take the cake layers out of the freezer an hour before you decorate.

For the Banana Cream Cheese Filling

• Combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and beat until combined, about one minute.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the banana emulsion and salt.
• Increase the speed to medium and beat the frosting for 5 minutes, until light in color and texture.
• Continue to mix by hand using a wooden spoon to smooth out air bubbles. 

For the Peanut Butter Buttercream

• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and peanut butter. Beat on medium-high speed until smooth, about 45 seconds.
• Add the powdered sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Blend in the vanilla extract, salt, and cream. Continue to whip on medium-high speed until very fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed.
• Continue to mix by hand using a wooden spoon to smooth out air bubbles.

For the Caramel

• Mix the sugar, water and corn syrup in a small saucepan.
• Bring the mixture to boil over medium heat, but DO NOT STIR! (Stirring encourages crystallization). Let the mixture cook until it turns to a golden brown/amber color. It happens quickly, so keep an eye on it.
• Remove the caramelized sugar syrup from the heat and very slowly stir in the cream, pouring it in little by little, to temper the cream and sugar syrup. If you pour it in all at once, your sugar will turn into hard candy. You can start adding more and more as you go along.
• Once the cream is mixed in, add the salt and vanilla. Stir to combine and then set aside to cool to room temperature before using.    

Assembly

• After you’ve leveled each cake layer with a cake leveler or serrated knife, place the first cake layer, top side up, on a cake board.
• Cover the cake layer with about 1/2 cup banana frosting.
• Drizzle with salted caramel and place another cake layer on top.
• Repeat these steps until you get to the final cake layer, which you will place top side down.
• Apply a thin layer of frosting around the entire cake to lock in the crumbs. Freeze for 10 minutes.
• After the crumb coat is set, continue to frost the cake with the peanut butter frosting and add the caramel drip.

The post To-Die-For Banana Peanut Butter Caramel Cake first appeared on Cake by Courtney.

Fruit Pebbles Cake – Fruity Pebbles infused cake layers, with a Fruity Pebbles filling and vanilla buttercream.

Inspiration

I’ve had this Fruity Pebbles cake on my mind since trying the Fruity Pebbles macaron ice cream sandwich from Perfect Scoop in Las Vegas last month. I was obsessed with how well they incorporated the cereal flavor into the cookie and the ice cream without just throwing in pieces of the cereal. The flavor was a part of every bite and that’s exactly what I wanted for this cake.

Trial and Error

In my first round, I used ground up cereal in place of some of the flour in the cake. It created a great flavor to the cake, but the texture was all wrong! It was too dense and fell apart really easily. I was disappointed, of course, but kept going. As I thought about how to get the Fruity Pebbles flavor into the cake, I remembered that Milk Bar has something they call “Cereal Milk.” Milk Bar creator, Christina Tosi, originally came up with this idea for a cereal panna cotta. Cereal Milk is made by soaking cereal in milk for about 20 minutes and then strain the milk. The milk remains smooth but there’s now a fabulous cereal flavor to it.

That’s exactly what I needed for this cake and it worked beautifully. With the Fruity Pebbles milk, you get a great Fruity Pebbles flavor in the cake (not too strong) and still have a fluffy, moist cake.

 

Fillings

While I was thinking about Milk Bar, I also decided to use their cereal crunch element for this cake to add some texture to the layers. The cake is certainly a sweet one, so the added kosher salt in the crunch provides a bit of a balance.

And not one to stop there, I also wanted the filling to be flavored with Fruity Pebbles, so I ground up some more cereal and added it to my vanilla frosting. I love how it adds just one more touch of the cereal flavor and is a slightly different texture than the frosting itself. It does thicken slightly with the cereal crumbs in it.

So now with Fruity Pebbles cake layers, Fruity Pebbles filling and cereal crunch, and a whipped vanilla buttercream, this cake shouts Fruity Pebbles with every bite. It’s definitely on the sweeter side but I wouldn’t want it any other way!

Assembly

Here’s a peek at how to assemble the cake. More detailed instructions can be found in the recipe below.

Enjoy!

 

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Fruity Pebbles Cake

Light and fluffy Fruity Pebbles flavored cake layers, topped with Fruity Pebbles filling and cereal crunch, and coated in a whipped vanilla buttercream.​

Course Dessert

Cuisine Cake

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 1 3-layer, 8-inch cake

Author Courtney Rich

Ingredients

For the Cereal Flavored Milk

• 1 1/4 cup (300 g) milk
• 1 1/2 cup (180 g) Fruity Pebbles cereal
• 1/2 tablespoon (7 g) brown sugar
• pinch of salt

For the Funfetti Cake

• 3 cups (345 g) cake flour
• 1 1/3 cup (293 g) granulated sugar
• 4 teaspoons (16 g) baking powder
• 1/2 teaspoon (2.8 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 cup (240 g) cereal milk (recipe above)
• 5 egg whites room temperature
• 1 tablespoon (13 g) clear vanilla extract

For the Cereal Filling

• 2 1/2 cups (300 g) Fruit Pebbles cereal
• 1/2 cup (75 g) milk powder
• 1 tablespoon (12.5 g) sugar
• 1/4 teaspoon (1.4 g) kosher salt
• 6 tablespoons (84.75 g) unsalted butter, melted

For the Buttercream

• 2 1/4 cup 5 sticks (508.5 g) unsalted butter, slightly chilled
• 6 1/2 cups (812.5 g) powdered sugar, measured and then sifted
• 1 tablespoon (4.2 g) clear vanilla extract
• 1/2 teaspoon (2.8 g) salt
• 5 tablespoons (72 g) heavy whipping cream
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

For the Filling

• 2 cups frosting recipe above
• 2/3 cup (80 g) finely ground Fruit Pebbles (about 2 cups)

Instructions

For the Cereal Milk

• Combine the milk and cereal in a medium bowl. Let sit for about 20 minutes at room temperature.
• Strain the milk through a fine mesh sieve or strainer, collecting the milk in a small bowl. Collect 1 cup.
• Whisk the brown sugar and salt into the milk until fully dissolved. 

For the Cake

• Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch round pans with nonstick spray and line the bottoms with parchment paper. Spray again and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, baking powder and salt. Stir to combine. 
• With the mixer on medium low, gradually add the butter and milk. Stir until the mixture is smooth, about 1 minute. Scrape down the sides of the bowl.
• Add the egg whites and clear vanilla extract in three batches, scraping down the sides of the bowl after each addition.
• Evenly divide the batter among the three pans. Bake for about 25 minutes. Let cool in the pans for about 10 minutes before inverting onto cooling racks to cool completely. Can wrap each cake layer individually with plastic wrap and freeze for up to a week.

For the Cereal Crunch

• Preheat your oven to 275 degrees F. 
• Pour the Fruit Pebbles into a medium bowl and crush them a little with your hands. Add the milk powder, sugar, salt, and toss to mix. Add the melted butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
• Spread the clusters on a parchment lined sheet pan and bake for 20 minutes. Cool completely before using or store in an air-tight container in the freezer for up to a month.

For the Buttercream

• In the bowl of an electric mixer fitted with the paddle attachment, add the butter and beat on medium speed for 2 minutes, until nice and fluffy. 
• With the mixer on low speed, gradually add the powdered sugar. Mix until combined.
• Add the cream, salt and clear vanilla. Turn the mixer to medium-high and beat for 5 minutes.
• Transfer 2 cups of the frosting to a medium bowl. 
• With the remaining frosting, beat by hand with a wooden spoon to push out any air pockets before frosting the cake.

For the Filling

• In a blender or food processor, pulse the Fruity Pebbles cereal into fine crumbs.
• Combine the Fruity Pebbles cereal and 2 cups of frosting and stir until combined. The filling will now be a little thicker than the frosting. It will spread more like a cookie dough filling. I suggest making the filling when you’re ready to use it.
• Assembly
• Place your cake board on a turntable. Spread a small dollop of frosting on the cake board and place the first cake layer, top side up, on the center of the cake board.
• Carefully spread half of the Fruity Pebbles filling on the cake layer, followed by 1/2 cup to 1 cup of the Fruity Pebbles Crunch.
• Place the second cake layer, top side up, on the fillings and repeat step 2.
• Place the final cake layer, top side down, on the second layer of fillings. With the vanilla frosting, lightly frost the cake to create a crumb coat. (This layer of frosting is meant to be thin and does not need to be perfect. The point of the crumb coat is simply to lock in the crumbs.) Freeze the cake for 10 minutes to set the crumb coat. 
• Continue frosting the cake with the remaining frosting and extra Fruity Pebbles Crunch. Best served day of assembly. Can also be frozen in an airtight container for up to a week.

The post Fruity Pebbles Cake first appeared on Cake by Courtney.