Guys! I have such a fun recipe for you today. This Fruity Pebbles Tres Leches cake will brighten anyone’s day!
If there’s one cake that’s a crowd pleaser, it’s tres leches. I don’t think I’ve ever met anyone who doesn’t like it. Playing around with different types of tres leches has become so fun for me because there are so many flavor variations! I mean, imagine all the different types you can make. The possibilities are endless!
Recently, during a trip down the cereal aisle with my kiddos, I got the inspiration to try a variation with Fruity Pebbles. Anything with Fruity Pebbles has to be awesome, right?
Let’s talk about how you make the cake. You use more eggs in this cake than regular single layer cakes because it’s a sponge. And the great thing about that is that the protein content of the cake is higher so it can handle the amount of liquid you pour over it without getting soggy. If you try making tres leches cake, whatever you do, don’t take a box mix cake and pour the three milk mixture on top. It will be too soggy, and you won’t like it!
So start with a true sponge instead. It might seem intimidating to make a cake like this, but it is so easy, my friends. First, you soak the cereal in the milk mixture. For the cake, whip the egg yolks and sugar together until they’re pale. Then you add milk, vanilla, soaked cereal, then fold in dry ingredients. Next, you whip the egg whites until they hold their form. Then you mix the egg whites into the cake mixture and bake. That’s basically it!
This is such a fun cake for a party, birthday party, or heck–you don’t need an excuse to make it or eat it. Just do!
I hope you like it as much as we do!
Fruity Pebbles Tres Leches
What could make tres leches better? Fruity Pebbles, of course!
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
For the soaking liquid:
In a medium-sized bowl, combine the Fruity Pebbles, evaporated milk, and whole milk. Stir well, cover with plastic wrap, and set aside for an hour. Give the mixture a couple of stirs while it's soaking. After the mixture has soaked, strain out the Fruity Pebbles with a mesh strainer, pushing gently on the cereal to remove any excess liquid but being careful not to make the cereal too mushy. Set aside the cereal in a separate bowl. Add one can of sweetened condensed milk and lemon zest to the strained milk, cover, and place in the fridge while you make the cake.
For the cake:
Preheat oven to 350 F. Liberally spray a 9x13 pan with non-stick cooking spray and set aside.
In a large bowl, sift together the flour, baking powder, and salt and set aside. Stir together the soaked cereal and the 1/3 cup of whole milk and set aside.
In the bowl of a stand mixer fitted with a whisk attachment, mix together 3/4 cup of the sugar and egg yolks until the yolks are pale. Combine the milk, cereal mixture, and vanilla and stir gently until combined. Fold mixture into the dry ingredients until combined and no dry flour remains.
Wash and dry the mixer bowl and whisk, then add egg whites to the mixing bowl. Beat on high speed until the whites are foamy, then add the remaining 1/4 cup sugar. Continue beating until whites are stiff but not dry.
Fold the egg white mixture into the batter until just combined. Pour the batter into the pan and bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean and cake is no longer jiggly.
At this point, you can turn the cake out onto a rimmed platter or you can turn it upside down and put it back in the same cake pan. Let the cake cool completely.
After the cake has cooled, poke the cake all over with a fork. Pour the soaking liquid over the cake and let the liquid soak into the cake for about 30 minutes. After that, you can place the cake back in the fridge until you plan to eat it, or if you're planning on eating it right away, continue on making the whipped cream.
When you're ready to eat the cake, whip together the cream and sugar on high speed until the cream is stiff. Frost the cake with the cream and top with additional Fruity Pebbles, if you'd like. Cut into slices and enjoy!