All Recipes

Name: Birthday Cake Pebbles Surprise Cake
Ingredients: 3 cups whole milk; 6 cups Post Birthday Cake Pebbles, divided, plus more for garnish; Cooking spray; 3 ¾ cups cake flour, sifted; 1 Tbsp baking powder; ¾ tsp. baking soda; 1 ½ tsp. salt; 3 cups + 1 Tbsp. unsalted butter, room temperature, divided; 2 cups granulated sugar; 5 large eggs, room temperature; 2 ½ Tbsp. vanilla extract, divided; ½ cup sour cream, room temperature; 7 cups powdered sugar; ¼ tsp. salt; 2 cups assorted sprinkles

Ingredients

3 cups whole milk
6 cups Post Birthday Cake Pebbles, divided, plus more for garnish
Cooking spray
3 ¾ cups cake flour, sifted
1 Tbsp baking powder
¾ tsp. baking soda
1 ½ tsp. salt
3 cups + 1 Tbsp. unsalted butter, room temperature, divided
2 cups granulated sugar
5 large eggs, room temperature
2 ½ Tbsp. vanilla extract, divided
½ cup sour cream, room temperature
7 cups powdered sugar
¼ tsp. salt
2 cups assorted sprinkles

Instructions

Pour whole milk over 3 cups cereal and let sit for 20 minutes. Strain cereal out of milk; discard cereal and reserve milk and set aside.

Preheat oven to 350°F. Prepare four 6-inch cake pans or three 8-inch cake pans by spraying with cooking spray and fitting the bottom with a parchment paper circle.

In the bowl of a food processor, grind 3 cups cereal into a fine powder. Place cereal powder into a large bowl and add sifted cake flour, baking powder, baking soda and kosher salt. Whisk to combine and set aside.

Place 1 cup + 1 Tbsp. butter into a large bowl or into the bowl of a stand mixer. Beat with mixer for 1 minute on high speed. Scrape down the bowl and add sugar; cream for 2 minutes on high, scraping down the bowl frequently.

Mix in eggs one at a time, beating on low speed and scraping down the bowl as needed. Once all eggs are added, beat on high for 3 minutes.

Add 1 ½ Tbsp. vanilla and sour cream; mix for 1 minute. Mix in dry ingredients on low speed until just combined. Add in 1 ½ cups cereal milk and scrape down the sides of the bowl. Mix on low for 30 seconds, being careful not to overmix.

Pour batter into prepared cake pans, filling each about ⅔ full.

Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool for 5 minutes in pan, then remove to a cooling rack to finish cooling.

Place remaining 2 cups butter in a large mixing bowl or in the bowl of a stand mixer. Beat with a mixer until light and fluffy and almost white in color, about 7 minutes. Scrape down the sides of the bowl twice during the process. Add powdered sugar 2 cups at a time and beat on medium-low, scraping down the bowl and mixer after each addition. Add in 4 Tbsp. cereal milk, remaining 1 Tbsp. vanilla extract and ¼ tsp. salt. Mix on medium speed for 1 to 2 minutes, or until well combined.

Flatten cooled cake layers by trimming off the rounded tops. In 2 layers, cut small circle out of the center, using a 3 or 4-inch round cutter.

To assemble cake: Place 1 uncut cake layer on cake stand or serving platter. Spread ⅓ cup frosting on top. Top with 1 layer with the center removed; spread ⅓ cup frosting on top. Top with second layer with center removed; spread ⅓ cup frosting on top. Fill cake with sprinkles. Press sprinkles to level and top with full cake layer. Frost sides and top of cake with remaining frosting.

Decorate frosted cake with additional cereal, if desired. Slice and serve.

Notes from the Kitchen

Chef's tip

Chef's Tip

You may have frosting leftover after frosting the cake. Feel free to use it to frost the cake that was cutout from the center.

Try a swap

Try a Swap

Skip the surprise element with the sprinkles and make cupcakes or a different sized cake. Please note that bake time may vary.

Use candy for the suprise element in place of sprinkles.