Step 1: Preheat and Prep
Let’s get the party started—crank your oven to 350°F (180°C) and feel the kitchen hum with promise. Grab three 6-inch cake pans—line the bottoms with parchment rounds and grease the sides (I love that extra slip!). Take a sec to breathe—this is gonna be a Fruity Pebble wonder, and you’re already on your way.

Step 2: Soak the Cereal
In a small bowl, mix 1/2 cup Fruity Pebbles with 1 cup + 1 tbsp room-temp buttermilk—stir and set aside (I love watching those colors swirl into the milk!). Let it sit while you prep—those pebbles are infusing their magic (my kitchen’s already smelling like breakfast!).

Step 3: Whisk the Dry Mix
In a medium bowl, whisk 2 1/2 cups all-purpose flour, 1 tbsp baking powder, and 1/4 tsp kosher salt—give it a good stir (I love that floury puff!). It’s all dry and ready—set it aside and feel the cake vibes starting. This is the base of our fluffy dream!

Step 4: Cream the Wet Base
In a stand mixer bowl, cream 4 tbsp room-temp unsalted butter, 1/2 + 1/8 cup canola oil, and 1 1/4 cup granulated sugar on medium speed for 3 minutes—watch it turn fluffy (I grin every time it fluffs up!). Scrape the bowl—whisk 3 large room-temp eggs, 1 1/2 tsp vanilla extract, and 3/4 tsp lemon extract in a small bowl, then stream them in, mixing ‘til smooth (my heart’s racing with that lemony zing!).

Step 5: Combine and Mix
Add a third of the dry mix to the wet—mix on low ‘til almost combined, then add half the buttermilk-cereal mix (I love that fruity swirl!). Alternate dry and buttermilk, ending with dry—mix ‘til just combined, keeping it light (I’m gentle here—overmixing’s a no-no!). This batter’s ready to bake!

Step 6: Bake the Layers
Divide the batter evenly between your three pans—about 370 grams each—smooth the tops with an offset spatula (I feel artsy leveling it!). Bake for 26 minutes—check ‘til the tops bounce back (I watch them rise with glee!). Cool in the pans for 20 minutes, run a knife around the edges, and turn onto racks—let them cool completely.

Step 7: Make the Cereal Milk
In a small bowl, mix 4 tbsp whole or 2% milk with 1/4 cup Fruity Pebbles—stir and let sit (I love that pinkish tint it gets!). Set aside for the cake and frosting—it’s our fruity secret weapon!

Step 8: Bake the Cake Crumb
Crank the oven to 300°F (150°C)—mix 4 tbsp melted unsalted butter, 3/4 cup flour, 1/2 cup sugar, 1/2 tsp baking powder, 1/2 cup Fruity Pebbles, and 1/2 tsp vanilla with a spoon ‘til it forms crumbs (I love those colorful clumps!). Spread on a lined tray—bake 15 minutes ‘til toasty, then cool (I sneak a crumb—it’s crunchy heaven!).

Step 9: Whip the Frosting
In a stand mixer bowl, beat 1 cup room-temp unsalted butter ‘til smooth—add 1 1/4 cup powdered sugar on low ‘til mixed, then crank to high ‘til fluffy (I love that silky swirl!). Add 2 tbsp cereal milk—mix ‘til creamy (I grin at that Fruity Pebble kick!). Set aside—it’s frosting time!

Step 10: Assemble and Enjoy
Trim the cake tops with a serrated knife—brush each with cereal milk (I love that fruity soak!). Spread frosting on one layer, sprinkle 1/4 cup crumbs, stack the next—repeat, then top with the third layer upside down (I feel pro stacking it flat!). Frost the outside with a thin layer—double it if you love extra (I swirl it with glee!), then top with more crumbs—slice and dig in (that first bite’s pure cereal joy!).