Rainbow Cake Pop Brownies
Ingredients
Cake
- 1 and 2/3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened to room temperature
- 1 cup granulated sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk or buttermilk
Frosting
- 7 Tablespoons butter softened to room temperature
- 1 ¾ cups confectioners’ sugar
- 2 –3 teaspoons heavy cream
- 1 teaspoon vanilla extract
- raspberry jam I used with seeds
Brownies
- 1 box mix of brownies prepared according to the box
Instructions
Cake
- Preheat oven to 350°F
- Line 9 inch cake pan with nonstick foil.
- Beat butter and sugar 2 mins.
- Add egg/vanilla on high to combine.
- Add dry ingredients and the milk until no lumps.
- Pour in pan and bake 30-35 mins.
- Cool completely.
Frosting
- Beat the butter on medium speed until creamy, about 2 minutes.
- Add confectioners’ sugar, heavy cream, and vanilla on low.
- Raise to high and beat 3 mins.
- Crumble the cooled cake into the bowl on top of the frosting.
- Make sure there are no large lumps.
- Turn to low and combine the two.
- At this point you divide it into cups/bowls evenly and dye each one the color you want.
- Line a loaf pan with nonstick foil.
- Press in one color along the bottom and top with a thin layer of raspberry jam. Repeat with each color, spreading jam between each color. Cover and pop in freezer over night.
Brownies
- Line 8x8 pan with nonstick foil.
- Pour in half of the prepared brownie mixture.
- Unwrap your frozen loaf pan rainbow and cut thick slices.
- Lay these in one layer on top of the brownie mixture.
- Pour on the rest of the brownie mix.
- Bake at 325 for approx 55 minutes or until cooked through.
- Cool completely and then chill in fridge a few hours!
- Cut and enjoy!