Description
A fun and colorful dessert recipe featuring a moist cake topped with a sweet gummy bear jelly.
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) milk
- ½ cup (115 g) unsalted butter, softened (for frosting)
- 2 cups (240 g) powdered sugar
- 1 tsp vanilla extract (for frosting)
- 2–3 tbsp milk (for frosting consistency)
- 1 cup fruit juice (cherry, strawberry, or raspberry)
- 2 tbsp sugar (optional)
- 2 tbsp cornstarch (dissolved in 3 tbsp water)
- 1 cup gummy bears
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch square pan.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla.
- Mix in dry ingredients alternately with milk, beginning and ending with dry.
- Spread batter in the pan and bake 25–30 minutes, until golden and a toothpick comes out clean.
- Cool completely before frosting.
- Beat butter until creamy for the frosting.
- Gradually add powdered sugar, mixing until fluffy.
- Add vanilla and milk until spreadable.
- Spread frosting evenly over cooled cake.
- Heat juice and sugar in a saucepan until warm for the jelly topping.
- Stir in cornstarch slurry and cook until thickened and glossy.
- Remove from heat and let cool slightly.
- Stir in gummy bears (they will soften slightly but keep shape).
- Spread gummy bear jelly topping generously over the frosted cake.
- Chill for 15–20 minutes to set.
- Slice into squares and serve.
Notes
- Use your favorite fruit juice for the jelly topping.
- Adjust sugar in the jelly topping based on the sweetness of the juice.
- For a more colorful cake, use a mix of different flavored gummy bears.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg