Raspberry Cake Bars

10 Cake Bars
50 min

Looking for an adorable, Instagrammable dessert? These cake bars are the perfect pre-portioned dessert to make for your next special occasion! They are vibrant, summery and rather easy to bake. It's a simple layer of yellow sheet cake topped with vanilla buttercream, raspberry buttercream and fresh raspberries. Get creative with the decorations or keep it simple. Raspberries can be replaced with any of your favorite fruits such as strawberries or blackberries or even chocolate or peanut butter. Either way, these cake bars taste just as good as they look and will make you look like a professional baker!


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Recipe details
  • 10  Cake Bars
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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Ingredients
CAKE
  • 1 teaspoon | Oil
  • 1 large | Egg (room temperature)
  • 3 large | Egg Yolks (room temperature)
  • ¾ cup | Buttermilk (room temperature)
  • 1 ½ teaspoons | Vanilla Extract
  • 1 ½ cups | All-purpose Flour
  • ¼ teaspoon | Baking Soda
  • 1 ½ teaspoons | Baking Powder
  • ½ teaspoon | Kosher Salt
  • 1 cup | Granulated Sugar
  • 1 stick | Unsalted Butter (room temperature)
FROSTING
  • 3 sticks | Unsalted Butter (room temperature)
  • 1 teaspoon | Vanilla Extract
  • 3 ½ cups | Confectioners’ Sugar
  • 10 | Raspberries
TOPPING
  • 10 | Raspberries
Instructions

Preheat oven to 325° F and place rack in the center of the oven.
Line baking sheet with parchment paper. Using a pastry brush, brush about 1 tablespoon of oil on sheet and place parchment paper on top to adhere to the sheet.
Whisk egg, egg yolks, buttermilk and vanilla extract in a medium bowl. Set aside.
Using a stand mixer with a paddle attachment or a hand mixer, sift flour, baking soda and baking powder into large mixing bowl. Add salt and sugar and gently mix to combine, just a few turns. Cut butter into 1-inch pieces and add pieces to bowl of flour mixture. Mix on low speed, slowly increasing speed to medium until butter is worked into dry flour mixture, about 4 minutes. Mixture will look like coarse meal and there shouldn’t be any dry flour or visible chunks of butter.
Make a well in the center of the mixture and pour in half of buttermilk mixture. Starting on low speed and slowly increasing to medium, until well incorporated. Add remaining buttermilk mixture and beat on low speed, do this slowly to prevent spilling, until fully incorporated. Increase speed to medium-high and beat until mixture is smooth, light and thick, about 3 minutes. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated.
Pour batter into prepared sheet and bake cake for 20 minutes. Quickly rotate sheet to ensure an even bake and bake for an additional 8-12 minutes, until a toothpick comes out clean. Don’t leave your oven open too long or you run of the risk of your cake sinking. Cool the cake in the pan for at least 30 minutes before transferring to fridge to firm up for at least 1 hour.
Make the frosting by beating the room temperature butter in a stand mixer with a paddle attachment or a large bowl with a hand mixer until light and fluffy, about 3 minutes. Add the vanilla and continue beating for about 1 minute. Slowly add in the confectioners’ sugar until mostly mixed. Increase speed, scraping down the sides of the bowl until smooth and creamy.
Remove half of the frosting and set aside to use as your vanilla buttercream frosting. Leave the remaining half of the frosting in the mixer, add 10 raspberries and beat until combined to create raspberry buttercream frosting.
Once cake is cooled either frost directly on sheet cake or cut into squares or rectangles and frost individually with vanilla and raspberry buttercreams. Decorate each bar with a raspberry cut in half.
Store leftovers in airtight container at room temperature.
Flour & Fame
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