Get ready to tantalize your taste buds with the ultimate summer treat: Refreshing Raspberry Cake Bars! Bursting with the vibrant flavor of fresh raspberries and the richness of buttery cake, these delightful bars are the perfect balance of sweet and tart. Whether you're hosting a backyard barbecue or simply looking for a light dessert to brighten your day, these easy-to-make bars will have everyone coming back for seconds. With just 40 minutes from start to finish, you won't want to miss out on this irresistible recipe that promises to become a family favorite!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup fresh raspberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal of the cake bars later.
- In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together until evenly mixed. Set this dry mixture aside.
- In a large mixing bowl, cream together the softened unsalted butter and sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the bars dense.
- Gently fold in the fresh raspberries with a spatula, being careful not to break them apart too much. You want to maintain some whole raspberries for texture and flavor.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Smooth the top to ensure even baking.
- Bake in the preheated oven for 25 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Once baked, remove the pan from the oven and allow the cake bars to cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, cut the cake into 16 equal bars. Serve them as a refreshing dessert or snack, and enjoy the delightful combination of buttery cake and tart raspberries!
Tips
- Use Fresh Raspberries: For the best flavor and texture, opt for fresh raspberries. If you can’t find them, frozen raspberries can work, but make sure to thaw and drain them well to avoid excess moisture in the batter.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to dense cake bars, so keep it gentle!
- Cool Completely: Allow the bars to cool completely on a wire rack before cutting. This helps them set and makes for cleaner slices.
- Perfectly Cut Bars: For neat cuts, use a sharp knife and wipe it clean between cuts. This prevents the bars from crumbling and keeps them looking beautiful.
- Add a Glaze: For an extra touch, consider drizzling a simple glaze made from powdered sugar and lemon juice over the cooled bars for added sweetness and a pop of flavor.
- Store Properly: Keep any leftovers in an airtight container at room temperature for up to three days, or refrigerate for a longer shelf life.Enjoy baking these scrumptious Raspberry Cake Bars, and watch them disappear in no time!
Nutrition Facts
Calories: 160kcal
Carbohydrates: 18g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 40mg
