Raspberry Cake Bars

Oh my gosh you guys, this cake!  I don’t even know where to start. It’s divine on all levels!

Have you ever made something that you weren’t sure how it was going to turn out or you didn’t have high expectations for it?  Well, that’s kind of how I was feeling about this cake. I’ve had this recipe for years but it just never grabbed my attention and I’m not even sure why because I love raspberries.

I came across the recipe again the other day and decided to give it a try and I’m really, really glad I did, because I totally misjudged this cake!  Yep, I’m a judger and I was 100% wrong about this one. This cake tastes out-of-this-world and is so simple to make.

I’m not going to lie, I couldn’t wait for this cake to cool before I snitched a little bite and holy moly it’s pretty dang delicious warm. So you do whatever tickles your fancy . . . eat it warm, or wait for it to cool. I’m pretty sure you’ll be in love with it either way.

Print

Raspberry Cake Bars

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

A delicate, sweet vanilla cake studded with raspberries and topped with a streusel topping. This cake is so delicious and will knock your socks off!

Servings: 48 bars

Author: 5boysbaker.com

Ingredients

• 2 cups sugar
• 3/4 cup butter , softened
• 1/3 cup buttermilk
• 4 eggs
• 2 1/2 cups flour
• 1/4 tsp. salt
• 2 cups frozen raspberries , slightly thawed
• Powdered sugar for dusting
• CRUMB TOPPING:
• 1/2 cup flour
• 1/2 cup sugar
• 1/4 cup cold butter
• 1/4 tsp. ground cinnamon

Instructions

1. Preheat oven to 350 degrees. Grease the bottom only of a jelly roll pan (15 1/2 x 10 1/2 x 1) with cooking spray.
2. Make crumb topping by combining flour and sugar in a medium bowl. Cut in butter using a pastry blender or two knives until mixture is crumbly. Add cinnamon and mix well.
3. Beat sugar and butter in bowl of an electric mixer on medium speed until creamy. Beat in buttermilk and eggs on low speed until smooth. Stir in flour and salt and mix until blended.
4. Spread in prepared pan and sprinkle with raspberries and crumb topping.
5. Bake for 25-35 minutes or until toothpick inserted comes out clean. Sprinkle with powdered sugar.

Recipe Notes

I had to cook mine the full 35 minutes, just watch it closely because like I've said before, everyone's oven is different.

Recipe Source: An old Betty Crocker Cookies & Bars Cookbook, 2004 (You know, those small paperback ones at the grocery store checkstand . . .love those things!)