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Refreshing Raspberry Cake Bars

With these refreshing raspberry cake bars, a melt-in-your-mouth moist cake layer is paired with a light, refreshing cream cheese + ricotta topping and lots of luscious raspberries.

Course Dessert
Cuisine American
Keyword Raspberry Cake Bars
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24 small cake bars
Author Regina

Ingredients

Cake:

  • 250 g 2 cups + 2 tablespoons butter, softened
  • 200 g 1 cup sugar
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 4 eggs
  • 250 g 2 cups all-purpose flour
  • 15 g 3 teaspoons baking powder
  • 60 ml 1/4 cup milk
  • 240 ml 1 cup fruit juice (like orange or peach)

Topping:

  • 375 g 13 oz cream cheese, room temperature
  • 300 g 10.5 oz ricotta cheese
  • 200 g 1 cup sugar
  • 90 ml 6 tablespoons cream
  • 250 g 2 cups raspberries, more for garnish
  • mint leaves

Instructions

  1. Preheat oven to 350 F. Line a baking sheet (11x15 inches) with parchment paper.
  2. Cream butter on high with your mixer. Add sugar, vanilla and salt and mix to combine. Add the eggs one at a time and beat for 1/2 minute after each addition.
  3. In a separate bowl whisk together the flour and baking powder and gradually add to the wet mixture alternating with the milk.
  4. Spread the batter onto the prepared baking sheet and smooth with a spatula. Bake for 20 minutes. While the cake is still warm slowly pour the fruit juice over top and let cool fully.
  5. Combine the sugar and cream and let stand to dissolve the sugar. Beat with cream cheese and ricotta in your mixer until combined and smooth. Fold in the raspberries.
  6. Spread topping over cooled cake layer and garnish with more raspberries and mint leaves.
  7. Store covered and refrigerated for up to 5 days.