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 Time30minutes
Cook Time20minutes
Total Time50minutes
Servings24small cake bars
AuthorRegina | Leelalicious
Ingredients
Cake:
250g2 cups + 2 tablespoons butter, softened
200g1 cup sugar
2teaspoonsvanilla extract
pinchof salt
4eggs
250g2 cups all-purpose flour
15g3 teaspoons baking powder
60ml1/4 cup milk
240ml1 cup fruit juice (like orange or peach)
Topping:
375g13 oz cream cheese, room temperature
300g10.5 oz ricotta cheese
200g1 cup sugar
90ml6 tablespoons cream
250g2 cups raspberries, more for garnish
mint leaves
Instructions
Preheat oven to 350 F. Line a baking sheet (11x15 inches) with parchment paper.
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.
In a separate bowl whisk together the flour and baking powder and gradually add to the wet mixture alternating with the milk.
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.
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.
Spread topping over cooled cake layer and garnish with more raspberries and mint leaves.