Gooey Raspberry Coffee Cake Bars
There’s something about the combination of fruit and cake that always feels like a warm hug on a plate. If you’re a fan of sweet, gooey treats that are perfect for brunch or an afternoon snack, then look no further than these Gooey Raspberry Coffee Cake Bars. With a simple list of ingredients, including a cake mix that makes preparation a breeze, this recipe delivers a delightful balance of tartness from the raspberries and sweetness from white chocolate and condensed milk. These bars are sure to become a favorite in your baking repertoire.
Why You’ll Love This Recipe
These Gooey Raspberry Coffee Cake Bars are the epitome of comfort food. They are easy to make, thanks to the convenience of using a cake mix, and they pack a flavor punch that will have your taste buds singing. The combination of fresh raspberries, creamy white chocolate, and a hint of cinnamon creates a delightful treat that pairs perfectly with your morning coffee or as a sweet afternoon pick-me-up. Plus, they are a hit at gatherings, making them an excellent choice for potlucks or brunches.
Gather These Ingredients
- 1 cake mix (any flavor you prefer, but vanilla or yellow works best)
- 1 egg
- 1/2 cup butter, melted
- 1 cup raspberries (fresh or frozen, thawed)
- 1/2 cup condensed milk
- 1 cup white chocolate chips
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup butter, cold (cut into small pieces)
- 1 tsp cinnamon
Equipment Breakdown
- Mixing bowl – for combining your ingredients.
- Baking dish (9×13 inch) – the perfect size for these bars.
- Spatula – for spreading the batter evenly.
- Measuring cups and spoons – to ensure accuracy in your ingredients.
- Oven – preheated to create that perfect bake.
Mastering Gooey Raspberry Coffee Cake Bars: How-To
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This is crucial for baking your Gooey Raspberry Coffee Cake Bars to perfection.
Step 2: Prepare Your Baking Dish
Grease your 9×13 inch baking dish with a little butter or cooking spray to prevent sticking.
Step 3: Mix the Batter
In a large mixing bowl, combine the cake mix, egg, and melted butter. Stir until well combined. The batter will be thick and slightly crumbly.
Step 4: Spread the Batter
Using a spatula, spread half of the batter into the prepared baking dish. Make sure to create an even layer.
Step 5: Add the Filling
Spread the raspberries evenly over the layer of batter. Drizzle the condensed milk over the raspberries, followed by a generous sprinkle of white chocolate chips.
Step 6: Prepare the Topping
In a small bowl, combine the brown sugar, all-purpose flour, cold butter pieces, and cinnamon. Use a fork or your fingers to mix until crumbly. Sprinkle this mixture evenly over the filling.
Step 7: Bake
Bake the bars in the preheated oven for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Allow the bars to cool in the baking dish for at least 15 minutes before cutting into squares. Serve warm or at room temperature.
Make It Diet-Friendly
- For a gluten-free option, use a gluten-free cake mix.
- Substitute the white chocolate chips with dark chocolate or dairy-free chocolate chips for a different flavor profile.
- Use a sugar substitute in place of brown sugar to reduce sweetness if desired.
- Replace condensed milk with a plant-based alternative like coconut milk for a lighter version.
Mistakes That Ruin Gooey Raspberry Coffee Cake Bars
To ensure your Gooey Raspberry Coffee Cake Bars turn out perfectly, avoid these common mistakes:
- Not greasing the baking dish properly, leading to sticking.
- Overmixing the batter, which can result in dense bars.
- Skipping the cooling time, as this helps the bars set properly.
- Using too much filling can cause the bars to be overly soggy.
Storing Tips & Timelines
To keep your Gooey Raspberry Coffee Cake Bars fresh:
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
- You can freeze the bars for up to 3 months. Just make sure to wrap them tightly in plastic wrap and then foil.
Gooey Raspberry Coffee Cake Bars Q&A
Can I use frozen raspberries instead of fresh?
Absolutely! If using frozen raspberries, just ensure they are thawed and drained before adding them to the bars. This will prevent excess moisture.
What can I substitute for white chocolate chips?
You can substitute white chocolate chips with dark chocolate chips, butterscotch chips, or even chopped nuts for a different texture and flavor.
How do I know when the bars are done baking?
The bars are done when the top is golden brown and a toothpick inserted into the center comes out clean. If it comes out with wet batter, they need more time.
Can I make these bars in advance?
Yes! These bars can be made ahead of time and stored in the refrigerator. They taste even better after a day or two as the flavors meld together.
Desserts to Finish
- Berry Upside Down Cake – A delightful twist on a classic dessert.
- Cranberry Raspberry Smoothie – A refreshing drink perfect for any occasion.
Before You Go
These Gooey Raspberry Coffee Cake Bars are not only a treat for your taste buds but also a simple and enjoyable baking project. With just a few ingredients and easy steps, you can create a dessert that will impress your family and friends. Whether you enjoy them with your morning coffee or as a sweet snack throughout the day, they are sure to be a hit. Don’t forget to experiment with different fruits and toppings to make this recipe your own. Happy baking!
Gooey Raspberry Coffee Cake Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Grease your 9x13 inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine the cake mix, egg, and melted butter. Stir until well combined.
- Spread half of the batter into the prepared baking dish to create an even layer.
- Spread the raspberries evenly over the batter, drizzle the condensed milk, and sprinkle the white chocolate chips on top.
- In a small bowl, combine brown sugar, all-purpose flour, cold butter pieces, and cinnamon. Mix until crumbly and sprinkle over the filling.
- Bake for 25-30 minutes until golden and a toothpick comes out clean.
- Allow to cool for at least 15 minutes before cutting into squares.
Notes
- For gluten-free, use gluten-free cake mix.
- Substitute white chocolate chips with dark chocolate for variety.
- Store in an airtight container for up to 3 days.
