These Cake Bars Magically form Layers of Raspberry Deliciousness as they Bake in the Oven. Light, Spongy Cake tops a Layer of Creamy Raspberry Custard, with Whole Raspberries Strewn Throughout. A Hint of Orange brings out the Berries’ Summery Sweetness, and Piles of Fresh Driscoll’s Raspberries, Kissed with Powdered Sugar, adorn this Showstopping Dessert. Bring Something New and Different to your Summer Barbecues and Picnics this Year!
It’s raspberry season, hooray! I just love raspberries (who doesn’t???) and especially when they are so fresh and plump and readily available, in those extra large flats for just a few dollars. Now is the perfect time to stock up, especially with all the backyard barbecues and potlucks you are undoubtedly whisking off to every weekend!
Nothing says summer like a raspberry dessert, and I know you want something enticing, that you can whip up and transport easily, serve at room temperature, and that will get everyone talking!
Put this one on your list! It hits on all those levels, and then some! The bright, summery flavor of Driscoll’s raspberries comes through like whoa, but it’s accentuated by a subtle orange sweetness, and mellowed out by the creamy custard that magically settles at the bottom of the pan.
This is what magic cake (aka magic custard cake, magic bars, magic pie) is all about. The batter is really different, and you’ll probably be convinced that you’ve done it wrong, but something truly magical happens as it bakes in the oven. What goes in looking like a curdled, lumpy, runny, foamy mess comes out as a creamy, dreamy, light as air confection that just has summer written all over it.
The first time I came across Magic Custard Cake was when I saw it on White On Rice Couple’s blog, and I was intrigued from the start. But then I started to notice that Foodness Gracious was getting all creative with it, developing recipes that were inspired by seasonal flavors like Gingerbread, Guinness Stout, and Key Lime Pie. So smart! So I’ve followed Gerry’s lead and created this summery raspberry version with Driscoll’s berries.
Just look at all those juicy berries in there! And the batter is infused with pureed raspberries too. It gives the cake the loveliest dusty-rose hue. Go ahead and pile fresh berries ALL over the top too. Raspberry, raspberry, raspberry!
A little flurry of powdered sugar is all the adornment this showstopping dessert needs 😉
Raspberry Magic Custard Cake
These Cake Bars Magically form Layers of Raspberry Deliciousness as they Bake in the Oven. Light, Spongy Cake tops a Layer of Creamy Raspberry Custard, with Whole Raspberries Strewn Throughout. A Hint of Orange brings out the Berries' Summery Sweetness, and Piles of Fresh Driscoll's Raspberries, Kissed with Powdered Sugar, adorn this Showstopping Dessert. Bring Something New and Different to your Summer Barbecues and Picnics this Year!
Yield: 9 servings
Ingredients:
- 30 ounces (about 6 cups) fresh Driscoll's raspberries, divided
- 4 large eggs, separated
- ⅛ teaspoon cream of tartar
- 1¼ cups powdered sugar
- zest of half an orange
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 1 tablespoon orange juice
- 1 cup flour
- 2 cups milk (I used 1%)
- 1 teaspoon orange liqueur, such as Triple Sec, Cointreau, or Grand Marnier
Directions:
- Preheat the oven to 325 degrees F, and lightly mist a 9x9 inch brownie pan with non-stick spray.
- Puree 12 ounces of berries in a food processor, and strain the puree into a bowl through a fine mesh sieve, pushing it through with the back of a ladle to remove the seeds and pulp. (You can also do this with a food mill or juicer.) Seeds and pulp can be discarded. You should have about a cup of puree. Set aside.
- Separate the eggs, placing the whites in a medium bowl and the yolks in a large mixing bowl.
- Whip the whites with the cream of tartar, until they hold stiff peaks, and set aside.
- Whip the yolks, powdered sugar, and orange zest on high speed until pale and thick (ribbon stage), about 5 minutes.
- Stir in the melted butter and orange juice, until incorporated.
- Add the flour and mix until smooth.
- With the mixer on its lowest speed, gradually pour in the milk, orange liqueur, and reserved raspberry puree.
- Fold in the reserved whipped egg whites. Mixture may look curdled. Try to eliminate as many large lumps as possible, without losing too much volume.
- Pour the batter into the prepared pan, and sprinkle 6 more ounces of fresh raspberries evenly over the surface. Raspberries will sink to the bottom.
- Bake for 45 minutes, or until the edges are spongy but firm, and the center is still a little jiggly.
- Cool completely, remove from pan, and top with another 12 ounces of fresh raspberries. Sprinkle with powdered sugar, garnish with orange zest, and cut into bars.
The next time you get asked to bring a dessert to a picnic, potluck, or barbecue, sure, you could go with the old standby of brownies, cheesecake bars, cookies, or cobbler. I’m sure you won’t get any complaints. Or you can totally knock everyone’s socks off with this mouthwatering creation! It’s like nothing they’ve ever tasted before!
*This is a sponsored post, brought to you in partnership with Driscoll’s Berries. All opinions expressed herein are straight from my heart. Please visit the Driscoll’s website for more raspberry recipes, or follow Driscoll’s @driscollsberry, with the hashtag #raspberrydesserts*
-This post was featured on the Moonlight & Mason Jars link party on Five Heart Home-
oh my gawd, Allie!!! Another stunner!!! This custard cake is absolutely gorgeous!!! just gorgeous! seriously pinning this and will try this summer!! love!
Thank you Alice! I had been seeing the Magic Cake around and just had to give it a whirl. I hope you enjoy it as much as we did! Thanks for the pin, dear, hope you have a great Father’s Day weekend <3
Yay for fresh raspberries! And I’m totally smitten with this cake. Just gorgeous!
I’m up to my ears in strawberries right now but looking forward to picking raspberries in a few short weeks.
Have a beautiful weekend Allie!
We’ve got loads of strawberries coming in from our garden every day too! I’m loving it. We haven’t had much luck growing raspberries, but luckily those ginormous flats are out in full force at the supermarket 😉 Thanks for the sweet comment, and hope you enjoy your weekend too, Melanie!
I have no idea how you manage to make all these amazing creations so often….do you just not sleep? Amazing. As usual. I just wish it weren’t winter here in Sydney so I could afford raspberries to make them! I kid you not, it would cost me A$40 for 6 cups of raspberries for this recipe….(that’s about US$45!)
Oh man, that is outrageous! But I guess that’s what makes them a special treat, they are only to be enjoyed when in season. Our season is just kicking off here in my neck of the woods, so I was able to get big 12-ounce flats for around $5 US. Thanks for the sweet comment, Nagi, and you know, I probably should try to get more sleep, lol!
Oh lawd!! Another stunning dessert from you. This looks amazing dear. Raspberry is probably my favorite berry so I know I will love this. Ps: your pictures are breath taking 🙂
Thank you sweetie! The berries are just so photogenic, what can I say, lol! But they really were a lot of fun to shoot. Definitely one of my favorite berries too. I’m so happy they’re coming into season now!
The raspberries on top are gorgeous! I love this cake 🙂
Thanks Chloe! I loved it too, the fresh berries on top were my favorite part!
I’ve never heard of anything like this before, but it sounds divine. I can’t imagine anything more delicious than a raspberry custard. These bars remind me a little of a self-saucing pudding. You mix, pour, bake, and end up with something that seems like you’ve spent hours on it.
I approve!
Yay! I’m so glad you like it Helen! That self-saucing pudding sounds really interesting! I guess this was a bit like that. I’d never seen a recipe quite like it before, so I knew when it started popping up everywhere that I’d have to give it a try. 😉
I’ve never heard of a Magic Cake before, and obviously I have been missing out. Not only is this cake positively beautiful, but it is also making my mouth water to an embarrassing extent. Berries are one of my favorite flavors – in summertime, or any time!
It’s pretty different! I only just heard of it pretty recently myself. And the recipe is just so unusual, I couldn’t wait to give it a try. So glad to have hit on one of your favorite flavors, Nora!
Girl you are killing the game! This cake is so gorgeous I can’t even stop staring. Wow!
Lol thanks Jocelyn! You are too kind my dear. Hope your weekend is lots of fun! xoxo
This is magical Allie, beautiful pictures too!
Thanks Matt! That’s great to hear especially from such a talented photographer as yourself 😉
Oh what a beautiful site! Those bars look delightful…I love the bursts of pink 🙂
Have a wonderful weekend ahead.
Toodles,
Tammy<3
Ahem. **sight** (and site ;))
Thank you Tammy! Raspberries are just so irresistible to me- and the color is such a big part of it. So happy you liked the post, and I hope your weekend is wonderful too 😉
Soooo dawn for a creamy, dreamy, light as air custard!! And the presentation is absolutely gorgeous. Love the dusting of powdered sugar on top!
Thanks Lindsay Anne! Powdered sugar is just such an effortless way to make everything look prettier. And taste delicious too, lol! Thanks for the sweet comment dear 😀
Gorgeous gorgeous cake! And photos – these are awesome!! I keep meaning to try making a magic cake – and this raspberry one sounds so so good! Happy weekend!
That was me too, for the longest time! I kept seeing them everywhere. I’m so glad I gave it a try because they really are something special. Thanks for the sweet comment, Ashley, and I hope your weekend is lots of fun too!
Oh … my …. goodness … gracious, girl! This looks just so heavenly, and these photos are just “magic!” I absolutely adore this, and am making it immediately! Thanks for sharing, and I hope you have a great weekend! xoxo
Yay! I hope you enjoy it as much as I did, Justine! It’s really different- like nothing I’ve ever tasted before. Hope you have a great weekend too sweetie; thanks for the comment!
That looks incredibly delicious! Fantastic job as usual 🙂
Happy Blogging!
Happy Valley Chow
Thanks so much Eric- I’m so happy you liked!
OMG this looks d.i.v.i.n.e. I just want to smash my face into it, make a mess and lick it all clean.
And you think I’m joking since I’ve just had a mahoosive slab go Abbi’s 10th birthday cake. I kid you not. 🙂
Ha ha, sounds familiar, I can never get enough sweets either! Happy birthday to Abbi and thank you so much for the sweet comment, Lisa!
I’ve never made a magic ake and now I feel like I’m missing out so much!! This one looks glorious with all those fresh raspberries (my favorite!) and you bet it’s going on my bucket list!
Also, your pictures are truly gorgeous! Such a work of art!
Have a great weekend xxxx
Thank you so much, Consuelo! Raspberries are one of my favorites too! And I was seeing the magic cakes popping up all over the internet, so I was so glad I finally had an opportunity to give one a try. I hope you get a chance to make one soon- they are a lot of fun!
Well wow, these really do sound magic! They look divine! 🙂 super idea,I just love raspberries!
Same here, Miss Messy! They’re one of my favorite things about summer 😉 Thanks for the sweet comment dear. Have a lovely weekend!
it looks delicious!
Thanks Dina! I really enjoyed it 😉
I love raspberries!! This cake is so pretty and sounds so delicious! I love how creamy and moist the cake looks – yum!
Thanks Cate! It was really creamy on the bottom and then the top was airy and cottony, almost like a sponge cake. Really different! So glad you enjoyed, thanks for commenting!
Oh my goodness, I’m still trying to pick my jaw up from the floor – it’s breathtaking Allie!!! Love all the fresh raspberries and the pictures are stunning! Pinning and hope you have a wonderful weekend lady:)
Thank you so much Kelly, and same to you! <3
What a beautiful cake! I am defiantly trying this for sure! And your photos, amazing!
Thank you so much Sheila! I hope you enjoy!
So pretty and I love things that automagically form their own layers. Adding these to my “to bake soon” list 🙂
I think automagically might be my new favorite word 😉 Thanks, Jennifer! Hope you enjoy it!
I love this…looks so delicious and rich in flavor! Not only that, it looks beautiful…thanks for sharing!
Thanks Jodee! So glad you enjoyed- thank you for reading and for the sweet comment! Enjoy what’s left of the weekend 😉
Oh my gosh, we just got a ton of raspberries and I was wondering what dessert to make for company tonight! This is the one! It is stunning, Allie, absolutely stunning. And as much as I love raspberries, I think I love your photos more!
It must be fate, Mary Frances! I hope you enjoy this dessert and thank you so much for the sweet compliment 😉
I’m looking at this beautiful piece of art and thinking to myself why I never knew about magic custard cake!!!!! Allie!!!! This looks AMAZZZZZING!!!!! That custard-y base is making me drool!!!!!!! And all those delicious raspberries with powdered sugar just take it to another level!!!!!!
Thank you so much Samina! I know, I’d never heard of magic custard cake either, until recently that is. So glad you like the idea! Thanks for the sweet comment 😉
Oh Allie, your photo’s are amazing. Your going to have to share you secrets with people like me who struggle in the photography area. They look amazing, gotta love berry season 🙂
Thanks Laura you are too sweet! I don’t really have any secrets, I just use a Canon T31 and a 50mm lens. It’s a pretty basic setup and it does all the heavy lifting for me, so to speak 😉
I’m so impressed! Such a lovely looking cake!
Thanks so much Jess! Fresh raspberries are just so beautiful, I really wanted to let them shine. So glad you enjoyed 😉
I’ve never heard of a magic custard cake…but I’ve immediately become a fan! Perfect dessert to highlight the gorgeous spring and summer berries! Definitely a show stopper 🙂
Thanks so much Liz! I just love raspberries, especially at this time of year 😉
Anything with raspberries, custard, and magic, and I’m in! This cake is so pretty, and your photos make me feel like I’m in a magical pixie land — so pink and pretty. 🙂 These are some of the most stunning photos ever, Allie!
Aw, thank you Marcie! I’m so glad to hear you liked the photos, I was worried they maybe looked too washed out. Hope you’re enjoying your week, sweetie!
You win my heart for this cake! I am a raspberry fanatic but when you put it with a magic cake, you have one heck of beautiful recipe! Pinning.. in love with this!
Thank you so much, Pamela! For the pin AND the sweet compliments! xoxo
This tart looks so beautiful! I love Summer when you have all those fresh raspberries in abundance! i can’t resist sprinkling them on everything 🙂
I know! Totally! I’m throwing handfuls of berries in and on everything these days, I just love it! Thanks so much for reading, Lilli, and for the sweet comment! 😉
My goodness, it’s soo pretty! I’ve never made a magic custard cake, this is definitely inspiring me to try it.
I hope you enjoy, Sherri! It’s really something fun and different 😀
Holy shizz, Allie. I’m blown away by how gorgeous these photos are. I hope you know what you are an outstanding photographer because seriously, these are like works of art. I’d blow them up and hang them on my wall. After devouring all of the cake of course because it looks delicious. Beautiful job, my friend!
I’m seriously in love with this recipe. Truly magical!
Thanks Beth! So happy you enjoyed; thank you for the great feedback!
I’d like to try this once raspberries move into season, but just so I know what to expect – the photo you show looks like a tart shell encasing the custard. Is that an extra step or does the recipe as is produce a crust as well?
The recipe produces that! There is no tart shell. The dessert bakes up with a cake-like layer on the bottom and a custard-y layer on top. Good luck and I hope you enjoy!