Spanish Bar Cake Recipe is a soft, moist cake filled with warm cinnamon spice and sweet raisins. Applesauce keeps the cake tender, while chopped walnuts add a little crunch.
I love the way the creamy frosting balances the sweetness with a slight tang. This Spanish bar cake recipe makes a lovely treat for family gatherings, afternoon snacks, or holiday celebrations.
Serve a slice with hot coffee or tea for a comforting treat. I’ll walk you through making two delicious cake layers with creamy frosting.
Why Peoples Like Spanish Bar Cake Recipe?
People Like this Spanish bar cake because it is soft, moist, and full of sweet raisins with a lovely hint of cinnamon and nutmeg. The applesauce keeps the cake tender, while the cream cheese frosting adds a creamy, slightly tangy taste.
I like how the two layers look when cut and served on a plate. Spanish Bar Cake Recipe is a lovely homemade dessert for family gatherings, an afternoon cup of coffee, or sharing a sweet treat with friends and loved ones.
How To Prepare Spanish Bar Cake Recipe?
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Main Kitchen Utensils
- 9 × 13-inch rectangular baking pan
- Mixing bowls & whisk
- Electric hand mixer
- Rubber spatula
- Serrated knife
Ingredients
For The Cake
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (150 g) raisins, soaked in warm water and drained
- 2 large eggs, at room temperature
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (2.6 g) ground cinnamon
- ½ teaspoon (1 g) ground nutmeg
- ½ teaspoon (3 g) salt
- ½ cup (120 g) vegetable oil
- 2 cups (480 g) applesauce
- 1 teaspoon (2 g) ground allspice
- 1 tablespoon (5 g) unsweetened cocoa powder
- ½ cup (60 g) chopped walnuts
For The Cream Cheese Frosting
- 8 oz (225 g) full-fat cream cheese, softened
- ¼ cup (57 g) unsalted butter, softened
- 1½ cups (180 g) powdered sugar, sifted
- 1 teaspoon (5 g) vanilla extract
- 1–2 teaspoons (5–10 g) milk, only if needed
- 1 tablespoon (15 g) fresh lemon juice
How To Make Spanish Bar Cake Recipe
Step 1
Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch baking pan, then line the bottom with parchment paper so the cake comes out easily.
Step 2
Add the flour, baking soda, cinnamon, nutmeg, salt, allspice, and cocoa powder to a large bowl. Whisk everything together until the spices are evenly mixed through the flour.
Step 3
In a separate bowl, beat the eggs, sugar, and vegetable oil until blended. Stir in the applesauce until the mixture looks smooth and creamy.
Step 4
Add the flour mixture to the wet ingredients and stir until just combined. Fold in the drained raisins and chopped walnuts, making sure not to overmix the batter.
Step 5
Pour the batter into the prepared pan and spread it evenly. Bake for 35–40 minutes, checking the center with a toothpick. The cake is ready when the toothpick comes out clean.
Step 6
Let the cake rest in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Use a long serrated knife to carefully cut the cake horizontally into two even layers.
Step 7
Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, then mix in the vanilla extract and lemon juice. Add a little milk if needed to make the frosting easier to spread.
Step 8
Place the bottom cake layer on a serving plate and spread frosting evenly over it. Set the second layer on top, cover the top with the remaining frosting, and chill briefly before cutting into slices.
Nutrition Facts Of Spanish Bar Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 470 kcal |
| Carbohydrates | 60 g |
| Protein | 5 g |
| Fat | 23 g |
| Fiber | 2 g |
| Sugars | 42 g |
Can You Eat This Recipe Every Day?
You can have a slice of Spanish bar cake recipe whenever you crave something sweet, but it is best to enjoy Spanish bar cake in moderation.
The applesauce, raisins, and walnuts add some nutrients, while the sugar, oil, and cream cheese frosting make the cake higher in calories and added sugar.
I would enjoy a small slice now and then instead of eating it every day. Pairing it with fresh fruit and eating balanced meals throughout the day can help you enjoy this dessert without overdoing it.
My Tips For Making This Recipe
1. Soak the raisins in warm water for 10–15 minutes, then drain them well. This keeps them soft and helps prevent extra moisture from affecting the cake batter.
2. Use room temperature eggs and applesauce for a smooth batter. I recommend mixing gently once you add the flour to keep the cake tender.
3. Check the cake with a toothpick after 35 minutes. If it comes out clean or with a few moist crumbs, the cake is ready to cool.
4. Let the cake cool completely before slicing it horizontally into two layers. Use a long serrated knife and cut slowly to keep both layers even.
5. Beat the softened cream cheese and butter until smooth before adding the powdered sugar. Spread the frosting between the layers, then cover the top for a creamy finish.
Serving Suggestions
I like serving this Spanish bar cake recipe with a warm cup of coffee or tea for an afternoon treat. A cold glass of milk also pairs nicely with the sweet raisins and creamy frosting.
For family gatherings, I cut the Spanish bar cake into neat slices and arrange them on a serving plate. You can add fresh apple slices or a handful of berries on the side for a fresh touch.
Serve spanish bar cake recipe chilled or let it sit briefly at room temperature before enjoying.
Recipe Variations
1. Replace the walnuts with chopped pecans for a buttery, slightly sweet crunch that pairs nicely with the raisins and warm spices.
2. Add ½ cup of chopped dates or dried cranberries to the batter for extra fruity flavor and a chewy texture in every slice.
3. Increase the cocoa powder to 2 tablespoons for a richer chocolate taste that blends well with the cinnamon, nutmeg, and cream cheese frosting.
4. Stir 1 teaspoon of fresh orange zest into the frosting for a light citrus flavor that balances the sweetness and adds a fresh touch.
5. Drizzle a little caramel sauce over the frosted cake before serving. I recommend using a small amount so the caramel complements the spices without making the cake too sweet.
How To Store Leftovers?
Store the leftover Spanish bar cake recipe in an airtight container in the refrigerator to keep the cream cheese frosting fresh.
It should stay good for about 4–5 days. If you want to save some for later, wrap each slice in plastic wrap and place the pieces in a freezer safe container.
Freeze for up to 2 months. When you’re ready to enjoy a slice, let it thaw in the refrigerator overnight. Leave Spanish Bar Cake Recipe at room temperature for a few minutes before serving for a softer texture.
Frequently Asked Questions
What Does Spanish Bar Cake Taste Like?
Spanish Bar Cake has a soft, moist texture with sweet raisins and warm spices like cinnamon, nutmeg, and allspice. The cream cheese frosting adds a smooth, slightly tangy flavor that balances the sweetness.
Can I Make Spanish Bar Cake Without Raisins?
Yes, you can leave out the raisins if you prefer. Chopped dates, dried cranberries, or extra walnuts are good alternatives that add flavor and texture.
Why Is My Spanish Bar Cake Dry?
The cake may turn out dry if you add too much flour or bake it too long. Measure the ingredients carefully and check the center with a toothpick after 35 minutes.
Can I Make This Cake Ahead Of Time?
Yes, you can bake the cake a day ahead and let it cool completely. Wrap it tightly, refrigerate it, then add the frosting and assemble the layers when you’re ready.
How Do I Cut The Cake Into Two Even Layers?
Allow the cake to cool completely before cutting. Use a long serrated knife to slice horizontally through the center, turning the cake as you cut to help keep both layers even.
Conclusion
This Spanish bar cake recipe is easy to make and full of old-fashioned flavor. The soft cake, sweet raisins, warm spices, and creamy frosting make it a lovely treat to enjoy at home.
I hope you feel inspired to bake this Spanish bar cake recipe soon and share it with your family. Seeing everyone enjoy a homemade dessert makes me happy, and I hope this recipe brings the same joy to your home. Give Spanish bar cake Spanish bar cake a try, then tell me how your cake turns out!
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Spanish Bar Cake Recipe
Equipment
- 9 × 13-inch rectangular baking pan
- Mixing Bowls & whisk
- Electric hand mixer
- Rubber spatula
- Serrated knife
Ingredients
For The Cake
- 2 cups 250 g all-purpose flour
- 1 cup 200 g granulated sugar
- 1 cup 150 g raisins, soaked in warm water and drained
- 2 large eggs at room temperature
- 1 teaspoon 5 g baking soda
- 1 teaspoon 2.6 g ground cinnamon
- ½ teaspoon 1 g ground nutmeg
- ½ teaspoon 3 g salt
- ½ cup 120 g vegetable oil
- 2 cups 480 g applesauce
- 1 teaspoon 2 g ground allspice
- 1 tablespoon 5 g unsweetened cocoa powder
- ½ cup 60 g chopped walnuts
For The Cream Cheese Frosting
- 8 oz 225 g full-fat cream cheese, softened
- ¼ cup 57 g unsalted butter, softened
- 1½ cups 180 g powdered sugar, sifted
- 1 teaspoon 5 g vanilla extract
- 1 –2 teaspoons 5–10 g milk, only if needed
- 1 tablespoon 15 g fresh lemon juice
Instructions
Step 1
- Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch baking pan, then line the bottom with parchment paper so the cake comes out easily.
Step 2
- Add the flour, baking soda, cinnamon, nutmeg, salt, allspice, and cocoa powder to a large bowl. Whisk everything together until the spices are evenly mixed through the flour.
Step 3
- In a separate bowl, beat the eggs, sugar, and vegetable oil until blended. Stir in the applesauce until the mixture looks smooth and creamy.
Step 4
- Add the flour mixture to the wet ingredients and stir until just combined. Fold in the drained raisins and chopped walnuts, making sure not to overmix the batter.
Step 5
- Pour the batter into the prepared pan and spread it evenly. Bake for 35–40 minutes, checking the center with a toothpick. The cake is ready when the toothpick comes out clean.
Step 6
- Let the cake rest in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Use a long serrated knife to carefully cut the cake horizontally into two even layers.
Step 7
- Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, then mix in the vanilla extract and lemon juice. Add a little milk if needed to make the frosting easier to spread.
Step 8
- Place the bottom cake layer on a serving plate and spread frosting evenly over it. Set the second layer on top, cover the top with the remaining frosting, and chill briefly before cutting into slices.
Notes
Nutrition Facts Of Spanish Bar Cake Recipe
Calories: 470 kcal | Carbohydrates: 60 g | Protein: 5 g | Fat: 23 g | Fiber: 2 g | Sugars: 42 g