Lusciously silky and moist inside and loaded with tons of citrus flavors, these magic cake bars are going to completely blow you away.—Don’t forget the warm berry sauce on top!
So I’m just gonna leave this magic right here. With you. Away from me and my uncontrollable magic cake cravings. Happy Friday from me to you.
Guys, I’m pretty pumped. For all things citrus-y and lemony, and asparagus-y, and SPRINGY! If I look really hard past the multiple piles of muddy snow and ice, I can see spring. And whenever it does come, me and my citrus magic cake bars shall be ready for anything.
I’ve managed to hold out so far on buying up all the asparagus my grocery store carries, but it won’t be long now. My self-control only goes so far…
And speaking of self-control I’m still trying to find mine where these magic cake bars are concerned. I seem to have completely lost it and I don’t think it’s coming back. So I’m forced to eat all of the magic cake. And this is a problem…how?
I’m only newly obsessed with magic cake, guys. My grandma brought over a lemon magic cake a few weeks ago and I was almost immediately put into a dessert trance. And I immediately began planning my top priorities for that week and you can bet that this cake was at the tippy-top of the list.
So I loaded this baby up with a double-whammy of citrus and then I probably took things a bit over the top with that glorious berry sauce you probably noticed. We know NO Friday limits around here.
If you’ve never made magic cake before, no worries! You’ve so got this, because this recipe is seriously as simple as making any regular cake! And I guarantee it will come out delightfully magical every.single.time.
Seriously. The middle portion of the cake is absolutely dreamy. So GOOEY I almost swooned. No wait, I actually did.
What are we all doing today? I mean, it’s so obvious. We’re making magic cake. And we’re eating all of said magic because a Friday IS magic so it all fits rather nicely.
You won’t fit into your jeans quite so nicely after we’re all finished, but that’s only a minor downer in light of more important things.
I promise it’s just this cake making me a little crazy today. Like I said, magic. ♥
- 4 large eggs
- 3/4 cup coconut sugar (or brown sugar)
- Juice and zest from 1 orange (1/4 cup juice and 1 tablespoon zest)
- Juice and zest from 1 lemon (1/4 cup juice and 1 tablespoon zest)
- 1/2 cup butter, melted and cooled
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 cup white whole wheat flour
- BERRY SAUCE:
- 1 cup fresh blueberries (if using frozen, do not thaw)
- 1 cup fresh raspberries (if using frozen, do not thaw)
- 1/2 cup water
- 1/3 cup coconut sugar (or brown sugar)
- 1 tablespoon lemon juice
- Powdered sugar for serving
- Preheat oven to 325F. Line an 8x8 square baking pan with parchment paper and set aside.
- Separate eggs and place whites in a medium bowl. Place yolks in a separate large bowl and set aside. With a handheld electric mixer, beat egg whites on high speed until stiff peaks form, about 3 minutes. Set egg whites aside.
- Meanwhile, whisk egg yolks, sugar, orange juice, lemon juice, both zests, butter, milk, and vanilla until smooth. Gradually whisk in flour and then very gently fold in whipped egg whites until batter is just combined. (there may still be a few streaks)
- Spread batter into prepared pan. Bake magic cake at 325F 35-40 minutes or until top is a light golden brown and just slightly firm to the touch. Cool cake completely in pan on a wire cooling rack.
- Make the berry sauce: In a small saucepan combine all sauce ingredients and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer 10 minutes until sauce is reduced and slightly thickened. Keep sauce warm.
- Once cake has cooled, use the edges of parchment paper to remove from pan. Carefully cut cake into 12 bars. Serve magic cake bars with warm berry sauce and powdered sugar dusted on top. Enjoy!