Apricot Cake Bars Recipe

Apricot Cake Bars Recipe

Cake Bars Recipe

Came up with a quick and easy recipe for sponge cake bars. In this case apricot cake bars.

There’s this one recipe for a vanilla buttercream sponge cake, that I was going to test, then halfway through I got a little lazy, but mostly tired and decided to make something quick, just to use that sponge I baked earlier. I just love the “sponge cake + apricot jam” taste combo, so it wasn’t too hard to decide what to use as a “frosting”, then I felt like a little creaminess will complete the taste combo and topped the cake bars with vanilla flavored whip cream. As simple as that!

Loved how my cake bars turned out and decided to share the tips and recipe with all of you.

Hope you like and enjoy it as much as we did. Remember to follow my Instagram and Facebook page for some delicious food picks.

Happy baking !

Apricot Cake Bars Recipe


Apricot Cake Bars Recipe

For the sponge cake 

5 eggs, at room temperature

¾ cup granulated sugar

1 tsp vanilla extract

⅔ cup flour

⅓ cup cornstarch

¼ tsp salt

½ tsp baking powder

Apricot Cake Bars Recipe

For the whip cream frosting 

⅔ cup cold whip cream

¼ cup confectioners sugar

1 tsp vanilla extract

Apricot Cake Bars Recipe

For sugar syrup 

¾ cup any of your favorite light colored juices or simply mix water with ¼ cup sugar , mix until dissolved and use as a syrup

Be sure to moisten the cake properly , use the entire syrup

You will also need about ¾ cup apricot jam for spreading between the layers

2 fresh apricots and 2 tbs sugar for caramelizing
Apricot Cake Bars Recipe


To make the sponge cake

Preheat the oven to 350°F/180°C degrees

Prepare baking pan: line with parchment paper, drizzle with baking spray

In a bowl combine dry ingredients: flour, cornstarch and salt, sift and set aside

In a mixing bowl combine eggs, sugar and vanilla extract

Whisk on high speed until fluffy and pale color, almost tripled in size

Start adding the dry ingredients by sifting a little bit at a time and folding with spatula

Take time with mixing and folding to make sure no flour lumps are left

Pour the batter on prepared baking pan, spread out evenly

Bake 20-25 minutes or until light golden color

Use a knife to slide around the sides, that will help to release the cake from the pan easier

Lightly sprinkle with some of the confectioners sugar

Place a wax paper and cooling rack on top of the cake and turn it upside down

Remove the parchment paper from the back of the cake

Cut and remove the sides , slice lengthwise into two even parts, refer to YouTube  tutorial for more details

Refer to my “Swiss roll” YouTube tutorial video for more details and tips

Apricot Cake Bars Recipe

To caramelize to apricots 

Place the sliced apricots and sugar in a skillet

Cook a few minutes until all the sugar is dissolved and apricots are coated with sugar syrup

Do not overcook the fruit, you want to have whole pieces to decorate the cake

Set aside to cool down, don’t use while hot or warm


To make the whip cream frosting

Be sure the mixing bowl is cold, I place mine in freezer at least 10-15 minutes

In a mixing bowl combine : cold whipping cream, confectioners sugar and vanilla extract

Whisk until thick, firm consistency

Apricot Cake Bars Recipe

Assembling the cake bars

Place the first layer of sponge cake on a large cutting board

Generously moisten with juice or syrup

Spread the apricot jam

Place the second layer on top and moisten with the remaining of syrup

Evenly spread the top with thick layer of whipped cream

Set in the fridge at least 35-45 minutes to set

Slice into squares

Top with caramelized apricots

Additionally you can drizzle with melted chocolate and dust with powdered sugar


Apricot Cake Bars Recipe

Posted in Cakes, Desserts.


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