Spanish Bar Sheet Cake

Cozy, spiced Spanish Bar Sheet Cake made with raisins, cinnamon, nutmeg, and caramel drizzle. It’s sweet, simple, and ridiculously nostalgic.

this Recipe

You know that weird moment when you bake something, take a bite, and instantly get hit with a memory you didn’t even know was hiding in your brain? That was me—standing barefoot in my kitchen, spoon in hand, biting into this warm slice of Spanish Bar Sheet Cake. I didn’t expect anything special. Honestly, I just needed to use up a bag of raisins. But oh man… it took me straight back to my grandma’s house in upstate New York.

She always had a cake like this sitting under one of those old plastic domes on the kitchen counter. You know the kind—yellowed with age, slightly cracked, definitely older than you. This cake? It smells like Sunday afternoons and hand-me-down aprons. It feels like a hug from someone you didn’t know you missed. And now it’s here—on my counter, in my heart, and hopefully soon, in your oven too.

Why You’ll Love This Spanish Bar Sheet Cake Recipe?

Here’s the thing—it’s not flashy. No bells. No whistles. It won’t make you TikTok famous. But it will make your kitchen smell like cloves and cinnamon and comfort. It’s baked in one pan (hallelujah), uses super simple ingredients, and somehow manages to feel like you put a lot more effort into it than you actually did. Magic? Maybe. Or maybe it’s just old-school baking at its best.

And the texture? Oh, don’t even get me started. Moist (ugh, I know that word’s gross but… it fits), a little dense in that cozy, satisfying way, with raisins that turn into little pockets of sweetness. And when you add that optional-but-come-on-just-do-it caramel drizzle? It crosses the line into dangerous territory. Like, “just one more slice” turns into “oops I ate half the pan” kind of dangerous.

Ingredient Notes:

Look, I’m not a food scientist—but I’ve made this enough times to know that these ingredients do something special together. Like a band that shouldn’t work on paper but somehow drops the best album of the year.

• Raisins + Water: You boil them, and something alchemical happens. They plump up and go soft, like tiny sticky gems. Not a raisin fan? I get it. But in this cake? They hit different.

• Shortening or Butter: I’ve used both. Butter gives it a rich, velvety taste. Shortening makes it feel like one of those cakes your mom brought home from the grocery store bakery in the ’90s. You pick.

• The Spices: Cloves, cinnamon, nutmeg, and allspice. Together, they smell like every warm memory you’ve ever had. If I had to pick one to skip? I wouldn’t. They each do their job. But cloves really carry the team here.

• Flour, Sugar, Baking Soda, Salt: Basics. The kind of things you already have in the back of your pantry. Maybe the baking soda’s expired? Just me?

• Egg: Just one! You don’t need a dozen. It’s here for structure and subtle richness. Simple.

• Caramel Drizzle: Look, you can technically skip it. But why would you deprive yourself of that gooey, sweet finish?

How To Make Spanish Bar Sheet Cake?

Step 1: Preheat + Grease

Get your oven going at 325°F. Grease a 9×13 pan—spray, butter, whatever’s easiest. Don’t skip this part unless you want to chisel cake out of your pan like a fossil.

Step 2: Simmer Those Raisins

Toss the raisins and water into a saucepan. Bring it to a light boil and let it simmer for 10-ish minutes. Stir every once in a while so the raisins don’t stick or burn. They’ll start puffing up, like they’re getting cozy for cake time.

Step 3: Add the Fat

Once your raisins have had their spa moment, stir in the shortening or butter. It melts into the raisin water like a dream. Let this whole mix cool. Really cool. If it’s hot and you throw an egg in? You’re making scrambled raisin cake. Don’t do that.

Step 4: Dry Team, Assemble

In a big ol’ mixing bowl, sift together your flour, sugar, baking soda, salt, and all the cozy spices. Take a second to breathe it in—it smells like holidays.

Step 5: Wet Meets Dry

Now pour the cooled raisin mix into the dry ingredients. Add your beaten egg. Stir gently. I mean it. Don’t go all stand-mixer-on-high. Just fold until the flour disappears. The batter should feel thick and a little sticky.

Step 6: Bake That Beauty

Pour the batter into your pan, smooth it out, and pop it in the oven. Bake for 30–35 minutes, or until a toothpick comes out clean. The top will be golden brown with a few cracks—perfectly imperfect.

Step 7: Cool + Caramel

Let the cake cool completely. Like, totally. Then hit it with that caramel drizzle. You can use a spoon, or just go full Jackson Pollock with it.

Step 8: Slice, Snack, Repeat

Cut into squares, grab a fork, and dig in. Don’t be surprised if you end up eating it straight from the pan. Happens to the best of us.

Storage Options:

This cake keeps like a champ. Wrap it in foil or stash it in an airtight container and it’ll be happy on your counter for 3–4 days. In the fridge? It’ll last a solid week. I’ve even frozen slices—just wrap them in plastic, toss in a zip-top bag, and you’ve got emergency cake for later. Thaw and snack when life gets rough.

Variations and Substitutions:

Not every cake has to be a sacred ritual. Want to play around with it? Here are some things I’ve tried (or probably will at 2 a.m.):

• Skip the Raisins: Yep. You can. Or swap ’em with dried cranberries or chopped dates.

• Add Nuts: Walnuts or pecans bring crunch. Kind of amazing with the caramel drizzle.

• Gluten-Free? I’ve used Bob’s Red Mill 1:1 with great results.

• Vegan Version: Use vegan butter or shortening and a flax egg (1 tbsp flaxseed + 3 tbsp water). Totally works.

What to Serve with Spanish Bar Sheet Cake?

This cake feels like it should come with a cup of something warm. So here’s what I’d pair it with:

• Coffee. Always coffee.

• Chai tea. Those spices are already vibing with each other.

• Whipped cream. No notes, just yes.

• Vanilla ice cream. Especially if the cake is slightly warm.

• A second slice. Duh.

Frequently Asked Questions:

Can I make it ahead of time?
Yes! Please do. The flavors actually mellow and blend even more overnight. It’s like soup that tastes better on day two.

Can I skip the caramel drizzle?
Sure… but I mean, should you? It’s like skipping sprinkles on a donut. Not illegal, just a little sad.

Can I freeze it?
Yup. Freeze it in squares so you can sneak one anytime. Honestly, slightly thawed cold cake is a whole thing.

This isn’t a showstopper. It’s not covered in fondant or layered with mousse. It’s simple. Quiet. Comforting. But sometimes that’s exactly what you need, right?

If you bake it, let me know how it turns out. Or don’t. But I hope you do. I’ll be over here, probably baking it again this weekend—because life’s hard, and cake helps.

Sound familiar?

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Spanish Bar Sheet Cake

Cook Time 45 minutes mins

Total Time 45 minutes mins

A warmly spiced Spanish Bar Sheet Cake made with raisins, cinnamon, nutmeg, and cloves. Moist, flavorful, and topped with caramel drizzle for a nostalgic, bakery-style dessert that’s simple to prepare in just one pan.

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8 Servings

Ingredients

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• 2 cups water
• 1 cup raisins
• 1/2 cup vegetable shortening or unsalted butter
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 large egg beaten
• Caramel sauce for drizzling

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Instructions

 

Preheat and Prepare the Pan:

1. Begin by preheating the oven to 325°F (163°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray to prevent the cake from sticking.

Simmer the Raisins:

1. In a medium saucepan, combine the water and raisins. Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for approximately 10 minutes, stirring occasionally. This step softens the raisins and enhances their flavor.

Incorporate the Shortening or Butter:

1. After simmering, remove the saucepan from heat and stir in the vegetable shortening or butter until fully melted. Allow this mixture to cool to room temperature before proceeding.

Sift the Dry Ingredients:

1. In a large mixing bowl, sift together the granulated sugar, baking soda, flour, ground cloves, ground cinnamon, ground nutmeg, ground allspice, and salt. Stir gently to combine the dry ingredients evenly.

Combine Wet and Dry Ingredients:

1. Once the raisin mixture has cooled, add it to the bowl of dry ingredients. Add the beaten egg and fold the batter gently until the flour is fully incorporated. Avoid overmixing to ensure a tender cake texture.

Pour and Bake:

1. Transfer the batter to the prepared baking dish, spreading it evenly. Place the dish in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool and Finish:

1. Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, drizzle the top generously with caramel sauce.

Serve:

1. Slice into squares and serve. Enjoy at room temperature or slightly warmed, if desired.

Notes

To prepare this Spanish Bar Sheet Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum or similar binding agents. Ensure the caramel sauce used is certified gluten-free, as some commercial sauces may contain hidden gluten or cross-contaminated thickeners. The texture may be slightly more delicate, but the flavor remains rich and nostalgic.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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