Cake Batter Blondies.

If you like the taste of cake batter, you will love these blondies. No mixer, 1 bowl, 30 minutes.

If you like the taste of cake batter, you will love these blondies. No mixer, 1 bowl, 30 minutes.

These “reader favorite” blondies will change your life.

1 bowl. No mixer. You don’t need any baking experience.  You don’t need much time at all. 5 minutes to stir the batter, 25-30 minutes to bake, allow to cool and dig in. If you can stir ingredients in a bowl, you can make these blondies.

Dense, buttery, cake batter, sprinkles, and white chocolate. All in one little blondie.

Cake Batter BlondiesI’ve probably made them over two dozen times since I came across the recipe 6 months ago. Yes, they are that good. I make them for every occasion. Everyone always wants a cake batter blondie. Or two, or three, or four. You get the point. The ease of this recipe can be our little secret.

Don’t like to use cake mix? Try my Homemade Funfetti Cupcakes instead.

If you’re anything like me, then you love the taste of cake batter. Now you can have that exact taste in a bake blondie. Yes, your funfetti cake batter dreams have come true.

Who can resist all these sprinkles?


Cake Batter Blondies

Yield: 20 blondies

Makes 20 blondies. Blondies remain fresh up to 1 week stored covered at room temperature.


  • 1 box yellow or vanilla cake mix
  • 1/4 cup vegetable or canola oil
  • 1 large egg
  • 1/3 -1/2 cup milk (less is better)
  • 1/2 cup sprinkles
  • 1/2 cup white chocolate chips


  1. Preheat oven to 350F degrees.  Spray 11x7 baking pan with nonstick spray.
  2. Combine first four ingredients in a large bowl. Add the milk slowly. You want to cake batter to be as dense & thick as possible. Mix in the sprinkles and white chocolate chips.  Pour into prepared baking pan, sprinkle a few more sprinkles on top, and bake for 25-30 minutes until edges are just turning brown.
  3. Allow to cool for at least 30 minutes so the center sets, before cutting into squares.
  4. Make ahead tip: Blondies remain fresh up to 2 weeks stored covered at room temperature or in the refrigerator. Blondies freeze well, up to 3 months. Thaw overnight in the refrigerator.


Additional Notes:

The blondies will look like they are not fully done because the center will be quite gooey, but that’s what you want! After about 30 minutes of cooling, they will be easy to cut using a serrated knife.

Do not use black sprinkles swirled into the blondies. It will turn the batter black before baking.

Recipe from Gracie @ Girl Meets Life

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



Need more funfetti in your life?

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Giant Funfetti Sugar Cookie


Cake Batter Chocolate Chip Cookies

Cake Batter Chocolate Chip Cookies - take what you love about chocolate chip cookies and funfetti cake batter and combine them in this magazine-featured cookies. Recipe @ _


Soft-Baked Funfetti Sugar Cookies (no cake mix)

Funfetti Sugar Cookies


Funfetti Golden Oreo Fudge (no cake mix)

Funfetti Golden Oreo Fudge


See more recipes with sprinkles. :)

Cake Batter Blondies by Sally's Baking Addiction



187 Responses to “Cake Batter Blondies.”

  1. #
    Kaylaposted February 13, 2014 at 4:34 pm

    These look fab! But, I don’t have an 11×7 baking dish. Would either a 8×8 or a 9×9 work? If not, what else?


    • Sallyreplied on February 13th, 2014 at 4:50 pm

      9×9 would be perfect – add a few more minutes to the baking time.


  2. #
    Mattieposted February 15, 2014 at 10:45 pm

    Hi Sally!

    Just made these fun blondies tonight. They’re cooling as we speak, and I can hardly wait to dig in! :) Planning to take them to a family cookout tomorrow. Thank you for this fabulously easy (and delicious) idea. Love your blog by the way..have a great evening!



  3. #
    Sarah R.posted March 19, 2014 at 9:17 pm

    These were a perfect weekend baking project with my toddler! She loved dumping the cake mix, chips, and sprinkles into the bowl. They were absolutely delicious! Even my pregnant friend with horrible morning sickness was able to eat 2! Thanks for another winner. 😀


  4. #
    Khushbuposted March 20, 2014 at 6:32 am

    Hey, How many people does this recipe serve? Thanks in advance! :)


    • Sallyreplied on March 20th, 2014 at 10:43 am

      This recipe makes 20 blondies.


  5. #
    Izzieposted March 27, 2014 at 9:15 pm

    Thank you for posting this recipe! I am now obsessed with baking after scanning through your website :)
    I just made these for a bake sale to raise money for my school’s foreign trip (it’s for the scholarships). They are cooling as I type!
    Instead of white chocolate chips because Kings doesn’t carry ones that are not made near nuts, I used Hershey’s semi-sweet chocolate chips and their blend of toffee bits and semi-sweet chocolate chips and they taste delicious (from what the raw batter tasted like :p)!
    Can’t wait to sell them! They will most likely be a hit! <3


  6. #
    Izzieposted March 27, 2014 at 10:11 pm

    *UPDATE* just tried them and they are TO DIE FOR. Absolutely amazing. Thank you so much :) <3


    • Sallyreplied on March 28th, 2014 at 7:32 am

      I knew you’d love them!


  7. #
    Izzieposted March 29, 2014 at 11:29 am

    *2ND UPDATE* everyone who tried them said they were amazing! I have friends that are allergic to gluten and dairy but chose to eat them anyways, that’s how spectacular they are! Thanks again for sharing this recipe! :) <3


  8. #
    Amieposted April 10, 2014 at 4:56 pm

    OMG these are instantly addictive!! I used coconut oil and a 9 x 13 pan because it’s all I had. I added 5 minutes to the cooking time for whoever asked. They weren’t quite as dense as a normal blondie (maybe less milk next time!)

    a total win!!


  9. #
    Makenzieposted May 1, 2014 at 1:38 am

    Sorry if this is a dumb question. I really want to make these but the only cake mix I have on hand is funfetti. Will that work just as well as plain yellow cake mix? And if using funfetti should I not include the 1/2 cup of sprinkles?


    • Sallyreplied on May 1st, 2014 at 11:28 am

      Hey Makenzie – yes, funfetti cake mix works just fine. You may leave out the additional sprinkles if you prefer or add a little less, like 1/4 cup.


  10. #
    Janelleposted May 13, 2014 at 6:13 pm

    I’m making these with a devils food cake mix, white choc chips and mini m&m’s in the batter. I then sprinkled a few choc chips on top. And I also used melted butter instead of oil. Can hardly wait for them to get out of the oven and cooled.


  11. #
    Ninaposted May 27, 2014 at 5:19 pm

    Hi Sally! These are so gorgeous. I’m planning on making them to take to a 4th grade class, and some of the kids have dairy/soy/nut allergies. Would it be okay to substitute the milk with water?


    • Sallyreplied on May 27th, 2014 at 6:17 pm

      I’ve actually never tried that before. What about rice or coconut milk?


      • Ninareplied on May 27th, 2014 at 6:51 pm

        Great idea, I’ll give rice milk a try! By the way, hope you’ve been having a wonderful birthday!

  12. #
    Laurenposted May 28, 2014 at 5:28 am

    Baked these yesterday and they were a HUGE fail! Over an hour in the oven and the tops browned a little but the bottom was still basically raw. I used a 9×9 pan and didn’t even use the full 1/3 cup of milk.
    We still are them though…. Flopped them onto a plate and picked up gooey bits of messy uncooked batter. But I was so disappointed at how they turned out! I was actually going to cook them for a bake sale last week, thank God I didn’t!

    Won’t stop me stalking the rest of your recipes though hehe


    • Tiffanyreplied on February 1st, 2015 at 11:29 pm

      I’m having a similar prob, took them out of the oven at 25 min Cuz the top was browning and it was raised quite a bit. After 30min the middle had sunk back down and the edges was still high and the middle was still basically raw. :( my batter was very sticky, almost dough like. I wonder what I did wrong? Only thing I changed was I used coconut/almond milk. :-/


      • Aprilreplied on March 5th, 2015 at 11:11 pm

        I had the same problem! It rose, felt pretty solid and was quite brown. Then after cooling a bit the center sunk and I knew that meant raw inside :( I too used cashew milk, but I’m having a very hard believing that can affect the cooking time or temp of this product. I did use a glass baking pan but not sure why that would contribute to underdone-should have the opposite effect and have it be over done.

  13. #
    Charlotteposted May 28, 2014 at 10:06 pm

    Hi Sally!

    Do you think these would freeze well? I am hoping to make a few batches in advance of a party and freeze.

    Thanks in advance!


    • Sallyreplied on May 29th, 2014 at 10:22 am

      Definitely – up to 2 months, I’d say. Thaw overnight in the refrigerator.


  14. #
    Januaryposted June 17, 2014 at 10:43 am

    Hi Sally, I plan on making these later today, but I was wondering if there was a way to make sure the center gets a little more done? I personally love gooey-ness, but I know for a fact the folks I’m making them for don’t (they’ve literally asked me to bake their chocolate chip cookies so they’re hard, not soft). Should I just bake the blondies longer? Thanks!


    • Sallyreplied on June 17th, 2014 at 11:21 am

      Hey January – yes, just bake a few minutes longer.


  15. #
    Lynnieposted June 18, 2014 at 12:14 pm

    Thoughts on substituting with coconut oil and almond/coconut milk?


    • Sallyreplied on June 18th, 2014 at 12:42 pm

      Definitely! I do that often.


  16. #
    Megan Bposted June 18, 2014 at 8:32 pm

    I just made these with butter cake, white chocolate chips and dried cherries (no sprinkles). Fabulous!! Thanks!


  17. #
    JennyPposted July 10, 2014 at 9:57 am

    Hi Sally! I needed a quick, no fuss dessert recipe last night to satisfy my post dinner sugar craving. These hit the spot! So simple to make and they taste fabulous! I wasn’t expecting much from a cake mix but was pleasantly surprised :) Thank you for your wonderful recipes!


  18. #
    Rhiannonposted July 13, 2014 at 6:02 am

    Hi Sally, In the Uk we can’t get yellow cake mix and as such I’m going to subsitute it with a plain sponge much is the weight of one box of cake mix?


    • Sallyreplied on July 13th, 2014 at 6:59 pm

      They vary – anywhere between 16.5 and 18.25 ounces works.


  19. #
    Dianeposted July 14, 2014 at 8:13 pm

    These have become a family favorite! I made them for the first time three weeks ago. As of today I have made them about eight times now. They don’t last more than a day. A fabulous recipe! Thank you for sharing it!


  20. #
    Adrienneposted July 19, 2014 at 2:13 pm

    Hi Sally! Thank you for the recipes, they are great! Are these instructions conducive to high altitude too?

    Also, if it doesn’t take too much time, it would be great if you could take pictures of what your batter looks like through the stages so we can see if we’re matching up to your instructions.

    Thanks again!


    • Sallyreplied on July 20th, 2014 at 4:54 pm

      Hi Adrienne! This recipe should be just fine at high altitude.


  21. #
    Kayposted August 14, 2014 at 7:59 pm

    Made these today– amazing! I’m not a Blondie fan usually, but these were delish. Very reminiscent of cake batter. (And I ate A LOT of the leftover batter, so I can say this with authority). Instead of white chocolate chips, I put in mini M&Ms for even more color and a hint of chocolate! The birthday girl (whom I made these for) was very impressed at my “incredible baking skills”.


  22. #
    Bayposted August 15, 2014 at 3:50 pm

    Hi Sally!I don’t have any chocolate chips.Would it make a difference if I don’t add them to the batter,or are they only in there for taste?Thanks!


    • Sallyreplied on August 16th, 2014 at 7:32 am

      You may leave them out.


  23. #
    Denise Holstegeposted August 16, 2014 at 2:51 pm

    I didn’t have the pretty sprinkles so used English toffee bits and crushed M&Ms. It was a hit!


  24. #
    Vaniaposted September 17, 2014 at 5:08 am

    I wanted to make white choc and raspberry blondies. Should I just put frozen raspberries on top? Can’t wait to make them either way!


  25. #
    destiny juarezposted September 23, 2014 at 5:51 pm

    would it work if i replaced white choc chips with oreos?


    • Sallyreplied on September 23rd, 2014 at 8:09 pm

      Crushed Oreos would be fine.


  26. #
    Ashtonposted December 2, 2014 at 10:31 pm

    I was soooo excited to make these but they turned out really dry. I used a 9×9 pan and baked them for 30 minutes like you suggested to someone else. Should I have used more milk? I used 1/3 cup. And it looks like yours has some kind of icing on top? Mine just looks like bread haha


  27. #
    Lynposted December 15, 2014 at 10:00 pm

    Hi Sally..thank you such a great idea. I had 2 questions…since I need to stretch this recipe for a party I was going to use a 9×13. How much milk would you suggest I use and also how would you adjust the time to make them perfect? Was there an icing?! (Ok 3 questions. .lol)


    • Sallyreplied on December 15th, 2014 at 10:16 pm

      I don’t suggest a 9×13 pan; the bars will be quite thin. Though some readers prefer that. I would simply make 2 batches in an 11×7 (or a 9×9 pan works too- a little longer bake time). There is no frosting for these. They are plenty sweet.


  28. #
    soniaposted December 16, 2014 at 1:24 pm

    hi…. do i quadruple the recipe for a 12×18 pan?


  29. #
    ellaposted December 29, 2014 at 1:04 pm

    My daughter is gluten and dairy intolerant these work great with a few subs. Use Betty crocker or king author gluten free yellow cake (I love king authors version). Sub in coconut milk and Ghirardelli semi sweet chocolate chips as that brand is dairy free. So good made these for my daughters 6th birthday.


  30. #
    Jennifer Englishposted February 9, 2015 at 10:35 pm

    can I use Funfetti mix instead of yellow cake mix?


  31. #
    Jenposted February 16, 2015 at 10:24 am

    Hm. I just tried these, and they turned out as cake – not brownies. Any idea where I went wrong?


  32. #
    Melissaposted February 16, 2015 at 4:47 pm

    Hi Sally,

    Your blondies look AMAZING! and i want to bake them but i have a 13 x 9″ pan. In this case should i duplicate the recipe?

    PS: Thanks for your help in advance!


  33. #
    Nickieposted February 22, 2015 at 2:03 am

    I found this recipe on Pinterest and just happened to have a box of yellow cake mix in my kitchen cabinet so I decided to make them. They were a great idea! Very simple, quick to make, and delicious!!!!!!!!! I used 1/3 cup milk and the batter was very dense and they came out perfectly. I’ll be making these a lot now and maybe experimenting with the recipe a little. Hands down the best dessert recipe I’ve gotten from Pinterest!


  34. #
    ElSeeposted March 18, 2015 at 4:40 pm

    Hi Sally,

    Great recipe. I’d love to mail this out overseas. How long is the shelf life? Are we talking days or weeks?



    • Sallyreplied on March 18th, 2015 at 7:07 pm

      ElSee, I would say up to 2 weeks in an airtight container.


      • Elseereplied on March 18th, 2015 at 8:39 pm

        Thanks so much for the reply, Sally! Looking forward to baking this weekend and shipping these bad boys out!

  35. #
    Stephanieposted April 2, 2015 at 1:58 pm

    Dumb questions I know, but do you melt the chocolate chips first?


    • Sallyreplied on April 3rd, 2015 at 8:28 am



  36. #
    Aynessaposted April 17, 2015 at 10:38 am

    Just discovered your blog and am in love. I adore sprinkles, you are my new best friend haha! This recipe looks simply delightful.


  37. #
    Melissaposted May 9, 2015 at 12:48 am

    Hi Sally,

    I prefer to make from scratch, instead of using a cake mix, can I make the batter for a normal cake without the wet ingredients? I’m wondering if this would work still.


  38. #
    Kellposted May 25, 2015 at 9:43 pm

    I just made these today. They’re delicious. They’re really yummy warm with vanilla ice cream as well.


  39. #
    Stephanieposted June 8, 2015 at 5:31 pm

    I would love to make this recipe tonight, but I don’t have any milk! we only have chocolate almond milk around the house. Would condensed milk work? 


    • Sallyreplied on June 8th, 2015 at 8:23 pm

      Condensed milk will work, but the bars might be incredibly sweet.


  40. #
    Madisonposted June 18, 2015 at 1:41 pm

    I was wondering if Bisquik can replace the cake batter. 


  41. #
    Laurenposted June 25, 2015 at 8:34 pm

    Hi Sally,

    I bought a vat of multi colored sprinkles but they have brown sprinkles in them – I know you said not to use black because it will change the batter color….will the brown ones do the same or no?

    Thanks!! Lauren


    • Sallyreplied on June 26th, 2015 at 6:56 am

      Brown is OK! Just avoid black. Enjoy, Lauren!


  42. #
    Ashleyposted June 26, 2015 at 12:42 pm

    Just wanted to provide my feedback, i’m making these for my baby shower so I thought I’d modify the recipe with pink velvet cake mix to make them pink instead of white, they turned out really cute and sooo yummy. Thought i’d pass that idea on if someone else makes these for a shower. The different color makes it fun.
    My only complaint is I wish it made more or i should of done two batches because they’re soo good. I have a feeling none will be left over lol


  43. #
    Dawnposted June 29, 2015 at 4:04 pm

    Love this recipe! Quick, easy and so few ingredients! I now use cake mix with sprinkles already in it, add a heaping tablespoon of peanut butter and peanut butter chips. My kids LOVE them. I still use the original recipe and have tried different cake flavors (lemon is yummy). Thank you for this great recipe, it is this busy moms go to treat.


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