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I made my cake batter blondies for you again!
I originally posted my Cake Batter Blondies back in December. And it is, by far, my most popular recipe on SBA. I get countless emails from readers and friends letting me know they’re a huge hit anytime they’re made.
Gooey. dense. cake batter. sprinkles. white chocolate. all in one little blondie.
I’ve probably made them a dozen times since I came across the recipe 6 months ago. Yes, they are that good.
I made them again last night, using a ton more sprinkles and white chocolate chips. So, just in case you missed these, here there are again. You’re welcome.
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Makes 20 blondies. Blondies remain fresh up to 1 week stored covered at room temperature.
Ingredients
- 1 box yellow cake mix
- 1/4 cup canola oil
- 1 egg
- 1/3 -1/2 cup milk
- 1/2 cup sprinkles
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350F degrees. Spray 11x7 baking pan with nonstick spray. 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. Allow to cool for at least 30 minutes so the center sets, before cutting into squares.
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 Source: 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 cake batter?
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{ 81 comments… read them below or add one }
Glad you made them again and enjoy them so much! And we have the same mixing bowl!
they’re one of my favorite recipes! thanks for stopping by Averie
oh so pretty !
thank you!
Beautiful – they are so wonderfully colourful! I’m most impressed!
one of the main reasons i love sprinkles… the colors!
hi, i’m new to your blog – found you through dinners, dishes, and desserts blog
just wanted to say hi! and introduce myself! hope to connect often!
so nice to “meet” you jennifer! you are so nice to stop on over. hope to connect often too
I can see why they are so popular – look fantastic
Happy Easter!
Choc Chip Uru
All of these look absolutely tasty. I know what I’m doing this weekend!
thank you! hope you make them
Random but I thought of these blondies when a friend showed me the following. Maybe it’ll help!
http://theberry.com/2012/02/15/morning-coffee-39-photos-116/mc-random-4-109/
Yum! These look so delicious, and they fit right in for Easter, too
yes, you’re right! they are perfect for a quick easter treat.
Lovely!
HOLY. MACKEREL. Looks DELICIOUS.
I want. Yes, it’s only 9:28am where I am, but who says that funfetti cake batter blondes aren’t the breakfast of champions! Right..?
Yes! Have some OJ with it and you’re good to go
Oh man, I need to make these! I love everything Funfetti. I’ve made Funfetti cookies before but never blondies. Yum!
Liz, i highly suggest making these! your cake-batter life won’t ever be the same
You’re a cake batter fool! I love it!
yep, that sums me right up
There are not enough words to convey how excited I am over these beautiful!! Oh my someone bring me a fork!
So glad you did this. So so glad!
thanks Aimee!
These look delicious and beautiful! On my list of things to try!
I love how extra fun they look with all the sprinkles!!! Blonde brownies are my favorite and these look super easy to make!!!
These look delicious! I plan on making these in a blondie pan. What do you suggest the cooking time should be?
Jenny, what are the measurements of your blondie pan? i bake mine in a 8×8 inch pan.
Oh wow these look so good! I like how they are made just using yellow cake mix! Thanks for sharing at Showcase Your Talent Thursday! I hope to see you there next week!
Thanks Alyssa! i’ll be there!
Thanks for linking up to Showcase Your Talent Thursday, you have been featured http://whatscookinglove.blogspot.com/2012/04/showcase-your-talent-thursday-3.html
Wow! I have a little girl who would go absolutely nuts for all these adorable treats!
the sprinkles make them a fun treat for kids! plus, now they can safely eat cake batter
Hi! I found your lovely blog while searching for an easy blondie recipe. I need to make my Snickerdoodle Blondies, but I don’t have the time or energy to do it from scratch. This cake batter recipe is going to be perfect, I can tell.
So in appreciation, I’ll share the Snickerdoodle Blondie variation. I’m going to skip the white chocolate chips in the batter. Mix up about 1 cup of cinnamon sugar- I like about 2 Tablespoons of cinnamon to 1 cup of white sugar. Spread half of it in the bottom of your 11×7 pan. Smooth the blondie batter on top. Then sprinkle the remaining cinnamon sugar evenly on top of the batter. Viola! Bake, cool, cut and enjoy.
Hey Lisa! WOW!!! I have got to try this! I actually just made these cake batter blondies today – now I am wishing I made the snickerdoodle version. I will have to try it. You’re the best for this – thank you!
I made these for my work holiday party and they were a hit! Thanks Sally!
Hi Sally
Across your blog through Pintrest! I live in London, is there anything particular I should look out for when buying a yellow cake mix, we have so many versions here! So excited to make these tomorrow!
Thank you!!
Hi Lucy! The cake mixes I use are 18.25 ounces (517 grams). Other than that, just make sure it’s a yellow cake mix(you could even use white cake mix!). Thank you and have fun baking! Glad you found me via Pinterest.
Hi Sally! I would love to bring these to a work potluck, have you ever doubled this recipe? Thanks!
Hey Lori! I’ve never doubled this recipe myself. To be honest, I don’t think doubling the recipe to bake in a large standard size baking pan, i.e. 9×13, would work or be large enough. IF you could find a larger baking pan (but not a sheet pan), it would essentially work. But the EASIEST way to do it is to just make two separate batches in your 11×7 inch baking pan. They only take 30 mins max each in the oven, so two separate batches wouldn’t be so bad. Thanks Lori!
Holy moly, these are amazing! I made them last night. I didn’t have any sprinkles though so I used chopped M&Ms to give them some fun color and they turned out really good. I tried a piece just to make sure I made them correctly, but then I couldn’t help myself and ate 3 more. I told my husband to take them to work today so that I wouldn’t be tempted to eat the rest, and he said his coworkers had polished them off by 10am. Apparently they couldn’t wait, but hey, who says you can’t have dessert for breakfast?
Great recipe! Yum!
Hi Ashley! That is SO great to hear! I’ve never made these with M&M’s before but now you are tempting me! That sounds so good right now. And I haven’t even had breakfast yet. I’m glad you and your husband’s coworkers loved them! I can’t have them for too long in my kitchen either.
I sort of wish you made your recipes from scratch. I’m British and I’m not really sure what yellow cake mix is, also don’t like mixes as they don’t teach me anything new.
Hi Annie. Out of over 200 recipes, I have only about 9 using cake mix. Let me know if you have any questions on the other recipes. Thank you!
Oh, I didn’t mean all of them, I’ve only seen a few! Sorry I clearly didn’t explain myself. Would you be able to tell me what’s in a yellow cake mix?
Annie recently posted..Money, and why it’s kind of important.
It’s ok Annie – perhaps I misunderstood. Just wanted to say that while I know cake mix is loaded with artificial stuff, I pride my blog in baked sweets made from scratch with only a handful using cake mix as an ingredient. Here is a link to the ingredients: http://www.duncanhines.com/products/cakes/classic-yellow-cake-mix
I don’t have an 11×7 pan – what size can I substitute?
I’ve made them in an 9×9 square pan before – about 30-32 minutes or a couple minutes longer.
I was browsing through your recipes
I think I might make these for the super bowl this weekend, but make them in mini muffin cups for little bites… I’ll report back!
Liz (Little Bitty Bakes) recently posted..Super Recipes for the Super Bowl
NICE! Liz, be sure to report back my friend! I’m curious about them as mini muffins!
I’ve made this twice, thanks for the recipe. . . they were overcooked mine by about a minute, max of two minutes — it made a big different. I will keep an eye on them during the 25-30 min allotted time for take three. The first time they were a hit. People don’t think they’re going to like them, but all it takes it one person to take a bite. Word spreads quickly!! I love this blog . . .
So glad to hear it!
Oh yummm. I’ve had a box of lemon cake mix sitting in my cupboard, so I figured I’d substitute it in and make these. (without sprinkles. Call me crazy, but I’ve never been big on sprinkles) They turned out really good. I used a 9×9, and when i calculated it out they were around 200/cal each if I cut it into 12. I LOVE easy sweets that arent going to completely ruin my diet. And they pack a lot of sweetness so I don’t end up eating the whole thing
lemon cake batter blondies sounds amazing Alisha! I’ve never thought to make them with lemon cake mix before. And I bet they are very sweet too. I adore lemon desserts! Thanks Alisha!
I made these today to take to a Valentines event at my church this weekend. Of course I had to sample before packing them up – delish!! One question: is the batter really sticky for everyone (and hard to spread in the pan)? Just curious. Perhaps I added too much or not enough milk… The final product is perfect, though!
Hey Tracy! I’m so glad that you liked them! The batter is VERY dense and sticky. It takes a little elbow grease to smoothe it all down into the pan. That’s normal. The denser & more heavy/sticky the dough, the better. You did it right!
Hi Sally! Love your blog and your recipes! Just a short question: can I substitute the white choc chips for butterscotch chips or cookies & creme chips? Oh and can I use an 8×8 pan for these blondies?
Thanks so much! (:
Hey Angela! An 8×8 pan is a bit too small for this recipe, I don’t recommend using it because the center will just be way too gooey. And yes, you may substitute any other baking chip for the white chocolate chips. Thank you!
What size box is it? Because I have a 15.25 oz box of cake mix and I’m scared it won’t turn out like yours.
Hey Megan! I’ve made these blondies with that size and 18.25 oz cake mix. Truly doesn’t make that much of a difference at all.
Awh, okay thank you! I was worried because I’m going to make these for Valentine’s Day and use red, pink, and white sprinkles. Thanks again:)
Hi Sally!
I finally got around to making these, and they were delicious! I made them with a box of Valentine’s Day Funfetti cake mix, so I didn’t add any sprinkles, but I might next time for some extra color. This is definitely my new go-to recipe! So easy and so tasty.
A note about pan size — I was nervous about using an 8×8 pan, which is all I had, but your source link, the Girl Meets Life recipe, said to use an 8×8 pan, so I tried it and they came out just fine. The measurements are the same — just make sure you don’t add too much milk, and maybe keep them in the oven a few minutes longer.
Perfect! Thanks Margaux! I once made them in an 8×8 pan before and they were so gooey in the middle and too brown at the top. That’s why I suggest 11×7. But SO glad these worked for you! These are one of my favorite recipes
Just made these for valentines day! Used heart shaped cookie cutters to cut them. So colorful and SO FREAKING GOOD! Love cake batter anything!! Yum yum yum!! YUM!!
I’ve never cut them into shapes before. I love that idea! So glad you love them too Kristen!
Hi Sally! Silly question, but can I use bits of a white chocolate baking bar instead of chips? I am assuming, no. Thanks for putting up with this newbie! : )
Hey Nina! It’s not a silly question at all! You may certainly use white chocolate chunks here. in fact, any sort of chocolate chunk or chip would work. Great question! Let me know how you like them.
Made these again. President’s Day favorite!
So glad to hear it
Hey, do you think it would be good to make these with chocolate cake mix? Or would it just be a not as good brownie? Thoughts? Thanks
Hi Kealini! The result will be similar to brownies, but cakey brownies and less dense. I’ve done it before – it’s good!
Hi Sally!
I love your site…what an inspiration! I just wanted to share that I made your cake batter blondies with homemade yellow cake mix..phenomenal. Your pictures and blog are something I hope to be at some day. I posted your recipe on my blog…bostongirlbakes.blogspot.com. Thanks again and happy baking
Heather
Hey Heather! I checked them out this morning – so happy you made them! Happy baking indeed! =)
Wow are these delicious! Since I discovered your website a couple months ago I’ve already made these quite a few times and theyre always a hit! since it’s easter time right now I was wondering if you think it would be ok to substitute the sprinkles and chocolate chips for cadbury mini eggs. I think they’d be a great eat for this time of year. Thanks Sally!
Wow, these blondies are delicious! I’ve made them several times now since finding your website a couple months ago and my friends and I are all in love with them! Since it’s Easter time, I was wondering if you think it’d be OK to substitute the sprinkles and chocolate chips for Cadbury Mini Eggs? I think they’d taste fabulous. Thanks Sally!
Hey Julia! Yep, you may sub Easter candy for the sprinkles. Happy Easter! So glad you love these.
I made them the other day and they turned out fabulous! This recipe is definitely a keeper, Thanks!
Hi Sally!
I’ve made these 4 times now. The first two times they turned out perfectly and were sooo yummy! But we’ve recently moved and I can’t seem to get the same result, not sure why, maybe it’s a difference in the ovens? The edges are done but I can’t seem to get the middle to cook. I miss these bloodies and I need to figure out what I’m doing wrong! Any suggestions?
Hey Ashley! I suggest covering the blondies and baking at a lower temperature. Maybe 325 and bake for longer. It’s definitely the oven change.
I had somehow forgotten about these lil nuggets of goodness! I made up for it by making 3 batches n the last 4 days!:)
3 batches in 4 days? Amazing. That’s a lot of sprinkles!
Thanks Angie!
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