Soft, thick, and packed with sprinkles, these simple cake batter blondies use a box cake mix for a classically sweet cake batter taste. You need just 1 mixing bowl for the batter, and there’s no electric mixer required. White chocolate chips add a little texture, but feel free to leave them out.
Reader Amanda commented: “I’ve made this recipe dozens of times before, and it’s always a crowd pleaser! Today I subbed lemon cake mix for yellow cake mix and left out the sprinkles, and it was a super delicious lemon cake bar! ★★★★★”
From-scratch dessert recipes are a specialty, but from time to time, I like to use boxed cake mix because it adds a party-perfect cake batter flavor to various treats. In fact, boxed cake mix gives us that unparalleled nostalgic flavor in my reader-favorite cake batter chocolate chip cookies.
And we’ll do the same thing here!
Why Cake Batter Blondies Are a Must-Bake
- Soft, thick, and chewy texture, like these popular chocolate chip cookies
- Filled with colorful sprinkles and sweet white chocolate chips
- Made with only 6 ingredients, including yellow or vanilla box cake mix
- Simple 1-bowl recipe
- No electric mixer required
- Quick 5 minutes to prep, 25–30 minutes to bake
- Since they’re baked in a pan, there’s no dough chilling required—just like these M&M cookie bars
Plus, they’re super easy to slice and transport, making them a convenient (and crowd-pleasing) choice for birthday parties, office potlucks, neighborhood get-togethers, or any celebration that calls for sprinkles.
Store-Bought Box Cake Mix Is Key
Grab a box of cake mix from the baking aisle to use in these blondies. A homemade mix of dry ingredients from, say, yellow cake or confetti cake, wouldn’t work quite the same way here. I usually reach for yellow cake mix or vanilla cake mix.
Some readers have reported using lemon cake mix and chocolate cake mix (for an ooey-gooey treat that hovers somewhere in the middle of chocolate cake and homemade brownies) in this recipe with success. I imagine any box cake mix will work fine! (Although steer clear of more delicate cake mixes, like angel food cake.)
Other Ingredients in Cake Batter Blondies
What differentiates these blondies from cake (because we’re using cake mix) is the careful selection and ratio of other ingredients in the batter. You need the following:
- Vegetable or Canola Oil: Oil keeps the blondies moist and chewy.
- Egg: For rich flavor, and to bind together the other ingredients.
- Milk: To help thin out the batter (although it will still be quite thick, as blondie batter should be).
- Sprinkles: Because no cake batter-inspired treat is complete without sprinkles! See “Success Tips” box below for a note on the best sprinkles to use in cake batter blondies.
- White Chocolate Chips: These add a wonderful texture. I use the cake mix/white chocolate duo in my cake batter chocolate chip cookies and cupcake puppy chow, too. Feel free to swap with another type of baking morsel if desired, like regular chocolate chips or peanut butter chips.
Success Tips
- Use regular rainbow jimmies or rainbow quins. Do not use nonpareils, as they can bleed their colors into the batter. Likewise, very dark black or purple sprinkles can leave the batter looking gray. I’ve learned that from experience!
- Bake the blondies until *just* set. They’ll still look a bit gooey in the centers, but they’ll set nicely as they cool. Let the blondies cool for a full 30 minutes before slicing and enjoying.
- Use parchment paper to line your 11×7-inch baking pan. It makes it significantly easier to lift out and slice the blondies once cooled. I use the same tip when making rice krispie treats and M&M cookie bars, too.
If you’re not into blondies and are looking for more of a traditional cookie bar, try my frosted sugar cookie bars. They’re just as fun—and include frosting!
More Blondies, Brownies, & Bars
- Peanut Butter Blondies
- Oatmeal Lemon Crumble Bars
- S’mores Cookie Bars
- Chocolate Chip Cookie Brownie Bars
- Cookies & Cream Brownies
Easy Cake Batter Blondies
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 20 blondies
- Category: Bars
- Method: Baking
- Cuisine: American
Description
Soft, thick, and packed with sprinkles, these simple cake batter blondies use a 13.25-ounce box cake mix for a classically sweet cake batter taste. White chocolate chips add a little texture, but feel free to leave them out.
Ingredients
- 1 13.25-ounce box yellow or vanilla cake mix (just the DRY mix)*
- 1/4 cup (60ml) vegetable oil
- 1 large egg, at room temperature
- 6 Tablespoons (90ml) whole milk, at room temperature
- 1/2 cup (85g) rainbow sprinkles, plus extra for topping if desired
- 1/2 cup (90g) white chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Line an 11×7-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Or skip the parchment and spray with nonstick spray. Set aside.
- Combine the cake mix, oil, egg, and milk in a large bowl with a silicone spatula. The batter is extremely thick, so do your best to mix. Fold in the sprinkles and white chocolate chips.
- Spread evenly into prepared baking pan, sprinkle a few more sprinkles on top (if desired).
- Bake for 25-30 minutes, or until the edges are lightly browned. The center of the pan will still look soft; that’s OK. Avoid over-baking.
- Remove from the oven and cool the pan for 30 minutes at room temperature on a wire rack.
- Lift the parchment paper out of the pan and cut into squares.
- Blondies stay fresh in an airtight container at room temperature for up to 1 week.
Notes
- Freezing Instructions: Blondies freeze well for up to 3 months. Thaw at room temperature.
- Special Tools (affiliate links): 11×7-inch Baking Pan | Glass Mixing Bowl| Silicone Spatula
- Cake Mix: Use a store-bought box of cake mix. A homemade mix of dry ingredients from, say, yellow cake or confetti cake, wouldn’t work quite the same here. Some readers have reported using lemon cake mix and chocolate cake mix (for an ooey-gooey treat that hovers somewhere in the middle of chocolate cake and homemade brownies!) in this recipe with success. I imagine any box cake mix will work fine! (Although steer clear of more delicate cake mixes like angel food cake.)
- Sprinkles: Use regular rainbow jimmies or rainbow quins. Do not use nonpareils, as they can bleed their colors into the batter. Likewise, very dark black or purple sprinkles can leave the batter looking gray.
- Recipe originally published on website called Girl Meets Life.
Thank you for such a simple recipe. My granddaughter loves to bake,I love simple,so both of us had fun making………. and eating of course
Any idea what adjustments could be made for high altitude, about 6500’? I used to make them as written back on the east coast and now with the move to higher elevation they sink in, in the middle.
Hi Meghan! I’m not the best person to ask as I have zero experience baking at higher altitudes. Here is a handy chart that readers have found helpful in the past: http://www.kingarthurflour.com/learn/high-altitude-baking.html
If I’m making this and I only have a 13×9 and a 9×9 pan which would be the better option to use?
Thank you!
I used an 8×8 tonight and left it in for 32 minutes and it was cakey and gross. I did a second batch in a 9×13 and I baked them for 25 minutes and they were prefect. I made these a few times and they are always a hit.
Hi Sally,
I don’t have a pre-made cake mix on hand. But I do have the ingredients to make cake mix — would there be a recipe you would recommend to use if I were to make a homemade cake mix for this recipe?
It won’t be the same– boxed cake mix is best!
Can I bake these in a 13×9 pan if I want to double the recipe? How long would they bake for?
I used a 9×9 pan and cooked them 15 minutes and they were moist and perfect! They were great I will definitely make them again!
Just made these today for New years. I made them in a 9×9 pan and baked for 30 minutes, and they turned out perfect! Sally, I have used many of your recipes to great success, you are my go-to for baked goods!!
I’ve made these 3 or 4 times now and our family loves them! Baking them today with Christmas sprinkles for our Christmas party tonight!!!
Followed the directions and they ended up dry and I had to take them out 10 mins early or they would have burnt. Maybe try suggesting the size of the box cake mix next time? I used Betty Crocker Super Moist 15.25 oz and the batter didn’t even look right before I baked it.
So disappointed. It was just like a subpar cake. Would not recommend.
Hi Sally!
I made these today, followed instructions and the only variation was that I used semi sweet chocolate mursels instead of white chocolate, and baked them in a 9×9 for 25mins. They turned out very cakey. Would love to try again, any suggestions for next time? Thanks so much!
Hi Sally,
I’ll be making these for my daughter’s bday party. Could I add mini marshmallows? If so, would you recommend mixing them in or sprinkling on top? Thank you.
I think either would be fun!
These look and sound amazing and simple! Could I make this using aluminum foil on the inside of the baking pan? I’ve historically had problems with otherwise beautiful recipes sticking to the pan and resulting in a crumbly mess when I tired to remove it haha.
Absolutely! I like to line my baking pans with foil too.
I just pulled these out of the oven! For anyone saying that they were overcooked in a 9×13 pan, try using an 8″ square pyrex. It worked perfectly for me! Golden on the edges and just undercooked in the center. Sally says they will cool to doneness, but I don’t know that mine will make it that long :/ haha! They are also really thick like a ghiradelli brownie. So there’s that. I literally can’t wait to eat these.
I recently made these blondies, and they were PERFECT! I was wondering if you could switch up the cake mixes, maybe chocolate?
I’ve done these with chocolate cake mix and chocolate chips, and they’re delicious! Like a fudgy brownie. They’re my go-to potluck recipe these days.
disappointed, bake Time says 25 to 30 I left mine in for 20 and it was brown but edible but not blonde. 20 minutes felt safe recipe said 25 to 30.
Try using an 8″ square baking dish! Works perfect for me 🙂
The family loves them. I modified it by using 1/4 cup of butter instead of oil and baked them at 325 in a 13×9 glass pan. They baked beautifully. Definitely need to sit an cool after coming out of oven. This is on the top of our favorite cookie list! Very few ingredients and one bowl no fuss.
I made these in a 13×9 pan with soy milk instead of regular milk and they didn’t turn out like yours at all. When I checked on them at 20 minutes they were completely cooked and brown on top and bottom, and they just taste like cake. Any suggestions as to what went wrong? Thank you.
Try using an 8″ square baking dish! Worked perfect for me 🙂 I also used almond milk, so that’s probably not the issue.
Hi Sally!
I was wondering, if I wanted to make it in a 13×9 pan, would I have to use double the ingredients?
Thanks!
Yep! I’m unsure of the bake time.
I only have a 13×9 pan and an 8×8 pan. Which would be better?
8×8. Bake time will be a little longer– maybe 35 minutes.
Just made my 2nd batch in 4 days- and it’s just me and my husband! (However, I’m pregnant and this sure hit the spot). 🙂 I tried the 2nd batch with Duncan Hines’ Pink Velvet Cake and it was also delicious! Am now thinking of using all sorts of cake mix flavors……thanks so much!
I made these twice. Once exatly like you posted and the second time using butterscotch chips, m&m’s, biscoff cookies(didn’t have sprinkles or white chocolate chips) and swirled in some cookie butter. They were awesome both times. Thanks for this great recipe!
Is there any reason not to use Funfetti cake mix instead of adding the actual sprinkles? I tried this recipe a few weeks ago and it seemed good but I am curious if you specifically put to use sprinkles with a cake mix and not the funfetti? I have a batch in the oven as I type this – I have doubled the quantity and I am using one funfetti + 1 french vanilla cake mix w/ some added vanilla extract.
Oh and I also cannot find white chocolate chips in China 🙁 so making without.
You can use any flavor cake mix! And you can leave out the white chips.
I am very excited to try this recipe!! One problem… I bought butter yellow rather than yellow cake mix. Can I use the butter yellow for this recipe?
Thanks in advance!
That’s fine!
Hi Sally,
Would it work to bake these in a round cake pan?
Thanks!
Definitely! Enjoy.
Made this recipe from Pinterest to take to a BBQ at a friends today. Followed the directions to a T even used the 7 x 11 pan. They responded just like the recipe said, however when I cut them up into squares to put on the plate the bottom and middle was still raw. Put back in the oven but won’t be able to safe them to take to BBQ because they don’t look pretty. I’m sure my husband will eat them though. Was bummed. Don’t know what went wrong. Maybe it was the altitude, we live in the mountains at 7,000 + feet.
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.
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