Addictive Recipes from a Self-Taught Baker

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

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.


Recipe 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

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© 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?

Cake Batter Rice Krispie Treats


XXL Buttery Soft Sugar Cookie (no cake mix)

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



  1. 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.

  2. 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.

  3.  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.

  4. I recently made these blondies, and they were PERFECT! I was wondering if you could switch up the cake mixes, maybe chocolate? 

  5. 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.

  6. Hi! I currently have Betty Crocker Super Moist mix on hand, would it be a bad idea to use that for this recipe? Thanks! 

  7. 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.

  8. 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.

  9. 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! 

  10. So disappointed. It was just like a subpar cake. Would not recommend.

  11. 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.

  12. 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!!!

  13. 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!!

  14. 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!

  15. Can I bake these in a 13×9 pan if I want to double the recipe? How long would they bake for?

  16. How would you adjust this recipe if you wanted to use your own cake recipe and not a box mix?

  17. 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?

  18. 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. 

  19. 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.

  20. could i substitute the oil for butter?

  21. 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  

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