Cake Batter Blondies

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

cake batter blondies

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 blondies with white chocolate chipsI’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?

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cake batter blondies

Cake Batter Blondies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 20 blondies
  • Category: Bars
  • Method: Baking
  • Cuisine: American


If you like the taste of cake batter, you will love these blondies!


  • 1 box yellow or vanilla cake mix
  • 1/4 cup vegetable or canola oil
  • 1 large egg
  • 1/31/2 cup milk (less is better)
  • 1/2 cup sprinkles
  • 1/2 cup white chocolate chips


  1. Preheat oven to 350°F (177°C). Spray 11×7 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Tip: 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.
  3. Sprinkles: Do not use black sprinkles swirled into the blondies. It will turn the batter black before baking.
  4. Recipe from Gracie @ Girl Meets Life.

Keywords: cake batter blondies

Cake Batter Blondies by Sally's Baking Addiction


  1. Todd Kelly says:

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

  2. 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?

    1. It won’t be the same– boxed cake mix is best!

      1. Good to know, Thanks 🙂

  3. 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!

    1. 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. 

  4. 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.

    1. 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:

  5. could i substitute the oil for butter?

  6. 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  

  7. Do I have to add the Chocolate chips? I don’t have any, would they still come out right?

    1. You can leave out the chocolate chips.

  8. Could I use a gf cake mix?

  9. I made these for a friend yesterday and I knew they were good but when I gave them to her she was in love! They have such a delicious flavor. I can see them going fast at my next pot luck or office party! It’s so great to have a easy crowd-pleaser in my repertoire.

  10. These are the best! I have made these for many parties, and they always fly of the plate. I made them even better by melting my extra white chocolate chips and drizzling them on top.

  11. Can you use a funfetti cake mix?

  12. Hi,

    Is it possible to put the gram measurements with this recipe and the snickerdoodle white choclate blondie recipe as well please?

    1. Hi Sharon, Most of my newer recipes have both measurements but I haven’t been able to convert all of the older recipes yet!

  13. I can’t believe how simple and delicious these are. I cant stop eating them! I had to make something FAST for a get together and this was truly the perfect recipe. Other readers have commented if you don’t have an 11×7 pan (I don’t!) use an 8×8, NOT a 9×13! Cooking times didn’t differ, mine were ready in 25 mins.

  14. Hi! Do you think unsweetened vanilla cashew milk work in place of milk?

    1. I think that should work, Kat! Let me know how they turn out!

  15. These blondies are delicious!! Thank you for this recipe, it’s a keeper.

  16. Sally, these were the first recipe of yours I ever made, and after making them for probably the 25th time last night I just needed to comment! A friend used to make something similar when I lived in Mexico, and about five years ago I had a hankering for them. They have become my go-to treat when I need something easy and tasty to bring somewhere. My coworkers always delight over them and never believe how easy they are. I’ve now made MANY of your recipes and have loved them all, but keep coming back to this one over and over. Thanks for sharing it! 🙂

  17. What size box cake mix would work here? It seems like there’s some fluctuations in size of the box (~18 ounces compared to ~16 ounces.) It might not matter but wanted to check!

    1. Hi Peggy, I believe back when I wrote this recipe in 2012 the standard size of cake mix was 18oz. You can purchase a few boxes and keep them in an airtight container and simply measure/weigh how much you need for each recipe.

  18. Gerbie Rodriguez says:

    Would like to try these. Can I add M&Ms instead of chocolate chips? Thanks

    1. Yes, you can use a half cup of M&Ms (or the mini M&Ms) in place of the white chocolate chips.

  19. I’ve made this recipe dozens of times before, 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!

    1. The lemon sounds good..I was wondering how strawberry cake mix would be with this recipe!

  20. Lovely recipe

  21. Has anyone tried doubling this recipe and using an 13×9 inch pan?

  22. I made this recipe and thought the bars were terribly dry and flavorless. Would not recommend.

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