This post may contain affiliate links. Please read my disclosure policy.

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 chips
I’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.

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 cake batter dreams have come true.

Who can resist all these sprinkles?

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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 1x
  • 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 with sprinkles

Reader Questions and Reviews

  1. 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.

    1. I made these for my sister’s birthday & she absolutely loved them! Her husband & daughter loved them, too! Simple recipe w/ simple ingredients! Definitely plan on making these again for upcoming celebrations & family functions. Delicious! Better than the store bought blondies!

  2. 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.

  3. 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!

  4. 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.

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

  6. 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! 🙂

  7. 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.

  8. 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.

  9. 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!

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

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

  12. Has anyone tried adding butter cream frosting to these, or is my overly-deprived sweet tooth trying to ruin a perfect as is recipe?

  13. I make these every time I need to make something for a large group, because everyone loves them! I do want to start adding some variations though; do you think adding mashed bananas would be fine, or would it change the batter?

    1. Hi Malaya, you can certainly feel free to experiment with various add-ins or see our other blondie recipes here. Ingredients like bananas can be tricky, since they add so much additional moisture to the batter — it would take some recipe testing to guarantee results. Let us know if you try anything!

  14. hi sorry to bother you… but would a butter cake mix be the same as a yellow cake mix?

    1. Hi Jo, they are different and labeled as such, but you should be able to use the butter cake mix here in a pinch. The taste will be slightly different.

  15. I can’t find an 11×7 pan anywhere. Is that the correct size or was it a mistype in the size?

  16. Sorry if this is a silly question, but could I do this in a 9 x 9 pan? Do you know if time would need to be adjusted down a little? Thank you!

  17. Thank you for the recipe! I remember previously making a version of this recipe from your site with golden Oreos, but I can’t seem to find that recipe anymore. Do you happen to still have that recipe?

    1. Hi Garrett! We recently removed that older recipe from our site, but feel free to send us an email at and we’d be happy to share a copy.

  18. Hey Sally! I could have sworn this recipe was made with golden Oreos…Do you have a blondie recipe with golden Oreos?

    1. Hi Paul! We were no longer satisfied with the outcome of that older recipe, so we unpublished it. We still have it, so send us an email and we can forward it to you. ( You may enjoy these cake batter Oreo cookies as well!

  19. This was easily one of the best things I’ve ever tasted. I used one box of yellow cake mix, one stick of melted butter, one egg, and 1/2cup white chocolate chips. It was so thick I had to press it into the bottom of the pan. Baked at 350°F for 20 min in an 8×8. Just divine.