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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?

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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 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. 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

  2. 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.

  3. 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.

  4. 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!

  5. 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. 

    1. Oh and I also cannot find white chocolate chips in China 🙁 so making without.

  6. 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!

  7. 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!

  8. Hi Sally!
    I was wondering, if I wanted to make it in a 13×9 pan, would I have to use double the ingredients?


  9. 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.

    1. Try using an 8″ square baking dish! Worked perfect for me 🙂 I also used almond milk, so that’s probably not the issue.

  10. 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.

  11.  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.

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

    1. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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! 

  17. 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.

  18. 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!!!

  19. 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!!

  20. 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!

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

  22. 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?

  23. 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. 

  24. 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:

  25. 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  

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

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