Cake Batter Blondies are ooey, gooey, and packed with the nostalgic flavor of cake batter. Made with a few simple ingredients—including a cake mix, white chocolate chips, and sprinkles—these colorful blondies are perfect for birthdays, celebrations, or any time you want a quick, crowd-pleasing dessert.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 40 minutes with minimal prep.
- Chewy and Delicious: Rich, buttery bars with white chocolate and sprinkles in every bite.
- Customizable: Swap in different sprinkles or add-ins for a personalized touch.
- No Mixer Needed: A wooden spoon and bowl are all you need!
Ingredients
- 1 box Betty Crocker Golden Vanilla cake mix
- ¼ cup canola oil (or substitute coconut or avocado oil)
- 1 large egg, beaten
- ⅓ cup half-and-half or heavy whipping cream
- ½ cup rainbow sprinkles
- 1 cup (half of an 11.5 oz bag) white chocolate chips
- 1 tablespoon rainbow sprinkles (for topping)
Step-by-Step Instructions
Step 1: Prepare the Pan and Oven
- Preheat your oven to 350°F (175°C).
- Grease an 8×12-inch glass baking dish (or a 9×9-inch pan for thicker bars) with cooking spray or butter.
Step 2: Mix the Ingredients
- In a large mixing bowl, combine the cake mix and ½ cup sprinkles.
- Stir in the canola oil and beaten egg until combined.
- Add the half-and-half and white chocolate chips, mixing until the batter is fully incorporated. The batter will be thick.
Step 3: Assemble and Bake
- Spread the batter evenly into the prepared baking dish using a spatula.
- Sprinkle the remaining 1 tablespoon of rainbow sprinkles on top for a decorative touch.
- Bake for 20–30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Step 4: Cool and Slice
- Allow the blondies to cool completely in the pan on a wire rack.
- Once cool, cut them into squares or bars and serve.
Kitchen Equipment Needed
- 8×12-inch glass baking dish (or 9×9-inch pan)
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon
- Spatula
Serving and Storage Tips
- Serving: Serve at room temperature as a dessert or snack. These blondies pair perfectly with a scoop of ice cream or a glass of milk.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Freeze individual bars wrapped in plastic wrap for up to 3 months. Thaw at room temperature before serving.
Variations
- Chocolate Lovers: Swap white chocolate chips for milk or dark chocolate chips.
- Holiday Themes: Use seasonal sprinkles (e.g., red and green for Christmas or pastel for Easter).
- Add Nuts: Fold in ¼ cup chopped pecans, walnuts, or almonds for extra crunch.
- Fruity Flair: Add ¼ cup dried cranberries or cherries for a fruity twist.
Helpful Notes and Tips
- Check for Doneness: Be careful not to overbake; blondies are best when slightly underdone for a chewy texture.
- Thicker Bars: Use a 9×9-inch pan for thicker, bakery-style blondies.
- Even Sprinkles: Gently press the topping sprinkles into the batter to ensure they stick while baking.
Frequently Asked Questions
Can I use a different cake mix flavor?
Yes! Funfetti, yellow, or even chocolate cake mixes work well for different flavors.
What if I don’t have half-and-half?
You can substitute with whole milk or a mix of equal parts milk and heavy cream.
Can I make this recipe dairy-free?
Use dairy-free white chocolate chips and replace half-and-half with a non-dairy alternative like almond or oat milk.
How do I prevent the blondies from sticking?
Grease the pan thoroughly or line it with parchment paper for easy removal.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Adjust the baking time as needed.
These Cake Batter Blondies are a fun, festive treat that’s quick to make and always a hit. Perfect for celebrations or everyday indulgence, they’re sure to rock your dessert world!