Cake batter is one of my favorite flavors. As everyone knows (or if you didn’t know, ignorance is bliss), your not suppose to consume raw cake batter, or cookie dough, because of the raw egg. Well the risk of being exposed to a food born illness has never stopped me from licking, spooning….okay I’ll be honest…shoving spoonfuls of cookie dough or delicious cake batter into my mouth while baking. Luckily there’s many safe alternative to getting your cake batter fix: cake batter ice cream, birthday cake oreos, and cake batter blondies! Today’s post is about the latter.
Covered in sprinkles and offering a delicious, dense, cake batter center…. and did I mention their super easy to make?! You gotta try these!
One of my favorite blogs to follow is Girl Meets Life. Gracie, the girl behind the blog, created this delicious recipe a while back and I’ve seen it all over the internet, and for good reason. This sweet treat is so easy to assemble and bake, and tastes just like… you guessed it! Cake batter. If you can read and follow the directions on the back of a boxed cake mix, you can easily whip these babies together. With a combination of sprinkles and cake batter, I think they’d be perfect for serving at a birthday party or even as a birthday gift, oh the possibilities!
Your going to start with a box of vanilla cake mix, for this specific batch I used golden vanilla. You’ll also need some oil, an egg, milk, sprinkles :D, and white chocolate chips (I omitted these). This is a one bowl, no mixer required kind of assembly. I’m telling you it’s too easy! Once you’ve preheated your oven to 350 degrees and lined your baking dish or spray it with cooking spray, your ready to get to work.
Now, in a large mixing bowl, combine the cake mix and sprinkles. I personally like to double the amount of sprinkles and throw in 1/2 cup as opposed to the 1/4 cup used in the original recipe. Now add the oil. The original recipe calls for canola oil, I used vegetable oil because it was all I had on hand and it didn’t seem to make a difference with the end result. Add a beaten egg to the cake batter mixture. Stir, Stir, Stir! As your stirring the cake mix, oil, and, egg together you’ll start to notice how dense the batter is becoming…perfect! You definitely want that thick, dense consistency because it’s going to result in a thick, dense blondie. Now you can slowly start adding milk into the mixture. I measured out a 1/2 cup of whole milk and slowly added it into the mixture while stirring. You won’t necessarily use all the milk, the milk helps combine everything together but you don’t want too much so that the batter loses it’s thickness. You don’t have to use whole milk either, I’ve made these before with skim milk and they came out great!
Once everything is thoroughly combined, spoon the batter into your baking dish. I say “spoon” because you definitely won’t be able to just pour it in, and even out the batter using the back of your spoon. A little extra step I like to take here is to sprinkle on a few extra sprinkles on top of the batter…just for looks. Bake in the oven for about 20 to 25 minutes until edges are golden.
Now, once you take these out of the oven their going to smell divine…but you must wait. Practice great self control not to dive right into these blondies because the center needs to set for at least 30 minutes before serving. I promise it will be worth the wait. You see, when they first come out of the oven they will appear as if their not done baking. But, allowing the center to set for at least 30 minutes will result is a warm, firm but super soft, super moist blondie. Enjoy!