These Cake Batter Blondies may just be the happiest & yummiest treat eveeerrrrrr!!! I discovered these online years ago on one of my favorite blogs and they’ve been a big part of my life since. Gracie from Hungry Blonde is the creator of this fabulous dessert and yes, they are definitely worth the hype! Because cake batter & sprinkles & slightly under-baked centers ?. Safe to say these blondies are pretty perfect. I recently asked Gracie if I could share these on my blog because I love them so much I just have to have them on here and she was kind enough to oblige.
The original recipe says to bake the batter in an 8×8 baking pan or an 8 inch cake pan but I like to double the recipe and bake them in a 9×13 inch rimmed baking sheet, because I like a lot of blondies 🙂 The key to these babies is to NOT OVER BAKE. When these come out of the oven they’ll look dough-y and not fully baked through – this is just how you want them! They’re going to set as they cool and once they’ve cooled you’ll cut into the most soft, tender heavenly cake batter pieces.
- 1 box yellow cake mix
- 1/3 cup rainbow sprinkles
- 1/4 cup canola oil
- 1 egg beaten
- a splash – 1/4 cup milk
- 1/2 cup white chocolate chips optional
- Preheat your oven to 350 degrees. Spray a 8x8 inch baking dish with cooking spray and set aside.
- In a large mixing bowl combine cake mix and sprinkles in a bowl and give it a quick stir. Add in oil and egg and start to mix everything together. Slowly add in milk a little bit at a time, continue to mix the batter adding a little more milk if necessary. Once everything is combined and you have a thick batter fold in the white chocolate chips if you're using them. Spread cake batter into the baking dish and spread it out evenly with a spatula.
- Bake for 25 to 30 minutes, edges will be light golden brown and the center will still looked underbaked. Allow to cool for at least 20 minutes so they blondies have time to set.
- The original recipe posted above is for 1 batch of cake batter blondies. For my photos on this post I doubled the recipe and baked them in a 9x13 inch rimmed baking sheet, bake time was the same as original recipe.
- Original post & recipe can be found here