Cake Batter Blondies
Prep time
Cook time
Total time
An easy recipe for cake batter blondies using cake mix, white chocolate chips, and rainbow sprinkles.
Serves: 20 blondies
  • 1 box yellow cake mix (18.25 oz. size. I have also used the 15.25 oz. size with success.)
  • ¼ cup canola oil
  • 1 egg
  • ⅓ -1/2 cup milk
  • ½ cup sprinkles
  • ½ cup white chocolate chips
  1. Preheat oven to 350F degrees. Spray 11 x 7 baking pan with nonstick spray. You can also use a 9" square pan - this might take a couple minutes longer to bake this way, though.
  2. Combine first four ingredients in a large bowl. Add the milk slowly, using the lesser amount possible where you can still manage to stir the batter (it will be thick!). So, start with ⅓ cup and add a little as you need it. You want to cake batter to be as dense & thick as possible. Mix in the sprinkles and white chocolate chips by HAND, not with a mixer, so that the sprinkles don't bleed into the batter. Pour into prepared baking pan, sprinkle a few more sprinkles on top, and bake for 25-30 minutes until edges are just turning brown. Check at 25 to make sure you don't over-bake them. You might think that the blondies are not fully done because the center will still be quite gooey upon first exiting the oven – but that’s what you want! The gooey center will make for a decadent, cake-batter texture.
  3. Allow to cool for at least 30 minutes so the center sets, before cutting into squares. Blondies will remain fresh up to 1 week stored in an airtight container at room temperature.
Recipe by Wishes and Dishes at