Cake Batter Blondies

Spoiled. My baby sleeps 11 hours every night. It’s awesome and something I take for granted. If only I could get myself to bed early enough to enjoy the benefits.

So this morning, when she woke up after only 9 hours of sleep, I found myself grumbling for a second. But when I walked into her room she was cooing and beaming at the sight of me. Those of you who have kids know what a great feeling that is. I do not possess an ounce of a morning person in me but I couldn’t help but smile and smother her with kisses.

She really is the joy in my world. The peanut butter to my chocolate.

There aren’t a lot of things in this world that are pure joy like that. I think cake batter and sprinkles rank right up there.

Remember when my husband thought he invented cake batter ice cream? No, he’s not taking credit for these too. But he did say, “These are the best things I’ve ever eaten.”

These are chewy and gooey. You’re going to think they’re not done when you pull them out of the oven and you’ll be semi-right. But once they cool, they become the perfect chewy cake batter bliss. I’m not usually a white chocolate lover but it kind of blends in with the whole cake batter taste. Stock up on your sprinkles because you’ll need a lot for these.


Cake Batter Blondies


  • 1 (18.25 ounce) box yellow cake mix
  • 1/4 cup canola or vegetable oil
  • 1 egg
  • 1/4 -1/2 cup milk
  • 1/2 cup sprinkles
  • 1/2 cup white chocolate chips


  1. Preheat oven to 350 degrees.
  2. Combine first four ingredients in a large bowl.
  3. Add the milk slowly adding between 1/4 and 1/2 cup. Start with 1/4 cup and add up to 1/2 cup total. You want to cake batter to be as dense and thick as possible for a chewy blondie so try to use the least amount that you can.
  4. Mix in the sprinkles and white chocolate chips.
  5. Pour into 8 x 8inch baking pan, sprinkle a few more sprinkles on top, and bake for 25-30 minutes until edges are just turning brown. The blondies will still be gooey in the middle just out of the oven but after they’ve completely cooled they will be perfectly chewy and soft.
  6. Allow to cool for at least 30 minutes so the center sets, before cutting into squares.


via Sally’s Baking Addiction; original recipe from Girl Meets Life

Speak Your Mind



  1. These look so delicious and pretty too. I wouldn’t be able to wait until they cooled to try them. I would just have to have seconds to try them again.

  2. Yum! They Look absolutely wonderful! I feel like I need to make a batch right now 🙂

  3. Gooey, chewy cake batter bliss – I couldn’t have described them better myself! Thanks for the pingback, so glad you liked them!

  4. Yum! Such a fun treat!

  5. So, I am confused, the recipe says 1/4-1/2 cup milk, how do I know how much to use?

  6. it looks great!

  7. I would kill for 11 hours of sleep! : ) And I would probably be dreaming of these cake batter beauties!

  8. These sound good. I really don’t like blondes, Do you think I could use a chocolate cake mix??

  9. I came to your blog via Taste Spotting. I love the look of these blondies. Very, very pretty, a perfect teatime treat. Or anytime treat. GG

  10. What are the odds that I actually had all of these ingredients in my pantry?? These were so yummy. My brother loved them!

  11. @Michele,
    You are supposed to start out with 1/4 cup and add more liquid until desired (up to 1/2 cup). The less milk you add the chewy and denser the blondies will be.

  12. @lej619,
    Yes a chocolate cake mix would work but the flavor would obviously be a little more chocolatey 🙂

  13. Made these last night… chewy, dense, sweet!! We enjoyed a piece with coffee and it was a great afternoon treat 🙂

  14. pretty yummy…lol…

  15. Hi Christy! Thanks for sharing so many awesome recipes with us. I totes heart reading your blog : ) I just put these cake batter blondies in the oven and man they smell SO good! My new husband is a lucky man. Keep up the awesomeness!

  16. These are easy to make and delicious! I made one batch according to the recipe, and a second with devils food cake in place of yellow. Both are tasty and fudgy, however the edges are very raised. I passed them off as “rustic” at work, but just an FYI for you perfectionists, it would take a bit of trimming to make them all look like the photo. (but think of all those scraps you’d get to eat…)

  17. These are easy to make and delicious! I made one batch according to the recipe, and a second with devils food cake in place of yellow. Both are tasty and fudgy, however the edges are very raised. I passed them off as “rustic” at work, but just an FYI for you perfectionists, it would take a bit of trimming to make them all look like the photo. (but think of all those scraps you’d get to eat…)

  18. These look so gooey and delicious!

  19. I love all things cake batter! These look so fun and festive, I can’t wait to try them!

  20. Hi! I love your blog, you have so many wonderful recipes that I wish to try! These bars are so pretty!

  21. I think these would work amazingly to do an “Applebee’s” blondie…all you would need to do is substitute walnuts for the sprinkles.

    Does anyone know how to make the sauce they use at Applebee’s?

  22. @Anonymous,
    I have a copycat version here and the sauce is spot on!

  23. I just made these. I know the directions say they’re supposed to be underdone but mine were “browning on the edges” with 7 minutes still left on the bake time, and when I cut them after they were cooled they were still literally falling apart. Maybe I need to get my oven temp checked. Regardless, they are AMAZING!!! They taste exactly like licking the bowl of cake batter.

  24. These look amazing!!! I want.

  25. I just happened to have all of these ingredients in my pantry, and I followed the recipe exactly (though I added the entire 1/2 cup of milk because I wasn’t sure just how dense the batter should be) and baked them for only 18 minutes when I noticed the top was already browning, so I took them out. They ended up being more of a cake consistency than a brownie consistency. What went wrong

  26. @Lauryn,
    Definitely the more milk you add the more cake like it will become. Every oven cooks differently. Was it on the middle rack? Are you at a weird altitude? I’m sorry…

  27. It wasn’t in the middle rack, it was closer to the top of the oven. I’m only in NY so altitude is not the problem, I’m guessing. Next time I will try adding less milk and putting the pan more towards the middle of the oven!

  28. Has anyone tried using almond milk? Making this recipe today and i’m going to give it a shot!

  29. Good Morning Christy,
    First, I want to start off by saying that I love your site and your food items are delicious. I just made these beauties last night and they were DELICIOUS! Thank you so much for sharing your passion and love for food with other foodies. I look forward to trying more of your awesome recipes.

  30. So if I were to make this in a 9×13 pan, would I just double the recipe? I have to make a WHOLE LOT of these for a party and don’t really have the time to make 3 batches in an 8×8 pan. Help!

  31. What brand of cake mix did you use for this? And what brand do you generally find the most success with? (I know that any brand will work; I just wanna know which you prefer!)

  32. I’m making these now. I didn’t have any sprinkles or white chocolate chips but i did have white chocolate M&Ms. Hope they turn out!

  33. I followed all the directions, but mine ended up being extremely thick (about 1 1/2 inches). Maybe next time I will try it in a pan larger than an 8×8 so they can spread out more. I’m sure they will still taste wonderfully though, still waiting on them to cool to cut them.

  34. Hello! I bake these for a local coffee shop I work at, so I have made them half a dozen times or more. I use the recipe but I sub heavy whipping cream (in place of milk) and only use the 1/4 c and no more. Then I spread the mixture into a greased 8×8 and bake for 18 to 20 mins and they come out even-er than when baked for longer/with the additional milk. Thank you for this recipe.