I stole this recipe for cake batter blondies from sallysbakingaddiction.com who stole it from Gracie Gordon at girlmeetslife.com which is now called hungry-blonde.com. These cake batter blondies are so yummy and can easily be customized with your choice of colors of sprinkles. I made these cake batter blondies for a graduation party to celebrate the graduate’s hard work finishing school. Who doesn’t want a treat after a day of hard work at school?
“Hard work should be rewarded by good food.” – Ken Follett, The Pillars of the Earth (see more quotes in the Quotes tab)
Preheat oven to 350F. Spray 11×7 baking pan. Combine 1 box yellow or vanilla cake mix, ¼ cup vegetable oil, 1 egg and ⅓ – ½ cup milk (less is better) in a bowl with a whisk.
Start with milk slowly, using half to start.
Batter should be dense and thick.
Add in ½ cup sprinkles and ½ cup white chocolate chips.
Stir to combine.
Pour batter into pan,
it will be thick you will have to spread it to cover the bottom of the pan. Then sprinkle more sprinkles on top. (this post has pictures from a few different times I made this recipe, so you will see different pans and sprinkle colors.)
Sometimes I lightly add extra sprinkles,
Sometimes, I put on a lot of extra sprinkles.
Bake 25 – 30 minutes or until edges just turn brown.
Cool at least 30 minutes before cutting. You can box them up
or serve them on a tray.
Then enjoy the yummy, cake batter goodness, with the crunch of your favorite sprinkles.
Cake Batter Blondies
Yummy, soft, gooey, cake batter blondies with colorful sprinkles, can easily be adjusted to match holidays or special event colors.
Ingredients
- 1 box yellow or vanilla cake mix
- ¼ cup vegetable or canola oil
- 1 large egg
- ⅓ cup milk less is better
- ½ cup sprinkles + more for topping
- ½ cup white chocolate chips
Instructions
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Preheat oven to 350F. Spray 11x7 baking pan.
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Combine cake mix, oil, egg and milk in a bowl with a whisk. Start with milk slowly. Batter should be dense and thick.
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Stir in sprinkles and white chocolate chips.
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Pour batter into pan, sprinkle more sprinkles on top. Bake 25 – 30 minutes or until edges just turn brown.
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Cool at least 30 minutes before cutting.
Recipe Notes
I use a 9x13 pan, I like the blondies to be thicker. I only use 1/3 cup milk, I have never tried the ½ cup amount. The batter doesn’t pour, make sure to spread the batter evenly in the bottom of the pan. I change the sprinkles depending on the theme or function that I am preparing them for, also don’t use sprinkles that have black in them, this will color the dough. Stays fresh up to 2 weeks covered in an airtight container at room temperature or in refrigerator. Freezes well, up to 3 months. Thaw overnight in refrigerator.