cake batter blondies.

I don’t say this very often.

But this is one of the most delicious things I’ve ever eaten.

Remember how I made dense, fudgy brownies by using a boxed chocolate cake mix? Well, let’s just say that I haven’t been able to stop imagining doing the same with a yellow cake mix ever since. I thought, if this method can get me to actually love chocolate, how insanely good would a cake version be??

So, chocolate-lovers, this isn’t entirely for you. This is for my fellow blondie/vanilla/rainbow sprinkle/cake batter lovers. Represent.

cake batter blondies.

ingredients:

  • 1 box yellow cake mix
  • 1/4 cup canola oil
  • 1 egg, beaten
  • 1/4 – 1/2 cup milk
  • 1/4 cup rainbow sprinkles
  • 1/2 cup white chocolate chips (optional)

directions: Preheat oven to 350 degrees. Combine the cake mix and sprinkles in a large bowl, then mix in the oil and egg. Add the milk slowly just until the batter is combined – you want it to remain as dense as possible. Place better in a greased 8×8 pan or 8-inch cake pan. Bake for 25-30 minutes or just until the edges turn golden. Let cool for 20 minutes before cutting because the gooey center needs to set. The result will be a decadent, cake-batter texture.

notes: I should mention that because I don’t have any bakeware yet, I actually baked this batch in a casserole dish (I’m classy like that, what can I say?). If you bake this in a typical brownie pan (8×8) I’m assuming that it would cut the baking time down. So just be sure to keep an eye on this one – you want the edges to *just* be turning golden brown.

**edited to add: I made these again in an 8-inch cake pan, and they came out perfectly! Still bake for 25-30 minutes, or until the edges begin to turn golden brown.

**also edited to add: I made the blondies successfully without using eggs!

You might think that it’s not fully done because the center will still be quite gooey upon first exiting the oven – but that’s what you want!

After cooling for about 20 minutes, the gooey center is what will lend to the decadent, cake-batter texture. Trust me on this one.

Amanda and Erica – if you’re reading – act surprised when I bring this tonight ;)

And everyone else, have a blessed and safe New Year’s Eve! xoxo G

Comments

  1. Rachel says

    Hi there! Love this recipe!! I live in a small town and ran out to get the ingredients but they only had white cake mix and no white chocolate. So, I made the recipe with white cake mix and the sprinkles, but I uses mini milk chocolate chips and a couple scoops of peanut butter chips too…….THEY ARE AWESOME!!!! Can’t wait to try the real recipe but these were a hit too!
    Thanks!!

  2. Christina says

    OMG these are amazing!!!!! I’ve made them about a dozen times in the past month, and my roommates keep devouring them up before they’ve even cooled!! I’ve resorted to only baking when they aren’t home, and stashing half the batch somewhere else so that I can at least have some for myself, lol! Thank you soooooooo much!!!!

    PS i’ve also done it with a strawberry cake mix, and it is also deliciouso!! Looking forward to trying more, but the original is still the best!!

  3. says

    This is my second time making these. They are SO DELICIOUS.
    They were literally gone in 10 minutes the last time I made them.
    Yum Yum Yum!

  4. Emily says

    Honey, who needs bakeware?! Bakeware Schmakeware. This is GENIUS. My sister and I are going to make these this weekend. I am going to thank you for their deliciousness already. Thank you.

  5. PghReeler says

    This is one of the first recipes I ever pinned on Pinterest, and I’ve made different varieties since.

    Today, I made it with a strawberry cake mix, white vanilla baking chips, and some strawberry-flavored candy crunch that was in a variety pack of cookie/cake toppings. OMG- tastes like a Strawberry Scooter Crunch! The best combo yet!!!! (Hopefully, I can find these sprinkles at a bakery supply store when I run out!) Yum! Thanks for posting this highly-adaptable recipe!

    • says

      Wow, what a fantastic idea!

      That makes me so happy to hear – it really is such an adaptable recipe – and I hope to test out more ideas/options soon! Thanks for the comment :)

  6. Meghan says

    Does anyone have trouble with the sprinkles bleeding into the batter when mixing. I tried doing this with white cake it it bleed into the mixture. So now it’s purple haha. I did use the little round ones. I am not sure if that makes a solid difference

    • says

      Hi Meghan!
      I can see the little round sprinkles bleeding more than the regular ones. Also, I actually don’t use a beater with this and mix it by hand. That might make a difference!

  7. Christine says

    I tried making these and I got the 15.25 oz box and they were beyond gooey :( There are two different cake box sizes does that make a difference?

  8. Heather says

    I have made these 2 or 3 times now I absolutely have to agree with you – I also do not say this often but this is one of the best things I have ever eaten! Will be making this for years upon years. :)

  9. Sarah says

    What size box of cake mix did you use? I noticed that there are varying sizes (15.25, 18.25, 16, etc oz) at the grocery store, and I wasn’t sure which size box I should use!

  10. Michelle says

    I’m with Sarah here! I’ve been wanting to make these for awhile, but I’m rather confused about which size of cake mix I should use! I would really love it if you could clear this up :)

    Also, this may or may not be relevant, but in some baking blogospheres, there have apparently been some upsets b/c many of these cake mix companies have reduced their box sizes! (which not only add to my cake batter blondie confusion but also to the frustration of others who are used to making doctored cakes – like pumpkin dump cake, better than sex cake, etc – with a certain amount of cake mix, but now, they have to re-portion the recipe and ingredients b/c of the decreased cake mix box sizes!… but now I’m rambling.. hehe)

    P.S. I love your blog! You’re such a darling – a pretty one at that too! I’m rather jeally. Yes. I did just say “jeally.” Totes.

  11. alexi says

    oh.my.god.
    i cannot keep my hands out of the blondies… i have a stomach ache now!! LOL
    beyond amazing… thanks Gracie!!!!! :)

  12. christy says

    I am soooo anxious to make these, so I get out my funfetti cake mix, but its 18.9 oz. Did anyone make adjustments for this amount?

  13. Margaux says

    Hi Gracie!
    I just made these for the first time, and they were AMAZING. Easy and delicious! I’ll definitely make them again. Thanks for the recipe!

  14. Yana says

    Made these last night for VDay and they were great! I used the 15.25 box and 1/2 c milk. My stove took 30 mins. For those adding in chips or having trouble with runny sprinkles, try dusting them in a little bit of flour before you fold them into the dough. It adds a little extra coating and for chocolate chips in particular, it helps them keep their form. Just swirl them around in a pinch of flour until they’re visibly coated.

    Happy Baking!

  15. carrie says

    Have to share…made with funfetti cake mix, score! And they come in holiday varieties!! Also made with lemon cake mix, add lemon instant pudding powder, a touch more milk and dried cranberries…double score!! Super delish! Favorite go-to dessert… the possibilities are endless!!

  16. says

    LOVE this recipe! I pinned a few months ago and just tried it a couple nights ago for a party… AMAZING! New favorite dessert, thank you for sharing :)

  17. Margaux says

    Have you ever tried making these layered with different flavors? I’m toying with the idea of trying to make neapolitan ones with boxes of yellow, chocolate and strawberry cake mix, but I’m not sure how it would work.

  18. Reagan says

    I have tried twice to make these and they aren’t coming out gooey at all and I only baked it for 18 min. at 350. Got any suggestions? I’ve been wanting these so bad but can’t get them to come out right.

    • says

      that’s so strange! Are you using betty crocker brand?

      my only other thought is you want the batter to be as THICK as possible – so the less milk the better. That’s what makes it gooey instead of cake-like. Hope that helps!!

  19. Reagan says

    Yes I used Betty Crocker! The only thing different is that my pan is a 9×9 instead of 8×8 but I wouldn’t think that would make that much difference. I’ll try them again sometime! Thanks for your help!

  20. Carrie says

    So this recipe is how I ended up on your blog (which I love love love) and i come back to this one time and time again, because you’re right not everyone loves chocolate, they can be geared toward a holiday and my son’s dojo LOVES them!! :) xoxo thanks again for sharing so much.

  21. Jackie says

    I just made these but substituted sprinkles with Andes peppermint baking crunch and added mallow bits, mini marshmallows that you find in hot chocolate!!! They came out amazing!!!
    Thanks

  22. Erin says

    Wow. Let me just say that these are delicious. I will keep this recipe for years to come. They’re so easy to make and taste way too good! LOVE

  23. yolanda says

    I am looking for chocolate free treats like this! I can use coconut and different add ins! Thank you for this great idea!:)

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