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.


  • 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


  1. 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!:)

  2. Katie says

    Love this easy and delicious recipe! Just wanted to warn others though – it’s probably best to use jimmy sprinkles rather than the little beaded perils. I just made this with Christmas ones and it turned the batter purple! Too weird, but still yummy yummy! Thanks for such a great recipe!

  3. Margaux says

    Currently baking these for at least the 20th time, probably more. I’m eternally grateful to you for this quick-and-easy but always crowd-pleasing recipe!


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