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??
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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.
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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
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
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!
[...] I’ve got round two of my holiday baking to tackle… I’m making this and these, so let’s hope everything comes out [...]
[...] Recipe found on http://girlmeetslife.com/2010/12/cake-batter-blondies/ [...]
[...] bit of cake batter for the bark, I wanted to use up the rest of the box, so I ended up making Gracie’s cake batter blondies instead. I’d made them once before and loved them, so I figured they’d be a hit [...]
these were plain excellent. i really thought i would manage to screw up the recipe somehow…but i didn’t.
Thanks, they came out great
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?
Boo, sorry to hear it! that’s the right size. did you let them cool completely? maybe next time let them bake the full 30 mins?
[...] getting into the movie though, I decided to whip up a quick batch of Gracie’s cake batter blondies for [...]
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.
yay! glad to hear it!
xx
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!
Eek, they have all those sizes now?! I’m almost positive it’s 15.25. I’ll double check next time I can see the boxes and will edit this post
thanks for the comment!
Yes! Please do soon
A 16 oz box should work as well! Mine came out with the perfect blondie texture! Chewy, dense, and moist.
http://thekitchenkook.blogspot.com/2013/01/healthy-baking-binge.html
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.
bleh, how frustrating! don’t they know we have cake batter recipes to make?! haha
Like I just replied to Sarah, I’m almost positive it’s 15.25 ounce. I’ll double check next time I can see the boxes and will edit this post accordingly. Thanks so much for the comment and you’re kind words – you are too sweet! 
xx G
Yup it’s the 15.25 cake box! Just made them now and doubled the recipe. Have made them once before and they were a hit! Love these suckers…thanks so much!
Thanks! And just to be clear, so you used two 15.25 oz boxes for the doubled recipe?
Yes, that is correct! Sorry, I can see how that could be confusing. So just use one 15.25 oz box of cake mix for the normal recipe, then of course two boxes if you are doubling it. Good luck!
I used a 16-oz box. And it came out perfect! Here are some pictures to show you how chewy and moist they are!
http://thekitchenkook.blogspot.com/2013/01/healthy-baking-binge.html
I made these today using a Funfetti cake mix. Sooo easy and so good! Thanks!
[...] Gracie’s cake batter blondies for the boy, inspired by Courtney’s post. [...]
oh.my.god.
i cannot keep my hands out of the blondies… i have a stomach ache now!! LOL
beyond amazing… thanks Gracie!!!!!
going to try with a carrot cake mix
did it!
http://girlmeetslife.com/2012/04/carrot-cake-batter-blondies/
p.s. they’re especially delicious with this cream cheese frosting! http://girlmeetslife.com/2011/12/recipe-re-post-preachers-cake/
I just made these, AWESOME!
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?
Ooh, that’s a little complicated. You could either multiply the rest of the ingredients by 1.2
Or you could measure out a portion of the box. You need about 4/5 of the box, which I think is about 3 cups and 3 tbsp. (But keep in mind, this is just a estimation based on my cake mix box. It will depend on what brand and flavor you buy!)
http://thekitchenkook.blogspot.com/2013/01/healthy-baking-binge.html
I just made these, and they’re just so much fun! By the way, I used a 16 oz box, and it came out perfectly dense, chewy, and moist! Definitely not too gooey and liquidy nor too cakey!
http://thekitchenkook.blogspot.com/2013/01/healthy-baking-binge.html
[...] the city. We stayed with a friend in the Upper West Side, and I brought some treats. After making Gracie’s cake batter blondies a few weeks back, I decided I’d try Andy’s from scratch version [...]
Its says the chocolate chips are optional..If I were to add them in, when does that happen? Thanks!
add them in last – after you combine the cake mix, egg, oil, and milk
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!
oh yay! you’re very welcome
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!
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!!
Forgot to mention…the disposal 9*4 alluminum pans at the dollar store make a perfect thinner size!!
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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
I’m curious…have you tried this with a FUNFETTI cake mix? If not, do you think it would work?
I personally have not, but I know many people have and have had success with it!