My husband LOVES anything that uses a “Funfetti” cake mix and I knew as soon as I saw these that they would quickly become his favorite.
I was totally right. This is kind of a like a dense cake, which makes it easy to cut up and serve as bars.
Recipe Ingredient Notes
To make Cake Batter Blondies, you will need the following ingredients:
Blondies
- Funfetti cake mix, 1 box
- Vegetable oil
- Egg
- Milk
- White chocolate chips
Frosting
- Butter, softened
- Milk
- Vanilla
- Powdered sugar, (more or less depending on how thick/runny you like it)
- Red food coloring, optional
- Sprinkles, for the top
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Cake Batter Blondies
- Preheat oven to 350℉. Spray a 9×9 inch glass pan with non-stick cooking spray.
- Combine the cake mix, oil, and egg in a large bowl.
- Add the milk to the bowl slowly, you want the batter to remain as dense as possible.
- Fold in the rainbow sprinkles and white chocolate chips.
- Pour batter in pan and spread to the edges.
- Bake for 25-30 minutes (they will be a little soft/gooey in the middle- just let them sit for about 20-30 minutes and they will set up).
- Cool completely.
- To make frosting, combine all frosting ingredients together in a bowl and frost bars.
- If frosting is too thick, add a little more milk.
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.
- Counter: Store bars and brownies in an airtight container at room temperature for up to 4 days. If your kitchen is particularly warm, consider refrigerating instead to prevent them from getting too soft or melty.
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
Could I use other cake flavors for these Cake Batter Blondies?
This recipe calls for funfetti cake mix. We personally love it the most, and it pairs nicely with just about everything.
However, you could branch out, and switch things up, and try a different cake mix. Here are a few that might taste absolutely delicious:
- strawberry cake mix
- white cake mix
- chocolate or devil’s food cake mix
- lemon cake mix
- carrot cake mix
- cherry chip cake mix
Really you could try any cake mix, but depending on what flavor you choose, we recommend pairing a frosting flavor and color that matches or pairs nicely with your cake mix of choice.
Enjoy More Delicious Blondies Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.
- Butterscotch Chocolate Chip Blondies
- Cadbury Mini Egg Blondies
- Applebee’s Copycat Maple Butter Blondies
- Chocolate Chip Cheesecake Blondies
Cake Batter Blondies Recipe
Ingredients
- 15.25 ounces funfetti cake mix, 1 box
- ¼ cup vegetable oil
- 1 egg
- ⅓ cup milk
- ½ cup white chocolate chips
Frosting
- ¼ cup butter, softened
- 2 Tablespoons milk
- 1 teaspoon vanilla
- 2 cups powdered sugar, (more or less depending on how thick/runny you like it)
- 4 drops red food coloring, optional
- ½ cup sprinkles, for the top
Instructions
- Preheat oven to 350℉. Spray a 9×9 inch glass pan with non-stick cooking spray.
- Combine the cake mix, oil, and egg in a large bowl.
- Add the milk to the bowl slowly, you want the batter to remain as dense as possible.
- Fold in the rainbow sprinkles and white chocolate chips.
- Pour batter in pan and spread to the edges.
- Bake for 25-30 minutes (they will be a little soft/gooey in the middle- just let them sit for about 20-30 minutes and they will set up).
- Cool completely.
- To make frosting, combine all frosting ingredients together in a bowl and frost bars.
- If frosting is too thick, add a little more milk.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Those look SO good! Makes me hungry just looking at them–thanks. 🙂
By the way, I am doing my first ever giveaway–a blog redesign! You should check it out!
All I can say is…WOW!
These look super good Camille! I think we had something really similar to this at one of Lisa’s bridal showers and they were SO good. I am definitely going to have to try this. 🙂
Cake batter flavor is soooo good. These blondies sound super!
YUM! I also like anything that has to do with a funfetti cake!
these sound delicious
These look just amazing!! I’m so excited to try them out! Thanks for linking up to Think Pink Sundays – I featured you today in my Crush of the Week post! http://www.flamingotoes.com/2011/08/crush-of-the-week-think-pink-features-18/ 🙂
These remind me of the Mother’s Circus Animal Cookies that I was so fond of as a child, so your recipe has completely tugged at both my sweet-tooth and my sense of nostalgia.
These look so sweet and delicious! And I love that they don’t use 2 whole sticks of butter. Thank you for sharing!
These look so yummy! I love funfetti too 🙂 And pink icing makes it even better!
That funfetti cake mix looks interesting – and great looking little treats you made!
Thanks for linking to a Round Tuit!
Hope you have a great week!
Jill @ Creating my way to Success
http://www.jembellish.blogspot.com/
Can I make these and link back? Email me and let me know because this is ridiculously awesome!
cookiesandcups@live.com
Silly Question…. is the 1/2 cube of butter the same as a 1/2 cup of butter??? Do you prefer salted or unsalted. Thanks in advance…. excited to make them.
This is just the recipe I’ve been looking for! My friend wants a funfetti cake for her birthday, but I don’t have a cake pan. :/ Haha. She will love these!
I made theses and family ate them in seconds! they were to die for:) thanks for the great recipe!
What is the 1/2 cube of butter? I really want to make them but I haven’t heard that term. Not much of a cook though. Thanks!
Hi Jenny! Sorry about that- it should have said 1/2 stick of butter (of 1/4 cup). I changed it so hopefully it makes more sense! Thanks!
I noticed that the frosting in the pictures is pink, but did not see anything in the ingredients list that would make them pink. What did you use? Thanks!
How did you make them pink?
Sorry about that Elizabeth and Anonymous! I just added about 3-4 drops of red food coloring to the frosting and mixed it in. I added it to the ingredients list for future reference. I have also made these with light blue frosting (about 5 drops of blue food coloring) and light green frosting (about 4 drops green food coloring). All of them look good. 🙂
Here is a version that is from scratch – http://www.honeywhatscooking.com/2011/04/cake-040.html
Can you make these without the chocolate chips?
Anonymous- I think that these would be just fine without chocolate chips! Let us know if you try them!
I’m assuming that since you said nothing about greasing the pan that it doesn’t have to be, is that correct?
Anonymous- I actually lightly spray the pan with non-stick cooking spray. Thanks for bringing that to my attention! I added it to the directions. 🙂
Think I will make these for thanksgiving with orange sprinkles and frosting. 🙂
I made these and they were delicious, but they didn’t turn out quite as brownie like…they were more of a cake like texture…any advice for next time?
Do you know how to adapt the recipe for a 9×13 pan?
They sound awesome and I would like to bring them to my holiday potluck tmrw but the company is huge so I wanted to have a bit more.
@ Anonymous- I have had the best luck with these when I make them in an 11×8″ pan- maybe you could just make two pans about that size? As far as adapting to a 9×13, I am thinking that it would be best to increase the recipe by 50%, but that means that you would need 1 1/2 cake mixes . . . which is kind of random! And as far as baking time, I would probably increase it 5-10 minutes? I would just watch it and see if it needs more time than that! Good luck! I hope that it works! 🙂 Have fun at your holiday potluck!
Making these right now!!!! Yummmmmy….it smells DELICIOUS in my house:) 11 more minutes……
Wow. These are so good!! Thank you so much for the recipe!
Looks like a winner!
My husband doesn’t like chocolate too much and I’m a chocolate freak! So, I have had trouble finding desserts we both like. The white chips were just enough to keep me happy and the blondie has been his favorite Christmas dessert so far. I used a yellow cake with green and red Christmas sprinkles to make it holiday worthy and kept the frosting white and added red sugar crystals on top! It’s been a hit! Thank you, thank you, thank you!
I cooked mine for 25 mins and they are way too well done! I wonder why?!?! I was really looking forward to the gooey center 🙁
Oh my…these made my eyes cross…just the way I like my sweets!
My whole extended family thought these were FANTASTIC when I made them yesterday! My daughter is making them for Valentine’s Day with a Valentine’s Day confetti cake mix. Wonderful! Tooth-decaying sweet – just the way I love them! But I would recommend a cup of coffee alongside!
Making these for a church social tonight. I am VERY pleased with the ease of making these, and the frosting is fantastic! I had pink Wilton frosting color and it really gave it a PUNCH of color! I think I might skip the sprinkles on top the frosting is so beautiful…
Thank you!
Christine
These are amazing! I have made them a number of times and am always asked for the recipe. I can’t have these in my house, dangerous! : )
I’m adapting these for St. Patricks Day on Saturday – green frosting and green sprinkles in a yellow cake mix!
Definately adding these to my possibilities for Easter lunch! Our family is ga-ga over anything sweet, so we usually have more than enough sweets. I think these will be a hit!
Made these with 12-yr old daughter today and they came out fantastic. Found the recipe link through Pintrest.
Can you replace the white chips with milk chocolate chips?
To save time, I used melted white chocolate chips as frosting. Just dump half a bag of white chocolate chips onto the bars when they come out of the oven, wait 5 minutes, and spread. Then top with sprinkles just like the recipe suggests. Thanks for the recipe! DELICIOUS!
Would these work as cupcakes?
Mine came out really cake-y… not gooey at all. I cooked them exactly 25 minutes – any idea what might have happened?
Andrea- I am so sorry! I don’t know what would have happened? I know that different pans (glass, dark metal, etc) might make a difference and every oven cooks a little differently. Anyway, I am so sorry! I just don’t know. It’s totally a mystery to me!
Red, white and blue funfetti for 4th of July! Thanks for the recipe!
I made these last night and they are awesome, but I suspect mine turned out different. When reading the recipe I assumed the white chocolate chips melted into the batter while it cooked, but mine stayed whole (they were ghirardelli white chocolate chips). Are they supposed to melt or stay solid? Maybe I need to find a different brand.
My chips stayed whole too . . . they melted a little bit, but not much. Ghirardelli is one of my favorite brands for chips. 🙂
I made these with a Strawberry cake batter… hollllyyyy goodness. like. amazing. i also added powdered sugar into the batter (cus i just always do that with blondies- only 2 tbsp)…. they truly are amazing. I’m having to stop myself from eating the entire pan…..
i used ghiradelli and i used nestle. same result.
I made three batches just as written. (1/3 cup milk is just right). First batch i over-baked at 30 minutes. (bad move!) 25 minutes is perfect. Be careful, if in doubt, set your timer for less time and watch the color on top. If it starts to turn golden it is done. Don’t do shortcuts….make the frosting. This recipe is one of the BEST buttercream recipes EVER. I like it white with sprinkles! mmmmmm!!! Thanks Sisters!!! Everyone at church asked for this recipe!
(late in the game, I know, but for people who read all comments for info…) I baked a batch in a 9×13. they were great, just a little thinner. decrease bake time. about 22 minutes I think is what my oven did.
FYI, I baked a double batch which fit perfectly in a 13×18 pan. bake for 25 minutes.
These were so good! Made them last night and finished them last night!
Looking for the 2 ingredient cake recipe
Can you leave out the white chocolate chips?
You will be fine leaving out the white chocolate chips.