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Celebrate good treats, come on! Infused with my special cake batter flavoring, dotted with white chocolate chips and confettied with sprinkles, Cake Batter Blondies are the epitome of a tasty and fun party treat.
Cake Batter Blondie Recipe
When you combine the textbook crackly top and gooey soft interior of brownies with the celebratory flavors of birthday cake, you get the devourable Cake Batter Blondie. Made with my own cake batter flavoring, these blondie bars are exploding with yum. With the perfect buttery soft, chewy texture and delicious chunks of white chocolate and fun sprinkles of color throughout, they’re my official birthday dessert request.
I love to serve these at parties because 1) they’re cute and 2) they’re ideal for a group – you can cut the squares into whatever size (big or small) that you need!
Ingredients for Cake Blondie Bars
- Salted butter – Unsalted butter would also work, I would just add an extra pinch of salt to the dough.
- Brown sugar
- Granulated sugar
- Eggs
- Cake batter flavoring
- All-purpose flour
- Cornstarch – The cornstarch helps keep your blondie brownies SO soft.
- Salt
- White chocolate chips – A chopped up white chocolate bar will also do the trick.
- Sprinkles – You can use any color of sprinkles you’d like. I like to use a multi-color mix to help these cake batter blondies feel like a party!
How to Make Blondie Brownies
- Preheat the oven to 350°F. Line a 9×9 pan with parchment paper and set aside.
- In a large microwave safe bowl, melt the salted butter.
- To the bowl with the melted butter, whisk in the brown sugar and granulated sugar.
- Once mixed in, whisk in the eggs and cake batter flavoring.
- Add the flour, cornstarch, salt, white chocolate chips and sprinkles to the bowl and fold in with a silicone spatula until completely mixed.
- Pour and spread the dough into the prepared pan.
- Bake at 350°F for 23-27 min until the inside temp reaches at least 160°F and when a toothpick is inserted it comes out with a few moist crumbs on it.
- Allow the blondies to cool completely before cutting. Enjoy!
How to Store Blondies
Allow your cake batter blondies to cool. Cut to your desired size and place in an airtight container or ziptop bag and store for up to 4 days.
Can you freeze Blondie Brownies?
You sure can! Once your cake batter blondies have cooled and been cut, place in a ziptop bag and freeze for up to 3 months.
Other Cake Alternatives
- Crumbl Birthday Cake Cookie Copycat
- Chocolate Chip Cookie Cake
- Birthday Cookies
- Starbucks Birthday Cake Pop
Cake Batter Blondies
Ingredients
- 1 cup salted butter, melted
- 1 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp cake batter flavoring
- 2 1/4 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/2 cup white chocolate chips
- 1/2 cup sprinkles
Instructions
- Preheat the oven to 350°F. Line a 9×9 pan with parchment paper and set aside.
- In a large microwave safe bowl, melt the salted butter.
- To the bowl with the melted butter, whisk in the brown sugar and granulated sugar.
- Once mixed in, whisk in the eggs and cake batter flavoring.
- Add the flour, cornstarch, salt, white chocolate chips and sprinkles to the bowl and fold in with a silicone spatula until completely mixed.
- Pour and spread the dough into the prepared pan.
- Bake at 350°F for 23-27 min until the inside temp reaches at least 160°F and when a toothpick is inserted it comes out with a few moist crumbs on it.
- Allow the blondies to cool completely before cutting. Enjoy!
Hi Karli,
Please add gram measurements please.
Thank you, Sherry
Hi! I am working on adding metric measurements to all of my recipes – stay tuned!
Has anyone tried this with the dots or “balls” vs sprinkles? I have an abundance of those for some reason and was wondering how they would work
Love trying NEW RECIPES!!!
Do you recommend using dark or light brown sugar in your Cake Batter Blondies?
I used light brown sugar!
Such an easy and delicious recipe, took no time to make and taste is out of this world. Added Valentines Day Sprinkles instead of regular and made them into individual bite size . Adjusted the time just a bit !! Highly recommend this one, it will be a staple .
We only have brown chocolate chips – do you think those would work?
Yes, they will! It will change the flavor profile a bit, but still be yummy.
Planning on making these. I do have cake batter extract on hand. Would that be the same as cake batter flavoring or is it different? Thank you
That will work!
These are amazing! Thick, chewy, and full of flavor! I did have to use vanilla extract as I didn’t have cake batter but I doubled the vanilla and honestly, it was still so so good. I also had to bake them for about 30 mins until the knife came out clean but they were still moist and chewy so no problems there. Half of the pan I sprinkled with white chocolate chips and sprinkles (just on top) and the other half I left plain because my husband isn’t a fan of those things. He loved the plain version and my kids loved the sprinkle version. 10/10! Next time I’ll be doubling the recipe because they were gone by the following day!
These are so moist, rich, and really satisfy that sweet tooth! As someone who doesn’t like chocolate, finding desserts can be challenging. I will definitely make these again!