These Cake Batter Blondies are ultra fudgy, rich, chewy and sweet with plenty of rainbow sprinkles and a nostalgic cake batter flavor! You will go nuts for these!
Remember when cake batter took the world by storm about 7 years ago? Those were good times.
Somewhere our cake batter obsession morphed into sad kale. I don’t know why we all thought kale was an adequate substitute for sprinkle-laden, buttery cake batter, but it is a sign our society is probably crumbling into ruins.
I love a good cake batter treat now and again (cookie dough is my number 1 always and forever) but it is mostly because I have an addiction to rainbow sprinkles. When I worked at a frozen yogurt shop as a teenager, I would joke that I probably kept the sprinkle demand coming because every shift I would load up my frogurt with about a half pound of those irresistible rainbow jimmies.
What I adore about these blondies in particular is that they are made with things you probably have on hand in your pantry right now, yet they taste incredibly like a fudgy piece of cake batter. They’re soft and chewy but thick and fudgy at the same time and are fully loaded with tons of sprinkles, as is required by cake batter law.
The secret to making these ultra rich and fudgy but also giving them that cake batter flavor is white chocolate. I know you wouldn’t normally think of white chocolate being super cake-like in flavor, but somehow it comes together to make a birthday cake flavor that’s out of this world.
In a way, these are exactly like a white chocolate brownie, made similarly with melted white chocolate instead of say, milk or dark chocolate. The result is sweet but not cloyingly so. I think you’re going to love them!
Of course, when it comes to sprinkles, I like making my own blend of whatever random bits and bobs I have on hand. For these I used some leftover star sprinkles, traditional rainbow jimmies and some heart quinns. Any sprinkle except for non-pareils will work. The reason why non-pareils (those teeny tiny little ball sprinkles) won’t work is because they’ll basically turn your blondies a muddy color when added to the batter and baked and virtually disintegrate during the baking process. You want something sturdier, like a traditional jimmie sprinkle.
This is making ALL of my cake batter dreams come true, and I know these Cake Batter Blondies will make your dreams come true, too!
GLUTEN FREE TIP: I have had several readers make these successfully with King Arthur Flour cup-for-cup GF flour. I have not personally tested this but received testimony. If you’re looking to make these GF, give this a try!
The Best Cake Batter Blondies
Ingredients
- 1/2 cup (1 stick) unsalted butter cubed
- 8 ounces or two 4-ounce baking bars white chocolate baking bars, roughly chopped
- 1/2 cup granulated white sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 & 1/4 cups all-purpose flour
- 1/3 cup rainbow sprinkles anything but non-pareils work best
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 metal square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
- In a large microwave-safe bowl, add in the cubed butter and chopped white chocolate bars. Microwave on HIGH power for 20 seconds. Stir, then microwave for another 20 seconds, stirring in between interval bursts of 20 seconds until mixture is smooth and melted cohesively. It's important to melt the white chocolate very slowly in small bursts because it is prone to seizing very easily. Once mixture has melted and is smooth, let set for 5 minutes to cool off some.
- Add in the sugars, eggs, and vanilla and stir with a rubber spatula until combined. Lastly, stir in the salt and flour until a soft batter comes together. Gently fold in the rainbow sprinkles.
- Spread the batter evenly into the baking pan and smooth out the top. Bake for approximately 25-35 minutes or until the top is light golden brown and a toothpick inserted near the center comes out clean. Cool completely before cutting into bars.
I mean, it doesn’t get better (or more sprinkly!) than these!
Craving more cake batter?
No-Bake Birthday Cake Parfaits
No-Bake Funfetti Oreo Icebox Cake
Have a super sweet day!
xo, Hayley
Diana says
Can you swap out the white chocolate for something else?
thedomesticrebel says
Hi Diana, the white chocolate is what gives these blondies that cake batter flavor. I’m afraid there’s no substitution.
Sophia says
These were so delicious!! Although, I would definitely let them bake closer to 35 minutes. But other than that I highly recommend!!
valentina calzoni says
Hi!Love your recipes!How can I do if I don’t have a microwave but still wanna give it a try?
thank you!
thedomesticrebel says
Hi Valentina, you can melt very low and slow in a saucepan!
Tonya says
These were PHENOMENAL. I made them gluten free with King Arthur Flour and they were heavenly, so much so that my boyfriend helped me eat them all and couldn’t believe they were gluten free. Definitely recommend making these ASAP!
thedomesticrebel says
Glad they worked with GF flour! Thanks Tonya!
trenton says
how did you prepare your batter? was it with a rubber spatula the whole time or did you whisk/beat at any time?
thedomesticrebel says
Yes, with a rubber spatula the entire time. I did not use a mixer.
kiera says
hi! I CAN NOT WAIT TO MAKE THESE! I am choosing between a glass 8×8, a light metal pan that is too big but I could use a loaf pan and tinfoil to make it 8×8 ish lol… or cupcakes and I don’t have foil. What do you think is my best bet? I have been drooling all day! THANK YOU!
thedomesticrebel says
Hi Kiera! You can use a glass pan, but just adjust the baking time. It definitely won’t be done at the baking time I have listed here – it will probably need longer.
Ceciiii says
I liked these a lot but my 17yr old thought the white chocolate was a little too strong for his liking so I may go with one bar next time and bake a bit longer like another person mentioned. My two year old and five year old also enjoyed them very much
Marium Mahmood says
Can it be any white chocolate or specifically for baking?
thedomesticrebel says
Hi Marium, yes! I just recommend no chocolate chips because they’re more prone to seizing.
Zee says
HI,
If i wanted to use an 8×12 inch pan, should I make it 1.5 recipes or double it??
Thanks!!
thedomesticrebel says
Hi Zee, I would just double the recipe! Should work just fine. The baking time will likely change though – probably less than the original recipe’s.
Lucy says
Hi there, what does 1/2 of butter equate to in grams? Thank you!
Lucy says
Sorry 1/2 stick of butter*
thedomesticrebel says
Appears to be about 113 grams.
Laura Vargas says
These are incredible! I didn’t even know what to expect and they are BETTER than anything I could have imagined. Thank you!!!
LT says
Delicious! I made them using gluten free flour for my celiac sister and it worked out fine. I did use half the amount of white chocolate and I don’t feel that it compromised the recipe at all (I happened to only have that amount on hand). And you aren’t just whistling dixie when you say spray liberally with nonstick spray. I sprayed a decent amount, but they still stuck a little. Maybe next time I’ll use Parchment instead of foil. Thanks for another great recipe!
Trenton says
Could i melt the melted butter, add the sugars, whisk together, add eggs and vanilla, whisk, and then add the melted white chocolate? this recipe is extremely similar to an amazing brownie recipe i use but i don’t know if that will effect any processes.
Kristin says
Could you substitute white almond bark instead of white chocolate baking bars? It has a white chocolate flavor to me, but not sure if it would work. Wanting to try this recipe soon!