This Homemade Funfetti Bundt Cake is seriously the BEST. Moist, tender, packed with rainbow sprinkles and topped with a cream cheese frosting.

So as per usual, I am a bad blogger and forgot my blog’s TWELTH birthday last month. *smacks forehead*

I cannot believe I have been blogging for twelve years, but here we are. It has been a long, fun, strange, surreal and VERY cool journey, and whether you’ve been rocking with me since day one or you’re a newer rider, I welcome and thank you all for joining me!

To make up for my forgetfulness on such a momentous occasion, I figured I owed you guys a cake and this cake defo delivers some serious goodness! Nothing says celebration quite like Funfetti cake, so I set out to create the best dang Funfetti cake I could.

Funfetti Cake From Scratch

This Homemade Funfetti Cake recipe has pantry ingredients you probably have on hand and comes together very quickly, which I love! It is super easy to make, too. Ingredients for this cake include:

• Vegetable oil: imparts moisture into the cake and is the “fat” we are working with
• Whole milk: another source of moisture and flavor
• Vanilla extract: I used both clear vanilla and pure vanilla extract here – clear vanilla because it offers that true, nostalgic Funfetti flavor, and pure because of its great, true vanilla flavor
• Granulated sugar: for sweetness
• All-purpose flour: for structure, of course!
• Baking soda & baking powder: for helping the cake rise and structure
• Salt: for flavor
• And you did read the recipe correctly… there are NO eggs in this recipe! Trust and believe, it is so light and fluffy, you’ll be wondering how this sorcery is possible, but it is!

For the frosting, I opted for a cream cheese frosting because 1) I knew this cake was going to be sweet and cream cheese frosting would offset some of that sweetness, and 2) because I recently had a Nothing Bundt Cakes cake and it was heavy on my mind (I looove that they use cream cheese frosting on their cakes) so I kind of wanted to make this taste like a copycat version! However, you can totally make your own buttercream frosting if you prefer!

This cake comes out perfectly moist, absolutely tender, stuffed with rainbow sprinkles and has the most nostalgic and delicious classic Funfetti cake flavor that’s even better than a box mix! You guys are going to LOVE it!

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Best Homemade Funfetti Bundt Cake

This Funfetti Bundt Cake is seriously INCREDIBLE! Moist, tender, packed with rainbow sprinkles and full of that nostalgic box-mix flavor but is entirely homemade!

Course Cake, Dessert

Cuisine American, Dessert

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Ingredients

For the Cake:

• 1/2 cup vegetable oil
• 1½ cups whole milk
• 1½ cups granulated white sugar
• 1 Tbsp vanilla extract, pure or clear* (I used a mixture of pure vanilla and clear vanilla, but you can use all of one or half and half)
• 2¼ cups all-purpose flour
• 1½ tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup rainbow jimmies sprinkles (see Note)

For the Frosting:

• 4 Tbsp unsalted butter, softened
• 8 oz (1 package) cream cheese, softened
• 2 tsp pure vanilla extract
• 3 cups confectioners' sugar

Instructions

• Preheat oven to 350° degrees Fahrenheit. Liberally grease a 10-cup Bundt pan with cooking spray or butter and flour the pan. Set aside.
• Meanwhile, in the bowl of a stand mixer, combine the oil, milk, granulated sugar, and vanilla extract with the paddle attachment until incorporated. Add in the flour, baking powder and soda, and the salt and mix until well blended. Stir in the rainbow jimmies until combined.
• Pour the batter (it will be thin and runny) into the prepared Bundt pan. Bake for approximately 35-45 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool for about 15 minutes, then carefully invert the cake onto a wire rack to cool completely.
• After the cake has cooled, make your frosting. In a large bowl, combine the softened butter, cream cheese, and vanilla and mix with a handheld electric mixer until soft and creamy. Add in the confectioners' sugar until well mixed. Spoon the frosting into a disposable piping bag or Ziploc bag (you do not need a piping tip for this). Snip off the corner of the bag and drizzle stripes onto the cake.
• Store the cake covered airtight in the fridge.

Notes

A note about the vanilla: Classic bakery cakes are typically made with clear imitation vanilla extract, so to get that nostalgic flavor, I used a mixture of half pure vanilla extract and half clear imitation vanilla extract. You can use both, or all pure vanilla extract if you prefer. 

Another note: you read the recipe correctly - this cake has NO eggs in it! 

This cake is on another level of goodness, but thankfully I went to that level and shared it with you! I hope you enjoy!

Craving more Funfetti? Check out this recipe…

Bakery–Style Funfetti Cake Batter Cookies

Have a super sweet day!

xo, Hayley

The post The Best Homemade Funfetti Bundt Cake first appeared on The Domestic Rebel.

This No-Bake Cake Batter Cheesecake is SERIOUSLY delicious! Cool and creamy, it tastes just like confetti cake batter in an easy, no-bake confection you’re going to love!

Hi! I’m back!

I’m so sorry I was MIA for 2 long months! I’ve been dealing with a LOT and needed to take December and January to myself to rest, recharge, regroup… all the re’s, ha. Long story short: last September I was diagnosed with ocular myasthenia gravis, a neuromuscular auto-immune disease affecting my eye muscles. However, around Thanksgiving it began to progress to the rest of my voluntary muscles in my body: legs, neck, jaw, arms, hands, you name it. Myasthenia gravis literally translates to “grave muscle disease” and it basically causes extreme weakening of the voluntary muscles. Doing basic tasks like cleaning my apartment, which normally takes me about 30 minutes, took hours and required several breaks. It was hard!

My illness is still progressing but I’m working with my neurologist on a treatment plan. And in late January, I made the choice to switch units at my apartment complex to an apartment with less stairs. My current apartment has 18 steps (2 flights) just to get to my front door, and my new unit will be a ground floor unit which will be so much easier on my muscles. So between navigating a new, worsening illness and moving, life’s been crazy! Thankfully I move in 12 days so it’s coming up soon

Anyway! Let’s get back to this cheesecake. I missed blogging for sure!

As you know, my no-bake cheesecakes are quite popular and for good reason: regular baked cheesecakes can be complicated! Water baths, cracked ovens – too much drama, IMO. No-bake is so much easier and has the same authentic flavor without the hassle. And this particular iteration tastes JUST like confetti cake batter. Delish!

Making Cake Batter Cheesecake

Cake batter cheesecake has just a few simple ingredients, and those are:

• Cream cheese: obviously the basis of any self-respecting cheesecake!
• Granulated sugar: for sweetness!
• Vanilla extract: for flavor
• Almond extract: the hint of almond extract gives that unmistakable cake batter flavor. Trust me!
• Sour cream: for added creaminess and structure
• Confetti cake mix: you’re just adding in the dry cake mix for flavor and structure! If you’re worried about eating raw cake mix, you can always heat treat your cake mix by microwaving it on a microwave-safe plate for 30 seconds, then let cool before using.
• Heavy whipping cream: this gets whipped into whipped cream which acts as the stabilizer for the cheesecake!
• Graham cracker crumbs: for the crust, along with some brown sugar for sweetness and melted butter to hold it together.
• Sprinkles: but of course! No cake batter cheesecake would be complete without rainbow sprinkles!

This No-Bake Cake Batter Cheesecake is creamy, dreamy, super simple to make and tastes AMAZING. If you love all things cake batter, you have to give this a go!

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No-Bake Cake Batter Cheesecake

This No-Bake Cake Batter Cheesecake is creamy, dreamy, super easy to make and tastes JUST like confetti cake batter! A magical no-bake dessert you MUST have in your arsenal!

Course Cheesecake, Dessert, No Bake Desserts

Cuisine American, Dessert

Prep Time 8 hours hours 20 minutes minutes

Total Time 8 hours hours 20 minutes minutes

Servings 12 servings

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/4 cup light brown sugar, lightly packed
• 1/2 cup (1 stick) unsalted butter, melted

For the Cheesecake:

• 1¼ cups heavy whipping cream
• 3/4 cup confetti cake mix (just the dry mix - see Note)
• 16 oz (Two 8-oz packages) cream cheese, at room temperature
• 3/4 cup granulated white sugar
• 2 tsp pure vanilla extract
• 1 tsp almond extract
• 1/3 cup full-fat sour cream
• 1/3 cup rainbow jimmies (rainbow sprinkles)

Instructions

• Lightly grease a 9" round springform pan with cooking spray on the bottom and the sides of the pan. Set aside.
• In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter until moistened and combined. Pour the crumbs into the prepared pan and press into an even layer to form a crust. Place in the freezer while you prepare the cheesecake filling.
• For the cheesecake: In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy whipping cream until soft peaks form, about 4 minutes. Gradually add in the confetti cake mix with the mixer still running and continue whipping the whipped cream until stiff peaks form, another 2-3 minutes. Add the whipped cream to another large bowl and set aside.
• In the same stand mixer bowl (now cleaned out), add in the softened cream cheese and the granulated sugar. Beat with the paddle attachment until smooth and creamy, about 1-2 minutes, scraping the sides and bottom of the bowl as needed. Add in the vanilla and almond extracts and mix well, followed by the sour cream, mixing well and scraping the bottom and sides of the bowl as needed.
• Fold the cake batter whipped cream and rainbow sprinkles into the cream cheese mixture using a rubber spatula carefully, taking care not to deflate the whipped cream as it is your stabilizer in this recipe. Ensure you fold it in so no streaks of cream cheese remain. Pour the filling into the prepared crust and smooth out the top.
• Cover and refrigerate the cheesecake for at LEAST 8 hours, preferably overnight, before cutting into slices to serve. Garnish with additional whipped cream and sprinkles, if desired.

Notes

Some people are concerned with eating raw flour products, and if this is you, you may absolutely heat treat your cake mix before proceeding with this recipe. To do so, place the cake mix in a single layer on a microwave-safe plate and microwave on HIGH power for about 30 seconds to 1 minute. Allow to cool before using it in the recipe. 

This cheesecake won rave reviews with my neighbors and I know your family is going to LOVE it!

Have a super sweet day!

xo, Hayley

More cake batter this way…

Levain Bakery-Style Funfetti Cake Batter Cookies 

Cake Batter Blondies

The post No-Bake Cake Batter Cheesecake first appeared on The Domestic Rebel.

Levain Bakery-Style Funfetti Cake Batter Cookies taste like they should be served from the famed Levain Bakery in NYC but are made at home! Supremely thick, chewy, soft and totally gooey, they’re chock-full of white chocolate chips and rainbow sprinkles for a cake batter explosion of flavor!

I am SO excited to share this recipe with you guys – it is a good one!

A few weeks back I shared a series of Levain Bakery cookie copycat recipes and they went gangbusters on here and social media! So many of you have made them and it thrills me to pieces! I am so glad everyone has been enjoying them, especially seeing that it isn’t easy to get to NYC right now and shipping for them is astronomical, especially when you can make a nearly identical recipe at home.

If you didn’t know, Levain Bakery is a bakery in New York City that is famous for their ginormous cookies. Each cookie is a whopping 6 ounces and is super buttery, gooey and tender. They only have four flavors: Chocolate Chip Walnut, Chocolate Chocolate Chip, Chocolate Peanut Butter Chip, and Oatmeal Raisin, but those flavors all work together to make a complete line-up…

…until now.

Technically, these Funfetti Cake Batter Sugar Cookies are NOT sold or made at Levain Bakery. They have no association to Levain Bakery, actually. But, since the Levain copycat recipes have been doing so well, I made a Levain Bakery-esque Funfetti Cake Batter Sugar Cookie that will blow your mind.

There are a few key components to making Levain Bakery-style cookies, and those are:

• Cornstarch: Cornstarch is my number 1 secret cookie ingredient. It aids in creating an amazing light and tender texture and crumb. Time and time again, adding cornstarch yields soft cookies.
• Cake flour: Cake flour is used to create an even lighter texture and fluffy crumb. If all all-purpose flour were to be used, it would create a denser, more scone-like cookie. The cake flour really does lighten the crumb.
• Extra mix-ins: The amount of white chocolate chips and sprinkles in this recipe is a LOT (4 cups total!) but all those mix-ins helps prevent too much spreading while baking and gives it plenty of flavor!
• Brief chill time: These cookies need to chill for about 30 minutes before baking. For best results, we’re going to bake one sheet at a time and keep any unbaked dough refrigerated. This helps prevent too much spreading during baking.

For optimal results, follow these tips:

• Shape: I like to shape these cookie dough balls VERY roughly and loose. They should not be compact, tightly rolled and smooth cookie dough balls like we’d normally use with a cookie dough scoop, but rather a rougher, craggly texture. For accurate results, I would recommend using a digital kitchen scale to weigh out exactly 6 ounces of dough.
• Size: These cookies are massive, so I recommend only baking 4 at a time on one baking sheet, staggering the dough balls so they are at least 3″ apart from one another. This helps when they spread so they don’t all pool into one cookie and keeps the baking consistent.
• Do not over-bake! Levain’s cookies are notoriously underdone and gooey in the center and these cookies are no exception! They are going to have soft, slightly underdone centers with drier, duller textured exteriors. Everyone’s ovens operate differently, but in general these cookies can take anywhere from 10-13 minutes to bake. I recommend experimenting with baking off one cookie at first to gauge how long it will take your oven to produce gooey cookies. Remember, cookies will continue to set up and finish cooking from residual heat after being removed from the oven since they cool off on the sheet they baked on.
• One at a time: Bake each sheet one at a time in the center rack of the oven for optimal results!

Buttery, sweet, gooey and sprinkly Funfetti Cake Batter Sugar Cookies will soon become your new fave!!

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Levain Bakery-Style Funfetti Cake Batter Sugar Cookies

These Funfetti Cake Batter Sugar Cookies taste like they came from famed Levain Bakery because they are just as huge, thick, buttery and gooey as Levain's infamous cookies! These have a sweet and strong cake batter flavor and tons of rainbow sprinkles!

Course Cookies, Dessert

Cuisine American, Dessert

Prep Time 40 minutes minutes

Cook Time 13 minutes minutes

Total Time 53 minutes minutes

Servings 9 cookies

Ingredients

• 1 cup COLD unsalted butter cut into small cubes
• 1½ cups granulated white sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 1½ cups cake flour
• 2 cups all-purpose flour
• 3 cups white chocolate chips
• 1½ cups rainbow jimmie sprinkles

Instructions

• In a bowl of a stand mixer, cream together the cold butter cubes and granulated sugar with the paddle attachment on low speed for 30 seconds. Increase speed to medium and continue creaming for 30 seconds, then increase to high speed and beat for another 30 seconds or until light and fluffy.
• Beat in the eggs, one at a time, followed by the vanilla extract. Add in the cornstarch, baking soda, salt, cake flour, and all-purpose flour and mix on low speed until just combined. Lastly, stir in the white chocolate chips and 1 cup of the rainbow jimmie sprinkles.
• Chill the dough for 30 minutes uncovered. While dough chills, preheat oven to 400° degrees F. Line 2 baking sheets with parchment paper or silicone liners.
• Using a digital kitchen scale for accuracy, measure out 6 ounces of cookie dough, shaping it roughly into a ball. Roll it loosely in the remaining sprinkles and place it on the baking sheet. Dough balls should be rougher textured and craggly looking, not smooth and compacted like a usual cookie dough ball. Place 3 more cookie dough balls 3" apart on the baking sheet, staggering them so they have plenty of space in between them.
• Bake one sheet of cookies at a time in the center rack of the oven for 10-13 minutes. Cookies will be slightly underdone in the centers but appear dull and set on the outside. Allow cookies to continue to cool on the baking sheets after baking for up to 30 minutes as cookies are quite fragile after being removed from the oven. While one tray of cookies bake, keep remaining cookie dough refrigerated for best results and to minimize spreading.

Notes

For this recipe, I used Swan's Down cake flour and Ghirardelli white chocolate baking chips.

As far as sprinkles goes, it is important that rainbow jimmies are used. Rainbow jimmies are the traditional tubular-shaped sprinkles and they are great for baking since they do not usually bleed like say, non-pareils. 

You guys are going to love these easy and amazing Funfetti cookies!

Have a super sweet day!

xo, Hayley

The post Levain Bakery-Style Funfetti Cake Batter Sugar Cookies first appeared on The Domestic Rebel.

These Cookies & Cream Cake Batter Blondies are amazing! Soft and chewy buttery blondies that taste just like sprinkly cake batter and stuffed with Oreo cookies!

Hope you guys all had a great Memorial Day Weekend!

I didn’t do much – napped, cleaned, ate my first Popeye’s chicken sandwich. As one does.

I don’t really get the hype. I mean, they were good but not amazing. But I do understand the hype about these blondies! They’re everything you could want in a blondie and more.

I made these Cake Batter Blondies a few months ago to rave 5-star reviews! So many of you are making them and obsessed with them and I am so giddy that you enjoy them! I was inspired from an old recipe post to make this cookies & cream version and boy, I am so glad I did!

Cookies & Cream Cake Batter Blondies are buttery, soft and chewy blondies that taste like Funfetti cake batter with swirls of Oreo pieces in every bite! I don’t know what prompted me to put Oreos with cake batter, but I am so glad I did because it is such a winning combination! Who doesn’t love cookies & cream, or cake batter flavors? Put them together and you’ve created pure magic!

The main component of the cake batter flavor is white chocolate, which sounds weird but totally works and makes these taste exactly like gooey cake batter! These are basically like a white chocolate brownie and they have that same signature brownie fudge-like texture we all love.

You’ll whip up the batter and stir in some rainbow sprinkles and chopped Oreo pieces. Bake it up, let them cool, and enjoy! They are so festive, fun, easy and SO amazing!

Here are some tips to making the best Cake Batter Blondies

1. Use high quality white chocolate. Since white chocolate is the main component of the cake batter flavor, it pays to use a better brand like Ghirardelli or Guittard.
2. For best results, use white chocolate baking bars. I like using baking bars over chocolate chips for a few reasons. Usually the baking bars are a higher quality chocolate product, and they melt a lot easier than chocolate chips. It sounds weird that chocolate chips don’t melt as well since they’re already so small, but they are quite temperamental and prone to scorching if you’re not careful – especially white chocolate chips!
3. When it comes to sprinkles, not all are alike! I like using rainbow jimmies for these, which are the tube-shaped sprinkles in the photos. Non-pareils (aka those teeny tiny ball sprinkles) are so small that they’ll bleed their color into your blondies, creating a muddied look, and disintegrate during baking. Jimmies hold their shape the best!

Now who wants one?!

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Cookies & Cream Cake Batter Blondies

These Cookies & Cream Cake Batter Blondies are amazing! Soft, chewy, buttery and fudgy, they taste just like Funfetti cake batter and are studded with gooey pieces of Oreo cookies swirled throughout!

Course Bars, Dessert

Cuisine American, Dessert

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12

Ingredients

• ½ cup (1 stick) unsalted butter cubed
• 8 ounces (or two 4-ounce bars) white chocolate bars roughly chopped
• ½ cup granulated white sugar
• ¼ cup light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 1¼ cups all-purpose flour
• 1/3 cup rainbow jimmie sprinkles
• 1/2 cup Oreo cookies roughly chopped in bite-size pieces

Instructions

• Preheat oven to 350° degrees F. Line an 8x8 light 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 between interval bursts of 20 seconds or until mixture is smooth and melted cohesively. It is very important to melt the white chocolate slowly on smaller intervals since it is prone to scorching. Once mixture is melted and smooth, let cool for about 5 minutes.
• Add in the sugars, eggs, and vanilla and stir with a rubber spatula to combine. Lastly, stir in the salt and flour until just combined. Fold in the rainbow jimmie sprinkles and the chopped Oreo cookie pieces.
• Spread the batter evenly into the prepared pan and smooth out the top. Bake for 25-35 minutes or until light golden brown and a toothpick inserted near the center comes out clean. Cool completely before cutting into bars.

Notes

I recommend using a light metal baking pan for this recipe for most consistent results. If you only have a glass pan, please note that the bars may take longer to cook in the center. If you're using a dark metal pan, please note that the bars may cook faster and to check on the bars sooner.

Buttery, fudgy, gooey and sweet, you’re going to love these blondies!

Love cake batter? Check out these other recipes!

No-Bake Cake Batter Pie

Cake Batter Blondies

Have a super sweet day!

xo, Hayley

The post Cookies & Cream Cake Batter Blondies first appeared on The Domestic Rebel.

This No-Bake Cake Batter Pie is for extreme cake batter lovers only! Cool and creamy, it tastes just like cake batter before it’s baked. So delicious!

One of my fondest memories growing up was licking the cake batter off of the electric beaters when we’d make a cake. Of course, in our household the cakes started with a box mix since we were no-frills. Boxed Funfetti cake mix just tastes better, in my opinion. That’s the whole Funfetti experience – getting the box, licking the beaters, and enjoying the sprinkle-laden cake when it’s finished.

But some of us don’t get to the “finished” part. I definitely know how tempting cake batter is on its own. I also dabble in raw cookie dough because I like to live on the edge and take my chances.

Nowadays, there’s cake batter flavored everything: PopTarts, bubblegum, popcorn, ice cream… but now we have a new member to the cake batter family: No-Bake Cake Batter Pie! This pie tastes EXACTLY like cake batter got poured into a pie crust.

I wanted something that not only looked like cake batter but tasted like it, too. This pie has a smooth and creamy texture like cake batter, and it has the exact same flavor thanks to boxed Funfetti cake mix in the pie batter.

It couldn’t be simpler to make: you start with a box of vanilla instant pudding mix. Make it with some milk, then fold in a homemade cake batter whipped cream. Add sprinkles, pour into a pie crust, and the hardest part: let it chill! Once it is all set and firmed, you have the most glorious, silky cake batter pie.

Beware, though – if you have impulse control issues when it comes to licking cake batter beaters, you are going to go CRAZY for this pie!

NOTE: If you are concerned about eating raw flour (in the cake mix), heat treat your flour or cake mix. To heat treat, spread it on a baking sheet in an even layer and bake at 350 degrees F for 5 minutes, then cool before proceeding with the recipe. Other options are using a cake mix with a flour alternative (such as almond flour) or if it is really concerning, perhaps find a different recipe

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No-Bake Cake Batter Pie

This No-Bake Cake Batter Pie tastes JUST like cake batter leftover on the mixer beaters! Cool and creamy, this silky pie is fully loaded with cake batter flavor and tons of sprinkles!

Course No Bake Desserts, No-Bake Treats, Pie

Cuisine American, Dessert

Prep Time 4 hours hours 5 minutes minutes

Total Time 4 hours hours 5 minutes minutes

Servings 8

Ingredients

• One box (3.4 oz) instant vanilla pudding mix
• 1 cup milk
• 1 envelope unflavored gelatin
• 2/3 cup Funfetti cake mix just the dry mix, do not make the cake
• 1 cup heavy whipping cream (see note for Cool Whip option)
• One (9" round) prepared graham cracker crust
• 1/4 cup rainbow sprinkles plus more for garnish

Instructions

• First, prepare the gelatin mixture: in a small saucepan, sprinkle the gelatin powder over 3 Tablespoons of cold water. Let stand for 5 minutes. Add the saucepan to medium-low heat and heat, stirring occasionally, until mixture has dissolved. Remove from heat and let cool 5 minutes.
• In a large bowl, whisk together the pudding mix and milk until smooth. Set aside. Meanwhile, prepare the whipped cream portion by adding the heavy whipping cream to a stand mixer fixed with the whisk attachment. Whip the heavy whipping cream on high speed for 5-7 minutes, gradually adding in the Funfetti cake mix powder and the liquid gelatin mixture as it whips until it achieves stiff peaks.
• Fold the Funfetti whipped cream mixture into the pudding mixture, taking care to ensure the bottom of the bowl is fully combined and incorporated. Add in the rainbow sprinkles and stir well. Pour the cake batter mixture into the prepared graham cracker crust and smooth out the top.
• Refrigerate for at least 4 hours or until set. Just before serving, garnish with additional whipped cream and sprinkles, if desired.

Notes

NOTE: If you'd rather use Cool Whip, simply omit the gelatin and heavy whipping cream and whisk the powdered cake mix into the Cool Whip. Why is gelatin necessary? Regular whipped cream is prone to falling flat. Gelatin helps stabilize the whipped cream so it has more structure in this pie (and prevents it from being a goopy mess). Cool Whip is already stabilized, so it's a great substitute if you don't have gelatin. Otherwise, gelatin keeps fresh whipped cream nice and firm! 

Creamy, sweet, silky smooth and super delicious, this Cake Batter Pie is such a winning dessert!!

Craving more cake batter? Check out these recipes!

Cake Batter Blondies

No-Bake Funfetti Oreo Icebox Cake

Cake Batter Lush Dessert

Have a super sweet day!

xo, Hayley

The post No-Bake Cake Batter Pie first appeared on The Domestic Rebel.

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! 

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The Best Cake Batter Blondies

These Cake Batter Blondies are absolutely amazing! Super rich and fudgy blondies made with white chocolate and tons of rainbow sprinkles for a cake batter twist on a classic.

Course Bars

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12 -15

Author Hayley Parker, The Domestic Rebel

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

Funfetti Edible Cookie Dough

Have a super sweet day!

xo, Hayley

The post The Best Cake Batter Blondies first appeared on The Domestic Rebel.

This No-Bake Funfetti Oreo Icebox Cake is sweet, simple and oh so tasty! With layers of chocolaty Oreos and a homemade birthday cake mousse, it’s a show-stopping cake that everyone will love!

Sorry for my brief sabbatical last week! Do you know what it’s like to have stuff you have to do and you just completely drop the ball? Yeah, that was last week. I blame Mercury Retrograde.

I felt like I had a zillion errands to run and things to do, but my blog (and my newfound gym activity) fell by the wayside. I apologize for my brief stint at dropping the ball. But now I’m back and I brought with me this amazing cake.

Here in Sacramento we’ve been blessed with a very mild summer until recently when the temps skyrocketed to over 100 degrees. *cries* Stores, the mall, the park, even my community pool at times are barren wastelands because it’s simply too hot to go outside. I’d imagine everyone’s at the lake or river, or the local water park… or maybe enjoying a summertime BBQ or pool party. I’ve just been at home watching old episodes of Nip/Tuck and binge-eating popsicles.

But in between Otter Pops and commercial breaks, I decided to make this cake and it was an amazing decision. Whether you’re going to make it at home in your air conditioning or take it go to a party or BBQ, it’s a show-stopping icebox cake that cannot be missed!

It looks super complicated, but I assure you, it’s pretty simple if not a teensy bit labor-intensive. You just layer a bunch of birthday cake Oreos (or regular flavor if you can’t find the birthday cake ones) and a homemade birthday cake mousse that is totally to-die for. To make it really easy to serve, you’ll layer these together in a springform pan with detachable sides. It’s a life-saver!

Just before serving, I garnished it with some whipped cream and extra sprinkles, of course. Sprinkles make everything infinitely better.

And now if you’ll excuse me, I have ALL of the Oreo icebox cakes to make now that I’ve tried this No-Bake Funfetti Oreo Icebox Cake!

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No-Bake Funfetti Oreo Icebox Cake

This No-Bake Funfetti Oreo Icebox Cake is to-die for! Layers of birthday cake Oreos and a homemade birthday cake mousse complete this simple and stunning cake.

Course Dessert, No-Bake, No-Bake Treats

Cuisine American, Dessert

Prep Time 6 hours hours

Total Time 6 hours hours

Servings 10 -12

Author Hayley Parker, The Domestic Rebel

Ingredients

• 2 packages birthday cake Oreos may use regular or Double Stuf Oreos
• 2/3 cup milk
• 1¾ cups heavy whipping cream
• 1/2 cup confectioners' sugar
• 3/4 cup dry white cake mix just the dry powder
• One (8-ounce package) cream cheese softened
• 2/3 cup granulated sugar
• 2 teaspoons vanilla extract
• 3/4 cup rainbow sprinkles
• Additional whipped cream and sprinkles for garnish optional but recommended

Instructions

• Lightly grease the sides and bottom of a 9" round springform pan with cooking spray. Set aside.
• In the bowl of a stand mixer, beat the heavy whipping cream on HIGH power with the whisk attachment until soft peaks form, about 4-5 minutes. Add in the confectioners' sugar and dry cake mix powder and beat until stiff peaks form, about 2 minutes longer. Stir in the rainbow sprinkles. Pour the whipped cream mixture into a medium bowl and set aside.
• In the same bowl of a stand mixer, cream together the cream cheese, granulated sugar and vanilla until smooth and blended, about 1 minute. Fold the whipped cream mixture back into the cream cheese mixture until no streaks remain and mixture is fluffy and fully incorporated. Spread about 1/4 cup of the mixture onto the bottom of the springform pan. This just helps adhere the first layer of Oreos.
• Dip an Oreo one at a time into the milk and layer around the bottom of the pan, breaking Oreos to fit if necessary. Spread 1/3 of the mousse mixture over the top with an offset spatula. Repeat with the Oreo layer, then another 1/3 of the mousse layer. Repeat layers once more, finishing with the remaining birthday cake mousse.
• Cover and refrigerate for at least 4-6 hours or overnight. Just before serving, garnish with additional whipped cream and rainbow sprinkles.

The hardest part is waiting for the icebox cake to set in the fridge, but once the time is up, you’ll be rewarded with the most delicious icebox cake ever!

Have a super sweet day!

xo, Hayley

The post No-Bake Funfetti Oreo Icebox Cake first appeared on The Domestic Rebel.

I am a huge cookie dough fan. It is literally in my genetics. No, seriously – it is. When my mom was expecting me, she and my dad always made a huge batch of cookie dough to eat while watching TV. Of course, back then there were no fears about eggs or raw flour, so they ate the whole thing and I turned out fine!

You could say a cookie dough diet in the womb shaped me to be the food blogger I am today. And influenced my serious love for the stuff.

Nowadays, cookie dough is super trendy and I wanted to hop on the bandwagon to bring you this amazing version filled with sprinkles and white chocolate chips. It tastes just like Funfetti cake batter but in a soft, gooey and rich eggless cookie dough!

Egg-free cookie dough is very similar to standard cookie dough but with a few swaps and substitutions. Obviously, regular cookie dough is meant to be transformed into cookies through a short time in the oven. Regular cookie dough also uses raw eggs and raw flour in its ingredients since both of those will get baked into the perfect soft and chewy cookie.

However, edible cookie dough has a slightly different genetic makeup. Yes, it still has butter, brown and granulated white sugars, vanilla… but instead of eggs, we use milk to bind it together, and I give you an option to use a safe flour to consume raw, or a heat-treated option so you can have the authentic experience. (You could also make this with pasteurized eggs to make it safe to eat, but I find the milk does the trick just fine!)

Now, if you were wondering if this edible cookie dough could be baked into cookies, the answer is not really. For one, there’s no eggs or leavening agents (such as baking soda or baking powder) so it wouldn’t really rise or hold together well at all.

So if you’re also wondering what the heck heat-treated flour is, it’s basically flour that has been heated to an internal temperature of over 160 degrees F, which is the temperature needed to kill off any bacteria in raw flour. Personally, I have never had an issue eating raw flour before but if you are serving this to people with compromised immunity, such as the elderly or small kids, it’s probably better to be safe rather than sorry and heat your flour.

To heat treat your flour: simply microwave the flour on HIGH for 1-2 minutes, stirring after every 15 seconds. When you stick a digital thermometer into the flour, it should read over 160 degrees F. You can also alternatively bake the flour in a 200 degree F. oven for 10 minutes. OR, you can buy a prepackaged heat-treated flour!

And if you really don’t feel like messing with heat-treated flour experiments, try substituting a flour alternative, such as almond flour, oat flour, or chickpea flour. These flour alternatives do not need to be heat-treated, but they may alter the final taste of the cookie dough slightly (almond flour will be more nutty, oat flour may be more hearty, etc).

I love this Funfetti Edible Cookie Dough because it has a fun cake batter-like flavor and is loaded with rainbow sprinkles and white chocolate chips in every bite! However, use the base of this recipe to make your favorite customized version by using regular chocolate chips, peanut butter chips or chopped peanut butter cups, crushed pretzels, raisins or another dried fruit, nuts, or chocolate-covered candies! It’s really up to how you want to make it, but I suggest this sprinkly kind be tried first!

Perfect for celebrating my 28th birthday next week if I do say so myself! An ode to my past with a present-day favorite!

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Funfetti Edible Cookie Dough

This Funfetti Edible Cookie Dough is super simple, fast and delicious! It tastes just like a cross between Funfetti cake batter and gooey cookie dough and it's safe to eat!

Course Cookies, Dessert, No-Bake Treats

Cuisine American, Dessert

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 -6

Author Hayley Parker, The Domestic Rebel

Ingredients

• 3/4 cup unsalted butter softened
• 3/4 cup brown sugar
• 3/4 cup granulated white sugar
• 2 Tbsp milk
• 1 Tbsp vanilla extract
• 1/2 teaspoon salt
• 1¾ cups all-purpose flour heat-treated if desired (you may also use a flour substitute such as almond, oat, or chickpea flour)
• 3/4 cup white chocolate chips
• 1/2 cup rainbow sprinkles

Instructions

• In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar with the paddle attachment until creamy and smooth, about 2 minutes. Add in the milk and vanilla and beat well. Lastly, slowly add in the flour until a soft dough comes together. Fold in the white chocolate chips and rainbow sprinkles, or any other add-ins you'd prefer.
• Serve immediately or transfer to an airtight container and refrigerate up to 2 days. You may want to bring it slightly to room temperature before serving if it has been refrigerated so it has a chance to soften some!

Easy, delightful, and smile-inducing egg-free cookie dough! So delicious

Have a super sweet day!

xo, Hayley

The post Funfetti Edible Cookie Dough first appeared on The Domestic Rebel.

Cake batter flavors always transport me back into my childhood.

Since my parents never cooked or baked, when my mom got the baking bug, it was always a treat. During that time, she’d get out her marble pastry slab – passed down from generations ago – and her linen apron. She’d tie her hair up and sprinkle flour liberally over the slab before kneading a risen dough that fragranced the house with its warm aroma. Soft classical music played in the background as she worked her palms into the pliable dough, and in the distance you could hear the birds singing from our front yard.

Just kidding.

She baked from a box mix. And was probably blasting AC/DC.

But she always let us pick out the cake flavor, and my siblings and I always chose the confetti cake. ALWAYS. There’s just something about the confetti cake that’s so irresistible and fantabulous. To me, it seems more gooey, has a better texture, and is just all-around better tasting than even a plain white cake.

It’s obviously because I’m addicted to sprinkles. And these Cake Batter Gooey Bars have no shortage of sprinkles!

So these bars instantly took me back to that childhood of biting into a buttercream-from-a-can-frosted confetti cupcake and thinking it was the best thing in the world… second only to licking the beaters when she was done with the batter.

Nothing beats the beaters!

These bars taste just like cake batter. There’s something magical that happens during the baking process that just transforms them into basically solid cake batter but with a chewy, ultra gooey texture. And duh, obviously sprinkles make everything better.

Ready to head back to childhood?

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Cake Batter Gooey Bars

These Cake Batter Gooey Bars are a sprinkle-lover's paradise! Packed with sweet cake batter flavor, these buttery bars are awesome and easy, too!

Course Bars, Dessert

Cuisine American, Dessert

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 15

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR THE CRUST:
• 1 box confetti cake mix
• 1 egg
• 1/2 cup (1 stick) butter melted
• FOR FILLING:
• 1 (8 oz pkg) cream cheese at room temperature
• 3 eggs
• 1 tsp almond extract
• 1 (16 oz) pkg powdered sugar
• 1/2 cup (1 stick) butter melted
• 1 cup assorted sprinkles

Instructions

• Preheat oven to 350 degrees F. Line a 13x9" 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 bowl, combine the confetti cake mix, egg and melted butter, stirring until a soft dough forms. Press the dough into the prepared pan in an even layer. Set aside briefly.
• Wipe out the bowl and add in the cream cheese and eggs, beating well until combined. Add in the almond extract and the powdered sugar, beating well. Lastly, beat in the melted butter, then stir in the sprinkles to combine.
• Pour the filling over the crust and bake for approx. 35-40 minutes or until the top is light golden brown and the center is just about set. It may still look a little jiggly, but this is okay - you do not want to over-bake them! Cool completely, then refrigerate for at least 2 hours before cutting into bars.

Buttery, ultra gooey, chewy and studded with rainbow sprinkles, these Cake Batter Gooey Bars are a cake batter lover’s paradise!

Want more Cake Batter goodness? Check out my other cake batter recipes!

Cake Batter Lush Dessert 

Funfetti Cream Pie

Have a super sweet day!

xo, Hayley

The post Cake Batter Gooey Bars first appeared on The Domestic Rebel.

I came to this conclusion when I realized after working out that my pants were see-through.

Underwear. Underwear everywhere. All up in everyone’s sweaty gym faces. *groans*

In my defense, it wasn’t like I was wearing mesh shorts to the gym. They’re basic black bike shorts… ones I thought under the incorrect notion that they were opaque. I wasn’t dressed like I was going to the club. In fact, I kind of looked like a bum in bike shorts. What a sight to behold indeed.

And to think I was down on my hands and knees doing fire hydrants and mountain climbers with see-through shorts. I’ll bet that was a sight to behold.

What I want to know is, why didn’t anyone say anything to me? Not that I expect people to, but if I saw someone begrudgingly doing squats and realized her shorts were sheer I’d probably be pointing it out to her.

Maybe people were intimidated by my form? KIDDING. I have no form. And I’m hardly intimidating.

Anywho. After realizing this I immediately rushed home and insisted on stuffing my face with this Cake Batter Lush. If you don’t know, ‘lush’ is basically a pudding dessert and it’s absolutely heavenly. This one is flavored with the sweet taste of cake batter, and it’s positively perfect for any sprinkle-lover.

It’s made with French vanilla pudding and Birthday Cake Golden Oreos, which add to that cake battery goodness. You layer the lush with an Oreo crust, then top it with the pudding mixture and the Cool Whip. Lastly, I top it with more chopped Oreos and sprinkles for a festive touch and added crunch.

You guys are gonna love it!!

*adapted from my S’mores Lush recipe

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Cake Batter Lush Dessert

This No-Bake Cake Batter Lush is absolutely heavenly! It tastes exactly like cake batter!

Course No Bake Desserts, No-Bake Treats

Cuisine American, Dessert

Prep Time 6 hours hours 30 minutes minutes

Total Time 6 hours hours 30 minutes minutes

Servings 9

Author Hayley Parker, The Domestic Rebel

Ingredients

• 36 Birthday Cake Golden Oreos
• 4 Tbsp butter melted
• 1 (3.4 oz) box French vanilla instant pudding mix
• 1 cup milk
• 1/4 cup dry Funfetti cake mix just the dry powder
• 4 cups Cool Whip about two 8-oz pkgs, divided
• About 1/2 cup sprinkles

Instructions

• Place 20 cookies in a gallon size resealable bag and begin crushing the cookies with a rolling pin or meat mallet until the cookies become coarse crumbs. Pour the cookie crumbs into a large bowl with the melted butter and toss to combine. Press into a greased 8 or 9-inch square baking dish, compacting them loosely in there. Set aside.
• Wipe out the bowl and add in the pudding mix, dry Funfetti mix and milk, whisking until combined and letting sit for 2 minutes. Add in one package (2 cups) of the Cool Whip and 1/4 cup sprinkles, folding it in until combined. Carefully spread this mixture over the cookies in the pan.
• Spread the remaining Cool Whip over the top of the cake batter pudding layer.
• Crush the remaining cookies in another plastic bag until coarse crumbs as formed. Sprinkle the cookies over the top with the sprinkles. Cover and refrigerate for at least 6 hours before cutting into slices to serve.

Sweet, fluffy, airy and light, you’ll love this cake battery delight! My family went nuts over this lush!

Have a sweet day!

xo, Hayley

The post Cake Batter Lush Dessert first appeared on The Domestic Rebel.