Cake Batter Blondies

Cake Batter Blondies are full of sprinkle goodness, chewy and soft!

Cake Batter Blondies with all the flavors of your favorite birthday cake without the cake mix! Full of sprinkle goodness, chewy and soft!Cake Batter Blondies were one of the first recipes I made for a birthday party I had a few years ago. For the event I ended up using 10 pounds of rainbow sprinkles…yes…10 POUNDS. What can I say, I was a new mom and nothing seemed more important than a first birthday party with 60 people in attendance.

Chewy, crispy delicious cookies that taste like a delicious birthday cake covered in sprinkles! A perfect treat for a birthday lunch or a birthday party dessert table, these cookies will put a huge smile on your face. (That picture is about ¼ of the dessert table…not pictured – tons of additional first birthday crazy sweets.)

Anyway, so back to these Cake Batter Blondies, they were the first recipe I saw after that birthday cake and I knew I had a theme. They’re moist and chewy, almost like a just freshly baked cookie before it has that time to cool and harden too much. Cake Batter Blondies with all the flavors of your favorite birthday cake without the cake mix! Full of sprinkle goodness, chewy and soft!Cake Batter Blondies have been pretty popular on Pinterest for a long time because there are easy hacks that use cake mixes. I normally reserve cake mixes for when I make cake batter ice cream or my cake mix bakery style hack.

You can absolutely make these Cake Batter Blondies with cake mix, in fact Sally from Sally’s Baking has a great version, but it is really pretty easy to ditch the cake mix here. It’s really just a few extra ingredients and you get to skip out on all the stuff they add in to cake mix.

These Cake Batter Blondies just have your regular sprinkle jimmies in them, but you can add in a bunch of different mix-ins that you love and make them even better:

  • white chocolate chips (these even make it taste a bit like frosting) I did this in my Sprinkles Birthday Cake Cookies.
  • Toffee chips! Then you’ll have a caramel like flavor to the blondies.
  • Any other flavor chips you like, milk chocolate may be best to not overpower the flavor of the cake batter.
  • Marshmallows! They baked into these delicious molten little pockets.
  • Top with your favorite cake frosting.

Wanted to mention something about chocolate chips (totally not sponsored by anyone, but I keep meaning to discuss it with you guys). I almost always link you guys to Guittard chocolate chips on Amazon. I link you to them to show you information about the kind of chocolate chips that I use. In reality, I don’t buy them on Amazon.

Guittard is an amazing chocolate company, their products are amazing but in addition to that you can routinely find AMAZING pricing on them. I have a local store here called Winco. I don’t use it a lot but there are a handful of things I only buy there, including chocolate. They have bulk Guittard dark chocolate discs for 2.60 a pound (at Sur La Table these would be probably $12 a pound) and they carry the whole line of bagged chocolate chips.

I would say probably 1 time a month they go on sale, usually for $2.00-$2.15 a bag, much less expensive than generic or even Nestle brand. When I see this sale, I buy in bulk (I buy for high volume baking too, so I usually get at least 6 of each if not 10),  and store in a cool spot. Because of this I always have high quality chips on hand. I think of it as my favorite baking hack, so moral of this long drawn out story is, check your local stores. Watch for pricing on these chips and when you see a good sale, stock up!

If I were to go to Whole Foods or even Safeway for these chips they would easily cost twice as much. So if you love baking, I recommend this brand, Guittard, and I recommend spending a bit of time locally sourcing it inexpensively. You’ll find your recipes taste so different with this brand of chocolate.

Okay, sorry I know that as a long winded tangent from these awesome Cake Batter Blondies but I just wanted to put it out there. Sometimes I know recipes can get expensive and it doesn’t hurt to source the best pricing when you can.

Cake Batter Blondies with all the flavors of your favorite birthday cake without the cake mix! Full of sprinkle goodness, chewy and soft!

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Cake Batter Blondies

Cake Batter Blondies with all the flavors of your favorite birthday cake without the cake mix! Full of sprinkle goodness, chewy and soft!
Yield 18 Blondies
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 3/4 cup granulated sugar
  • 1 1/2 cups packed brown sugar
  • 3/4 cup (12 tablespoons) unsalted butter , softened
  • 3 large eggs
  • 2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • ½ teaspoon salt
  • 3/4 cup sprinkles


  • Preheat the oven to 350 degrees.
  • Spray a 9x13 pan with baking spray or use the leftover butter wrappers and wipe all over baking pan then dust with flour and tap out the excess flour.
  • Using an stand mixer, cream the granulated sugar, brown sugar and butter until the color lightens, 2-3 minutes.
  • Add the eggs and vanilla and mix until fully combined.
  • Add the flour, baking powder and salt and mix until just combined (basically stop as soon as you don't see raw flour anymore).
  • Fold in the sprinkles with a spatula or just let the mixer go for another 2-3 seconds.
  • Add the dough into the pan and spread with your spatula.
  • Bake the blondies for 23-25 minutes, they may be slightly jiggly in the middle but you don't want to over bake them and brown them.
  • They need to be nice and chewy and if you bake until they brown they will be more on the crispy side.


Calories: 285kcal | Carbohydrates: 48g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 82mg | Potassium: 92mg | Sugar: 32g | Vitamin A: 275IU | Calcium: 39mg | Iron: 1.3mg
Keyword: Cake Batter Blondies, Sprinkles Blondies

Cake Batter Blondies with all the flavors of your favorite birthday cake without the cake mix! Full of sprinkle goodness, chewy and soft!

Cake Batter Blondies with all the flavors of your favorite birthday cake without the cake mix! Full of sprinkle goodness, chewy and soft!
Cake Batter Blondies with all the flavors of your favorite birthday cake without the cake mix! Full of sprinkle goodness, chewy and soft!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. These blondies are DELICIOUS and therefore, a BIG HIT at parties. It’s at the point where I’m begged to make them for each gathering =). Having made them 3 or 4 times now though, i’m Also struggling with the cook time and them still being gooey after even 35 min. I forgot to add the white chocolate chips that I like to add once and realized the recipe is perfect as is with no mix ins. I only mix in 1/2 cup white chocolate chips. Any idea how to get them to cook more evenly (AKA not goo inside with crispy topping)? Thanks for sharing and for your help!!

    1. I’m so glad you love them so much! I’m not sure why they would still be gooey. Are you using the right sized pan?

  2. This recipe came through for me after my funfetti cupcakes fell flat. The ingredients came together more like cookie dough than brownie batter, but baked up perfectly. I used Ashley Rodriguez’s rainbow chip recipe from her book Date Night In, and I topped the pan with a white chocolate drizzle and nonpareils. Yum!

  3. I baked these. But they seemed really thick for blondies. And we’re completely raw after 25 minutes still ? was I supposed to do two 9 by 13 pans?

    1. I’m not sure what happened as the proportions for this recipe are correct for a single 9×13 pan. I’d be happy to troubleshoot with you. Email me at contact @

  4. Oh my goodness, that is hilarious! My sister is planning my niece’s first birthday and is doing a sprinkle/polka dot theme and I wouldn’t be surprised if we used 10lbs of sprinkles either, ha! These blondies look amazing too!

  5. This is absolutely great idea for my kid’s b’day party next few days… thx for the idea Sabrina

  6. These wouldn’t last one day at my house. I love the look of your dessert table it looks so pretty.

  7. Oh my blondie this looks so good and the cake looks tender and moist super nice bite =)

  8. These sound delicious. I love the idea of making a “Cake Mix” from scratch. And blondies are one of my favorites.

  9. I’m still in awe about the 10 pounds of sprinkles! But if anything, these blondies prove that you can never have enough sprinkles 😀 They look divine!

    1. I took a picture of large items next to the giant bowl of sprinkles for context. It was hilarious. A gallon of milk looked like one of those little juice cups you get in a restaurant! haha.

  10. These look awesome! My husband’s b-day is coming up and I’m having a party for him. I’m pinning this recipe to make! He’ll love it!

  11. These look so good! Anything with what I call “happy sprinkles” is always a good idea.