The year was 2010. I was living alone for the first time out of college in a huge apartment in Port Washington, New York. Long story.
My old blog (Girl Meets Life) was still a baby. I was posting there multiple times a day, trying to find a job in Manhattan, and also trying to figure out what the heck I was doing with my life. It was a strange time in my life, to say the least, but I’m thankful for that quarter-life-crisis for many reasons. And my Cake Batter Blondies being born is one of them.
These blondies went semi-viral (via Pinterest, mostly), and almost 10 years later I still have so many readers tell me that’s how they discovered me! They also go on to tell me that they’ve been making my blondies for years and years, which is music to my sprinkle loving ears.
I figured it was about time to update this old Cake Batter Blondie blog post and create a new one with everything and anything you need to know about the CBB lifestyle. So here it is!
Original Cake Batter Blondies Recipe
Ingredients:
- 1 box yellow cake mix *
- 1/4 cup melted butter
- 1 egg, beaten
- a splash – 1/4 cup milk
- 1/3 cup rainbow sprinkles
- 1/2-3/4 cup white chocolate chips
Directions:
- Preheat oven to 350 degrees. Line an 8×8 baking dish or cake pan with parchment paper
- Place cake batter in a large bowl. In a separate bowl whisk together the butter and egg
- Add egg/butter mixture to cake mix and combine as much as possible before adding milk
- To bring it all together, add as little milk as possible VERY slowly just until the batter is combined. This is key – you want the batter to remain as dense as possible!!!
- Mix in the sprinkles and white chocolate chips
- Place batter in pan and bake for 22-25 minutes or just until the edges turn golden. Do NOT over-bake – it’s better to err on the side of under-baked (trust me). 25 minutes is absolute max.
- Let cool for at least 30 minutes before cutting because the gooey center needs to set. The result will be a decadent, cake-batter texture.
* My favorite brand has always been Betty Crocker SuperMoist Yellow Cake Mix. It turns out to be the best texture and cake batter-y flavor!
Variations
Over the years I’ve made so many variations of my Cake Batter Blondies, most of them are just very simple tweaks. I’ve even make versions of Cake Batter Fudge, with no baking required.
Original Cake Batter Fudge
Pumpkin Spice Cake Batter Blondies
Nutella Cake Batter Brownies
Mint Chocolate Chip Cake Batter Blondies
Mint Chocolate Chip Cake Batter Fudge
Pecan Pie Cake Batter Blondies
Snickerdoodle Cake Batter Blondies
Red Velvet Cake Batter Brownies
Red Velvet Cake Batter Fudge
Samoa Cake Batter Blondies
Gingerbread Batter Blondies
FAQ
Can I use gluten-free cake mix?
You can, but I’ve tried it and it doesn’t turn out nearly as good
Can I use x-y-z cake mix?
Once again, you can, but I’ve tried them all and the Betty Crocker SuperMoist Yellow Cake mix is the best one
How long do they stay good for?
The blondies are really best eaten day of – preferably within a few hours of baking. I try to make them as close to when I’m serving them as I can. I’d say they stay good for 3 days, but they probably won’t make it that long anyway 😉
How do I store them?
Store in a sealed tupperware at room temperature or in the fridge to get a few extra days out of them
I loveeee seeing you guys make my Cake Batter Blondies! If you do, be sure to tag me on Instagram @hungry.blonde so I can see how they turned out 🙂 xx GG
