These Delish Funfetti Cake Batter Blondies are the kind of baked good that feels celebratory even on a Wednesday. Think chewy, golden blondie base infused with that unmistakable cake-batter flavor, studded with rainbow sprinkles and finished with a glossy drizzle that makes every bite feel like a tiny party. They’re easy enough to pull together on a weeknight but special enough for birthdays, potlucks, or whenever your kid declares it “sprinkle emergency.”

My husband is the resident dessert critic in our house, and he has officially promoted these to “must-bring” status for every office gathering. Our daughter requests them for every birthday (and sometimes for breakfast), which led me to perfecting a version that holds its soft center without becoming gooey. I still remember the first time I brought a pan to a family BBQ and watched my usually reserved father go back for thirds — that’s when I knew I had a keeper.

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Why You’ll Love This Delish Funfetti Cake Batter Blondies

– Bright, nostalgic cake-batter flavor without the fuss of a layered cake.
– Chewy, tender centers with lightly crisp edges — just the texture you want in a blondie.
– Sprinkles add color and fun without overpowering the vanilla-forward batter.
– Flexible: easy to adapt for gluten-free, dairy-free, or extra-chunky variations.
– Fast to mix and great for making ahead or portioning for lunchboxes and parties.

Behind the Recipe

These blondies started as an experiment to capture the pure nostalgia of cake batter in a denser, hand-held form. I learned early on that too many liquid add-ins or overmixing will flatten the batter and turn the edges rock-hard, while underbaking leaves a gummy, undercooked center. The little touches that make the difference are using room-temperature ingredients for even mixing, folding sprinkles in gently so they don’t bleed into the batter, and finishing with a thin glaze or melted white chocolate to lock in moisture and add shine. A low-and-slow bake is kinder to the blondies’ interior than blasting them at high heat.

★Top Reader Reviews

These Funfetti Cake Batter Blondies were a total hit at my house—super moist, packed with sprinkles, and just sweet enough without being overwhelming. They came together easily and brought a little birthday joy to our weeknight, although I wish the recipe had a bit more of that classic cake batter tang.

– Rachel

Shopping Tips

– Baking Basics: Use a reliable all-purpose flour and check your baking powder/soda dates — fresh leaveners make a noticeable difference in rise and texture.
– Fats & Oils: Unsalted butter is my go-to so you control the salt; brown butter amps flavor if you’re feeling fancy.
– Eggs: Room-temperature eggs mix more evenly and trap air better for a tender crumb; if you forget, a quick warm-water bath brings refrigerated eggs closer to room temp.
– Chocolate: Choose good-quality white chocolate or candy melts for the cake-batter drizzle — cheaper bars can seize or grain at lower temps.
– Flavor Boosts: Pure vanilla extract and a pinch of fine sea salt elevate the sweetness and make the sprinkle colors pop without being cloying.

Prep Ahead Ideas

– Mix dry ingredients and measure out sprinkles, chocolate chips, or add-ins the day before; store them in airtight containers or zip-top bags.
– You can make the batter up to 24 hours ahead and keep it chilled; bring it close to room temperature before baking for even cooking.
– Baked blondies freeze well — cut into squares and flash-freeze on a tray, then transfer to a freezer bag for quick grab-and-go treats.

Time-Saving Tricks

– Use the bowl of a stand mixer or an electric hand mixer to combine wet ingredients quickly and smoothly.
– Line your pan with parchment and leave an overhang for easy removal — less time scraping, more time eating.
– Measure ingredients into small bowls beforehand (mise en place) to speed the assembly, especially if you’re baking with kids.

Common Mistakes

– Overbaking: I once left a pan in until the center felt just set — result was dry, crumbly squares. Pull them when the edges are golden and the center still jiggles slightly.
– Overmixing: Vigorous mixing after adding flour develops gluten and toughens the blondies; fold gently until just combined.
– Sprinkles bleeding: Mixing sprinkles too long or using cheap, dye-heavy varieties can color the batter. Stir them in at the end and consider higher-quality “non-bleeding” jimmies for the cleanest look.
– Rescue: If slightly overbaked, a quick glaze or a dab of softened butter on warm blondies brings back some moisture; underbaked centers can be returned to the oven in 2–3 minute bursts.

What to Serve It With

Serve these blondies warm with a scoop of vanilla ice cream for an indulgent dessert, or pair a plain square with a cold glass of milk for after-school snacks. They also play nicely alongside a bright fruit salad or espresso for an afternoon coffee break.

✔Tips & Mistakes

A few quick tips: cool the blondies in the pan for a while before cutting so they hold their shape, and use a sharp knife wiped between cuts for clean edges. If you want prettier tops, add extra sprinkles immediately after baking so they adhere to the warm surface. Avoid using cake-decorating sprinkles that melt easily — jimmies or nonpareils keep their shape best.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.
For longer storage, wrap individual squares tightly and freeze for up to 3 months; thaw at room temperature or warm briefly in the microwave.

✔Variations and Substitutions

– Swap white chocolate chips for dark or milk chocolate if you prefer a richer contrast to the sweet batter.
– For gluten-free, use a 1:1 gluten-free flour that contains xanthan gum; texture may be slightly different but still delicious.
– To make them dairy-free, substitute plant-based butter and dairy-free white chocolate; keep expectations reasonable, as texture shifts slightly.
– Add-ins: chopped nuts, toffee bits, or a swirl of peanut butter all work, but keep additions modest so the blondie still bakes evenly.

Frequently Asked Questions

Can I use a boxed cake mix to get the cake-batter flavor?

Yes — many people use a small amount of yellow cake mix or a cake-batter emulsion to amplify that classic flavor, but you can also recreate it with extra vanilla and a touch of dry milk powder if you prefer scratch ingredients.

Will the sprinkles melt or bleed color into the blondies?

Some low-quality sprinkles can bleed when mixed extensively or baked too long. To avoid this, fold sprinkles in at the end and use jimmies or nonpareils labeled as “no-bleed” for the cleanest appearance.

How can I keep the centers soft and not undercooked?

Bake at a moderate temperature and remove the blondies when the edges are set but the center still jiggles slightly; they’ll continue to finish as they cool. If you accidentally underbake, short bursts back in the oven work better than prolonged baking.

Can I make these egg-free or vegan?

Yes — use a flax or chia egg (ground seeds plus water) or a commercial egg replacer, and swap in plant-based butter and dairy-free white chocolate. Texture will be slightly different but still very enjoyable.

How long do these blondies keep at room temperature?

They’re best within 2–3 days at room temperature in an airtight container; refrigeration extends freshness to about a week, and freezing will keep them good for a few months.

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