Cake Batter Blondies Recipe

Yellow cake mix: The base of the blondies, providing the cake batter flavor and structure.

Vegetable oil: Adds moisture and helps bind the ingredients together.

Milk: Adds moisture and helps create a smooth batter.

Egg: Acts as a binding agent and adds richness to the blondies.

Sprinkles: Adds a fun, colorful touch to the blondies.

When folding in the sprinkles, be gentle to avoid overmixing. Overmixing can cause the sprinkles to bleed their colors into the batter, resulting in a muddied appearance. Use a spatula and fold just until the sprinkles are evenly distributed throughout the batter.

• yellow cake mix - Substitute with vanilla cake mix: Vanilla cake mix provides a similar flavor profile and texture, making it a suitable replacement.

• yellow cake mix - Substitute with homemade cake mix: Combine flour, sugar, baking powder, and a pinch of salt to create a homemade version that mimics the boxed mix.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle flavor and maintains the moisture needed for the blondies.

• vegetable oil - Substitute with melted butter: Melted butter can enhance the richness and flavor of the blondies.

• milk - Substitute with almond milk: Almond milk provides a dairy-free alternative while maintaining the necessary liquid content.

• milk - Substitute with buttermilk: Buttermilk adds a slight tang and can make the blondies more tender.

• large egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to create a vegan alternative that binds the ingredients.

• large egg - Substitute with applesauce: Use ¼ cup of applesauce as a moisture-rich, egg-free option.

• sprinkles - Substitute with chocolate chips: Chocolate chips add a different texture and flavor, making the blondies more decadent.

• sprinkles - Substitute with crushed nuts: Crushed nuts provide a crunchy texture and a nutty flavor, adding variety to the blondies.

• Allow the blondies to cool completely in the pan. This ensures they firm up and are easier to handle.
• Once cooled, cut the blondies into squares. Use a sharp knife for clean edges.
• For short-term storage, place the blondies in an airtight container. They can be kept at room temperature for up to 3 days.
• If you prefer to refrigerate, layer the blondies between sheets of parchment paper in an airtight container. This helps maintain their texture and prevents sticking.
• For longer storage, consider freezing the blondies. Wrap each square individually in plastic wrap to protect them from freezer burn.
• Place the wrapped blondies in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the blondies at room temperature for a few hours or overnight in the refrigerator.
• For a quick treat, microwave a frozen blondie for 10-15 seconds. This will soften it without compromising the flavor.
• Always ensure the blondies are stored in a cool, dry place to maintain their delightful texture and taste.

• Preheat your oven to 300°F (150°C). Place the cake batter blondies on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until they are warmed through. This method helps maintain their chewy texture.

• For a quicker option, use a microwave. Place a piece of cake batter blondie on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds. Check for warmth and repeat if necessary. Be cautious not to overheat, as this can make them tough.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cake batter blondies in the basket, ensuring they are not overlapping. Heat for 3-5 minutes, checking halfway through. This method can give them a slightly crispy edge while keeping the inside soft.

• To reheat on the stovetop, use a non-stick skillet over low heat. Place the cake batter blondies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can add a slight caramelization to the edges.

• For a steam method, place a steaming rack in a pot with a small amount of water. Bring the water to a simmer. Place the cake batter blondies on a heatproof plate and set it on the rack. Cover the pot and steam for about 5 minutes. This method helps retain moisture and keeps them soft.

• Oven: Used to bake the blondies at the required temperature of 350°F (175°C).

• 9x9 inch baking pan: The pan in which the batter will be poured and baked.

• Mixing bowl: A bowl to combine the cake mix, vegetable oil, milk, and egg.

• Spatula: Used to fold in the sprinkles gently and to spread the batter evenly in the baking pan.

• Measuring cups: Used to measure the vegetable oil and milk accurately.

• Measuring spoons: Used to measure the exact amount of sprinkles.

• Whisk: Useful for mixing the ingredients together until well combined.

• Toothpick: Used to check if the blondies are done by inserting it into the center to see if it comes out clean.

• Cooling rack: Allows the blondies to cool completely in the pan before cutting into squares.

Pre-measure ingredients: Measure out the cake mix, vegetable oil, milk, and sprinkles before starting to streamline the process.

Use parchment paper: Line the baking pan with parchment paper for easy removal and less cleanup.

One-bowl method: Mix all ingredients in one bowl to minimize dishwashing time.

Quick cooling: Place the baking pan on a wire rack to cool faster, so you can cut the blondies sooner.