Colorful Funfetti Cake Batter Blondies with a delicious layer of Vanilla Frosting!
What a wonderful Thanksgiving! I got to spend yesterday’s holiday in a small, quaint town in Connecticut at my aunts house. It was such a nice gathering, full of memories that’ll last forever! And of course…FOOD. And a traditional pumpkin pie to top it off!
So how fun are these blondies?! Maybe that’s why it’s called funfetti? Woah…never thought of that…
How would you like if I told you that these bars are SO ridiculously easy to make? Well you’re in luck because you’ll be able to throw these together in no time! I tend to love making easier, yet extremely tasty recipes. I mean, who doesn’t?
This recipe for Frosted Funfetti Cake Batter Blondies are perfect for parties or family gatherings, and are sure to be a huge hit! It’ll take no time to make this recipe, and they are so fun to eat and taste SO good! You can always add any food coloring you’d like instead of the 1 drop of red food coloring that’s listed in the recipe. I used the red food coloring to get a very light pink color that just looks so pretty with the funfetti blondies.
- 1 box yellow cake mix
- 1/4 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1/2 cup sprinkles
- 1/2 cup white chocolate chips
- 3/4 cup unsalted butter, room temperature
- 2 and 1/4 cups powdered sugar
- 3 tablespoons heavy cream or half-and-half
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 drop red food coloring, if desired
- Preheat oven to 350 degrees F. Line a 11x7 baking pan with aluminum foil, with the sides overhanging for easy removal. Spray with nonstick spray and set aside.
- Combine together the yellow cake mix, vegetable oil, egg, and milk in a large bowl and mix just until well combined. Slowly and carefully mix in the sprinkles and white chocolate chips until evenly distributed. Pour into prepared baking pan, and spread around until evenly distributed.
- Bake for 25-30 minutes, or until edges are just turning brown. The center may still be a bit jiggly, however this is what you want! Be sure NOT to overbake. Let cool completely.
- In an electric mixer, beat the butter on medium speed until creamy (about 2 minutes). With the mixer on the lowest speed, slowly add in the powdered sugar, heavy cream, vanilla extract, and salt. Increase to high speed and beat for 3 full minutes. You can add in more cream if frosting is too thick. Beat in the 1 drop of red food coloring (if using) until the frosting is colored evenly.
- Frost the bars with a thick layer of frosting and decorate with extra sprinkles, if desired. Remove the bars from the baking pan using the aluminum foil overhang on the sides. Cut into squares using a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts.
- Store the blondies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Enjoy!