Cake Batter Bars are my go-to when I want a dessert that’s soft and chewy like a blondie, but with that birthday-cake flavor I never get tired of.
They’re buttery, vanilla-forward, and dotted with rainbow sprinkles and white chocolate chips. I like this version because the texture stays tender for days, and the center bakes up with a nice moist crumb instead of turning cakey.
For me, these are especially good for party platters, bake sales, and weekend baking when you want something easy to slice and serve. They’re also great with simple snacks like coffee or a cold glass of milk.
Why You’ll Love This Recipe
Soft and Chewy: These bake up tender with set edges and a center that stays pleasantly soft.
Classic Cake Batter Flavor: Lots of vanilla plus a little pudding mix gives that “cake mix” style flavor I expect from cake batter desserts.
Easy Bar Dessert: One bowl for dry, one bowl for wet, then it all goes into a 9×13. No scooping dough or chilling required.
Great for Parties: They slice cleanly, travel well, and look cute on a tray with the sprinkles on top.
Flexible Mix-Ins: White chocolate is my favorite here, but you can swap in semi-sweet chips if that’s what you keep around.
Ingredients You’ll Need
Dry
- All-purpose flour: I use regular flour here. Spoon and level if you tend to overpack your measuring cup.
- Cornstarch: This is a big part of the soft, chewy texture. Don’t skip it if you can help it.
- Baking powder: Just enough to lift the bars a little so they don’t bake up dense.
- Fine salt: Keeps the sweetness in check and makes the vanilla taste more “finished.”
Wet
- Unsalted butter: Melted butter makes this easy, and it gives the bars that classic blondie richness. Let it cool slightly so it doesn’t scramble the eggs.
- Light brown sugar: Brown sugar is where the chewiness comes from. Dark brown sugar works too if you like a deeper caramel note.
- Granulated sugar: Helps the edges set and gives a little crispness around the sides.
- Eggs: Room temp mixes in more smoothly. If you forget, just set them in warm tap water for a few minutes.
- Vanilla extract: Use a vanilla you like here since it’s the main flavor.
- Instant vanilla pudding mix: The dry instant kind (not cooked pudding). It helps the bars stay soft and gives that cake-batter vibe.
Mix-ins and topping
- Rainbow sprinkles: I prefer jimmies-style sprinkles because they bleed less into the batter. Nonpareils can work, but they tend to streak.
- White chocolate chips: Sweet and creamy with the vanilla base. Semi-sweet chips are a solid swap if you want less sweetness.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and position a rack in the center. Line a 9×13-inch pan with parchment paper and lightly grease it.
- Mix the dry ingredients: In a medium bowl, whisk the flour, cornstarch, baking powder, and salt until evenly combined.
- Mix the butter and sugars: In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla: Whisk in the eggs, vanilla extract, and dry instant vanilla pudding mix until the mixture looks glossy and well blended.
- Add the dry ingredients: Fold the dry ingredients into the wet mixture just until you don’t see any dry flour streaks.
- Fold in the mix-ins: Fold in the sprinkles and white chocolate chips, mixing just enough to distribute them through the batter.
- Spread the batter: Spread the batter evenly in the prepared pan. Top with a light scatter of extra sprinkles and white chocolate chips.
- Bake: Bake for 22 to 27 minutes, until the edges are set and lightly golden and the center is just set with a moist crumb.
- Cool and slice: Cool in the pan for at least 1 hour for cleaner cuts. Lift out using the parchment, then slice into bars.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use jimmies sprinkles if you can. They hold their color better in the batter and don’t bleed as much. Nonpareils are pretty, but they can streak the bars.
Let the melted butter cool a bit. Warm is fine, hot is not. If it’s too hot, the batter can get greasy and the eggs can clump.
Stop mixing as soon as the flour disappears. Overmixing is what makes these start to feel bready. I fold just until it comes together, then add the sprinkles and chips.
Don’t overbake them. Pull the pan when the edges look set and lightly golden and the center is just set. They finish setting as they cool.
Chill the sliced bars for sharper edges. If you want really neat cuts, pop the sliced bars in the fridge for about 15 minutes, then clean up the edges with a sharp knife.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Milk: A cold glass of milk is classic with these. I like it especially when the bars are chilled and extra chewy.
- Coffee or espresso: These are really good with coffee, especially if you go heavier on the vanilla. A latte is nice if you want something softer and sweeter.
- Ice cream: Serve a bar with vanilla ice cream or even strawberry. It’s an easy way to turn them into a plated dessert.
- Fruit: Fresh berries on the side keep it simple. Strawberries and raspberries are my favorites with white chocolate.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the bars airtight at room temperature for up to 4 days. I like keeping them in a single layer, or with parchment between layers so the tops don’t get messy.
If you want cleaner slices later, you can chill the pan of bars for a bit before cutting. They firm up quickly, and the edges look more even.
If you want them to last longer, freeze the bars for up to 2 months. I wrap them individually so I can grab one at a time.
To serve, thaw at room temperature for about 30 to 60 minutes, or overnight in the fridge. They’re also good eaten slightly chilled.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
What kind of sprinkles work best for cake batter bars?
I like jimmies-style sprinkles best here because the color holds up and they don’t bleed much. Nonpareils can work, but they tend to streak and tint the batter.
Can I use semi-sweet chocolate chips instead of white chocolate chips?
Yes. Semi-sweet chips are an easy swap, and they make the bars a little less sweet. You can also do a mix of both if you have them.
How do I know when the bars are done?
Look for set, lightly golden edges and a center that’s just set (not jiggly) with a moist crumb. If you bake until the center looks fully dry, the bars will end up drier after they cool.
Do I need the instant pudding mix?
You don’t strictly need it, but I recommend it if you want that cake-batter flavor and extra-soft texture. If you leave it out, the bars still work, they just taste more like a classic vanilla blondie.
Why did my bars turn out dry?
The most common reason is overbaking. Ovens vary a lot with 9×13 pans, so start checking around 22 minutes and pull them when the center is just set.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Cake Batter Bars
INGREDIENTS
Dry
- 1 1/4 cups all purpose flour
- 2 tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp fine salt.
Wet
- 3/4 cup unsalted butter melted and cooled slightly
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 tbsp dry instant vanilla pudding mix.
Mix ins and topping
- 1/2 cup rainbow sprinkles plus more for topping
- 3/4 cup white chocolate chips.
INSTRUCTIONS
Prep and pan
- Heat oven to 350 F and position rack in center
- line a 9x13 inch pan with parchment and lightly grease.
Make batter and bake
- Whisk flour cornstarch baking powder and salt until combined
- whisk melted butter brown sugar and granulated sugar until smooth then whisk in eggs vanilla and pudding mix
- fold dry ingredients into wet just until no dry streaks remain then fold in sprinkles and white chocolate chips
- spread batter evenly in pan and top with a light scatter of sprinkles and chips
- bake until edges are set and lightly golden and the center is just set with a moist crumb 22 to 27 minutes.
Cool and slice
- Cool in pan at least 1 hour for clean cuts
- lift out using parchment and slice into bars.
