Birthday cake blondies are soft, chewy and filled with rainbow sprinkles and white chocolate. This blondie recipe is made without cake mix and comes together quickly in one bowl.
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I have been baking blondies for several decades now and I love how quick and easy they are to create. Blondies recipes are super simple to make; strawberry blondies, brown butter blondies and raspberry blondies are made on repeat at my house. Perfect when life is busy and you don’t have a lot of time.
Given the amount of birthday cake, sprinkle filled recipes I have on two sugar bugs, it *may* tell you that I’m still a little girl at heart! From sprinkle cake to cheesecake to birthday cake cookies, protein bars and funfetti ice cream I love it all!
No cake mix is used for this nostalgic flavor; the addition of white chocolate, sprinkles {for allllllll the birthday vibes!} and a touch of almond for the cake flavor. I know you are busy, so let's make this one bowl, buttery, rainbow sprinkle blondie recipe!
💗 why you will love these rainbow sprinkle blondies
Nostalgic ~ the white chocolate and sprinkles bring birthday memories.
Easy ~ quick to make in one bowl with melted butter.
Simple ingredients ~ made without cake mix.
Texture ~ chewy and fudgy with melty pools of white chocolate!
💭 what are blondies?
Blondies are a rich, buttery vanilla version of a brownie. They are meant to be soft and chewy and have a fudgy texture.
🛒 ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Butter ~ you need melted unsalted butter for the blondies. If you only have salted butter, leave out the kosher salt.
- Sugar ~ granulated or white sugar and brown sugar is needed for sweetness and structure. I use dark brown sugar, but light brown sugar can also be used.
- Eggs ~ two large eggs are needed at room temperature.
- Kosher salt ~ helps to balance all the flavors. If you only have table salt use half the amount.
- Vanilla and almond ~ pure vanilla extract and almond extract adds another layer of flavor. If you don’t care for almond, just replace it with vanilla. I don’t normally endorse imitation vanilla, but it does help with the birthday cake flavor, so use it if you have it.
- All-purpose flour ~ gives structure to the blondie recipe. For gluten free blondies, use a one-to-one flour replacement.
- White chocolate ~ a baking bar will melt a little more into the bars, which is super yummy! Ghirardelli is my favorite brand if you want to use white chocolate chips. Milk or dark chocolate can be used, if that is more your vibe.
- Sprinkles ~ I prefer jimmies sprinkles. I would stay away from nonpareils {small round balls} as they bleed a lot and will turn the batter an ugly color. I used this Sweet Tooth Fairy sprinkle mix for the birthday blondies in these photos.
Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.
🥣 how to make one bowl blondies
Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper.
In a medium to large bowl, whisk together the melted butter, granulated sugar, packed brown sugar and kosher salt until well combined. The mixture will not be fully cohesive until the eggs are added.
Then add in the eggs, vanilla and almond extract. Scrape up and down the bowl as needed and whisk until combined, about 1 minute.
Next add the all-purpose flour and mix with a spatula until some large flour streaks remain. Then add the chopped white chocolate OR white chocolate chips and sprinkles and gently fold them into the blondie dough until combined.
Drop the batter {it’s thick} into the prepared baking pan and smooth to an even layer. Add a few extra pieces of white chocolate and sprinkles, if desired.
Bake for 25 - 35 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. You do not want a clean/dry tester, which means the blondies are over baked.
Allow to cool in the pan on a wire cooling rack. Then cut and enjoy!
💬 frequently asked questions
do I have to use almond extract?
No, the almond extract helps to bring the birthday cake flavor to the recipe. If you absolutely cannot stand almond extract, you can substitute it with vanilla, but will lose a little of the birthday cake flavor. I use Cook's Pure Almond extract, which is made from the pits of peaches and apricots and produced in an allergen free facility. If you have a nut allergy, please do your own research if the almond extract is safe for you to use.
can I double the recipe?
I did not test this, but don't see why you couldn't! If trying it, I would double the ingredients and then bake in a 9x13 pan; the bake time should be similar.
👩🏻🍳 tips for the best birthday cake blondies
I know I am a broken record here, but measure your ingredients correctly. For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love. For a more economical option, this Escali digital scale is great too.
This is a recipe where imitation vanilla can help with that birthday cake flavor.
This recipe for these birthday blondies makes chewy and fudgy blondies. To create this texture, be sure to not overmix the batter and don’t over bake the blondies! No one likes a dry blondie. It's better to err on the side of less done than over done. The blondies will firm up and continue to cook as they cool.
Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.
For the best blondies, I recommend baking in a light colored 8x8 baking pan. Dark pans absorb more heat and can cause the edges to burn while the middle is undercooked. Glass pans also distribute the heat differently and can have similar results to dark colored baking pans. See the recipe card notes for suggestions with how to use a glass pan.
If you need to speed up the cooling process, once the blondies have cooled enough that you can pick up the pan with your bare hands, place the pan in the refrigerator to cool completely.
🫙 how to store
Birthday cake blondies will stay fresh in an airtight container at room temperature for 3-4 days.
They also freeze well for up to three months; allow to cool completely, then store in an airtight container in the freezer. The blondies should defrost before serving.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these One Bowl Birthday Cake Blondies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
🤍 more blondie bar recipes
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
One Bowl Birthday Cake Blondies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
- ¾ cup unsalted butter melted (170g)
- ¾ cup granulated sugar 150g
- ¾ cup packed brown sugar 150g
- ½ teaspoon kosher salt
- 2 large eggs room temperature
- 2 teaspoons vanilla extract*
- ½ teaspoon pure almond extract**
- 1 ¾ cup all-purpose flour 219g
- 4 ounces white chocolate chopped (114g) or ⅔ cup white chocolate chips*** (114g)
- ½ cup sprinkles 80g
Instructions
- Preheat oven to 350°F (177°C) and line a 8x8 baking pan with parchment paper.
- In a medium to large bowl, whisk together the melted butter (¾ cup/170g), granulated sugar (¾ cup/150g), packed brown sugar (¾ cup/150g) and kosher salt (½ teaspoon) until well combined.
- Then add in the eggs (2 large), vanilla (2 teaspoons) and almond extract (½ teaspoon). Scrape up and down the bowl as needed and whisk until combined, about 1 minute.
- Next add the all-purpose flour (1 ¾ cup/219g) and mix with a spatula until some large flour streaks remain. Then add the chopped white chocolate (4 oz/114g) OR white chocolate chips (⅔ cup/114g) and sprinkles (½ cup/80g) and gently fold them into the blondie dough until combined.
- Drop the batter (it’s thick) into the prepared baking pan and smooth to an even layer. Top with a few extra pieces of chopped white chocolate and sprinkles, if desired.
- Bake for 25 - 35 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. You do not want a clean/dry tester, which means the blondies are over baked. Allow to cool in the pan on a wire cooling rack.
- Then use the parchment to pull the bars out of the pan and cut into desired sizes.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Kris Marie says
I just made these! Big Football Playoff game tomorrow so I used our Eagles' team colors for the sprinkles, green and white. They look delicious!! Thank you again, I loved the ease of making these two in one bowl!
Tasia says
Yay! I LOVE that you made them team themed!! Thank you for making them and sharing, go Eagles!
Gina says
So easy! Loved the white chocolate inside (I used a chopped white chocolate bar). The texture was superb! Thank you for a great recipe!