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Funfetti Blondies are a fun and delicious dessert that will rock your taste buds – in a good way! These made-from-scratch homemade sprinkle blondies are fast and easy – and taste like cake without using cake mix.

A close-up of three stacked, frosted blondie bars filled with colorful rainbow sprinkles. The bars have a soft, chewy texture and are topped with white icing and extra sprinkles.

These confetti blondies are on our radar all year long. We’ve made these cake batter bars for birthdays, holidays, and fun weekend treats. They’re soft and chewy with the best frosting and tons of sprinkles and lots of cake batter flavor.

We love making these sprinkle cookie bars because they give an amazing melt-in-your-mouth result. They taste like cake without using cake mix! Funfetti Blondies are the best Cake Batter Cookie Bars from scratch – make homemade rainbow sprinkle cookie bars with cake batter flavor and tons of the best vanilla frosting.

ingredients in funfetti bars laid out on a counter top with words saying the names of the ingredients

How to make Cake Batter Blondies

  • You don’t need a ton of ingredients to make my favorite blondie recipe!
  • Unsalted butter – If you only have salted butter, omit adding the extra salt ingredient. Make sure the butter is softened. 
  • Eggs – Large eggs act as the main binding agent to create the cookie bar batter. 
  • Baking powder – Adds a fluffiness to the bars as they bake. 
  • Butter extract or Cake Batter Extract – Gives the funfetti bars the cake flavor. 
  • Sprinkles – Use ALL the sprinkles! 
  • Powdered sugar – Needed to make the homemade frosting. 
  • Milk – Used to help thin out the frosting to find the best consistency. 

Variations

  • Add some mini chocolate chips, chocolate chips, white chocolate chips – or anything else that has chocolate as part of the time. (If you do want to make funfetti white chocolate brownies, just omit the frosting and use 2 cups of white chocolate chips instead!)
  • For an extra added crunch, stir in some chopped nuts like pecans, walnuts, or even peanuts for a salty kick. 
Three frosted funfetti cake bars stacked on top of each other, topped with colorful rainbow sprinkles. The top bar has a bite taken out of it. More bars and a pink candle are in the background.

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Storing and Freezing Instructions

Store these cake batter blondies in an airtight container for up to 3 days. If you want to freeze them, they’ll last for up to 3 months. 

Tips Before You Bake

  • If your confetti cake bar recipe is crumbling after being baked, it means that it was baked for too long. Pay attention to the top of the cookie bar as it should be a golden brown coloring, indicating that it’s done. 
  • You know blondies are done when they’re golden brown on top and no longer glossy.
  • The center of these are gooey even once they set.
  • Use a metal pan for best results.
  • McCormick makes cake batter extract, and it’s sold in grocery stores and online. You can also find other brands of this flavor extract at craft stores.
stacked cookie bars with colorful rainbow sprinkles baked in and sprinkled on top

Funfetti Blondies Recipe

5 from 16 votes
A great soft blondie topped with a sweet frosting and colorful sprinkles that the entire family will love!

Recipe Video

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Yield 24 servings
Serving Size 1 serving
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Ingredients
 

Bars:

  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract
  • 2 cups (242g) all-purpose flour
  • ½ cup (90g) sprinkles

Frosting:

  • ½ cup (113g) unsalted butter, softened
  • 2 cups (226g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk
  • ¼ cup (45g) sprinkles, plus more for topping

Instructions

  • Preheat oven to 350°F. Line a 9×13-inch METAL baking pan with foil or parchment and spray with nonstick cooking spray.
  • Cream butter and both sugars together with an electric mixer until smooth and fluffy, about 1-2 minutes. Mix in eggs and baking powder, salt, and extracts.
  • Slowly mix in flour until combined, then stir in sprinkles.
  • Press batter in prepared pan (it will be sticky; spray your hands with cooking spray to avoid it sticking).
  • Bake 22-25 minutes or until light golden around the edges and it’s just lost its glossy sheen. Don’t over bake – these will set as they cool.
  • Make the frosting: Beat butter and sugar until crumbly, then add vanilla and 1 tablespoon milk. Mix until you’ve reached the desired consistency, adding more milk 1 teaspoon at a time. Stir in sprinkles.
  • Frost bars and top with sprinkles. Slice and serve.
  • Store loosely covered in an airtight container for up to 3 days. Freeze for up to 3 months.
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Recipe Notes

 
  • You can substitute vegan butter sticks for both the bars and frosting to make these non-dairy.
  • Substitute almond for butter extract if needed. Or, use cake batter extract (a McCormick extract flavor).
  • You can use any kind of milk for the frosting (fat free, regular, nondairy or even heavy cream). You’ll need more milk depending on the fat content (higher fat content needs more liquid). The amount you use will also depend on how soft the butter is when you start making the frosting (softer butter = less milk, etc)

Recipe Nutrition

Serving: 1serving | Calories: 304kcal | Carbohydrates: 54g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 59mg | Potassium: 61mg | Fiber: 1g | Sugar: 38g | Vitamin A: 267IU | Calcium: 24mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Best Blondie Recipes

Step by Step Photos

  1. Cream the sugars: Add both sugars and butter into a bowl. Mix until fluffy.
  2. Mix: Add the eggs, salt, baking powder, and extracts. 
  3. Add the flour: Add the flour slowly and mix.
  4. Then fold in the sprinkles.
  5. Add to pan: Pour the batter into the prepared pan and press it down. The batter will be sticky, so adding some non-stick spray to your hands will help. 
  6. Bake: Put the pan into the oven and bake for 22-25 minutes. 
  7. Make the frosting: Beat the sugar and butter until it’s a crumbly texture. Then add the milk and vanilla. Mix until it’s smooth. Fold in sprinkles. 
  8. Frost the bars: Once the bars have cooled after baking, add the frosting and top with more sprinkles. 

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 16 votes (15 ratings without comment)

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3 Comments

  1. This is a quick, easy delicious recipe. I nibbled at all the edges because I couldn’t stop myself. My granddaughter loved licking the bowl and spoons. Looking forward to serving it this weekend.

    Reply

    1. Glad you like the recipe, Martha! It’s so fun baking with little ones, what great memories 🙂

      Reply

  2. My little grandson’s love sprinkles! I am going to bake a batch when I see them in a few weeks. Thanks for sharing recipe.

    Reply