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FUNFETTI CAKE BATTER COOKIE BARS
These funfetti cake batter cookie bars are a kids’ favorite treat. Cake batter flavor + sprinkles + sweet frosting + sugar cookies! I mean, could it really get any better?!?
Plus they are so easy to make with ingredients like a cake mix and sugar cookie mix.
It does get better because these bars are only 5 ingredients. A white cake mix and a sugar cookie mix create magic when mixed with some eggs, melted butter, and vanilla extract. That’s all you need for these cookie bars.
Plus a few ingredients for the simple frosting!
HOW TO MAKE CAKE BATTER COOKIE BARS WITH A CAKE MIX AND SUGAR COOKIE MIX
Sugar Cookie Mix – Betty Crocker is the only brand I have seen that makes these. It is a pouch that you will find in the baking aisle by the boxed cake mixes and boxed muffin mixes.
White Cake Mix – I have never tried this with anything other than the white cake mix. You can experiment at your own risk.
Melted Butter – I always use salted butter.
Sprinkles – I love the look of the ball shaped sprinkles more so that’s what I use.
Disclaimer: if stirred into the batter too hard they will start to bleed over the white dough. Stir very gently and only a few times to get them mixed in. If you don’t want to deal with sprinkles bleeding than use the longer shaped sprinkles. You will have no problems with those bleeding in the dough.
The frosting is a simple mixture of butter, powdered sugar, milk, almond extract, and sprinkles. It’s creamy, thick, sweet, and basically everything a frosting should be 🙂
MY TIPS FOR THIS FUNFETTI CAKE BATTER RECIPE
– Wait until the bars are completely cooled before frosting! This is so important. I have tried to shortcut this before and add the frosting on while the bars are still slightly warm and it was a mess.
– As these bars bake the edges do get higher and puff up more than the middle. This is ok. It does not mean the middle is not done. It’s just how it bakes together with the cake mix and sugar cookie mix. Use a toothpick to test the middle. Do not rely on waiting for the center to puff up like the edges. You can see a picture of this in the collage picture above.
– Don’t be scared of the almond extract. Almond extract in sugar cookie recipes is like the best kept secret.
– I love the look of the ball shaped sprinkles more so that’s what I use. Disclaimer : if stirred into the batter too hard they will start to bleed over the white dough. Stir very gently and only a few times to get them mixed in. If you don’t want to deal with sprinkles bleeding than use the longer shaped sprinkles. You will have no problems with those bleeding in the dough.
– Change up the sprinkles depending on the Holiday or season!
TRY THESE OTHER CAKE BATTER & FUNFETTI RECIPES
Funfetti Cake Batter Cookie Bars
cake batter cookie bars
- 1 pouch (1 lb 1.5 oz) sugar cookie mix
- 1 box (15.75 oz) white cake mix
- 3 large eggs
- 1 cup (2 sticks) melted butter I use salted
- 1 teaspoon vanilla extract
- 3 tablespoons rainbow sprinkles
- 1/2 cup butter, softened
- 1½ cups powdered sugar
- 2-4 tablespoons milk (I use 4 tablespoons heavy cream)
- ¼ teaspoon almond extract
- additional sprinkles for garnish
- Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray or line it with parchment paper. Set aside.
- In large mixing bowl, combine the dry sugar cookie mix, dry cake mix, eggs, melted butter, and vanilla extract. Beat with a handheld blender until combined. About 1 minute.
- Add in the sprinkles and very gently (so the colors don't bleed) stir in the sprinkles using a wooden spoon or spatula.
- Dump the batter into the prepared baking dish and spread out evenly. It helps if you drop it all over the baking dish, instead of just one big pile. Use your hands to help spread it out.
- Cook for 28-32 minutes. Bars will be golden brown and the edges will be puffier than the rest of the bars. The center should look done, not be wiggly, and a toothpick inserted into the middle should come out clean. Let cool completely for about 1 hour in the pan.
- To make frosting : Use a handheld blender and beat the butter in a mixing bowl until creamy. Add in the powdered sugar, almond extract, and start with 1 tablespoon milk. Blend together and add additional milk until you get a spreadable consistency. They higher fat milk you use, the more you may need. If you use skim or 1% milk you will need less of it.
- Spread the frosting over the cooled cookie bars. Sprinkle some additional sprinkles over top the frosting. Cut into bars right away and serve or they can be refrigerated (if wanted) or left at room temperature, until you serve them.
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recipe adapted from Betty Crocker
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Made these today. They are delicious and have a perfect soft but chewy texture. A keeper recipe!
OMG! These are fantastic. I actually like to double the icing recipe with these b/c who doesn’t like almond icing?! I’ve made these several times already and I always get asked for the recipe. This is perfect to make for the family or to take to a party or gathering.
I made these for a co-worker. They are amazing. The frosting is light and fluffy. A perfect topping for these soft and chewy bars. I swapped out the almond extract with vanilla. They turned out great!
Can’t wait to make these! Will the frosting become hard enough so I can package individually for a bake sale?
Yes it will. I stick the pan in the fridge (once it’s cooled) just for a couple hours, and then cut them into squares for the bake sale or to wherever I am taking them. I hope they’re a hit!
could you use a Funfetti cake mix is what I meant to ask….autocorrect!
I am sure that would be fine, yes! Even more funfetti flavor and sprinkles 🙂 Enjoy.
I made these for my boyfriend’s wrestling team (20+ high school boys- had to double the recipe!) and it was their FAVORITE thing I’ve ever baked for them. These bars were just awesome- soft and chewy, and the icing was a perfect finish. Thank you!
What a great treat to make for them! So glad to hear they were a hit. Thanks for your comment and review.
Delicious ?. I used vanilla instead of almond but that’s just a personal preference. Thanks for the recipe!!!!!
I have some leftover funfetti mix (About 10oz) from making a funfetti cookie recipe. I have a larger size sugar cookie mix (about 24 oz) that Combined are equal to the amount called for in your recipe but a higher ratio of cookie mix. Long story short do you think it would work with that combination? Thanks!
I am not really sure! I have only ever made it with the boxed cake mix and packaged sugar cookie mix (the dry stuff). You could always try it but I am just not sure. Wish I could help more 🙂
Delicious. Thanks for sharing. Will be making again.
OMG! These were so delicious and so easy to make. I made them for 4th of July and used red,white, and blue sprinkles. Everyone went back for seconds. I will be making these again. Thanks for the recipe!
Can these be made and frozen? If so should I freeze them frosted or uncrossed ?
I don’t freeze a lot but I will say that for sure you can freeze the bars unfrosted. But they’ll probably work out just fine if you freeze them frosted. I know my mother in law does this all time and everyone loves it.
Can’t wait to make these!! Are these better to make the day before or day of?? Thanks!!
I would say the day of but I will also add that the leftovers (day 2 or 3) are equally fabulous. I put leftovers in the fridge and either eat them cold or let it sit out at room temperature for a bit.
Fantastic recipe and super easy! I just made a batch of these for my daughter to take to her friend’s birthday sleepover. Of course I had to sample a piece myself. So yummy!! The only thing I will do different next time is make 1.5 the amount of icing because it’s so delicious and I want to put a thicker layer of it on?. Thanks for sharing, I’m sure I will be making these over and over again!
What if you don’t have almond extract?
These bars look delicious! Do you think there would be a good replacement for the eggs in this recipe? What would you recommend? Thank you!
For an egg replacement I like using a flax egg which is 1 tbsp ground flaxseed mixed with 3 tbsp of water. (That substitutes for one egg) Let the mixture sit for a few minutes to thicken and then add to your recipe!
This recipe was so easy to make with my kids and absolutely delicious! We used green sprinkles for St. Patrick’s Day and now I want to make them for every holiday!
Sprinkles are magic when it comes to making a dessert fit for a holiday celebration! Thank you for your comment!