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Funfetti Cake Batter Cookie Bars are so easy to make with a white cake mix and sugar cookie mix. Loaded with colorful funfetti sprinkles and topped with a sweet almond buttercream frosting – these cake mix cookie bars tastes exactly like cake batter!
Do you want more colorful, fun, sprinkle obsessed recipes? Try this Easy Funfetti Dip, Funfetti Cookie Cake, and No Bake Funfetti Icebox Cake.
Funfetti Cake Batter Cookies Bars With A Cake Mix
These funfetti cake batter cookie bars are a favorite at my house. Cake batter + sugar cookie + frosting + sprinkles! I mean, could it really get any better than that?!
They bake up perfectly thick, puffy, and soft-baked and the best part is that they’re so simple to make with a boxed cake mix and a pouch of sugar cookie mix. The two combine to create this thick and soft cookie bar that is so yummy.
The bars only require 5 ingredients which start with a white cake mix and sugar cookie mix, doctored up with eggs, melted butter, and vanilla extract.
Top them off with a simple and sweet almond buttercream frosting, and of course, you can’t forget more funfetti sprinkles on top.
Ingredients Needed
Cake Batter Cookie Bar Ingredients
- Sugar Cookie Mix : This can be found near the cake mixes, and it comes in a pouch, and includes the dry ingredients to make sugar cookies with. Again, no need to prepare it according to the package directions; just dump in the dry contents.
- White Cake Mix : A box of white cake mix, not prepared, you are just going to dump in the dry ingredients from the box. No need to prepare it according to the package directions, instead just follow the recipe down below in the recipe card.
- Melted Butter : I always bake with salted butter.
- Large Eggs
- Vanilla Extract
- Rainbow Sprinkles : I prefer the look and texture of the small ball sprinkles (non-pareils) but any rainbow colored sprinkles can be used.
Almond Buttercream Frosting Ingredients
- Butter : I use salted butter because I prefer that salty & sweet flavor combo.
- Powdered Sugar
- Milk : Start with 2 tablespoons and use up to 4 tablespoons; if you use a lower fat milk then you will need less of it, a higher fat milk will need more. I use 4 tablespoons heavy cream when I make these bars. The heavy cream make the frosting so fluffy and thick, and rich.
- Almond Extract : Just a little bit makes a huge different in buttercream frosting. Replace with vanilla extract if you don’t have it or if you prefer not to use it.
- Rainbow Sprinkles : For the garnish on top of the frosting.
How To Make Cake Batter Cookie Bars With Frosting (Printable Recipe Card)
Heat the oven to 350 degrees F. Spray a 9×13 cake pan with cooking spray, or line it with parchment paper for easy removal to cut the bars. Set aside.
In a large mixing bowl using an electric mixer, beat the sugar cookie mix, cake mix, melted butter, eggs, and vanilla extract on medium-high speed until well combined (about 1-2 minutes).
Add in the sprinkles and very gently, with a wooden spoon or spatula, stir just a few times to incorporate the sprinkles as best you can. Don’t over-stir or stir too aggressively because the sprinkles will bleed color if mixed that way.
Evenly spread the batter into the prepared pan. It’s helpful if you drop large spoonfuls of it all over the pan and then spread it out, rather than dumping it in one pile and trying to spread it out that way.
Bake for 28-32 minutes. The edges should be golden brown and puffier looking than the middle, and a toothpick inserted into the center should come out clean without wet/raw dough on it.
Let the bars cool completely inside the pan, about 1 hour.
Make The Frosting : In a mixing bowl using an electric mixer, beat the butter until it’s smooth and creamy. Add in the powdered sugar, almond extract, and milk (start with 1-2 tablespoons and go from there) and beat until a smooth and spreadable consistency is achieved. Add more milk as needed.
Spread the frosting over top the cooled bars and add the sprinkles on top. Cut into squares and enjoy! These are yummy at room temperature or chilled.
How To Store Leftovers
- Room Temperature : Leftovers can be stored covered in an airtight container, at room temperature, for up to 3 days. The frosting will soften significantly if stored at room temperature. The frosting also contains a small amount of milk so if you’re worried about that, then I recommend storing in the fridge.
- Refrigerator : Place the bars inside an airtight container, or cover the pan with a lid or plastic wrap, and store for up to 5 days in the fridge. Eat them chilled or let it sit at room temperature for a small amount of time to soften and come closer to room temperature before eating.
Tips For Success
- It’s so important to wait until the bars are cooled to room temperature before you frost them. If the bars are even slightly warm, the frosting will slide right off and become a mess.
- As the bars bake the edges will puff up and get higher than the middle of the bars. This is ok. it does not mean that the center is not done, it’s just how the bars bake up. Use a toothpick to test the center of the bars, do not rely on waiting for the center to puff up like the edges do.
- Just a touch of almond extract in the frosting really elevates these bars to the next level. I definitely recommend using it for the best flavor. If you don’t have it, or just don’t want to use it, substitute with vanilla extract.
- I prefer the look and texture of the small ball shaped sprinkles (non-pareils). But please keep in mind that if stirred to aggressively and too much, the sprinkles will bleed color into the batter. Stir very gently and only a few times. If you want to avoid the chance of sprinkle bleeding, then I suggest using regular longer shaped sprinkles (also referred to as jimmies).
Holiday Tip
Change up the sprinkles for different Holidays! These bars can be customized for any Holiday using different colored sprinkle mixes.
More Family Favorite Cookie Bar Recipes
- Sheet Pan Sugar Cookie Bars
- No Flour Monster Cookie Bars
- S’mores Cookie Bars
- Butterscotch Peanut Butter Cookie Bars
- Triple Peanut Butter Monster Cookie Bars
Funfetti Cake Batter Cookie Bars
Ingredients
Cake Batter Cookie Bars
- 1 pouch (1 lb 1.5 oz) sugar cookie mix
- 1 box (15.25 oz) white cake mix
- 1 cup (2 sticks) butter melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons rainbow sprinkles (I use non-pareils)
Almond Buttercream Frosting
- 1/2 cup (1 stick) butter softened
- 1½ cups powdered sugar
- 2-4 tablespoons milk
- ¼ teaspoon almond extract
- additional sprinkles for garnish
Instructions
- Heat the oven to 350℉. Spray a 9×13 cake pan with cooking spray, or line it with parchment paper for easy removal to cut the bars. Set aside.
Make The Funfetti Cake Batter Cookie Bars
- In a large mixing bowl using an electric mixer, beat the sugar cookie mix, cake mix, melted butter, eggs, and vanilla extract on medium-high speed until well combined (about 1-2 minutes).1 pouch (1 lb 1.5 oz) sugar cookie mix, 1 box (15.25 oz) white cake mix, 1 cup (2 sticks) butter, 3 large eggs, 1 teaspoon vanilla extract
- Add in the sprinkles and very gently, with a wooden spoon or spatula, stir just a few times to incorporate the sprinkles as best you can.*Don't over-stir or stir too aggressively because the sprinkles will bleed color if mixed that way.3 tablespoons rainbow sprinkles
- Evenly spread the batter into the prepared pan. It's helpful if you drop large spoonfuls of it all over the pan and then spread it out, rather than dumping it in one pile and trying to spread it out that way.
- Bake for 28-32 minutes. The edges should be golden brown and puffier looking than the middle, and a toothpick inserted into the center should come out clean without wet/raw dough on it.
- Let the bars cool completely inside the pan, about 1 hour.
Make The Almond Buttercream Frosting
- In a mixing bowl using an electric mixer, beat the butter until it's smooth and creamy.1/2 cup (1 stick) butter
- Add in the powdered sugar, milk (start with 1-2 tablespoons and go from there), and almond extract. Beat until a smooth and spreadable consistency is achieved.*Add more milk as needed. If using higher fat milk you will need more of it, if using lower fat milk then you will need less of it.1½ cups powdered sugar, 2-4 tablespoons milk, ¼ teaspoon almond extract
- Spread the frosting over top the cooled bars and add the sprinkles on top. Cut into squares and enjoy! These are yummy at room temperature or chilled.additional sprinkles for garnish
Video
Notes
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
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!
I’ve made this several times for coworkers….. they loved it!
Wonderful! Thank you for your comment!
I’ve baked this recipe multiple times and it’s always a hit wherever I bring it!