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 30-32 minutes. Edges will be golden brown and puffier than the rest of the bars. The center will look done 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.
recipe adapted from Betty Crocker