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Easy Birthday Cake Blondies: Best Sprinkle Recipe

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These birthday cake blondies have that nostalgic, buttery vanilla flavor we all associate with celebration cakes, but they come together in one bowl with zero fuss. No layering, no crumb coating, no piping bags—just pure, sprinkle-filled happiness.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) light brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract (optional)
  • 1¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (120g) rainbow sprinkles (jimmies)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the two long sides. Lightly spray the parchment with nonstick cooking spray.
  2. Melt 1 cup (226g) unsalted butter in a microwave-safe bowl in 30-second intervals until fully melted. Let cool for about 5 minutes until warm, not hot.
  3. In a large mixing bowl, whisk together the melted butter, 1 cup (200g) packed light brown sugar, and ½ cup (100g) granulated sugar until smooth and well combined, about 1 minute.
  4. Add the 2 room-temperature eggs, one at a time, whisking well after each addition. Then add 2 teaspoons vanilla extract and ½ teaspoon almond extract (if using). Whisk until smooth, glossy, and slightly thickened, about 30 seconds.
  5. In a separate small bowl, whisk together 1¾ cups (220g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  6. Gradually add the flour mixture to the wet ingredients, folding gently with a rubber spatula just until the last streak of flour disappears. Do not overmix.
  7. Reserve about 2 tablespoons of sprinkles for the top. Gently fold the remaining sprinkles into the batter with a few strokes (3-4 folds).
  8. Scrape the batter into the prepared pan and spread evenly. Sprinkle the reserved 2 tablespoons of sprinkles over the top, pressing them in gently with your fingers.
  9. Bake on the middle rack for 20-25 minutes. Start checking at 20 minutes. The edges should be golden brown and pulling away from the sides; the center will look slightly underdone and may jiggle slightly. A toothpick inserted in the center should come out with a few moist crumbs.
  10. Place the pan on a wire rack and let the blondies cool completely in the pan.
  11. Once completely cool, use the parchment paper handles to lift the slab out of the pan. Place on a cutting board and slice into 24 squares using a sharp knife, wiping the knife clean between cuts.

Notes

Don’t overbake; pull out when center still looks slightly soft. Use jimmies (long cylinder-shaped sprinkles) to avoid color bleeding. Room temperature eggs are important. Let blondies cool completely before slicing for clean squares. These taste even better the next day.

Nutrition

Keywords: birthday cake blondies, sprinkle blondies, funfetti blondies, easy blondie recipe, one bowl blondies

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