Birthday cake blondies are just like a birthday cake, but a whole lot easier to make. These tender, chewy birthday cake blondies are filled with vanilla, sprinkles and a hint of almond extract to get that characteristic birthday cake flavor.

To be honest, I’m a new lover of blondies. I love chocolate and always wanted a brownie or cookie for dessert, so I was simply never interested.
But I recently got into the blondie game and am an absolute fiend. And since my almond frangipane blondies have more than 70 five-star reviews and 550K+ views on TikTok, you know I have a killer blondie base to adapt into new recipes like birthday cake blondies.
These birthday cake blondies are thick and chewy yet fudgy. They’re packed with vanilla and buttery flavor and the sweetness and pure joy of sprinkles.
Get ready for birthday cake blondies.

Birthday Cake Blondies
What are blondies? Aren’t they the same as a cookie bar?
Okay so I’ve already outed myself as someone who used to doubt blondies. So what really are they and why are they SO good? They’re not a cookie bar, they’re not a sugar cookie, and they’re not a white chocolate brownie.
Blondies are basically the vanilla version of a brownie. They have the fudgy texture of a brownie and are satisfyingly rich and buttery. But instead of being all about chocolate like a brownie, blondies have a ton of vanilla extract for a deep and wonderful vanilla flavor.
Even though blondies are most similar in texture to a brownie, the process for making them is more similar to a cookie. You mix together butter and sugar, add in eggs and vanilla and almond extract and then fold in your dry ingredients. There’s a much higher butter and sugar to flour ratio than cookies, which is what gives them an uber buttery and vanilla flavor and fudgy texture.
Okay, so what are birthday cake blondies?
Birthday cake blondies are irresistable fudgy and chewy blondies. But to get that birthday flair, they’re filled with birthday sprinkles and a dash of almond extract for a signature birthday cake flavor.
Birthday cake blondies are perfect for so many life moments. Celebrating a birthday but don’t want to stress over a whole dang cake? Birthday cake blondies. Celebrating Pride? Birthday cake blondies all the way. Simply craving the nostalgia of funfetti? Bday blondies are at your service (and IMO better than a funfetti box mix).

What Ingredients Do I Need?
These blondies take mostly pantry ingredients that you likely already have at home. The only ones you might need to run out for are almond extract and rainbow sprinkles (if you’re not a regular sprinkle user). Also, since the butter is so pronounced in blondies, I recommend getting a quality American-style butter (Cabot is my go-to).
- Butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract. I originally wrote this recipe for real instead of imitation vanilla extract, but I’ve since made it with half real half imitation and loved it. I’ve also gotten messages that folks have made with all imitation and loved. Clear imitation gives more of a traditional funfetti cake mix flavor, while real vanilla extract has a robust vanilla flavor. Basically, you can go with either or a mix!
- Almond extract. This is available in most grocery stores, but if you have trouble you can also get it from Amazon. If you have an almond allergy, you can either omit the almond extract or replace it with imitation almond extract or cake batter extract. For both of these, I recommend McCormick as they do not use any ingredients containing peanuts or tree nuts aside from coconuts in their manufacturing facilities.
- All-purpose flour
- Baking powder
- Kosher salt or another coarse salt
- Rainbow sprinkles (of course! I use a mix of rainbow and these confetti sprinkles that are so cute).
Tips for the best birthday cake blondies
- Properly measure your flour. I always use a kitchen scale to measure my dry ingredients and include the measurements in grams in the recipe so you can, too. You can get a pretty cheap scale on Amazon (I used a $12 scale for years and now use a $28 KitchenAid scale). If you’re using a cup measure, first fluff the flour in its bag, then use a spoon to place it into your measuring cup. Level the flour off by scraping the flat backside of a knife across the top of the cup measure.
- Make sure your melted butter has cooled before you add it to the sugar. If the butter is too hot, it will melt and dissolve the sugar, which is not what we want.
- When you mix the butter and sugar together, mix really well so that there’s zero separation when you add the next ingredients.
- Don’t over-mix your flour. You’ll fold in the dry ingredients just until they’re evenly incorporated. Over-mixing will develop the gluten in the flour similar to when you knead bread, making your blondies tough instead of fudgy and tender.
- Add some extra sprinkles on top before baking. In this recipe, we fold sprinkles into the batter and then add some on top. This quick extra step will make the sprinkles really pop out on the top of your blondies and there’ll be no question what kind of blondies these suckers are.
- Pull your birthday cake blondies from the oven at the right time. Blondies are similar to brownies in this way – pull them too soon, they’ll be raw in the middle, pull them too late and they’ll be cakey and dry. The hallmark to look for is brown edges, and a knife that comes out with some gooey underbaked crumbs attached or clean, but isn’t coated in raw batter. They should feel slightly underdone, but will continue to bake from residual heat and turn out perfectly fudgy and tender. If the blondies aren’t done in the time the recipe says, it’s totally okay to keep baking them. Most ovens are off by 5-10 degrees (my Brooklyn oven is a full 25 degrees too hot!). You can always check the true temperature of your oven by placing an oven thermometer on a rack in the center of your oven and then setting your oven so that it reaches the real temperature you need inside.
- Let the blondies cool before you eat them. Let them cool for at least 20 minutes so they have time to set up after they come out of the oven. They’ll get fudgier as they cool, and I especially love a day 2 blondie slightly warmed up.
If you make these blondies, be sure to tag me on Instagram or TikTok at @loaves.and.such and please leave a review below! Happy blondie baking!
Can I double this recipe and make in a 9×13? Or should I just make two 8x8s?
you can double it for a 9×13! they’ll be quite thick, so if you want to keep them the size you see here, I’d separate into two batchs in an 8×8. Really, either will work!
the brownies are in the oven as we speak and the batter itself was so easy to make. it was so sweet and the sprinkles added a lovely touch to the overall texture and color. cant wait to try them when they come out of the oven <3
Excited to make these! Where did you find the sprinkle mix?
so stoked for you to make them!! the confetti mix is from Amazon – https://www.amazon.com/Manvscakes-Sprinkles-Jimmies-Cookie-sprinkles/dp/B08LMNKW2Q/ref=sr_1_1_sspa?crid=2CCZZMM656PUG&keywords=man+vs+cakes+sprinkles&qid=1687019504&sprefix=%2Caps%2C111&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1.
I was so excited to try these Blondies but they were the worst I’ve ever tried. I’m an experienced baker of 10+ years so I’m confident in my ability to follow a recipe, but these Blondies were way too greasy and way too sweet. I’m not sure what went wrong, I even did my measurements using a scale to ensure I was adding the exact correct measurements.
I’m sorry to hear these didn’t turn out for you! From your description, the main issue seems to be flour. I use King Arthur flour – if you used a different one the exact weight measurements might be different. Regardless, you can try adding two more tablespoons to the batter to balance the butter and sugar. These are definitely sweet – if that’s not as much your vibe, I recommend trying the brown butter miso chocolate chip cookie bars or salty, fudgy brownies, on the site.
I had this issue the first time too! The second time I tried it out I used my kitchen aid to whisk the butter and sugar together! I let it incorporate until it was slightly fluffy. That make all the difference!
love these so much i’ve made them twice in the last two days. they’ve been a big hit each time! and they’re so easy and quick… i’ve definitely found my go to now for birthdays haha. thank you tiktok, the algorithm won today!
so great to hear, thanks for sharing, Graci! let’s go algorithm 🙂
Made these today and they were delicious! Didn’t have almond extract but I happened to have some cake batter flavor that I subbed. Very yummy!!
These are literally amazing!!!! I made mine without the almond extract because I have an allergy, and they came out great! I honestly think they’ll be gone by tomorrow
So sad about this but they were INCREDIBLY greasy! when they moved on the plate they left a trail. Saw another review about grease but thought it would be okay. Very disappointing considering i was making this with my friends and it would have been delicious after the work. Just stick to cake or something else
There are a couple things I’d check. Make sure you measured the flour correctly – it sounds like you might’ve been slightly under in flour. These are certainly gooey/fudgy, so if you want you can also add an extra TBS of flour. These might also be under-baked – make sure you have some moist crumbs attached but not raw batter. One other person also shared a reminder to thoroughly mix the butters and sugar together.
So delicious, I’ve made them multiple times already! Perfect sweetness, fudginess, and my friend loved it for her birthday 🙂
That’s the best – thank you for sharing!
So delicious, I’ve been making them and eating them all week! Need to get the star sprinkles for next time too 🙂
The best thing to hear!!
Hi! What baking time would you do if 9×9? I ordered 8×8 but they come tomorrow and I can’t wait that long 😍 thank you!
You can def bake these in a 9×9! I’d check them 5 minutes before the recipe says. And still look for brown edges and a knife coming out clean or with some moist crumbs attached, but not raw batter.
didn’t have any almond extract but they still turned out great in my opinion! pretty easy to make even for a non baker like me
these are good but I thought the almond flavor is super overwhelming so I would recommend 1/2 tsp of the almond extract, anyway was a fun recipe to try!
It was going great! Until I went to cook them and the middle was completely uncooked. I followed the instructions completely and the edges cooked but the middle was dead raw.
hi Jasmine! All ovens are a little different and typically don’t heat to the temperature they say they are. It sounds like your oven might be a little lower temperature or the heat dropped as you checked on the blondies, and you need to bake these for a little longer.
You can always check the true temperature of your oven by placing an oven thermometer on a rack in the center of your oven. You can then preheat your oven to accomodate for the difference (ie, if you set your oven to 350 but the thermometer says your oven is really at 325, then you should set your oven to 375 to get the true temperature to 350).
These were okay! 🙂 I agree with the reviewer who suggested only using 1/2 tsp almond extract. The description described it as a hint of almond, but it’s an almond-forward dessert. To avoid the greasiness others mentioned, I waited until the bottom of the pot I melted the butter in was cool to touch before adding it to the sugar. I also whisked them together for 2-3 minutes. I baked them for 40 minutes and that yielded the perfect texture for me. I’m glad I made these!
Oh my goodness! These are OUTSTANDING!! Perfectly fudgy, and it makes me happy to look at sprinkles. Because I cannot leave well enough alone, I added white chips. There are going in the Hall of Fame Desserts that my daughter and I keep. Thank you!!
Hall of Fame Desserts, I’m honored!!!
Hi, thank you for the recipe. They’re good but too sweet
Excellent flavor but I found these to be too greasy/too much butter. I baked with parchment and there is a thick butter slick on the parchment paper. I had to bake slightly longer than recommended.