Copycat Crumbl Cake Batter Blondie Cookie Recipe – This Week's Crumbl
It's giving birthday party vibes but make it gourmet! 🎂✨ This cake batter blondie has white chocolate chips and rainbow sprinkles that actually taste like funfetti cake. The texture is perfectly chewy-soft and it literally tastes like licking cake batter from the bowl (but better).
Ingredients
Main ingredients
- unsalted butter (softened) 1 cup
- cream cheese (softened) 2 oz
- light brown sugar 1.25 cups
- granulated sugar 0.25 cups
- large eggs 2 pieces
- vanilla extract 2 tsp
- cake batter emulsion (or imitation butter extract) 2 tsp
- all-purpose flour 2.25 cups
- cornstarch 2 tbsp
- baking powder 1 tsp
- white chocolate chips 1 cup
- rainbow jimmies sprinkles 0.5 cup
Seasonings/Sauce
- kosher salt 0.5 tsp
Nutrition summary
Carbohydrates
68 g
50%
Protein
6 g
4%
Fat
28 g
46%
Cooking steps
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1
Preheat oven to 350°F and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal. This helps achieve even baking and the define-your-own bar look that Crumbl uses.
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2
In a large bowl, cream together softened butter, cream cheese, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy. This step incorporates air for thick, soft bars.
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3
Beat in eggs one at a time, then mix in vanilla extract and cake batter emulsion. Cake batter emulsion is the ‘secret weapon’ that replicates Crumbl’s signature nostalgic flavor.
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4
Sift together flour, cornstarch, baking powder, and kosher salt. Add to wet mixture and mix until just combined. Cornstarch keeps the crumb plush and prevents the bars from becoming dense.
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5
Fold in white chocolate chips and most of the rainbow sprinkles (save 1–2 tablespoons for topping). Do not overmix; this keeps the bars tender.
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6
Spread dough evenly into the prepared pan and top with reserved sprinkles. For Crumbl-style thickness, gently mound the dough higher in the center.
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7
Chill the pan with dough in the fridge for 30–45 minutes. This mimics Crumbl’s signature thick, soft, slightly underbaked center by controlling spreading.
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8
Bake for 33–38 minutes until the edges are set and a toothpick inserted 2 inches from the edge comes out clean but the center looks slightly soft and pale. Do not overbake—the gooey middle is part of Crumbl’s signature texture.
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9
Cool completely in the pan, then lift out using parchment. Cut into 8 oversized bars (about 4–5 inches square) for authentic Crumbl sizing.
Personalized Q&A
Q. Does this really taste like the Crumbl Cake Batter Blondie Cookie?
Yes! This recipe uses cake batter emulsion, cream cheese, and high-quality white chocolate chips to authentically mimic Crumbl’s rich, nostalgic birthday cake flavor and thick, soft bar texture. Chilling the dough before baking and using cornstarch are key to getting that fudgy, just-barely-baked center Crumbl is famous for.
Q. Why did my blondie bars come out dry, flat, or not soft like Crumbl's?
This usually happens if you skip chilling the dough or over-bake. Be sure to chill the pan with dough for at least 30 minutes before baking and remove from the oven when the edges are just set but the center still seems a bit soft. Use softened, not melted, butter for proper structure.
Q. Can I substitute all-purpose flour for cake flour or leave out cake batter emulsion?
All-purpose flour is needed for the sturdy, thick base; avoid cake flour as it may become crumbly. While cake batter emulsion provides the most authentic flavor, you can use imitation butter extract for a similar effect. Do not skip both or the cake batter flavor won’t be as spot-on.
Q. How many calories and carbs are in one Crumbl-sized Cake Batter Blondie Cookie?
Each oversized bar (about 130g) contains approximately 540 kcal, 68g carbs (50% of calories), 6g protein, and 28g fat. These numbers are in line with Crumbl’s decadent, shareable portions.
Q. How should I store Cake Batter Blondie Cookies and do they freeze well?
Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for 5–6 days. For longer storage, freeze individually wrapped bars for up to 2 months. Thaw at room temp before serving for best texture.
