I guess what I’m trying to say is that I like cake just fine, but if I could never eat cake again for the rest of my life, I wouldn’t have a total meltdown in the same way that I would if I suddenly found myself barred from eating brownies.
People always seem surprised to learn this about me. And I totally get that. I just feel like I am someone who should love (LOVE) cake.
So I’m not sure exactly what my fixation with cake batter-flavored desserts has been all about recently. First the macarons and now these Cake Batter Blondies.
These beautiful bars start with a dense, golden blondie base that takes 1 pan, 7 ingredients, and less than 30 minutes to make. The cooled blondies are then topped with cake batter buttercream frosting with just the right amount of rainbow sprinkles and then finished off with a thick layer of white chocolate ganache that I’m still not over despite the fact that Mr. Peach and I ate the last of these over a week ago.
I suspect these would be equally good (if not better) with dark chocolate ganache but I have to wonder if I’m just fishing for reasons to
make eat more cake batter flavored things…
- ½ cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- ½ teaspoon vanilla extract
- 1 teaspoon butter extract
- 1 large egg
- ½ teaspoon salt
- 1 cup white whole wheat flour (all-purpose is fine, too)
- ½ cup (1 stick) unsalted butter, room temperature
- ⅓ cup boxed vanilla cake mix (I love Trader Joe's brand)
- 1½ cups powdered sugar
- ½ teaspoon butter extract
- 2 tablespoons sprinkles
- 6 ounces white chocolate
- ¼ cup heavy cream
- Make the blondies: Melt the butter in a saucepan over low heat. Use an electric mixer to beat in the sugar for 2-3 minutes or until completely smooth. Add the vanilla and butter extracts along with the egg. Mix to combine, scraping down the sides, as necessary. Gently stir in the salt and flour and mix just until combined. Transfer batter to an aluminum lined and greased 8 X 8 inch pan and bake in a preheated 350 degree F oven for 20-25 minutes or until the edges are golden brown and the middle is puffy but still slightly jiggly. Allow to cool completely and then refrigerate for at least an hour.
- Make the buttercream: In the bowl of a stand mixer, beat together the butter (make sure it's room temperature), cake mix, powdered sugar, and butter extract for 2-3 minutes or until everything is incorporated and the frosting is light and fluffy. Stir in the sprinkles and set aside.
- Make the ganache: Place the white chocolate (it should be in chips or chopped into small pieces) in a heatproof container. Heat the heavy cream over medium heat just until the sides are starting to bubble up (watch it carefully!). Pour the hot cream over the white chocolate and let sit for 5 minutes. Whisk together the cream and white chocolate until smooth.
- To assemble: Spread the buttercream in an even layer over the blondies using an offset spatula. Pour the ganache over the frosting layer and use a clean offset spatula to spread it into an even layer. Be sure to refrigerate the assembled blondies for at least a few hours before cutting into squares or they won't keep their shape.