These funfetti chocolate chip cake mix bars are just about the easiest cake bars you could ever make. With only a few ingredients, these mix together really quickly and come out moist and chewy. Such a yummy, easy treat to make for the family.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
I love these cake mix bars because not only are they so good (and addicting), but they’re so easy to make and don’t require a lot of ingredients.
If you have to put together a quick treat, then these are definitely the way to go and the possible flavor combinations are endless.
Let’s Talk About Some of The Ingredients in These Bars:
Cake mix: You’ll be using either a vanilla, french vanilla or white cake mix for this. You could probably use any flavor, but if you want it to be funfetti cake bars, then you’ll want to use a light colored cake mix, so the fun colors will actually show up.
Melted Butter: I used unsalted butter for this recipe. Read the tips and faq section below to see my notes about that.
Vanilla Extract: This just bumps up the flavor a bit.
Mini semi-sweet chocolate chips: I like using the mini chips here because they don’t all sink to the bottom and I think the size of them is just perfect for these bars.
Rainbow jimmies: You’ll use these to get the funfetti look. Jimmies seem to work better than the small round rainbow sprinkles as those seem to bleed color quite a bit. (Watch the video below in the recipe card to see a closeup of the sprinkles I used.)
Mixing Method for These Cake Bars:
Oh my goodness the mixing method for these things are insanely easy. You’ll add all the ingredients in a bowl (except for the chocolate chips and sprinkles) and mix together with an electric mixer.
Once that’s well mixed, you’ll add in the chocolate chips and sprinkles and mix those in by hand.
Tips & FAQs for the Funfetti Chocolate Chip Cake Mix Bars:
Vanilla cake, French vanilla cake, or White cake mix is best here so that the funfetti colors can still be seen once baked. You can of course use any flavor of cake mix and it will taste just fine though.
Generally when baking, you’ll use unsalted butter. If you can’t find that, salted butter will work okay. I have not tried this recipe using margarine, so I’m not sure what the outcome would be.
You can use the round sprinkles, but I’ve found that the color bleeds more if you use those.
They will still be a little soft, but that’s okay. If you bake them too long, they will end up hard and crunchy when they firm up later.
These bars need to come to room temperature before you cut them, or they won’t be firm enough and you’ll have a mess on your hands. You don’t need to chill them in the fridge though…just set them out on a rack to cool at room temperature.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can see links to my website policies in the footer.
Ok let’s get to the recipe!
**By the way, this recipe was developed and tested using volume measurements (cups etc.). I do this because most people are used to measuring, instead of weighing. You may use the metric converter button to see the weight (gram) measurements. Those numbers are estimates on weight. Your results may vary a bit if you use the weight measurements.
Funfetti Chocolate Chip Cake Mix Bars
- Preheat the oven to 350 degrees. Spray a 13×9 inch glass pan very well with a non-stick spray.
- In a large mixing bowl, add the cake mix, eggs, melted butter and vanilla. Mix well with an electric mixer.
- Add in the mini chocolate chips and sprinkles and mix well with spoon or rubber spatula. Batter will be very thick.
- Spread batter into prepared pan. Use a rubber spatula or spoon to press the batter evenly in the pan. (It helps to spray your spoon or spatula with non-stick spray, so it doesn't stick to the batter.)
- Bake at 350 degrees for approximately 20-25 minutes until the edges are golden brown.
- Cool the bars completely in the pan, on a cooling rack at room temperature. Make sure to let the bars cool completely before cutting, or you'll have a mess.
I’d love for you to share this recipe link, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and us bloggers work really hard on our content. Sharing the link and pinning it is super appreciated though!
Other Posts You Might Like:
Don’t Forget to Pin it Below!