Chaos Cake Confetti Landslide (Print View)

Chewy bars with white chocolate, sprinkles, and confetti cake mix. Bright, soft, and ideal for celebrations.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, melted and slightly cooled
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
09 - 1/2 cup whole milk
10 - 1/2 cup sour cream

→ Mix-Ins

11 - 1 cup white chocolate chips
12 - 1 cup rainbow sprinkles
13 - 1/2 cup dry confetti cake mix

→ Topping

14 - 1/2 cup mini marshmallows
15 - 1/4 cup rainbow sprinkles

# Directions:

01 - Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, ensuring an overhang for effortless removal.
02 - In a large mixing bowl, thoroughly whisk together the flour, granulated sugar, baking powder, baking soda, and fine salt.
03 - In a separate bowl, whisk together the melted butter, eggs, vanilla extract, whole milk, and sour cream until a smooth emulsion forms.
04 - Gently fold the wet ingredients into the dry ingredients until just combined. Exercise caution to prevent overmixing.
05 - Carefully fold in the white chocolate chips, 1 cup of rainbow sprinkles, and the dry confetti cake mix until they are evenly distributed throughout the batter.
06 - Pour the prepared batter into the lined baking pan and smooth the surface evenly.
07 - Generously scatter the mini marshmallows and the remaining rainbow sprinkles evenly over the top of the batter.
08 - Bake for 25 to 28 minutes, or until the edges exhibit a golden hue and a toothpick inserted into the center emerges clean or with a few moist crumbs.
09 - Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang. Cut into desired bar portions.

# Expert Advice:

01 -
  • Ready in just 40 minutes from start to finish
  • Uses simple pantry staples plus boxed cake mix
  • Perfectly chewy with pockets of melty white chocolate
  • No mixer required just bowls and a whisk
02 -
  • These bars freeze beautifully for up to 3 months
  • The sour cream can be substituted with Greek yogurt in a pinch
  • Cutting with a plastic knife prevents the sprinkles from bleeding colors
  • Using cake mix dry adds flavor without changing the texture
03 -
  • Always use room temperature eggs and dairy for the most consistent texture. Cold ingredients don't incorporate as smoothly and can lead to uneven baking.
  • For the cleanest cuts, refrigerate the fully cooled bars for 30 minutes, then use a sharp knife dipped in hot water and wiped clean between each cut.
  • The quality of your vanilla makes a noticeable difference in these bars. Since cake batter flavor is prominent, use pure vanilla extract rather than imitation for the best results.

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