Ingredients

• 6 cups crispy rice cereal
• 10 ounces mini marshmallows
• 4 tablespoons unsalted butter
• ½ cup heat-treated vanilla cake mix
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• ½ cup white chocolate chips, melted
• ⅓ cup rainbow sprinkles, divided
• Pinch of salt

Equipment

• 9×13-inch baking pan
• Parchment paper or nonstick cooking spray
• Large saucepan
• Rubber spatula
• Mixing spoon
• Measuring cups and spoons

Instructions

Step 1: Prepare the Pan

Line a 9×13-inch baking pan with parchment paper or lightly grease it with nonstick cooking spray.

Set aside.

Step 2: Melt the Butter and Marshmallows

In a large saucepan over low heat, melt the butter.

Add the mini marshmallows and stir continuously until completely melted and smooth.

Remove the saucepan from the heat.

Step 3: Add the Cake Batter Flavor

Stir in the heat-treated vanilla cake mix, vanilla extract, almond extract (if using), and a pinch of salt.

Mix until smooth and fully combined.

Next, stir in the melted white chocolate until the mixture is creamy.

Step 4: Fold in the Cereal

Add the crispy rice cereal to the marshmallow mixture.

Using a rubber spatula, gently fold until every piece of cereal is evenly coated.

Fold in half of the rainbow sprinkles, being careful not to overmix.

Step 5: Press into the Pan

Transfer the mixture to the prepared baking pan.

Using a lightly buttered spatula or wax paper, gently press the mixture into an even layer.

Avoid pressing too firmly, as this can make the treats dense.

Sprinkle the remaining rainbow sprinkles evenly over the top and gently press them into the surface.

Step 6: Cool

Allow the treats to cool at room temperature for about 30 minutes, or until set.

Step 7: Slice and Serve

Lift the treats from the pan using the parchment paper.

Place on a cutting board and cut into 16 squares or rectangles.

Serve immediately or store for later.

Tips

• Always use fresh marshmallows for the softest, chewiest texture.
• Heat-treat the cake mix before using to ensure it’s safe to eat.
• Melt the marshmallows over low heat to prevent them from becoming tough.
• Lightly butter your spatula or hands when pressing the mixture into the pan.
• Don’t pack the mixture too tightly to keep the treats soft and airy.
• Add the sprinkles at the end to prevent the colors from bleeding.

Variations

Chocolate Cake Batter Treats

Use chocolate cake mix and drizzle with melted milk chocolate.

Birthday Cake Treats

Top with extra rainbow sprinkles and colorful candy-coated chocolates.

Funfetti Rice Krispie Treats

Use Funfetti cake mix for even more festive color.

Cookies and Cream Treats

Mix crushed chocolate sandwich cookies into the cereal mixture.

Peanut Butter Cake Batter Treats

Stir in ¼ cup creamy peanut butter with the melted marshmallows for a rich peanut butter flavor.

Storage

Room Temperature: Store in an airtight container for up to 4 days.

Refrigerator: Store for up to 1 week, though the treats are best enjoyed at room temperature.

Freezer: Wrap individual squares tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Serving Suggestions

Cake Batter Rice Krispie Treats are perfect for:

• Birthday parties
• School celebrations
• Bake sales
• Baby showers
• Holiday dessert tables
• Picnic desserts
• Lunchbox treats
• Family movie nights
• Potluck gatherings
• Colorful dessert platters

Nutrition (Per Square)

• Calories: 185
• Carbohydrates: 31g
• Protein: 2g
• Fat: 6g
• Saturated Fat: 4g
• Cholesterol: 12mg
• Sodium: 120mg
• Fiber: 0g
• Sugar: 18g

Conclusion

Cake Batter Rice Krispie Treats are a colorful, chewy, and delightfully sweet dessert that’s packed with classic birthday cake flavor. Quick to prepare and requiring no baking, these festive treats are perfect for celebrations, parties, or whenever you’re craving a fun homemade snack. With gooey marshmallows, crispy cereal, creamy white chocolate, and vibrant sprinkles, these irresistible bars are sure to become a favorite for kids and adults alike.