These cake batter rice krispie treats are one of the easiest and tastiest recipes you can make! Easily make a batch of these squares as a quick treat for the kids or as a simple dessert after dinner. Everyone loves the classic Rice Krispie treat, myself included, but this new and equally simple version just takes the cake!
My mom used to make rice krispie squares for me all the time when I was little. One of my favorites, I now know why she also loved to make them. They’re so simple to make!
No baking is required and you only need five ingredients to make this version right on the stovetop. I’m so glad that I can make them for my own kids, now with a fun cake-flavored twist!
As a parent, I know how important the appearance of food is in order to get my kids to eat something. Filled with plenty of rainbow sprinkles, my kids are OBSESSED. (Not that it’s the healthiest, but this a comfort food blog, right?!)
I guarantee that they won’t even need to ask you to make them because you’ll love the treats so much that you’ll already have the ingredients on your grocery list again.
These treats have quickly become a staple for an easy treat in my home and I just know that this is a recipe you’ll use over and over again.
To make this tasty treat, here are the ingredients you will want to have on hand:
- Butter: For this recipe, you’ll want to use salted butter to enhance the flavor.
- Mini Marshmallows: Go for the mini ones- trust me. They work best for this recipe as they’ll melt down much quicker than large ones.
- Dry Cake Mix: Confetti, yellow, or white cake mix works best for this recipe. You want the dry cake mix, not the batter!
- Crispy Rice Cereal: Rice Krispies are the classic cereal used but you could also experiment with other dried cereals such as Cheerios or Shreddies.
- Rainbow Sprinkles: To add a little color and fun, mix half of your rainbow sprinkles into the sticky batter and save the other half to sprinkle on top.
What to Serve With These Treats
Most people love eating these rainbow rice krispie treats all on their own or as a way to satisfy their sweet tooth craving after a meal. I pack them in my kids’ lunchboxes to enjoy with lunch or they’ll have them as an afterschool treat.
These are great for an extra item on the menu at birthday parties, too! They might be just as sticky as a cupcake, but they are a fun twist to traditional party treats.
If I’m having a busy week, this is an easy and quick dessert to make.
Frequently Asked Questions About Cake Batter Rice Krispie Treats
Every time I share this recipe, I get many of the same questions. Here are some of the most popular questions I get asked!
If you have a question that isn’t listed here, feel free to leave it in the comments down below and I will answer them as soon as I am able.
How long should rice krispie treats cool before eating?
You want to make sure your treats are completely cool before serving. Otherwise, they may lose their shape and still be a bit gooey. Ideally, you’ll want to wait an hour before cutting and serving.
But, if you’re strapped for time or simply can’t resist, a minimum of 30 minutes should be okay!
Can you use marshmallow fluff instead of mini marshmallows?
Yes, you can substitute for marshmallow fluff if that’s what you have on hand. Keep in mind that they won’t be the same and have a different chewiness than regular Rice Krispie treats.
Can you freeze these?
Yup! To freeze them, wrap the treats in tin foil then place them in an air-tight container or a freezer-friendly bag. They’re good for up to three months.
To thaw them, remove them from the container and let them sit on the counter at room temperature for at least one hour before serving.
Why are they hard?
The trick is to make sure to heat your butter and marshmallows on low. If your marshmallows get too hot too quickly, they will begin to crystalize and turn your treats into something that feels rock hard.
You can also try to soften your treats in the microwave for 10 seconds before eating them to make them easier to eat.
Can these cake batter rice krispies be made vegan or gluten-free?
Yes, the ratios for this recipe will work but you’ll need to find substitutions for all of the ingredients.
The Kellogg’s Rice Krispie Cereal has gluten in them so you will need to substitute it with another. Nature’s Path Organic Crispy Rice Cereal is a good alternative that is vegan AND gluten-free!
You’ll also want to find some vegan marshmallows as regular marshmallows contain gelatin. Instead of butter, you can use vegan butter or virgin coconut oil. For the cake mix, shop in the gluten-free section and be sure to read the label!
More Grandma Approved Recipes to Try
If you enjoyed this cake batter rice krispie treats recipe, have a look at some of these other yummy recipes.
- Homemade Fudge Brownies Recipe With Frosting
- No-Bake Chocolate Oatmeal Cookies
- Bacon and Cheese Quiche With Spinach
- The Best White Queso Dip
- Chocolate Chip Bundt Cake
I love it when you turn an old favorite into something brand new. The cake mix really changes the flavor of this yummy treat. Let me know what you think of this fun take on the classic take in the comments down below!
Cake Batter Rice Krispie Treats
- 9 x 13 Baking Dish
- Large saucepan
- Large mixing bowl
- 4 Tbsp. butter
- 4 cups mini marshmallows
- ½ cup dry cake mix (confetti, yellow or white)
- 5 cups crispy rice cereal
- ½ cup rainbow sprinkles, divided
- In a large saucepan, melt butter over medium heat until just melted. Do not let it burn.
- Turn to low heat and add marshmallows to the butter. Melt the marshmallows until there aren't any lumps. Stir continually to keep from burning on the bottom.
- Stir in the dry cake mix until well combined.
- Pour crispy rice cereal and half the sprinkles in a large bowl. Then pour the marshmallow mixture over it. Stir gently until well combined and cereal is completely coated.
- Spray a 9 x 13 baking pan with cooking spray.
- Fold the rice crispy mixture into the pan and use a piece of greased wax paper to press it down evenly.
- Top with leftover sprinkles. Allow to cool. Then cut into squares and enjoy!
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