I make cake batter rice krispie treats when I want the source flavors without the thin, generic write-up that usually follows recipes around the internet. This version keeps the original quantities, times, pan sizes, and servings, but I write the method the way I actually think through it in the kitchen.
The backbone is butter, marshmallows, boxed yellow or white cake mix, Rice Krispie cereal, sprinkles. Those ingredients tell me what the recipe is trying to be before I even start: rich, practical, and built around a few strong flavors rather than a long list of fussy extras.
I pay attention to the details that change the result: the listed prep time is 20 minutes, the cook time is 0 minutes, and the recipe serves 20. When the source gives a rest, chill, or pan size inside the instructions, I keep that in the method too.
Why I keep coming back to this
- It has a clear main flavor.I can taste why cake batter rice krispie treats works instead of guessing after the fact.
- The method is practical.I focus on what I watch, smell, and check while cooking.
- It can be adjusted carefully.I keep the base recipe intact and make small changes only after one honest batch.
- Leftovers have a plan.I include storage notes because that is where many recipes leave me guessing.
What you need (and what each one is doing)
- 1/4 cup butter.I use this as listed. Note: 4 Tbsp; 56g.
- 1 10-ounce bag marshmallows.I use this as listed.
- 2/3 cup boxed yellow or white cake mix.I use this as listed. Note: the dry cake mix, not batter.
- 6 1/2 cups Rice Krispie cereal.I use this as listed.
- 1/2 cup sprinkles.I use this as listed.
How I make it
Step 1 — Spray a 11×7-inch baking pan
I spray a 11×7-inch baking pan with nonstick spray. Set aside.
Step 2 — In a large saucepan over
In a large saucepan over low heat, melt the butter. Add the marshmallows and stir constantly. Once the marshmallows are completely melted, stir in the dry cake mix. Remove pan from heat.
Step 3 — Stir in the cereal until
I stir in the cereal until it is completely coated with the marshmallow mixture. Mix in half of the sprinkles. Press into prepared baking pan and top with the remaining sprinkles. When I press rice krispie treats into a pan, I use a spatula sprayed with nonstick spray, making it easier to press down. Press down lightly, as too much pressure will create hard rice krispie treats.
Step 4 — Chill for at least 30
I chill for at least 30 minutes and cut into squares. Squares stay fresh at room temperature for up to 1 week.
Tips from my kitchen
- Prep before heating.I like having everything cut and measured before the pan is hot.
- Taste near the end.Salt and heat read differently after simmering or baking.
- Use the right pan.Size affects texture, browning, and cook time.
- Rest before serving.A short pause often makes slices cleaner and sauces calmer.
Variations I have actually tried
- Milder:I reduce the strongest seasoning or chile first.
- Hotter:I add heat at the end so I can control it.
- More vegetables:I add compatible vegetables in small dice.
- Different protein:I swap only when the cook time is similar.
- Fresh finish:Herbs, scallions, citrus, or a crisp side brighten the plate.
What can go wrong and how I avoid it
- Rushing heat.I keep the heat where the recipe needs it because burned dairy, scorched sugar, or tough seafood cannot be fixed later.
- Skipping the rest.If the method asks for cooling, chilling, or standing time, I use it. Texture often finishes during that pause.
- Changing too much at once.I test one swap at a time so I know what caused a change.
- Ignoring visual cues.Times matter, but color, thickness, softness, and aroma tell me when to move.
Storing and reheating
I keep cake batter rice krispie treats covered at room temperature for up to 1 week. I let them cool completely before storing so steam does not soften the texture too much.
For longer storage, I freeze well-wrapped portions and thaw at room temperature. If the recipe uses dough, I prefer freezing shaped dough before baking.
How I like to serve it
I serve cake batter rice krispie treats in the way that supports its strongest flavor. Rich recipes get something crisp or acidic nearby; spicy recipes get rice, bread, dairy, or another calm side; sweet recipes get coffee, milk, or small portions.
If I am making it for guests, I prepare any garnish or side before the final step. That way the food is served at its best texture instead of sitting while I look for plates.
Frequently asked questions
Why are my treats hard?
The marshmallows may have been overheated or the mixture pressed too firmly. Low heat and a light hand help.
Can I use another pan?
Yes, but the source pan gives thicker squares. A larger pan makes thinner treats.
Do I cook the cake mix?
No. It is stirred in as dry mix after the marshmallows melt.
How long do they set?
Chill at least 30 minutes before cutting.
How long do they keep?
Covered squares keep at room temperature for up to 1 week.
If you make this, leave a comment with what you changed or what you served with it. I read those notes because they help me understand how the recipe behaves in real kitchens.
Cake batter Rice Krispie treats
Description
Cake batter Rice Krispie treats made with butter, marshmallows, boxed yellow or white cake mix, Rice Krispie cereal. I keep the source amounts and practical timing, then explain the checks I use while cooking.
Ingredients You’ll Need
Instructions
- Spray a 11x7-inch baking pan with nonstick spray. Set aside.
- In a large saucepan over low heat, melt the butter. Add the marshmallows and stir constantly. Once the marshmallows are completely melted, stir in the dry cake mix. Remove pan from heat.
- Stir in the cereal until it is completely coated with the marshmallow mixture. Mix in half of the sprinkles. Press into prepared baking pan and top with the remaining sprinkles. When I press rice krispie treats into a pan, I use a spatula sprayed with nonstick spray, making it easier to press down. Press down lightly, as too much pressure will create hard rice krispie treats.
- Chill for at least 30 minutes and cut into squares. Squares stay fresh at room temperature for up to 1 week.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 40kcal
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 1g5%
- Trans Fat 0.1g
- Cholesterol 6mg2%
- Sodium 4mg1%
- Potassium 1mg1%
- Total Carbohydrate 5g2%
- Sugars 5g
- Calcium 1 mg
- Iron 0.0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Prep before heating. I like having everything cut and measured before the pan is hot.
Taste near the end. Salt and heat read differently after simmering or baking.
Use the right pan. Size affects texture, browning, and cook time.
Rest before serving. A short pause often makes slices cleaner and sauces calmer.
Frequently Asked Questions
The marshmallows may have been overheated or the mixture pressed too firmly. Low heat and a light hand help.
Yes, but the source pan gives thicker squares. A larger pan makes thinner treats.
No. It is stirred in as dry mix after the marshmallows melt.
Chill at least 30 minutes before cutting.
Covered squares keep at room temperature for up to 1 week.
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