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Birthday Cake Rice Krispie Treats

Birthday Cake Rice Krispie Treats- This classic treat is ready to party thanks to the addition of white chocolate and lots of sprinkles.

April 10, 2023 by Nicole Collins

It’s The Yummy Muffin’s Birthday!

Well actually, yesterday was the blog birthday.

6 years. We’ve been on the ride together for 6 incredible years.

I can’t tell you how many times I’ve come this close to shutting it all down. Pack my bags, turn off the lights, and never look back.

But I keep on keeping on, because I really do love it. I love the creativity. I love the community. I love the satisfaction.

So, here we are!

We’re making a special birthday treat to celebrate today, so let’s get right to it.

Today, we’re making Birthday Cake Rice Krispie Treats!

These precious little treats are your standard RKT’s that are ready to party. With the addition of a few special ingredients, we’re transforming these super simple no bake treats into the showstopper of this year’s birthday!

The key to any good rice krispie treat recipe is mise en place…ie making sure you have all of your ingredients prepped and measured before you even start cooking. Rice krispie treats move pretty fast, so we can’t be wasting valuable time measuring stuff. That’s a great way to burn something if you ask me.

These rice Krispie treats start with the usual standard ingredients: cereal, marshmallows and butter. We’re going to melt the marshmallows in the butter in a large pot until they’re nice and gooey. And then, we’re going to add in an extra special ingredient: cake batter extract.

Now, I’ve seen people make bday cake flavored rice Krispie treats before using actual dry cake mix. And while that’s a great idea in theory, my biggest concern with that is not a taste or texture issue. It’s a food safety issue. Everyone assumes that you’re not supposed to eat raw dough/batter because of the eggs. And while eating raw eggs can be unsafe, it’s actually the raw flour that holds the bigger threat of germs and bacteria like e coli. So unless you’re going to bake that dry cake mix before adding it to anything raw, I’d think again.

Enter cake batter extract. Did you even know such a thing existed? It’s pretty easy to find too. Most of your standard grocery stores sell it right in the spice aisle. But, there’s always Amazon if your store doesn’t have it. Giving sweet, buttery cake vibes; adding a little bit of cake batter extract to our rice krispie treats gives them a subtle sweetness reminiscent of a fluffy yellow cake.

After our marshmallows are melted and flavored, the cereal goes into the pot. But, that’s not the only thing going in. We’re also going to add in some nonpareil sprinkles! Pull the pot off the heat, mix until the cereal is totally coated, and press the rice krispie mix into a pan to cool.

But, we’re not going to stop there! To finish these babes off, we’ll melt some white chocolate, delicately drizzle it all over our treats, and finish the pan with another healthy shake of sprinkles. Let everything rest for about an hour or so to cool down, and it’s time to enjoy.

These are such a fun little treat. They give you all the nostalgia of the OG with all the colorful pizazz from the sprinkles. And, the cake flavor is just present enough to not take over your mouth but instead give it a nice little surprise.

And obviously, they’re downright beautiful too!

Ok, everyone. Thanks for celebrating another great year here at The Yummy Muffin, and I’m looking forward to many MANY more!

I hope you enjoy. And, let’s eat!


Birthday Cake Rice Krispie Treats

Serves: 16 Print


  • 5 tbsp unsalted butter

  • 1 bag (10 oz) mini marshmallows

  • ¼ tsp cake batter extract

  • ¼ tsp vanilla extract

  • ¼ tsp salt

  • 5 cups Rice Krispie cereal

  • 2 tbsp rainbow nonpareils, plus more for decorating

  • ¼ cup white chocolate chips

  • ¼ tsp canola oil

  • cooking spray


  1. Line an 9x9 baking pan with aluminum foil. Lightly spray it with cooking spray. Set aside.

  2. Melt butter in a dutch oven or large pot over medium low heat. Add marshmallows, and stir until the marshmallows are completely melted and incorporated with the butter. Stir in both extracts and salt until combined. Remove from heat.

  3. Stir the cereal and 2 tbsp nonpareils into the marshmallow mix until completely coated. Spritz the back of your spatula with cooking spray, and gently press the cereal mix evenly into the prepared pan.

  4. Add white chocolate chips and canola oil to a microwave safe bowl. Microwave in 20 second intervals, stirring well in between each interval, until chocolate is fully melted. Transfer melted chocolate to a sandwich bag, snip off one corner tip of the bag, and drizzle white chocolate all over the rice krispie treats. Top with more sprinkles while the chocolate is still wet. Allow the rice krispie treats to sit for at least 1 hour to cool and set.

  5. Remove the bars from the pan by lifting the foil out of the dish. Cut into 16 squares. Serve!

Recipe notes:

*Mise en place, or gathering/prepping your ingredients, is important to the success of this recipe. Rice Krispie treats move fast, so getting all of your ingredients measured and ready helps you act fast while assembling.

*I prefer using mini marshmallows, but you can use full size marshmallows, as well. Just make sure you are using a 10 oz bag.

*Leftovers can be stored in an airtight container for up to 3 days.


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