6 Desserts Bringing You Heavenly Cake Batter Flavor

Remember your childhood days when you used to eagerly wait in the kitchen, hoping to lick the cake batter from a mixer or spoon? There’s something unbelievably appealing about cake batter: It’s rich, creamy, and oh-so-sweet. You can now bring that delicious cake batter flavor to your cookies, brownies, and ice cream with these 6 recipes. You will end up with a heavenly tasting dessert that will most certainly make you feel like a kid again.

Source: iStock

1. Cake Batter Fudge

About.com’s fudge recipe creates a rich and creamy dessert that’s oozing with cake batter flavor. For the perfect finish, be sure to top off your fudge with some sprinkles for a heavenly treat that looks just as good as it tastes.


  • 1 stick (4 ounces) butter
  • 2 cups granulated sugar
  • ¾ cup (6.5 ounces) full-fat sour cream
  • 1 teaspoon salt
  • 1 package (12 ounces) white chocolate chips
  • 1 jar (7 ounces) marshmallow cream
  • 1 teaspoon vanilla extract
  • ¼ cup dry yellow cake mix
  • Sprinkles, to decorate

Directions: Prepare an 8-by-8- or 9-by-9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Place the butter, sour cream, salt, and sugar in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar and butter melt. Continue to cook the fudge, stirring frequently, until it comes to a full boil. Once boiling, cook it for 5 minutes, stirring constantly to prevent scorching. If you are using a candy thermometer instead of timing it, it should be at 235 degrees Fahrenheit.

After 5 minutes, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips. Add the vanilla and the dry cake mix, and stir well. Taste the fudge, and if desired, add another spoonful or two of cake mix until the flavor is as strong as you’d like.

Pour the fudge into the prepared pan and smooth it into an even layer. Scatter the sprinkles all over the top and press gently so that they adhere to the fudge. Allow it to set at room temperature for 3 to 4 hours, or in the refrigerator for 1 to 2 hours. To serve, cut it into 1-inch pieces. Store fudge in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks.

Source: Thinkstock

2. Cake Batter Oreo Cookies

Ready for an unbelievably alluring cookie? Sally’s Baking Addiction’s recipe combines cake batter-flavored soft-baked chocolate chip cookies with Oreos for the ultimate sugar-filled delight. The recipe yields 20 cookies.


  • 1 ¼ cups all-purpose flour
  • 1 ¼ cups yellow or vanilla boxed cake mix
  • ½ teaspoon baking soda
  • ¾ cup unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg, room temperature
  • 1 ½ teaspoons vanilla extract
  • ⅔ cup semisweet chocolate chips
  • ½ cup sprinkles
  • 10 Oreos, crushed into pieces

Directions: In a large bowl, sift together flour, cake mix, and baking soda. Set aside. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips, sprinkles, and crushed Oreos. Mix on low until the add-ins are evenly disbursed.

Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3 days. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2-hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake. Once chilled, preheat oven to 350 degrees Fahrenheit. Line 2 large cookie sheets with parchment paper or silicone baking mats. Scoop rounded balls of the cold dough onto an ungreased baking sheet. Use about 2 tablespoons of cookie dough per cookie.

Press a few chocolate chips or crushed Oreo pieces into the tops of the cookie dough balls, if desired. Make sure to keep dough chilled when working in batches. Bake the cookies for 10 to 12 minutes, until edges are slightly browned. The centers will still appear very soft, but the cookies will set as they cool. You may also press a few more chips into the tops of the cookies at this point. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

Source: iStock

3. Cake Batter Dip Recipe

It doesn’t need to be your birthday in order for you to enjoy Baby Savers’ festive, 5-ingredient recipe. This delicious dip pairs perfectly with vanilla wafers and graham crackers and is great for parties, get togethers, and, of course, birthdays. For a bright burst of color in your cake batter dip, be sure to use funfetti cake mix.


  • 1 teaspoon vanilla extract
  • 1 (8-ounce) package of cream cheese, softened
  • ½ cup melted butter
  • ½ cup powdered sugar
  • 1 cup funfetti cake mix
  • Sprinkles
  • Vanilla wafers and/or graham crackers to serve on the side for dipping

Directions: In a medium bowl, mix the cream cheese, powdered sugar, and funfetti cake mix on medium speed until well blended. Add in vanilla extract and melted butter. Mix on medium or high speed until all ingredients are thoroughly combined. Refrigerate the dip for at least 2 hours. Make sure the cake batter dip is 100 percent chilled before serving. Transfer the dip to a serving dish, top with sprinkles, and serve with vanilla wavers or graham crackers to dip.

Source: Thinkstock

4. Cake Batter Ice Cream 

There’s no need to step foot in Cold Stone ever again after preparing Instructables’ cake batter ice cream recipe. This oh-so-creamy dessert is a cheap and easy way to indulge in ice cream whenever you’d like. Note: You’ll need an ice cream machine in order to replicate this recipe.


  • 1 pint heavy cream
  • 1 cup milk
  • ½ cup sugar
  • 1 cup dry yellow box cake mix
  • 2 teaspoons vanilla extract
  • Pinch of turmeric (optional)

Directions: Add all ingredients to a blender and blend until mixture is smooth. Chill mixture in the refrigerator for at least 2 hours. After mixture is adequately chilled, freeze according to ice cream machine instructions. Mixture will become thick and creamy in about 20 to 30 minutes, depending on your machine.

Source: iStock

5. Birthday Cake Batter Popcorn

Tasty Kitchen’s recipe will transform plain old popcorn into a cake-like treat you’ll look forward to eating all day. Yellow cake mix, popcorn, vegetable shortening, white chocolate chips, and sprinkles are all you need to create this fun and festive dessert.


  • 1 ½ cups melted almond bark or white chocolate
  • ¼ cup vegetable shortening
  • 1 ½ cups white or yellow cake mix
  • 6 cups popcorn (popped)
  • ¼ cup sprinkles

Directions: Melt the almond bark/chocolate in the microwave. Add the vegetable shortening to the almond bark/chocolate, and stir until it is melted. Then add the cake mix to the almond bark/chocolate. Pour the coating onto the popcorn and coat evenly. Pour the popcorn out onto cookie sheets to cool/harden. Sprinkle immediately with your choice of sprinkles. Wait until fully hardened before digging in.

Source: iStock

6. Confetti Cake Batter Brownies

Calling all cake batter lovers! You won’t want to miss Brooklyn Farm Girl’s recipe for colorful and gooey cake batter brownies. All you need to prepare this recipe is funfetti cake mix, vegetable oil, an egg, milk, sprinkles, and chocolate chips.


  • 1 box confetti/funfetti cake mix
  • ¼ cup vegetable oil
  • 1 egg
  • ⅓ cup milk
  • ¼ cup rainbow sprinkles
  • ½ cup white chocolate chips

Directions: Preheat oven to 350 degrees Fahrenheit. Spray 11-by-9-inch baking pan with nonstick spray. Combine cake mix, vegetable oil, egg, and milk into a bowl. Mix; add sprinkles and white chocolate chips, and continue to mix. Pour into baking pan and sprinkle a few more rainbow sprinkles on top. Bake 25 to 30 minutes until your edges are slightly brown. Allow to cool, then cut into brownies.

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