7 Cake Batter Desserts for Lovers of Sweets and Sprinkles
The cake batter flavor is a favorite for many ice cream lovers, and for good reason. The sweet, buttery taste is almost too good to be true, and the rainbow sprinkles don’t hurt, either. The good news for cake batter lovers everywhere is that the flavor can not only be perfected in ice cream but a variety of other sweet treats — today, we’re highlighting 7 recipes to prove it. If you have the sweetest of teeth, these epic food formulas that enlist a shortcut (cake mix) are for you. Preheat your oven and get ready to serve up a rich cake batter flavor in brownies, pancakes, truffles, cookies, and more.
1. Cake Batter Chocolate Chip Cookies
Kicking things off on a strong note, we’re highlighting these decadent Cake Batter Chocolate Chip Cookies from Sally’s Baking Addiction. Dessert dreams really do come true — all you need is a little cake mix. Not only are these cookies packed with a rich, buttery flavor thanks to vanilla or yellow cake mix, they’re also loaded with chocolate chips and rainbow sprinkles. Cake Batter Chocolate Chip Cookies are destined to be the tastiest and prettiest cookies you’ll ever bake, and no one ever needs to know cake mix was involved.
- 1¼ cups all-purpose flour
- 1¼ 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 packed light brown sugar
- 1 egg, at room temperature
- 1½ teaspoons vanilla extract
- 1 cup chocolate chips
- ½ cup sprinkles
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 and sprinkles. 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 to 4 days. Once dough has been chilled, preheat oven to 350 degrees Fahrenheit. Line two large cookie sheets with parchment paper or silicone baking mats.
Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1½ tablespoons of cookie dough per cookie. Bake the cookies for 10 to 12 minutes, until edges are slightly browned. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
2. Cake Batter Truffles
Cake Butter Truffles from The Girl Who Ate Everything are next, and we have a feeling you’re going to like these. Because what’s not to love? These truffles are sweet, simple, and easy, but they pack a buttery flavor punch, and more importantly, they’re pretty. Arm yourself with sprinkles and get to decorating. Yielding around 24 to 30 truffles, this recipe will feed a crowd and cure everyone’s sweet tooth.
- 1½ cups flour
- 1 cup yellow cake mix
- ½ cup unsalted butter, softened
- ½ cup white sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 3 to 4 tablespoons milk
- 2 tablespoons sprinkles
- 16 ounces almond bark or vanilla-flavored coating
- 4 tablespoons yellow cake mix
Directions: For the truffles — Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand.
Roll dough into 1-inch balls and place on a parchment- or wax paper-lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up or, even better, freeze in the freezer for about 30 minutes.
For the truffle coating — While dough balls are chilling, melt almond bark in the microwave in 30-second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished. Chill cake batter truffles in the refrigerator until serving.
3. Cake Batter Blondies
Another sweet cake batter treat you can easily pop in your mouth and enjoy are these Cake Batter Blondies from Girl Meets Life. Trash your blondies up with cake batter flavor and you won’t regret it. The secret ingredient for this recipe is Funfetti cake mix, and it’s all uphill from there. Not only are these blondies rich and cakey, they’re also topped with a thick, buttery frosting, making them aesthetically pleasing and sweet tooth-appeasing. Cake Batter Blondies are sure to butter you up.
- 1 box yellow cake mix
- ¼ cup canola oil
- 1 egg, beaten
- ¼ to ½ cup milk
- ¼ cup rainbow sprinkles
- ½ cup white chocolate chips
Directions: Preheat oven to 350 degrees Fahrenheit. Combine the cake mix and sprinkles in a large bowl, then mix in the oil and egg. Add the milk slowly, just until the batter is combined. Place batter in a greased 8-inch pan or 8-inch cake pan. Bake for 25 to 30 minutes, or just until the edges turn golden. Let cool for 20 minutes before cutting, because the gooey center needs to set. The result will be a decadent, cake-batter texture.
4. Cake Batter Milkshakes
Next, we’re showcasing a recipe from Spicy Southern Kitchen that helps you make a Cake Batter Shake in your very own kitchen. No need to visit your neighborhood ice cream shop when you’re armed with this formula. Requiring only 4 ingredients, Cake Batter Milkshakes are easy to whip up and please everyone — the only hard part is sharing them. Still, it looks like you’ll have to, because this recipe serves 2.
- 5 to 6 large scoops vanilla ice cream
- ¼ cup yellow cake mix
- 1 cup milk or half and half
Directions: Place all ingredients in a blender and blend until smooth.
5. Cake Batter Dip
Coming up in our fifth spot is a cake batter-flavored dessert that you can’t eat with your hands; cookies are required! This Cake Batter Dip from Fresh April Flours puts all other sweet and savory dips to shame, and it’ll be the highlight of your appetizer or dessert table. Cheese and veggie dips are always popular, but we promise that this Cake Batter Dip — made with cream cheese, cake mix, powdered sugar, and sprinkles — will make everyone forget about any other food on the table. Just make sure you have some graham crackers or cookies ready, because if not, your guests will go at this dip with their hands.
- 4 ounces cream cheese, softened to room temperature
- Half of a box of Funfetti cake mix
- 6 tablespoons milk
- ¾ cup powdered sugar
- ⅓ cup sprinkles plus more for decorating
Directions: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the cream cheese on medium-high speed until smooth and no lumps remain. Reduce mixer speed to low and slowly add half of the Funfetti mix. Add half of the milk and and mix until combined. Add remaining Funfetti mix and milk and increase mixer to medium speed to blend.
Again, reduce mixer speed to low and add the powdered sugar. Increase mixer to medium speed and blend until completely combined. Stir in sprinkles with a spatula. Serve with pretzels, graham crackers, cookies, or your favorite crunchy treat. Cake batter dip will stay fresh in an airtight container in the refrigerator up to 3 days.
6. Cake Batter Pancakes
Are you ready for dessert for breakfast? We hope so, because these Cake Batter Pancakes from How Sweet Eats are the perfect sweet treat for your decadent weekend brunch. If you haven’t put sprinkles in pancakes before, today is the day, and Jessica from How Sweet Eats shows you how. Poison your next batch of pancakes with ⅔ cup of cake mix and you’ll never turn back. Breakfast guests of all ages will love these hotcakes, and you’ll have a new favorite morning meal on your hands.
- 1½ cups all-purpose flour
- ⅔ cup yellow cake mix
- 1 tablespoon sugar
- ¾ teaspoon baking powder
- Pinch of salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 to 2 cups milk
- Assorted sprinkles
- 1 cup powdered sugar
- ½ tablespoon milk
- ½ teaspoon vanilla extract
- Assorted sprinkles
Directions: Combine flour, cake mix, baking powder, sugar, and salt in a bowl and mix. Add 1 cup of milk, egg, and vanilla extract and stir until smooth. Start with 1 cup of milk and add more if needed.
Preheat a skillet on medium heat. Fold desired amount of sprinkles into batter. Pour batter in ¼ cup measurements onto skillet and let cook until bubbles form on top, about 2 to 3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.
Mix milk, extract, and powdered sugar until glaze forms. Drizzle on pancakes.
7. Cake Batter Donuts
Last but not least are these Cake Batter Donuts from The Domesticate Rebel. Donut say we didn’t warn you. These Cake Batter Donuts are addicting and will keep you from ever visiting your neighborhood shop again. Because why would pay money for day-old donuts when you can whip up perfectly fried, fresh cake batter donuts at home? As long as you have a donut pan, these sweet treats are almost too easy, and they enlist three shortcuts: cake mix, premade buttermilk biscuits, and bottled hot fudge sauce. Cutting baking corners next tasted so sweet — it’s time to get frying.
- 1 package buttermilk biscuits
- About 2 cups oil
- 1 jar hot fudge sauce
- 1½ cups yellow cake mix
- ½ cup water plus more if needed
Directions: In a heavy-bottomed skillet, heat the oil on medium/medium-high heat. Open the can of biscuits and gently flatten each one with the palm of your hand. Using the base of a piping tip, cut out circles in the middle of each biscuit; reserve the donut holes.
Fry the donuts and donut holes for about 5 to 6 minutes, about 2 to 3 minutes per side, until golden. Remove to a paper-towel lined plate to drain.
While the donuts cool off, pour the hot fudge sauce in a medium bowl and microwave for about 30 to 45 seconds or until smooth, but not completely runny. Dip the donuts into the hot fudge sauce, allowing excess to drip off. Also dip the tops of the donut holes and place them back into the donut’s center.
After the donuts have been dipped, make your cake batter. In a medium bowl, combine the yellow cake mix with ½ cup of water; stir until it comes together and is slightly runny. Pour the cake batter into a zip-top bag, seal out the air, and snip off a corner. Drizzle the cake batter on top of the donuts evenly. Sprinkle immediately with rainbow sprinkles. Serve.
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