Cake Batter Dip

Egg, butter, and oil free cake batter. You just need 4 ingredients (plus sprinkles!) for this seemingly sinful dessert dip!

Ok, people… I have a confession.

*Deep breath*

This recipe uses something I typically urge you to stay away from. And by “stay away from,” I don’t mean like “you can never use this,” but more of an “I encourage you to learn to bake from scratch” way.

But you know, sometimes a box funfetti cake can come in handy.

I do completely admit that I don’t even like standing in front of the cake mix section at the grocery store for fear of people judging me. Isn’t that just crazy?

Here I am with dozens and dozens of cake recipes on my blog and I’m standing in front of the boxed cake mixes??

Blasphemy.

But here’s the thing– sometimes a box of cake mix is the secret ingredient to top notch funfetti cake dip, or the best way to get red velvet Rice Krispies treats, red velvet pancakes, or red velvet puppy chow.

This original recipe is now over 6 years old, and it has happily lived on my blog, gracing folks’ snack tables for lots of different occasions.

I have learned a ton about baking since the start of my blog back in 2014, so this recipe comes with a bit of updated information to insure your safety while consuming it.

If you were here for my cookie dough brownies, you know that I talked extensively about heat treating flour and why it’s important. Flour is considered a raw ingredient, so it is just as risky to eat raw flour as it is raw eggs. We pretty much know that raw eggs carry Salmonella, but did you know raw flour can carry E. coli?

So we’ll need to heat treat the funfetti cake mix before whipping up our funfetti dip.

HOW TO HEAT TREAT BOXED CAKE MIX

This is pretty simple: place the flour in a microwave safe bowl. You’ll need 1 and ½ cups of cake mix for this dip, so I recommend heating 1 and ¾ to 2 cups in the event some of your mix burns or clumps.

Heat the cake mix in the microwave on HIGH in 30 second increments, then stir before checking for a uniform 165ºF (74ºC) internal temperature.

Allow heat-treated mix to cool, then sift to remove any large chunks.

It is now ready to use.

Sweet. Now we’re ready to get started with our dip!

You may have seen this “cake batter dip” business all over Pinterest and the internet one time or another. But the problem with lots of other recipes I’ve seen is that they’re either labeled “skinny” (why? If you’re trying to eat cake batter, just… WHY??), made with CoolWhip (gag), or worst of all, didn’t have any sprinkles (?!?!?!).

Using the Pillsbury Funfetti Cake Mix when I originally wrote this recipe was one of the best ingredient decisions I’ve ever truly ever made.

It keeps the recipe simple, avoids having a long ingredient list, and gives the exact result I was looking for– tasting exactly like a lick of the batter left in the mixing bowl.

The recipe you see here uses about half of the box, so SCORE! You’ll have enough to make another batch later that day another time.

Feel free to use the whole box and double the rest of the ingredients if you’re feeding a group.

HOW TO MAKE CAKE BATTER DIP

This recipe is so simple, you can probably make it after you’re done reading this post.

You’ll need half a box of Funfetti Cake Mix, some cream cheese, powdered sugar, sprinkles, and some milk. Any milk will do– I personally have used unsweetened vanilla almond milk or whole milk because those are what we keep on a regular basis, but whatever you have is fine.

Start by creaming the cream cheese, beat in half of the cake mix and milk, and then the remaining of each of those ingredients. The powdered sugar goes in after that’s all combined, then the sprinkles seal the deal. Super simple!

Another problem I see with lots of the other recipes on around is that it seemed like the result is meant to be fluffy and light and more like a frosting than a dip. I wanted a thick, dense, gooey dip… One that made me feel like I was sneaking behind my mom’s back to steal batter.

That’s exactly what this birthday cake dip is. Liquid to make it smooth, sugar to sweeten it up a bit, and cream cheese to make it creamy.

No eggs. No oil. No butter. Just pure, raw cake flavor. And some added sprinkles for good measure!

We like to eat this funfetti cake batter dip on graham crackers, pretzels, animal crackers, and Nilla wafers, but it goes VERY well on a spoon, if I do say so myself. Get creative!

Slap it on some cookies, throw it in a milkshake, or seriously, just eat it. I would be lying if I said the kids didn’t get their fingers in the bowl I used to make the dip.

Seriously, friends. You are going to l-o-v-e this funfetti dip recipe. I can’t even say any more about it!

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5 from 3 votes

Cake Batter Dip (Funfetti Dip)

Egg, butter, and oil free cake batter. You just need 4 ingredients (plus sprinkles!) for this seemingly sinful dessert dip!

Prep Time15 mins

Total Time15 mins

Cook ModePrevent your screen from going dark

Recipe Author Lynn April

Servings: 2 cups

Ingredients

• 4 ounces (112g) block cream cheese softened to room temperature
• 1 and ½ cups (216g) Pillsbury Funfetti Cake Mix¹
• 6 Tablespoons (90mL) milk any
• ¾ cup (90g) powdered sugar
• ⅓ cup (67g) sprinkles plus more for decorating

Instructions

• 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.
• Reduce mixer speed to low and slowly add half of the heat-treated cake mix. Add half of the milk and and mix until combined. Add remaining cake mix and milk and increase mixer to medium speed to blend.
• Reduce mixer speed again to low and add the powdered sugar. When all of the powdered sugar is in the bowl, increase mixer speed to medium 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 refrigerator² up to 3 days.

Notes

1. Raw cake mix: you’ll need to heat treat your cake mix before using it. Place 1 and ¾ to 2 cups of box mix in a microwave safe bowl. Heat the cake mix in the microwave on HIGH in 30 second increments, then stir before checking for a uniform 165ºF (74ºC) internal temperature. Allow heat-treated mix to cool, then sift to remove any large chunks. It is now ready to use.
2. Storing: I find this dip to taste better after sitting overnight. The color coating on the sprinkles may bleed into batter dip, giving it a slight tint. The taste will not be altered.

Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Want to use up the other 4 ounces of cream cheese? Try some Key Lime Pie Bars…

See all sprinkles recipes.

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