This Edible Cake Batter is soft, sweet, and loaded with chocolate chunks and sprinkles! The batter does not contain any risk of foodborne illness– we leave out eggs and bake the flour and cake mix to ensure this batter is safe to consume.
Edible Cake Batter
It all started with the mega-popular Edible Cookie Dough. That recipe inspired the creation of Peanut Butter Cookie Dough, Edible Brownie Batter, and now, this delectable Edible Cake Batter! This begs the question: what other edible unbaked goods would you like to see?
Is it safe to eat raw cake batter?
Regular raw cake batter is not safe to consume due to health concerns associated with bacteria in flour and uncooked eggs.
However, this raw cake batter recipe is specially formulated to be safe while retaining the beloved flavors of cake batter. It contains no eggs, and both the flour and cake mix are heat-treated to meet safety standards for consumption.
Ingredients In Edible Cake Batter
- Cake mix and flour: They make the base of the batter. Heat treating them makes it safe to eat without baking.
- Salt and baking soda: Salt boosts flavor and baking soda gives a cake-like taste.
- Butter: Adds creaminess and helps mix everything smoothly.
- White and brown sugar: They sweeten the batter, with brown sugar adding a slight molasses taste.
- Heavy cream: Makes the batter moist and creamy.
- Vanilla extract: Gives the classic cake flavor.
- White chocolate chips and sprinkles: Add crunchy bits and color.
- Optional add-ins: Let you customize the batter with different flavors and textures.
Quick Tip
Get creative with your favorite add-ins! My personal favorite addition to this base recipe is milk chocolate chips; you may prefer something different. How about dark chocolate chips, M&M’s®, Marshmallow Fluff®, extra sprinkles, shredded coconut, or chopped nuts?
How To Make Edible Cake Batter
- Heat Treat: Microwave or oven-heat the cake mix and flour to 165°F, then let them cool. This makes them safe to eat raw.
- Mix Dry Ingredients: In a bowl, mix the cooled cake mix, flour, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, beat room-temperature butter until smooth. Add white and brown sugar, beat until fluffy. Then, mix in heavy cream and vanilla.
- Combine: Add the dry mix to the wet mix. Throw in white chocolate chips and sprinkles. Enjoy your edible cake batter,
Heat Treating Flour And Cake Mix
A lot of people are surprised to learn that flour is a culprit for sickness in unbaked cake batter. Flour doesn’t look like raw food, but it actually is– which means it hasn’t been treated to kill germs (think e. coli). Those germs and bacteria can cause food poisoning (source).
- Microwave Method:
- Put cake mix and flour in separate microwave-safe bowls. Microwave them in 30-second intervals, stirring each time to prevent burning.
- Check the temperature with a thermometer to ensure it reaches 165°F. If it’s below, microwave for another 30 seconds. Once at 165°F it’s ready to use in your edible cake batter.
- Oven Method:
- Preheat your oven to 300°F.
- Spread flour and cake mix separately on lined baking sheets. Bake and stir every 1.5 minutes.
- Check with a thermometer until each reaches 165°F.
More Delicious Cake Recipes
- Bundt Cake two Nothing Bundt Cake® recipe copycats
- Carrot Cake with candied pecans
- Strawberry Shortcake Trifle with lemon cake mix cubes
- Waffle Cake waffles made with cake batter
- Best Chocolate Cake Recipe with chocolate frosting
Edible Cake Batter
Equipment
- Stand mixer or hand mixer
Ingredients
- 1-1/2 cups confetti-style boxed cake mix I like Betty Crocker’s Rainbow Chip mix
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar firmly packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- 1/2 cup white chocolate chips
- 1/2 cup jimmies sprinkles
- Optional add-in suggestions see note 1
Instructions
- You can heat treat flour and cake mix in the microwave or oven (see note 2). Test the flour and cake mix to ensure it’s reached a safe temperature of 165°F. Let flour and cake mix cool completely to room temperature before using. Don’t use any burnt or clumpy flour or cake mix (if it’s off-color or smells burnt, it is most likely burnt). The flour and cake mix should be light, white, and fluffy. Spoon the cooled flour and cake mix into a measuring cup and level the top with the back of a table knife. (If you press and scoop either the flour or cake mix into a measuring cup, you’ll have too much).
- Once the heat-treated cake mix and flour have completely cooled, add the (spooned and leveled) cake mix, flour, baking soda, and salt to a medium bowl. Stir and set aside. (While we aren’t baking this dough, the baking soda gives it an authentic flavor; leave it out if desired, just don’t forget the salt!)
- In a bowl with a stand mixer attached (or use a hand mixer) beat the room-temperature butter and beat until smooth and creamy, about 2 minutes. Add granulated sugar and light brown sugar and beat until combined. Beat on medium speed for 3–4 minutes until mixture becomes slightly fluffy and very light. Add heavy cream and vanilla and mix until combined.
- Add the dry ingredients right on top of the wet ingredients. Add the white chocolate chips and sprinkles right on top. Beat until just combined; do not overmix. Use a spatula to scrape the sides of the bowl as needed. If the dough is at all dry, add a bit more heavy cream; if it is wet, add a tablespoon or 2 more of the heat-treated cake mix.
- Stir in any desired mix-ins and enjoy! I love this dough freshly made, chilled, or even frozen!
Recipe Notes
- Heat treat in the microwave: Put the cake mix and flour in separate microwave-safe bowls. I recommend heat treating more flour and cake mix than the recipe calls for (1/2 to 1 cup extra) to be sure you have enough in case some burns or clumps. Microwave the bowls separately in bursts of 30 seconds, stirring between each burst. Take your time, stirring well to make sure none of the flour or cake mix burns. Use a thermometer to test them in a few places to make sure each has reached 165°F throughout.
- Heat treat in the oven: Preheat the oven to 300°F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the flour on the pan (treat more than you’ll use; 1/2 to 1 cup extra). Bake the flour, removing and stirring it every 1 and 1/2 minutes. Every time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165°F, it’s safe. Repeat on a separate tray for the cake mix until it reaches 165°F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The flavor is great but I was expecting more of a traditional creamy/runny batter consistency rather than a cookie dough consistency.
Yes it’s more of a cookie dough consistency, so sorry it wasn’t what you were expecting! I’m glad you enjoyed though! 🙂
Going to try this tomorrow! Do you know the best way to store it and how long for please?
Hope you love it! Covered in the fridge for 3-5 days!
Tastes terrible using gluten free flour had to make a cake. Great using normal flour though. (Sibling used up normal flour and refused to share)
Thanks for letting us know this isn’t a great candidate for gluten free flour. Glad you enjoyed it with regular flour though!
I dont have those things
The ingredients?
Since the cake mix is heat treated will it still rise/expand as it sits at room temp? I would like to make these into truffles but dipping balls of it in chocolate. If it expends though it will crack the chocolate and the balls won’t be nice a pretty.
This looks amazing! We love cake batter around here but try not to eat the “normal” kind just to be safe. My kids will have fun making this and eating it.
Yes, please!! I mean, to be able to eat the batter & not have to make the cake…genius!