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Cake Batter Frosting Recipe is perfect for the extreme lover of all things cake batter. What could be better than frosting that adds more yummy cake flavor?
I’m utterly obsessed with all things cake batter. It is truly the most delightful flavor. So of course when I was making my last cake, I had to create this delicious Cake Batter Frosting Recipe to enjoy with it.
Growing up with a professional cake decorator, cake batter is basically in my blood. I have definitely eaten my fair share of batter – yes, raw eggs & all. (and I’m still alive to tell about it)
Cake Batter
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Once the collective started making a concerted move away from ingesting raw eggs for all the many reasons it is bad for you, I would still lick those beaters- but knowing I was taking a huge risk. Now when I plan on doing that I make sure I have used pasteurized eggs, because I just can’t give it up altogether.
So things like this Cake Batter Frosting Recipe that only taste like batter & contain ZERO eggs, make my heart go pitter-patter.
Here are some commonly asked questions
Does it matter what brand of cake mix is used?
No. Feel free to use any brand of white cake mix. I typically have many boxes from just about every brand available because I buy what is on sale & I am known to stockpile cake mix.
What type of sprinkles do you use?
I use these jimmies. Please avoid using nonpareils & sanding sugars as the colors will bleed when they are moist for any length of time. The jimmies not only pack more punch when it comes to color but they can hold up to decorating & keeping the frosting true to color.
HOW DO YOU MAKE CAKE BATTER FROSTING?
- Combine butter & cake mix in a large mixing bowl & beat until well combined.
- Add in confectioners sugar one cup at a time, beating well between each addition.
- Add 1/2 the milk after the second cup of confectioners sugar & mix well.
- When adding the last cup of confectioners sugar, add the remainder of the milk & vanilla. Beat well.
- Fold in sprinkles.
Cake Batter Frosting Recipe
To make this recipe you will need…
- butter
- white cake mix
- confectioners sugar
- milk
- vanilla extract
- sprinkles
If you love cake batter – this is the ultimate frosting recipe!
HOW TO MAKE CAKE BATTER FROSTING
Looking for more great recipes?
Homemade Funfetti Cake – I paired this frosting with.
Best Bakery-Style Vanilla Cupcakes
Best Bakery Buttercream Frosting
Rate this Recipe
Cake Batter Frosting Recipe
Course Dessert
Servings: 3 cups
Cake Batter Frosting Recipe is perfect for the extreme lover of all things cake batter. What could be better than frosting that adds more yummy cake flavor?
Prep Time 10 minutes mins
Ingredients
- 1 cup butter (2 sticks) – room temperature
- 1 cups white cake mix
- 4 cups confectioners sugar
- 1/3 cup milk
- 2 tsp vanilla extract
- 1/2 cup jimmies sprinkles
Instructions
Combine butter & cake mix in a large mixing bowl & beat until well combined.
Add in confectioners sugar one cup at a time, beating well between each addition.
Add 1/2 the milk after the second cup of confectioners sugar & mix well.
When adding the last cup of confectioners sugar, add the remainder of the milk & vanilla. Beat well.
Fold in sprinkles.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Reader Interactions
That cake is bakery worthy!!
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Mother of 3 says
Wow! That looks amazing!! Pinned.
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Miz Helen says
This is a really pretty cake and I can’t wait to try the frosting! Hope you are having a great day and thanks so much for sharing your post with us at Full Plate Thursday!
Miz HelenReply
Kippi says
Interesting idea I want to give it a try on my next cake.
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K says
Should the cake mix be heat treated first at all? How long can this frosting be left out at room temperature?
Many thanks ?
Reply
Gina Kleinworth says
Hi Katherine,
I’m not sure if the cake mix brands heat-treat their ingredients prior to packaging. So if this is a concern to you, feel free to do so. You can heat treat it by spreading on a baking sheet & placing in a 350-degree oven for 5 minutes. I don’t personally do this as it is not something I am at all concerned about.I usually leave the cake/frosting out for 2-3 hours so that it can be enjoyed at room temperature. But I keep it refrigerated when storing the leftovers. The basic rule for frosting is that the small amount of milk in this recipe is stabilized by a large amount of sugar & therefore considered safe at room temperature for two to three days. Always refrigerate any cake with a frosting that contains eggs or egg whites, or one that has whipped-cream frosting or any type of filling — be it whipped cream, custard, fruit or mousse. Buttercream made with cream cheese, however, is not safe to leave out and should be refrigerated. While none of these apply to this particular frosting recipe, keep in mind that warm humid weather can create a melted mess. A lot of this will be basic common sense based on your climate. If you live in a place that is overly humid, hot or dry, the cake/frosting will be best when kept refrigerated.
K says
Hi!
Thank you soooo much for your reply, that’s really helpful! So what do you think of this.. to make it even safer to eat, even though the sugar stabilizes the milk in the recipe.. how about substituting the milk for say, some marshmallow fluff mixed with a little water? Would that increase the amount of time it can be left out at room temperature at all? Would it give the frosting a little bit of a chew? Just want your opinion before experimenting & end up wasting any ingredients!
Many thanks for your time!Reply
Gina Kleinworth says
Hi Katherine,
I would avoid the marshmallow altogether. I don’t see that turning out as it will change the consistency of the frosting & change its spreadability. But you can use just water, non-dairy coffee creamer, evaporated milk or coconut milk as a substitute for the milk. This should allow you to leave the cake out a bit longer.
K says
Perfect thank you I’ll give this a go!
Reply
Sonya Cardenas says
It was so dense and dry, the sprinkles went to the bottom. I was so disappointed.Reply
Gina Kleinworth says
It sounds like the sugar was measured incorrectly and too much was added. Were you scooping condensed sugar out of the bag or spooning fluffed sugar into the measuring cup and leveling off? It makes all the difference. Also – dry frosting can be fixed by adding a splash of milk to moisten it up a bit.
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