Edible Cake Batter

This post may contain affiliate links. Please read my disclosure policy.

This edible cake batter is soft, sweet, and loaded with chocolate chunks and sprinkles! The batter does not contain any risk to foodborne illness as we leave out eggs and bake the flour & cake mix ensuring this batter is safe to consume.

Overhead image of the edible cake batter dough in a bowl with a spoon in it

It all started with this mega-popular edible cookie dough! That recipe inspired the creation of this peanut butter cookie dough, edible brownie batter, and now this delectable edible cake batter. Which begs the question…what other edible un-baked goods would you like to see? 🙂

Eating raw cake batter

Regular (raw) cake batter isn’t considered safe to eat because of health concerns revolving around both the bacteria in flour and bacteria in uncooked eggs.

This raw cake batter recipe is specially formulated to be safe while also having those cake batter flavors you know and love. There are no eggs in this recipe and we heat treat the flour AND cake mix to ensure everything is up to safety standard for consumption.

Image showing how we heat treat the flour to make this dough edible

Heat treating flour & cake mix

A lot of people are surprised to find flour a culprit for sickness in unbaked cake batter. Flour doesn’t look like a raw food, but it actually is which means it hasn’t been treated to kill germs (think e. coli). Those germs and bacterias can cause food poisoning (source).

So, when making cake batter that is edible, we need to first cook the flour (or heat treat it) to ensure we kill any potential bacteria. We also need to heat treat the cake mix used since that, too, has raw flour in it.

There are 2 options for heat treating the cake mix and the flour.

  • Heat treat it in the microwave: add the cake mix in a microwave safe bowl and add the flour to a separate microwave safe bowl. I recommend heat treating more flour and more cake mix than the recipe calls for (1/2 to 1 cup extra) to ensure you have enough in case some burns or clumps. Microwave bowls separately in bursts of 30 seconds, stirring in between each burst. Take your time stirring well to make sure none of the flour or cake mix burns. Use a thermometer to test the flour and then test the cake mix in a few places to make sure each has reached 165 degrees F throughout. (If you get less than 165 degrees, return the flour/cake mix for one more burst of 30 seconds). 
  • Heat treat it in the oven: preheat the oven to 300 degrees 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 degrees F, it’s safe. Repeat this process on a separate tray for the cake mix. The cake mix also needs to reach 165 degrees F.

Process shots-- images of the butter being creamed together and then the sugars being added, then the dry ingredients being mixed in with the wet and everything combined.

Tips for heat treating cake mix & flour

  • If baking or microwaving left your flour or cake mix with any clumps, break up those clumps with your fingers. Discard any clumps that won’t break up easily. If flour or cake mix stuck to the sides or bottom of the pan, don’t scrape it up for the batter.
  • Let the flour and cake mix cool completely before using. If you use hot flour and/or hot cake mix, this batter won’t turn out right. Let both cool completely at room temperature, or speed up the process by placing the trays in the fridge or freezer.
  • If there are discolored sections (brown or light brown) discard that flour/cake mix, it will make the cake batter taste burned! (This is why we heat treat a bit more flour & cake mix than we’ll need!)
  • We want the heat treated flour and the cake mix to look just like it did before heat treating (light, fluffy, & white) — discard parts that don’t look like this. 

Personalize this edible cake batter

Get creative with your favorite add-ins! My personal favorite addition to this base recipe is milk chocolate chips; below are a few other ideas

Other mix-in ideas: dark chocolate chips, M&Ms, marshmallow fluff, extra sprinkles, coconut

Up right image of the edible cake batter dough in a bowl with white and milk chocolate chips and sprinkles.

Recipe tips

  • Use a cake mix you love! My personal favorite is Betty Crocker’s Super Moist Rainbow Chip Cake Mix (not sponsored). Any funfetti or confetti cake mix will work great; you can even use plain yellow or plain white cake mix.
    Betty Crocker Super Moist Rainbow Chip Cake Mix, 15.25 oz
  • Use sprinkle jimmies not nonpareils: here’s a breakdown of different types of sprinkles, but essentially the jimmies won’t die the dough and are the best to eat without being baked. Nonpareils will be too crunchy and may hurt your teeth.
  • Spoon and level the flour and cake mix: if you scoop either of these into a measuring cup, you’ll pack in too much and create a hard cake batter dough.
  • Use room temperature (not melted) butter: for this dough to whip together nicely, we want the perfect temperature butter. (To speed up the process of getting room temperature butter, try this hack.)

More delicious cake recipes:

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Edible Cake Batter

5 from 2 votes
This edible cake batter is soft, sweet, and loaded with chocolate chunks and sprinkles! The batter does not contain any risk to foodborne illness as we leave out eggs and bake the flour & cake mix ensuring this batter is safe to consume.
Print Recipe

Edible Cake Batter

5 from 2 votes
This edible cake batter is soft, sweet, and loaded with chocolate chunks and sprinkles! The batter does not contain any risk to foodborne illness as we leave out eggs and bake the flour & cake mix ensuring this batter is safe to consume.
Course Dessert
Cuisine American
Keyword edible cake batter
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 6 servings
Calories 629kcal

Ingredients

  • 1 and 1/2 cup (175g) Funfetti or Rainbox chip cake mix (we like Betty Crocker's Rainbow Chip mix)
  • 1 and 1/4 cup (148g) all-purpose white flour
  • 1/2 teaspoon EACH fine sea salt and baking soda
  • 12 tablespoons (167g) unsalted butter, at room temperature
  • 1/2 cup (100g) white granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla
  • 1/2 cup (92g) white chocolate chips
  • 1/2 cup (85g) jimmies sprinkles
  • Optional add-in suggestions: milk chocolate chips, dark chocolate chips, M&Ms, marshmallow fluff, extra sprinkles, coconut

Instructions

  • HEAT TREAT FLOUR & CAKE MIXSee note 1; you can heat treat flour and cake mix in the microwave or in the oven. Test the flour and cake mis to ensure it's reached a safe temperature of 165 degrees 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 (it should look the same as it did before heat treating). Use a spoon to spoon the cooled flour and cake mix into a measuring cup and level the top of the measuring cup with the back of a butter knife. (If you press and scoop either the flour or cake mix in the measuring cup, you'll have too much)
  • DRY INGREDIENTS: Once the heat-treated cake mix and flour have completely cooled add the (spooned and leveled) 1 and 1/2 cup cake mix, 1 and 1/4 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to a medium size 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!)
  • WET INGREDIENTS: In a bowl with a stand mixer attached (or use hand mixers) beat the 12 tablespoons room temperature butter and beat until smooth and creamy, about 2 minutes. Add the 1/2 cup white sugar and 1/2 cup light brown sugar and beat until combined. Beat on medium speed for 3-4 minutes until mixture becomes slightly fluffy and very light. Add the 1/4 cup heavy cream and 1 teaspoon vanilla and mix until combined.
  • COMBINE: Add the dry ingredients right on top of the wet ingredients. Add the 1/2 cup white chocolate chips and 1/2 cup sprinkles right on top. Beat until just combined; do not over-mix. Use a spatula to scrape the sides of the bowl as needed. If the dough is at all dry, add in a bit more heavy cream; if it is at all wet, add in a tablespoon or two more of the heat-treated cake mix.
  • ENJOY: Stir in any of desired mix-ins and enjoy! We love this dough freshly made, chilled, or even frozen!

Recipe Notes

Note 1:
  • Heat treat it in the microwave: add the cake mix in a microwave safe bowl and add the flour to a separate microwave safe bowl. I recommend heat treating more flour and more cake mix than the recipe calls for (1/2 to 1 cup extra) to ensure you have enough in case some burns or clumps. Microwave bowls separately in bursts of 30 seconds, stirring in between each burst. Take your time stirring well to make sure none of the flour or cake mix burns. Use a thermometer to test the flour and then test the cake mix in a few places to make sure each has reached 165 degrees F throughout. (If you get less than 165 degrees, return the flour/cake mix for one more burst of 30 seconds). 
  • Heat treat it in the oven: preheat the oven to 300 degrees 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 degrees F, it's safe. Repeat this process on a separate tray for the cake mix. The cake mix also needs to reach 165 degrees F.

Nutrition Facts

Serving: 6servings | Calories: 629kcal | Carbohydrates: 82.9g | Protein: 4.5g | Fat: 32g | Cholesterol: 69.7mg | Sodium: 219mg | Fiber: 0.6g | Sugar: 55.9g

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

More Recipes You'll Love

Cookie Dough Ice Cream Bars

8 hrs 25 mins

Cookie Dough Ice Cream Bars

Click the Bookmark Icon to Add to Your Favories

Edible Brownie Batter

30 mins

Edible Brownie Batter

Click the Bookmark Icon to Add to Your Favories

Edible Cookie Dough

15 mins

Edible Cookie Dough

Click the Bookmark Icon to Add to Your Favories

Peanut Butter Cookie Dough

25 mins

Peanut Butter Cookie Dough

Click the Bookmark Icon to Add to Your Favories

FREE BONUS

FREE BONUS

EASY MEAL SECRETS:
How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

  • This field is for validation purposes and should be left unchanged.

Leave a Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. 5 stars
    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.

Never Miss a Recipe

  • This field is for validation purposes and should be left unchanged.