Home > Desserts > Edible Cake Batter Edible Cake Batter April 10, 2020 | 9 Comments SAVE TO RECIPE BOX Jump to Recipe 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 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 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 5 votes - Review this recipe 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. SAVE TO RECIPE BOX Print Recipe Edible Cake Batter 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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. Course Dessert, Snack Cuisine American Keyword edible cake batter Prep Time 30 minutes minutes Cook Time 5 minutes minutes Total Time 35 minutes minutes Servings 6 servings Chelsea Lords Calories 629kcal Author Chelsea Lords Ingredients▢ 1 and 1/2 cup confetti-style boxed cake mix (we like Betty Crocker's Rainbow Chip mix)▢ 1 and 1/4 cup all-purpose white flour▢ 1/2 teaspoon EACH fine sea salt and baking soda▢ 12 tablespoons unsalted butter, at room temperature▢ 1/2 cup white granulated sugar▢ 1/2 cup light brown sugar, packed▢ 1/4 cup heavy cream▢ 1 teaspoon vanilla▢ 1/2 cup white chocolate chips▢ 1/2 cup jimmies sprinkles▢ Optional add-in suggestions: milk chocolate chips, dark chocolate chips, M&Ms, marshmallow fluff, extra sprinkles, coconutUS - Metric USMetric InstructionsHEAT TREAT FLOUR AND CAKE MIX: You can heat treat flour and cake mix in the microwave or in the oven. Test the flour and cake mix 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 (they should look the same as it did before heat treating). Spoon the cooled flour and cake mix into a measuring cup and level the top of the measuring cup with the back of a table knife. (If you press and scoop either the flour or cake mix into the measuring cup, you'll have too much) (See note 1)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 a hand mixer) 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 overmix. 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 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 NotesNote 1: Heat treating the flour and cake mix: Heat treat it in the microwave: Put 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 be sure you have enough in case some burns or clumps. Microwave the 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 FactsServing: 6servings | Calories: 629kcal | Carbohydrates: 82.9g | Protein: 4.5g | Fat: 32g | Cholesterol: 69.7mg | Sodium: 219mg | Fiber: 0.6g | Sugar: 55.9g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. 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.
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. Reply
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. Reply
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) Reply
Thanks for letting us know this isn’t a great candidate for gluten free flour. Glad you enjoyed it with regular flour though! Reply
