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.
HEAT 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!
Notes
Note 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.