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Cake Batter Dip
Cake Batter Dip
Photo: Liz Andrew/Styling: Erin McDowell

We've got a thing for birthday cake-inspired treats. Cookies, waffles, petit fours, ice pops—you name it. Now we're adding our recipe for cake batter dip to that list. It's rich and creamy—and made with plenty of sprinkles, of course.

If you’re concerned about the raw flour from the cake mix, simply place the mix in a microwave-safe bowl and microwave on high in 30-second intervals, stirring in between, until an instant-read thermometer reaches 165°F throughout.

RELATED: Rainbow Waffle Cake

6 to 8 servings

1 cup heavy cream

¼ cup confectioners’ sugar

1½ teaspoons pure vanilla extract

2 cups confetti cake mix

½ cup sour cream

¼ cup rainbow sprinkles, plus more for finishing

Vanilla wafer cookies, as needed for serving

1. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream to soft peaks, about 3 minutes.

2. Add the confectioners’ sugar and vanilla extract, and continue to whip to medium peaks, about 1 minute more.

3. Add the cake mix and mix on low speed until well combined. Add the sour cream and sprinkles, and mix until the dip is thick and smooth.

4. Garnish with sprinkles and serve immediately with vanilla wafer cookies for dipping. It is recommended not to make the dip more than 1 hour ahead, because the sprinkles can discolor the dip over time. Store leftovers in an airtight container in the refrigerator for up to 1 day.

398 calories

21g fat

49g carbs

4g protein

7g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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