Edible Cake Batter

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.

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 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 standards for consumption.

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).

So, when making cake batter that is safe to eat, 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 two options for heat treating the cake mix and the flour.

• Heat treat them 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.

Tips for heat treating cake mix and 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 sticks to the sides or bottom of the pan, don’t scrape it up for the batter–discard it.
• 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 and cake mix than we’ll need!)
• We want the heat-treated flour and the cake mix to look just like they did before heat treating (light, fluffy, and white), so discard parts that don’t look like this. 

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?

Recipe tips

• Use a cake mix you love! My personal favorite is Betty Crocker’s Super Moist Rainbow Chip Cake Mix ®(not sponsored). Any confetti cake mix will work great; you can even use plain yellow or plain white cake mix.
• Use sprinkle jimmies– not nonpareils: Here’s a breakdown of different types of sprinkles, but essentially the jimmies won’t dye 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 come 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:

• Strawberry Shortcake Trifle with lemon cake mix cubes
• Bundt Cake two Nothing Bundt Cake® recipe copycats
• Carrot Cake with candied pecans
• Waffle Cake waffles made with cake batter
• Best Chocolate Cake Recipe with chocolate frosting

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Edible Cake Batter

5 from 4 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 4 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

Cook Time 5 minutes

Total Time 35 minutes

Servings 6 servings

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, coconut

US - Metric

USMetric

Instructions

• 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!

Recipe 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.

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

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.

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