Everything you love about cake batter, in an easy no-bake, 4 ingredient dip. Studded with great funfetti flavors, this dip is fabulous for any occasion!
If you’re not making dessert dips, you totally need to start, and this is a mouthwatering one! Amazing cake batter flavor, studded with the classic funfetti pops of color, topped with extra colorful sprinkles… all you need is a dipper!
We all do it. You’re baking a cake and there’s a little batter left in the bowl. Do you rinse it out, or do you gleefully swipe a finger down the side of the bowl, licking that delicious cake batter? I definitely eat it! But, that’s not always the safest, I mean, there ARE raw eggs in there right?
That’s where this fluffy cake batter dip comes in. It tastes EXACTLY like cake batter, but in a totally raw egg-less form! In fact, it actually has cake mix IN the dip, so you know you’re getting all the fabulous flavor you know and love.
As a kid, my favorite cake was always funfetti. There’s the just something about those fun sprinkles! As an adult, even though I like more sophisticated desserts like a classic carrot cake or brownie bottom cookie dough cheesecake, my guilty pleasure, is still funfetti.
You can make this dip up ahead of time, but just a word of warning, it does thicken some as it sits, and the sprinkles can leech the color into the dip some. Since it takes so little time (seriously about 5 minutes), I always make it right before I want to serve it.
While this cake batter dip is good enough to eat with a spoon (no judging here… I’ve done it!), some of my favorite dippers are animal crackers, graham crackers, and even fresh fruit if I’m feeling like being a tad bit healthy.
When combined with animal crackers though, it reminds me of those old lunch-time snacks, Dunkaroos. If you’re a child of the eighties who went to grade school in the 90’s, you probably remember that snack well.
So the next time you’re craving some great classic cake batter flavor, whip up this easy 4 ingredient funfetti cake batter dip! It’s sure to be a hit with both the kids and the adults!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 8 oz cream cheese, softened to room temperature
- 8 oz whipped topping, thawed (cool whip)
- 1/3 - 2/3 cup milk, (start at 1/3 and go from there)
- 1 box Funfetti cake mix, (unprepared)
- sprinkles, for garnishing
Instructions
- Add whipped topping and cream cheese to a large mixing bowl and beat with a hand mixer until smooth and creamy.
- Add cake mix and 1/3 cup milk and stir with a wooden spoon until combined. Dip will be very thick, so add more milk, a little at a time, until you get to your desired consistency. I used about 2/3 cup for my dip.
- Serve garnished with sprinkles and whatever dippers you prefer. Graham crackers, animal crackers, vanilla wafers, pretzels, fresh fruit, etc.
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Chef Tips
Food safety:
- If you'd feel more comfortable heating the flour (for food safety reasons), you can heat up the cake mix before using. I recommend adding the cake mix to a microwave-safe shallow bowl and heating in 30 second increments until it reaches an internal temperature of 160-165°F.
- You can also spread cake mix onto a rimmed baking sheet and bake at 350°F for about 5 minutes, or until it reaches an internal temperature of 160-165°F.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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HOlly says
Does it need to be refrigerated? Like can it be left out all day?
The Chunky Chef says
Since it has dairy in it, I wouldn’t leave it out more than 1-2 hours without keeping it cold.
Brittany says
Do you add the whole box of cake mix to this??
The Chunky Chef says
Yes, but feel free to use less for a thinner dip
M Holt says
Man!! This would be great between cake layers or to stuff cupcakes or spread on toasted sliced pound cake or pancakes!!!!
Marianne Snider says
Haven’t tried this yet but I LIKE the way you think!
Becky says
Can you freeze this?
The Chunky Chef says
Hi Becky, I’ve honestly never tried, so I really can’t say for certain.
Kassie says
I’m thinking about making this for a bake sale (that will be held indoors) and packaging it individually. If I make the night before and wait to add sprinkles that morning, will the consistency be ok? The bake sale is from 10am-1pm.
The Chunky Chef says
Hi Kassie 🙂 I think it would be okay, but since it does tend to thicken a little if you make it ahead, I’d add a little more milk to have it a little thinner the night before. Instead of starting with 1/3 cup of milk, I’d start with 1/2 cup and go up from there if you feel you need it 🙂
Jamie says
It does thicken if you leave the leftovers (masterful self-control was involved there, let me tell you) in the fridge overnight, but that just means it’s a perfect spreading consistency the next day, for some gloriously-rich graham cracker sandwiches!
Brandy Ramos says
Can you utilize this as a cake filling?
The Chunky Chef says
I think it would be great as an icing (on top, between cake layers, etc), but I don’t know how it would handle being heated inside the actual cake. I’ve just never tried it, so I can’t say for sure. If you do use it as an icing though, I’d add a bit more milk to thin it out to spreading consistency.
Katie says
I know this yields 4 cups, but as I’m planning on bringing this to a children’s school party, would you recommend keeping the recipe as is or doubling it for approx 30 kids? Thanks!
The Chunky Chef says
Hi Katie, I’d probably double the recipe just to be safe 🙂
Holly Frey says
This was going to be my question, but I only need to feed 15. Thank you for the quick response on the refrigerated question, too!!
Heather says
Best dessert dip ever!
Rachael says
I have tried a few other funfetti dip recipes but your’s is my favorite! It is SOOOOO delicious! The other dips used vanilla yogurt and the yogurt overpowered everything. Your’s tastes exactly like the yummy cake batter without the eggs. I love your recipe! I’ve made it 4 times and will continue to use it. Thank you!
Heidi says
Will this be ok to make ahead of time and refrigerate? Or will it become hard?
The Chunky Chef says
Hi Heidi 🙂 You can totally make this ahead of time and refrigerate it. You might want to set it out about an hour or so before serving so it can soften up though 🙂
Emilea Steiner says
Delicious I love this recipe this is the first time I’ve ever made it but have had it because my friend made it and looking forward to eating it after I make it myself. Hope my friends like it.
Kathryn says
Thank you so much for sharing this with us. I made this for carry in and it was a big hit. I added 2/3 of a cup of powdered sugar to add a touch of sweetness.
Every was trying to figure out what it was made of because it was not overly sweet but was a nice accompaniment to the Nilla Vanilla Wafters I brought in with it.
Debutante says
WOW Does that look goooodddd !!!!
Maryanne | the little epicurean says
Gimme all the sprinkles! I think this is going to be a summer favorite!
Catalina @ Peas & Peonies says
This looks so fabulous and my family will adore it for sure!
Dee says
This would be perfect to serve at my daughter’s upcoming birthday party — the girls would love it!
Dorothy at Shockingly Delicious says
I love sweet dips! I also am amazed that this only has four ingredients!
Stephanie says
SO easy, pretty, and so fun!
Paula - bell'alimento says
I could totally dive into that bowl for breakfast. Yep.