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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Diana says
Can you make this a day ahead?
The Chunky Chef says
Yes 🙂
Diana says
does it have to stay cold during parties? or leaving it out is ok?
Katie says
How much does this make about?
The Chunky Chef says
I’d estimate roughly 2 cups, but I haven’t measured it.
Diana says
Just wondering, can you use reduced fat cream cheese and sugar free cool whip?
The Chunky Chef says
I haven’t tested it, but I think that would be okay 🙂
Talia says
This tastes so good! Just like dunkaroos from the old days. Is the consistency supposed to be doughy instead of icing-like? I added 2/3 cup of milk. I’m wondering if I overmixed it and it looks like bread dough.
The Chunky Chef says
Yes, Dunkaroos were one of my favorite childhood treats! It’s supposed to be pretty thick, but you can always add more milk if you’re looking for a thinner consistency 🙂
Karah Scott says
So so good! Not sure why this isn’t rated higher but it’s delicious! Especially with the Annie’s birthday cake bunny grahams 🤌🏽🤤
Karli Yarish says
Can you freeze the dip?
The Chunky Chef says
Since dairy can sometimes separate during the freezing and thawing process, I’ve not tested freezing this recipe, so I can’t say for certain how it’ll turn out.
Basil says
Is it really necessary in your opinion to heat the cake mix before you make this recipe?
The Chunky Chef says
For liability reasons I can’t tell you what to do with regard to heating the cake mix. I will say that I usually don’t heat it, and we haven’t had any issues, however, that’s just my anecdotal opinion 🙂
Kerry says
How long is the dip good for once made?
The Chunky Chef says
Ours is always eaten pretty quickly, but I would estimate about 3-4 days.
Lazlow says
Is this supposed to have more of a cream cheese taste or a sweet taste? Mine taste like cream cheese so idk if im doing it right ?
The Chunky Chef says
It’s supposed to taste like cake batter… did you use all the ingredients?
Lazlow says
Yes! But I used off brand ‘cool whip’ so maybe that’s the problem? Perhaps this is a case of off brand isn’t as good as name brand. It still tasted pretty good and I’d def make it again!
Noelle says
Tastes delicious! Was a hit at work and at home
Coco says
Has anyone used reduced fat cream cheese? Or should I stick with regular?
Nikki says
I’ve used reduced fat cc and light whipped topping and you couldn’t tell!