Four Ingredient Funfetti Cake Batter Dip
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 don’t know about you, but I don’t ever waste perfectly good 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. Everyone loved them! They’re discontinued here in the US now, and while this recipe isn’t exactly the same as that, it’s similar 🙂
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!
WANT TO TRY THIS FUNFETTI CAKE BATTER DIP?
PIN IT TO YOUR DESSERT OR KID-FRIENDLY BOARD TO SAVE FOR LATER!
FIND ME ON PINTEREST FOR MORE GREAT RECIPES!
Four Ingredient Funfetti Cake Batter Dip
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.
Video
If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.
For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4
NEVER MISS A CHUNKY CHEF RECIPE:
FACEBOOK / INSTAGRAM / PINTEREST / TWITTER
So easy and such a hit with kids and adults, we used Teddy Grahams to dunk.
I know its been asked but has anyone froze this I just thinking it would be a good sac to break down into portions for lunches
A coworker brought this to work and I loved it! Bought all of the ingredients to make this at home gluten free. Since it is only me and my husband I halved the recipe. Pilsbury has a gluten free funfetti cake mix, which I measured half a box to be about 1 and 3/4 cups. I made the recipe as follows but was still able to taste the very grainy texture of the gluten free mix. In the end I used half a box of gluten free cake mix with a full container of cool whip, 2/3 cup of milk and added powdered sugar and vanilla — I dont believe this would be needed when using regular cake mix. This was a good recipe but I had to tailor it for my husband’s sensitivity. Will make again!
Is it ok to eat uncooked flour – since that is what cake mix is mostly made of?
We’ve never had an issue and have made this recipe many times, but it’s best to use your own personal judgement when it comes to food safety.
Can you use any flavor cake mix. My granddaughters party is red and black. I was wondering if regular cake mix and blak and red sprinkles would work?
I’ve only tested this recipe with funfetti mix, but I think traditional white cake mix would work as well. With those colored sprinkles, it should look beautiful for her party!
Not sure if my first comment posted or not..
Anybody else get a lemon type after taste at all?! This stuff is soooo good but this last time I made it I noticed a different taste to it. Used all the same stuff. I couldn’t point my finger at what exactly it was but my husband said lemon and I think that’s exactly what it was. Thoughts?!?!!
Hmm, I’ve never noticed that before! Sometimes brands will change ingredient blends, usually without warning unfortunately.
Hi! I don’t have a mixer, do you think pre-whipped cream cheese would make it easier to mix?
I haven’t made this recipe using that type of cream cheese so I can’t say for sure, but I think it might help.
Just in case anyone was wondering, i’m on a temporarily dairy free diet for breastfeeding, so i just made this with tofu cream cheese, coconut cool whip, and almond milk and it worked great! 🙂
This is the comment I was looking for! Thank you.
Love this dip!! Super easy and liked by all. I wondered about freezing , I saw some else asked the same question. I will have to try and repost my results:)
Can you use chocolate cake mix instead of confetti cake mix?
I haven’t tested that so I can’t say for sure.
can you double everything except the cake mix?
You could, the dip would be a different texture and not have as much “cake batter” flavor though.
Does it need to be refrigerated? Like can it be left out all day?
Since it has dairy in it, I wouldn’t leave it out more than 1-2 hours without keeping it cold.
Do you add the whole box of cake mix to this??
Yes, but feel free to use less for a thinner dip
Man!! This would be great between cake layers or to stuff cupcakes or spread on toasted sliced pound cake or pancakes!!!!
Haven’t tried this yet but I LIKE the way you think!
Can you freeze this?
Hi Becky, I’ve honestly never tried, so I really can’t say for certain.
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.
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 🙂
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!
Can you utilize this as a cake filling?
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.
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!
Hi Katie, I’d probably double the recipe just to be safe 🙂
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!!
Best dessert dip ever!
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!
Will this be ok to make ahead of time and refrigerate? Or will it become hard?
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 🙂
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.
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.
WOW Does that look goooodddd !!!!
Gimme all the sprinkles! I think this is going to be a summer favorite!
This looks so fabulous and my family will adore it for sure!
This would be perfect to serve at my daughter’s upcoming birthday party — the girls would love it!
I love sweet dips! I also am amazed that this only has four ingredients!
SO easy, pretty, and so fun!
I could totally dive into that bowl for breakfast. Yep.