Everything you love about cake batter, in an easy no-bake, 4 ingredient dip. Â 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! Â 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. Â You’re baking a cake and there’s a little batter left in the bowl. Â Do you rinse it out, or do you gleefully swipe a finger down the side of the bowl, licking that delicious cake batter? Â I don’t know about you, but I don’t ever waste perfectly good cake batter. Â I definitely eat it! Â 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. Â There’s the just something about those fun sprinkles! Â 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. Â 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! Â It’s sure to be a hit with both the kids and the adults!
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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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Lindsey says
Loved it! We used a pilsbury strawberry funfetti mix and my daughter named it unicorn dip! It was delish!
LISA HELLER says
So easy and such a hit with kids and adults, we used Teddy Grahams to dunk.
Shawna says
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
Sneeks says
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!
Lee porter says
Is it ok to eat uncooked flour – since that is what cake mix is mostly made of?Â
The Chunky Chef says
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.
DOLLIE D WEBB says
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?
The Chunky Chef says
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!
Shawna Ripke says
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?!?!!
The Chunky Chef says
Hmm, I’ve never noticed that before! Sometimes brands will change ingredient blends, usually without warning unfortunately.
georgia says
Hi! I don’t have a mixer, do you think pre-whipped cream cheese would make it easier to mix?
The Chunky Chef says
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.
Leah says
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! 🙂
Daisy says
This is the comment I was looking for! Thank you.Â
Tia. Carmichael says
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:)
Kimberly Turner says
Can you use chocolate cake mix instead of confetti cake mix?
The Chunky Chef says
I haven’t tested that so I can’t say for sure.
Buffy J Holbrook says
can you double everything except the cake mix?
The Chunky Chef says
You could, the dip would be a different texture and not have as much “cake batter” flavor though.