Cake Batter Recipes Round-up!

Whenever I hear “cake batter“, I look up faster than my new little puppy does when he hears the food bowl being filled.FAST!  Cake batter is one of my absolute favorite flavors, and I’m OH SO HAPPY that there are so many recipes being created to enjoy this sweet cake batter taste in everything from candy bark to cupcakes – and even pancakes! So take a little tour with me of some of my favorite recipes for cake batter flavored treats….

cake batter pancakes

CAKE BATTER PANCAKES
via How Sweet It Is

makes about 12 pancakes

1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
2 eggs
1 teaspoon vanilla extract
1-2 cups milk
assorted sprinkles

Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.

Preheat a skillet on medium heat. Fold sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.
Glaze

1 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon vanilla extract
assorted sprinkles

Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.

cake bark

CAKE BATTER BARK
via How Sweet Eats

6 ounces high quality dark chocolate
12 ounces high quality white chocolate
3 teaspoons yellow cake mix
sprinkles of your choice (3 tablespoons+)

Melt dark chocolate either in the microwave or a double boiler. Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire. Stick in the freeze for 20 minutes.

Melt while chocolate. Whisk in cake mix slowly, stirring well until no lumps remain. Let it set for 3 full minutes (or at least until it slightly thickens). Remove baking sheet with chocolate from the freezer and immediately pour white chocolate on top. Sprinkle on sprinkles. Freeze for 20 minutes.

Once set, break into chunks. Keep refrigerated.

cake-batter-rice-krispies

CAKE BATTER RICE KRISPIES
via Gimme Some Oven

Ingredients:

  • 3 Tbsp. butter
  • 1 (10 oz.) bag of mini-marshmallows
  • 1/3 cup yellow cake mix
  • 6 cups crispy rice cereal
  • 1 (1.75 oz.) container of sprinkles

Method:

Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them.

cake batter truffle

CAKE BATTER TRUFFLES
via The Girl Who Ate Everything (a fabulous site, we highly recommend you head over there and check it out!)

1 ½ cups flour
1 cup yellow cake mix
½ cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla
1/8 teaspoon salt
3-4 Tablespoons milk
2 Tablespoons sprinkles 

Truffle Coating:
16 ounces (8 squares) almond bark (or white candy melts)
4 Tablespoons yellow cake mix
sprinkles


Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.


While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.
Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.
cake batter pie
CAKE BATTER PIE

Crust
1/2 package Golden Oreos or 2 cups graham cracker crumbs (about 11 graham cracker sheets)
1 Tablespoon sugar
1/4 cup unsalted butter, melted

Pudding
3 cups whole milk
4 egg yolks, at room temperature
1/4 cup cornstarch
1/3 cup sugar
3/4 teaspoon kosher salt
1 1/2 Tablespoons unsalted butter, diced and at room temperature
1 1/2 teaspoons vanilla extract
6 Tablespoons Funfetti Cake Mix

Whipped Cream
1/2 cup heavy whipping cream
1 Tablespoon sugar

Rainbow Sprinkles

To make the crust:
In a large food processor, grind up the Golden Oreos into fine crumbs. You should have 2 cups of cookie crumbs. Put the crumbs in a large mixing bowl and add the sugar. Mix the ingredients together. Then add the melted butter and mix to coat all of the crumbs with butter.

Put the crumb mixture into a 9 inch pie plate. Press the crumbs into the sides of the pie plate and into the bottom. Bake at 350 degrees for 8 minutes.
Cool the crust completely on a cooling rack before filling with the pudding.

To make the Funfetti Cake Batter Pudding:
Pour the milk into a large saucepan. Heat the milk over medium heat until almost simmering. Make sure you watch the milk so it doesn’t overflow while you work on the next step.

In a large mixing bowl with the paddle attachment (a handheld mixer works too), mix together the egg yolks, cornstarch, sugar and kosher salt for 4 minutes on medium speed. The egg mixture should be thick.

On low speed, carefully pour the milk into the mixing bowl. I use a measuring cup to pour the milk in.
Continue to mix until the milk is combined with the other ingredients.

Pour the mixture back into the large saucepan and heat over medium low heat and constantly whisk the mixture. The pudding should take 7-10 minutes to thicken.

Once the pudding has thicken, remove the saucepan from the heat. Add in the unsalted butter and vanilla extract. Whisk.
Put a sieve over a large bowl. Pour the pudding mixture into the sieve and using a spoon or spatula, press the pudding through the sieve. This will help eliminate any lumps in the pudding.

Then whisk in the cake batter mix. Make sure you whisk the ingredients really well. You don’t want lumps of cake batter mix in your pudding.

Pour the pudding into the cooled pie crust. Evenly spread it out with a spatula.

Cover the pie with plastic wrap. Be sure to press the plastic wrap against the pudding. This is important so a film doesn’t form on the pudding.
Chill the pie in the refrigerator for 6 hours.

To make the whipped cream:
Pour the heavy whipping cream in a large mixing bowl with the whisk attachment. (a handheld mixer works fine) Turn the mixture on high speed and while it’s mixing, slowly add in the sugar. Mix until stiff peaks form.

Once the pie is done chilling, top the pie with the whipped cream and rainbow sprinkles.

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Comments

  1. 25
    Dina - Deliciously Darling Events says:

    OMG Courtney! Hold the phone. BEST POST EVER. I too look up with puppy dog eyes when someone says cake batter. My all time favorite. Thinking I should make a cake batter pie and wash it down with a cake batter birthday shot: http://sweetapolita.com/2012/03/boozy-birthday-cake-shots/

  2. 26

    On Sunday I made Birthday Cake popcorn, which was popcorn cake mix and vanilla candiquik, with sprinkles, It was so yummy, very rich.

  3. 27

    wow my mouth cannot help it,my mouth is watering now any help

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