Cake Batter Dip

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5 from 37 votes
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My cake batter dip recipe has the flavor of cake batter and the texture of a creamy dip. It’s light, fluffy, and an easy dessert dip fit for every occasion!

Ready for more no-bake desserts? Try my Oreo dip, no-bake brownies, and mango mousse next. 

cake batter dip.

Let’s be real: we’ve all eaten raw cake batter by the spoonful as a kid, even though we weren’t supposed to. Um, hello salmonella!

That’s where my dunkaroo dip comes in. It’s got the look and taste of raw cake batter, just with none of the risk of food poisoning. Oh, and it’s studded with sprinkles. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make cake batter dip
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More fun desserts to try
  8. Cake Batter Dip (Recipe Card)

Why I love this recipe

  • Only three key ingredients. All you need is yogurt, Cool Whip, and cake batter mix. 
  • Ready in 5 minutes. If you have people coming over with zero ideas about what to serve, whip up this dip and stop worrying about the dessert. 
  • Light and creamy. Compared to typical dessert dips made with cream cheese, my Greek yogurt version has fewer calories and fat.
  • Fun to customize. Stick with the base cake batter recipe, or jazz it up with mix-ins. The choice is yours!
funfetti cake batter dip.

Ingredients needed

  • Yogurt. I used plain Greek yogurt, which helps keep the dip light and creamy. You can also use plain vanilla yogurt. 
  • Cool Whip. Since Cool Whip is sold frozen, it will need to be defrosted in the fridge beforehand. 
  • Cake batter mix. I use funfetti cake mix for this recipe, but you can use plain vanilla cake mix and toss in a handful of sprinkles. 
  • Sprinkles. Optional, but what harm could extra sprinkles do?

How to heat treat boxed cake mix

Since this is a no-bake recipe, the cake mix will have to be heated first since the raw flour in the mix may contain harmful bacteria. 

To heat the treat cake mix, preheat the oven to 350F. Spread it on a baking sheet and bake it for 5-6 minutes or until the temperature reaches 165F. Allow the cake mix to cool before making the dip. 

How to make cake batter dip

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

cake mix, yogurt, and cool whip in mixing bowl.

Step 1- Mix. In a large mixing bowl, whisk together the Cool Whip and yogurt until smooth. Slowly stir in the cake mix until a thick mixture remains.

served funfetti dip.

Step 2- Serve. Transfer the funfetti cake dip to a bowl and serve immediately or cover with plastic wrap and chill until ready to serve.

Arman’s recipe tips

  • Microwave the Cool Whip. Cool Whip can take up to 8 hours to defrost in the bigger tub, so when I’m short on time, I scoop what I need into a microwave-safe bowl and microwave it in 20-second intervals, stirring between each until it’s fully melted. 
  • Adjust the consistency. If you prefer a thinner dip, add more softened Cool Whip. For a thicker dip, add more yogurt until it reaches your desired consistency. 
  • Make it gluten-free. Use a gluten-free cake mix. 
  • Make it vegan. Use vegan cake mix and So Delicious coconut whipped topping (it’s in the same aisle as Cool Whip).
  • Serve with your favorite dippers. Like strawberries, pretzels, vanilla wafers, animal crackers, or graham crackers. 

Variations

  • Chocolate. Use chocolate cake mix and sprinkle with chocolate sprinkles. 
  • Red velvet. Swap regular mix for red velvet cake mix and top with white chocolate sprinkles. 
  • Lemon. Use lemon cake mix and add some lemon zest. Sprinkle with yellow sprinkles.
  • Cookies and cream. Swap the sprinkles for crushed-up Oreo cookies and add one teaspoon of vanilla extract. 

Storage instructions

To store: Leftover dip should be stored in an airtight container in the refrigerator for up to two days. Let it soften to room temperature for 15 minutes before serving. 

To freeze: Freeze any remaining dip for up to one month and let it thaw overnight in the fridge. 

cake batter dip in a bowl.

Frequently asked questions

Can I eat raw cake mix?

No cake mix containing flour should be eaten raw. It should always be heat-treated in the oven before use. 

More fun desserts to try

cake batter dip recipe.

Cake Batter Dip

5 from 37 votes
My cake batter dip recipe has the flavor of cake batter and the texture of a creamy dip. It’s light, fluffy, and an easy dessert dip fit for every occasion!
Servings: 12 servings
Prep: 5 minutes
Total: 5 minutes

Ingredients  

  • 1 1/2 cups cool whip thawed
  • 1 cup non fat yogurt
  • 1/4 cup Funfetti cake mix heat treated
  • 1/4 cup sprinkles optional

Instructions 

  • In a mixing bowl, whisk together the cool whip and yogurt until combined. Slowly stir through the cake mix until a thick mixture remains. If using sprinkles, fold them through at the end.
  • Transfer into a bowl and serve immediately or chill it until ready to serve.

Notes

TO STORE: Leftover dip should be stored in an airtight container in the refrigerator for up to two days. Let it soften to room temperature for 15 minutes before serving. 
TO FREEZE: Freeze any remaining dip for up to one month and let it thaw overnight in the fridge.

Nutrition

Serving: 1servingCalories: 35kcalCarbohydrates: 6gProtein: 2gFat: 1gSodium: 39mgPotassium: 62mgFiber: 0.1gVitamin A: 18IUVitamin C: 0.2mgCalcium: 52mgIron: 0.1mgNET CARBS: 6g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally updated January 2023, updated and republished September 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 37 votes (36 ratings without comment)

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  1. I just stumbled upon your page and I love all of your recipes!! I have a few questions about this one though so sorry if I sound annoying ?. I am on keto so this is why I would wanna switch it around to make it perfect!

    1. Milk was optional if it became too dry correct? If so would heavy cream work instead of milk? (I don’t drink milk?)

    and this is the only place where milk was needed right??

    2. Could I leave the banana out?

    3. Could I leave the protein powder out?

    4. With leaving the protein powder out and having to substitute flour… would you recommend the 1 tablespoon or the 2 tablespoons?

    5. What is the best sticky sweetener for keto do you recommend instead of the syrup?

    6. How long will this last in the freezer?

    Thank you for answering all of this!!

    1. Hi there- Yes, that is correct, heavy cream should be fine.

      You need to swap out the banana for something else, applesauce or pumpkin.

      Yes, you can, sub it with extra flour, adjust accordingly. I used monk fruit sweetened maple syrup.

      No idea for the freezer, feel free to experiment and see.

  2. Hi!
    This recipe looks delicious! However I am a little confused; What do I use this for? What do I dip in it?
    Cheers!

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