Cake Batter Dip
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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!
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 what inspired my cake mix dip recipe. It’s got all the nostalgia of my sister’s and my childhood, but made with safe-to-eat, simple ingredients.
It did take a fair bit of testing to make it look and taste like raw cake batter, but I nailed it with this version. The trick is to use a mix of yogurt and cool whip to keep the dip fluffy and airy, without getting clumps from the cake batter. It’s perfect for dipping cookies in, entertaining, or eaten by the spoon (which my sister and I enjoy most!).
Table of Contents
Why I love this recipe
- Made without cream cheese. 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!
Key Ingredients
Here’s what you’ll need to make this cake dip, along with my kitchen notes. The complete list with measurements is in the recipe card.
- Yogurt. I used plain Greek yogurt, which helps keep the dip light and creamy. If you prefer a super sweet dip, vanilla yogurt works well.
- Cool Whip. Since Cool Whip is sold frozen, it will need to be defrosted in the fridge beforehand. I typically refrigerate it the night before I plan on making it. Check out my tips section for my hack on defrosting it in minutes!
- Cake batter mix. My go-to is Funfetti cake mix because the sprinkles are already mixed in, but any plain vanilla or yellow cake mix works just as well. The cake mix will be heat-treated before assembling into the dip.
- 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 must be heated first to kill any harmful bacteria in the raw flour.
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
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.
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.
Recipe tips and dietary swaps
- 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. Just be wary, though, that the yogurt can be a little overpowering then. If that’s the case, add a tablespoon of white or brown sugar.
- Make it gluten-free. Use a gluten-free cake mix. When I made this for my nephew, who has celiac disease, I had success with Betty Crocker Gluten Free Yellow Cake Mix and Pillsbury Gluten Free cake mix.
- Make it vegan. Use vegan cake mix (I love Miss Jones vanilla) and So Delicious coconut whipped topping (it’s in the same aisle as Cool Whip).
Ways to change up the flavor
With just one swap, you can change the flavor of this cake batter dip. Here are some of the ways I’ve tried when entertaining:
- Chocolate. Use chocolate cake mix and sprinkle with chocolate sprinkles.
- Red velvet. Use red velvet cake mix and top with white chocolate sprinkles.
- Lemon. Use lemon cake mix and add some lemon zest (so important!). Sprinkle with yellow sprinkles.
- Cookies and cream. Swap the sprinkles for crushed-up Oreo cookies and add one teaspoon of vanilla extract.
Storage and make-ahead
To store/make ahead: Leftover or made ahead 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 1 month, then thaw overnight in the fridge.
Frequently asked questions
No cake mix containing flour should be eaten raw. It should always be heat-treated in the oven before use.
The number one reason for a grainy dip is due to the cake mix not being heat treated long enough. The cake batter should easily dissolve into the yogurt and cool whip mixture.
Cake Batter Dip
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
Nutrition
More fun desserts to entertain
Originally updated January 2023
I actually prepared fhis but instead of youghurt I put cottage cheese. It was still amazing!
Hm is whip really necessary here? What would you say?
Where could I find funfetti cake mix?
Is there anything you can use in place of the protein powder?
Hi! You can just leave it out and add extra almond flour/reduce the liquid.
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!!
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.
How many calories does it have
Hmm not sure, feel free to calculate it using myfitnesspal!
Hi!
This recipe looks delicious! However I am a little confused; What do I use this for? What do I dip in it?
Cheers!
You can just enjoy it with a spoon- It’s like pudding 🙂