This is the perfect homemade frosting recipe if you love the taste of cake batter. This cake batter buttercream is great on cupcakes, cakes or as a filling. Add sprinkles and you’ve got the perfect birthday treat.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
When I was a kid, my favorite part about baking cakes was licking the batter from the beaters or the bowl. That’s totally not safe to do, but I’m still alive, so I beat the odds I guess. 😉
Anyway, I thought it would be fun to make a buttercream that tasted like cake batter. Now, you’re never going to get as strong of a cake batter taste as eating straight up cake batter, but I think this buttercream has a nice touch of that taste.
I had a lot of fun making this buttercream and even more fun eating it!
LET’S TALK ABOUT SOME OF THE INGREDIENTS IN THE CAKE BATTER BUTTERCREAM FROSTING:
Cake batter: Ok, first and most obvious is the cake batter. I used a yellow cake mix because I think that flavor has the strongest cake batter taste. That probably sounds weird, but I’ve tasted lots of cake batter in my lifetime and I just feel like you get that classic cake batter taste with the yellow cake mix.
Salted & unsalted butter: I like to use both salted and unsalted butter when I make my buttercream. You could always use all unsalted and add in a pinch of salt, but for some reason, I just find it tastes better using half salted butter instead of just adding the salt.
TIPS & FAQs FOR THE CAKE BATTER BUTTERCREAM FROSTING:
Sure, but like I said earlier, I think the yellow cake mix has the strongest ‘cake mix flavor’, but feel free to use any mix you like. If you want to use a chocolate cake mix though, I’d add in a couple tablespoons of cocoa powder to add extra chocolate flavor to it.
No. I think using half salted and half unsalted butter makes it taste the best, but if you only want to use one type of butter, then use the unsalted and just add in a pinch of salt. Don’t just omit the salted butter though, use unsalted butter in it’s place.
Yes. I use a ratio of two cups of fat (butter) to 6 cups of confectioner’s sugar and that makes enough buttercream to cover 24 cupcakes or an 8″ round double layer cake. You could just use one cup of butter to 3 cups of confectioners sugar, but that would make only half the amount.
A lot of times, buttercream recipes call for less butter, but more confectioner’s sugar. That type of ratio will make a sickly sweet buttercream that can sometimes taste gritty, so I don’t do that. Raising the butter amount and lowering the confectioner’s sugar helps that problem.
Well you probably don’t have to do this step and many cake batter buttercream recipes don’t, but I feel like the flour in the cake mix should probably be ‘cooked’ or at least toasted a bit.
I just don’t know that it’s entirely safe to eat it without doing that. Maybe it is, but I don’t like to take chances.
In my area, cake mix is only around a $1, so it’s not a huge deal to me, if I don’t use the entire box, but if you want to save the remainder, you can always just add it to a zip lock bag and store it to make more cake batter buttercream later.
You could also look up ‘dump cake’ recipes…the ones that call for dry cake batter to be sprinkled over fruit filling, then baked. Those are a good way to use up the left over cake mix.
This step is so that the cake mix has an opportunity to dissolve a bit, so the buttercream doesn’t end up grainy or gritty.
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SUPPLIES USED FOR THIS CAKE:
Ok let’s get to the recipe!
**By the way, this recipe was developed and tested using volume measurements (cups etc.). I do this because most people are used to measuring, instead of weighing. You may use the metric converter button to see the weight (gram) measurements. Those numbers are estimates on weight. Your results may vary a bit if you use the weight measurements.
Cake Batter Buttercream Frosting
- 2/3 cup yellow cake mix
- 1/3 cup milk
- 1 cup unsalted butter, room temp
- 1 cup salted butter, room temp (using both salted and unsalted tastes better, but if you don't have any salted butter, just use unsalted here and add in a pinch of salt)
- 6 cups confectioner’s sugar
- 2 tsps vanilla bean paste ( or vanilla extract)
- 2 tablespoons milk (optional)
- Preheat the oven to 350 degrees.
- Sprinkle 2/3 cup of dry cake mix over a parchment covered cookie sheet.
- Bake in the oven for about 6 minutes to toast. Watch it closely as it's very easy to toast it too long and it will begin to smoke. You don't want to toast longer than about 5-6 minutes and if it starts to smell toasted, or it starts to smoke, take it out of the oven immediately.
- Now set the toasted cake mix to the side and let it cool down.
- Once the dry cake mix is cooled, add to a bowl and pour over 1/3 cup of milk. Stir and set aside.
- In a large mixing bowl, cream the butter very well on medium to medium-high speed with an electric mixer.
- Add in three cups of confectioner’s sugar and vanilla extract and beat on low until incorporated and then medium until well mixed.
- Add in the cake mix and milk mixture plus the last three cups of confectioner’s sugar and beat on low, then on medium until well mixed.
- Now, check the consistency. If it’s too thick, add another tablespoon or two of milk. If it’s too thin, add another cup of confectioner’s sugar.
- Once you reach the consistency desired, beat on medium speed for at least a minute.
If you use a yellow cake mix, this buttercream will have a more cream tone than a white tone to it. If you want it to be lighter in color, you can use a white cake mix instead of the yellow. Nutritional values are an estimate. Make sure to check out the TIPS & FAQs for this recipe in the blog post. *This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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- Cream Cheese Buttercream
- Vanilla Bean Buttercream
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