Cake Batter Frosting
Nostalgic birthday flavor shines in this playful rainbow sprinkle cake batter frosting! This recipe gets it's scrumptious flavor from a cream cheese frosting base with vanilla, almond, and classic yellow cake mix for a blend that tastes just like cake batter.
Ingredients
- 8 oz salted butter (room temperature)
- 5.2 oz yellow cake mix (1 cup *needs to be heat treated, see recipe instructions)
- 1 pinch salt
- 1 tsp almond extract
- 2 tsp vanilla extract
- 8.5 oz powdered sugar (2 cups)
- 8 oz cream cheese (room temperature, use the block style of cream cheese, not the tub)
- 2 tbsp rainbow nonpareil sprinkles
Instructions
- Begin by heat treating the cake mix. Preheat oven to 350 degrees ℉. Spread the cake mix in an even layer on a baking sheet, and bake for 5 minutes until the mix reaches 160° making it safe to eat. Set aside until cool.
- In the bowl of an electric mixer, beat the butter on a medium high speed for one minute.
- Sift in the heat treated cake mix, and add the salt, almond extract, and vanilla extract, and beat for 2-3 minutes on medium high. Scrape down the bowl as needed.
- Add in the powdered sugar, and beat until light and fluffy, about 3 more minutes.
- Add cream cheese, and beat until combined. Do not over mix at this point, cream cheese frosting can become runny if heavily over mixed.
- When ready to use the frosting, fold in the rainbow sprinkles until just combined.Note: The more you mix the frosting once the sprinkles are in, the more the sprinkle color may bleed and change the tone of the overall buttercream. Wait to add in the sprinkles until you're about to use the frosting.
- Since this frosting contains cream cheese, it can get a bit soft if it's too warm. If the frosting feels too soft, chill it in the fridge to firm it up when needed. Enjoy!
Notes
This batch of frosting makes 1 lb 8 oz which is approximately just under 3 cups.
Frosts approximately 1.5 dozen cupcakes
Tried this recipe?Let us know how it was!