Cake Batter Frosting
This cake batter frosting recipe is a buttercream frosting flavored with boxed cake mix and sprinkles making it a perfect funfetti frosting for birthday cakes and cupcakes!
- 1 cup Yellow or White Cake Mix baked and cooled
- 2 Sticks Butter (1 cup) softened
- 3 cups Powdered Sugar
- 1-2 tbsp Milk or Cream optional
- 1/3 cup Sprinkles optional
- Food coloring optional
Spread the cake mix on a baking pan and bake at 350 degrees for 3-5 minutes
Let cool completely before adding to frosting
Using a standing mixer or handheld mixer with a large bowl, beat softened butter for 3-5 minutes on medium high until it is very light and fluffy.
Add the cake mix and powdered sugar. Mix on low until it starts to incorporate and get crumbly, about 30-60 seconds.
Once it starts to incorporate, turn to medium high and beat for another 3-5 minutes.
If it is too thick, you can add a tablespoon or two of milk or cream to thin it out and continue mixing.
If adding sprinkles or food coloring, add to the frosting and mix for another 15-30 seconds.
- Make sure your butter is at room temperature or slightly cooler. The perfect temperature is if you press your finger on it, it will do a slight indent.
- If your powdered sugar is old and lumpy, sift it before adding it to the butter to ensure you have smooth and lump free frosting.
- Be sure to bake your cake mix to kill any bacteria. If the cake mix browns while baking, sift the mix to remove any clumps.
- Warm cake mix can melt the butter in your frosting, so be sure to let your cake mix cool completely before you add it to the frosting. You can put it in the fridge or freezer for a few minutes to help it cool down.
- Hate the extra step of adding cake mix or want to keep it gluten free? You can add 2 teaspoons of cake batter extract in place of the cake mix.
- Sprinkles sprinkles sprinkles! While they are optional, they go perfectly with cake batter frosting to create a funfetti frosting! I prefer jimmies as they have a more pleasant texture than nonpareils.
- If adding sprinkles, make sure to use a large piping tip like a Wilton 1A or 8B so the sprinkles don’t clog the tip.
- You can also add food coloring just like normal frosting
- This recipe will be enough frosting for about 12 cupcakes if you're piping a generous amount of frosting or 24 if you're spreading the frosting with a knife.
- This frosting will keep up to a week in the fridge or 2-3 months in the freezer
Serving: 1serving | Calories: 149kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 160mg | Potassium: 10mg | Fiber: 1g | Sugar: 26g | Calcium: 47mg | Iron: 1mg