Edible cake batter

This edible cake dough is soft, sweet and filled with chocolates and sprinkles! The batter does not contain any risk of foodborne illness as we omit the eggs and bake flour and cake mixture so this dough is safe to consume.

Overhead image of the edible cake dough dough in a bowl with a spoon in it

It all started with this megapopular edible cookie dough! This recipe inspired the creation of this peanut butter cookie dough, edible brownie dough and now this delicious edible cake dough. Which begs the question … what other edible baked goods would you like to see? 🙂

Eat raw cake dough

Regular (raw) cake dough is not considered safe to eat due to health concerns surrounding both bacteria in the flour and bacteria in untreated egg.

This raw cake dough recipe is specially formulated to be sure while also having the cake dough flavors you know and love. There are no eggs in this recipe, and we heat treatment the flour and cake mixture to ensure that everything is in compliance with the safety standard of consumption.

Picture showing how we heat the flour to make this dough edible

Heat treating flour and cake mix

Many people are surprised to find flour as a culprit for disease in baked cookie dough. Flour does not look like a raw food, but it does mean that it has not been treated to kill bacteria (think E. coli). These bacteria and bacteria can cause food poisoning (source).

So when we make cake dough that is edible, we first have to boil the flour (or heat treat it) to make sure we kill potential bacteria. We also need to heat treat the cake mix used, as it also has raw flour in it.

There are 2 options for heat treating the cake mix and flour.

  • Heat it in the microwave: add the cake mixture in a microwave safe bowl and add the flour in a separate microwave safe bowl. I recommend heat treating more flour and more cake mix than the recipe requires (1/2 to 1 cup extra) to make sure you have enough in case of burns or lumps. Microwave bowls separately in bursts of 30 seconds while stirring between each burst. Spend your time stirring well to make sure none of the flour or cake mixture burns. Use a thermometer to test the flour, then test the cake mix in a few places to make sure they each reached 165 degrees F. (If you get less than 165 degrees, return the flour / cake mixture in another burst of 30 seconds).
  • Heat it in the oven: Preheat oven to 300 degrees F. Line a large plate (with sides) with a non-stick lining or parchment paper. Spread the flour on the pan (process more than you want; 1/2 to 1 cup extra). Bake the flour, remove it and stir it every 1 and 1/2 minutes. Each time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165 degrees F, that's for sure. Repeat this process on a separate tray for the cake mix. The cake mix should also reach 165 degrees F.

Processing images - images of the butter being crushed and then added to sugars, then the dry ingredients mixed with the wet and all.

Tips for heat treating cake mix and flour

  • If baking or microwave left your flour or cake, mix with any lumps, break up those lumps with your fingers. Discard any lumps that do not break. If flour or cake is mixed on the sides or bottom of the pan, do not scrape it up for the dough.
  • Let flour and cake mix cool completely before use. If you use hot flour and / or hot cake mix, it does not turn out right. Let both cool completely at room temperature, or speed up the process by placing the trays in the fridge or freezer.
  • If there is discolored sections (brown or light brown) toss the mixture of flour / cake, it will get the cake dough flavor burnt! (This is why we heat a little more flour and cake mix than we need!)
  • We want the heat-treated flour and cake mix to look like it did before the heat treatment (light, fluffy and white) – crate parts that don't look like it.

Customize this edible cookie dough

Get creative with your favorite additions! My personal favorite addition to this basic recipe is milk chocolate chips; below are a few other ideas

Other mix-in ideas: dark chocolate chips, M & Ms, marshmallow, extra sprinkle, coconut

Right image of the edible cake dough dough in a bowl of white and milk chocolate chips and sprinkles.

recipe Tips

More delicious cake recipes:

Edible cake batter

This edible cake dough is soft, sweet and filled with chocolates and sprinkles! The batter does not contain any risk of foodborne illness as we omit the eggs and bake flour and cake mixture so this dough is safe to consume.

Course: Dessert

Food: American

Keywords: edible cookie dough

Servings: 6 servings

Calories: 629 kcal

ingredients

  • 1 and 1/2 cup (175 g) Funfetti or Rainbox chip cookie mix (we like Betty Crocker & # 39; s Rainbow Chip mix)
  • 1 and 1/4 cup (148g) white flour for all purposes
  • 1/2 teaspoon EVERY fine sea salt and baking soda
  • 12 tablespoons (167 g) unsalted butter at room temperature
  • 1/2 cup (100 g) of white, granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla
  • 1/2 cup (92 g) white chocolate chips
  • 1/2 cup (85 g) jimmies sprinkle
  • Optional suggestions for addition: milk chocolate chips, dark chocolate chips, M & Ms, marshmallow liquor, extra sprinkles, coconut

Instructions

  1. HEAT TREATMENT MEAL & KAGEMIX: See Note 1; You can heat the flour and cake mixture in the microwave or in the oven. Test flour and cake incorrectly to make sure it has reached a safe temperature of 165 degrees F. Allow the flour and cake mix to cool completely to room temperature before using. Do not use roasted or lumpy flour or cake mix (if in color or smells burnt, it is probably burnt). The flour and cake mixture should be light, white and fluffy (it should look the same as it did before heat treatment). Use a spoon to spoon the cooled flour and cake mixture into a measuring cup and evenly top the measuring cup with the back of a butter knife. (If you press and pour either the flour or cake mixture into the measuring cup, you have too much)

  2. DRY INGREDIENTS: When the heat-treated cake mixture and flour are completely cooled, add (spoon and level) 1 and 1/2 cup cake mix, 1 and 1/4 cup flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt to a medium sized bowl. Stir and set them aside. (While we do not bake this dough, baking soda gives it an authentic flavor; leave it out if desired, just don't forget the salt!)

  3. VÃ…TINGREDIENTER: In a bowl of fixed stick mixer (or use hand mixers), beat the 12 tablespoons of room temperature butter and beat until smooth and creamy, about 2 minutes. Add 1/2 cup white sugar and 1/2 cup light brown sugar and beat until combined. Beat on medium speed for 3-4 minutes until the mixture becomes slightly fluffy and very light. Add 1/4 cup heavy cream and 1 teaspoon vanilla and mix until combined.

  4. UNITE: Add the dry ingredients right on top of the wet ingredients. Add 1/2 cup white chocolate chips and 1/2 cup sprinkle right on top. Whip until just combined; do not mix too much. Use a spatula to scrape the sides of the bowl as needed. If the dough is dry at all, add a slightly heavier cream; If wet at all, add a tablespoon or two more of the heat-treated cake mixture.

  5. ENJOY: Touch all the desired mix-ins and enjoy! We love this dough freshly prepared, chilled or even frozen!

recipe Notes

Note 1:

  • Heat it in the microwave: add the cake mixture in a microwave safe bowl and add the flour in a separate microwave safe bowl. I recommend heat treating more flour and more cake mix than the recipe requires (1/2 to 1 cup extra) to make sure you have enough in case of burns or lumps. Microwave bowls separately in bursts of 30 seconds while stirring between each burst. Spend your time stirring well to make sure none of the flour or cake mixture burns. Use a thermometer to test the flour, then test the cake mix in a few places to make sure they each reached 165 degrees F. (If you get less than 165 degrees, return the flour / cake mixture in another burst of 30 seconds).
  • Heat it in the oven: Preheat oven to 300 degrees F. Line a large plate (with sides) with a non-stick lining or parchment paper. Spread the flour on the pan (process more than you use; 1/2 to 1 cup extra). Bake the flour, remove it and stir it every 1 and 1/2 minutes. Each time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165 degrees F, that's for sure. Repeat this process on a separate tray for the cake mix. The cake mix should also reach 165 degrees F.

Nutrition facts in edible cookie dough

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