This fun cake batter dip has only four ingredients and five minutes of your time before you and your friends will be indulging on a cool and sweet treat. Customize it each time with different cookies and fruit for dipping!
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About Cake Batter Dip
When it comes to delicious dessert dips, there are few more iconic than cake batter dip.
And by calling this dessert dip iconic, I don’t really mean the dip itself (although, in my humble opinion, the dip should be iconic). What I’m really talking about is the cake batter. Because, let’s face it, for whatever reason, everybody loves cake batter.
Maybe the appeal comes from the “forbidden fruit” effect, since we’re not allowed to lick the beaters after making a cake anymore. Or maybe it’s because a proper cake takes so much time to do right that cake batter seems like an easy (and just as delicious) shortcut to the same end goal.
But no matter the reason for the attraction, I think we can all agree on one thing:
A bowl of eggless, perfectly-safe-to-eat cake mix dip is sure to make your day just a little bit better.
Can you use out of date cake mix?
If you’re anything like me, recipes like this strike you on days when you don’t want to leave the house and you’re raiding your cabinets for options. And, inevitably, you’re going to run across something that looks fine but has a date that’s long since passed.
So, when it comes to expired cake mix, what do you do? Can you use it or not?
First off, make sure that the cake mix has been properly stored. This means that it’s been in a cool, dry place, and that either the seal is still intact or that it’s been stored in a sealed container since it was opened.
Once you confirm the storage, check the date printed on the package. Cake mix is typically good four to five months beyond the “best by” date.
If you have a product that’s older than this, I would not recommend using it for something like a dip. If you’d like to read more about the concerns of expired cake mix, check out this article.
Can you make this dip in advance?
One of the most common questions I get about dessert dips is whether or not you can make them in advance. I totally understand why someone would want to do this, as it’s easier to prepare treats for a party the night before than scrambling to get everything done the day of the event.
The good news is that the answer to this question is almost always yes. BUT, each dip has its own considerations depending on the ingredients.
For this cake batter dip, the ingredients you want to be careful of are the cake mix and the cheesecake pudding mix.
When making this dip, you’ll notice that the consistency of the dip will change significantly once the milk is added to the dry mixes. That’s because adding the milk starts the process of the cake and pudding mix absorbing any available moisture. The idea is that this moisture will come from the milk, but over time, it will also start to draw moisture from the cool whip. This means that the dip will continue to thicken a bit even after you’re done mixing.
Because of this, if you plan to make this dip in advance, I recommend adjusting the white cake mix from 2/3 cup to 1/2 cup.
To refrigerate this dip: Add dip to a bowl with a sealable lid. Secure lid and store in the refrigerator for up to two days. Before serving, allow dip to soften a bit at room temperature. If dip seems too firm, try mixing a tablespoon of milk (up to a maximum of three tablespoons).
To freeze this dip: Add dip to a bowl with a sealable lid. Secure lid and store in the freezer for up to one month. Before serving, allow dip to unfreeze in the refrigerator for one to two days, then allow dip to soften at room temperature before serving. If dip seems too firm, try mixing a tablespoon of milk (up to a maximum of three tablespoons).
What to serve with cake batter dip?
After making as many dessert dips as I have, you start to get a feeling for what goes best with these ultra creamy treats.
Below are some of my best suggestions. Feel free to try one (or as many) as you like!
- Nilla Wafers
- Graham Crackers
- Ladyfinger cookies
- Golden Oreos
- Sugar Cookies
- Gingersnap Cookies
- Cubes of pound cake
- Crumbled waffle cones
- Cinnamon Tortilla Chips
This list could go on and on. If you find a new combination for dipping, I’d love to hear about it in the comments!
How long can you leave out a dessert dip?
As with any appetizer, you should keep track of how long it sits out at room temperature.
For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature, which is how this dip will be served.
As the party goes on, you can move your dip back to the refrigerator once you get past the two-hour mark. If your guests still want more dip, let it chill for at least 30 minutes before bringing it back out again.
Notes & tips for this carrot cake dip
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to make by hand with a whisk.
More fun dessert dips
How to make cake mix dip
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
I share a lot of dessert dips on this little food blog, but my favorite ones are the recipes that are ultra simple with no special instructions.
And that, my friends, is exactly what this cake batter dip is, since it only takes four ingredients to make.
Step 1 – Mix Cool Whip, white cake mix, and cheesecake pudding mix until combined.
Step 2 – Add milk, then mix until smooth.
Step 3 – Serve with cookies or fruit!
Yes, this dip really is that easy to make. With just four ingredients, two steps, and five free minutes you and your friends can be indulging on tasty cake batter in no time.
Cake Batter Dip
- Keeping speed on medium-low, add milk to bowl and continue to whip until milk is fully incorporated and dip is thick and creamy.
- Serve dip immediately with cookies or fruit for dipping.
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.