Cake Batter Buttercream Frosting
This cake batter buttercream frosting is smooth, creamy, and packed with nostalgic cake batter flavor. Made with heat-treated white cake mix, it has that classic sweet taste that feels just like sneaking a spoonful of cake batter from the bowl. It’s the perfect frosting for cakes and cupcakes when you want a fun, bakery-style treat.
Cake Batter Buttercream Frosting
Grab your neon scrunchies and crank up the boombox, because this cake batter buttercream frosting is bringing some serious retro fun to the dessert table.
With its smooth, creamy texture and sweet cake batter flavor, it’s the kind of frosting that feels like sneaking a taste straight from the mixing bowl while your favorite 80s tune plays in the background.
Made with heat-treated white cake mix for that nostalgic cake batter taste, this frosting is easy to make and perfect for piling high on cupcakes and cakes.
After all, when it comes to buttercream, we’re going big… the way everything did in the 80s.
If you love nostalgic frosting flavors, check out my rainbow chip frosting, cookies and cream buttercream frosting, and marshmallow buttercream frosting.
Why You Will Love This Recipe
- Easy to make: With simple ingredients and quick steps, this frosting comes together in just minutes.
- Classic cake batter flavor: Made with heat-treated white cake mix for that nostalgic, straight-from-the-bowl cake batter taste.
- Smooth and creamy texture: This buttercream whips up light, fluffy, and perfectly spreadable for cakes and cupcakes.
- Perfect for piping: The fluffy texture holds its shape beautifully.
- Fun and nostalgic: It captures that childhood joy of sneaking a taste of cake batter while baking.
Recipe Ingredients
- White cake mix – Heat-treated to remove potential bacteria (see tips section below).
- Unsalted butter – Room temperature.
- Powdered sugar
- Heavy cream – Room temperature.
- Vanilla extract
- Salt
How to Make Cake Batter Buttercream Frosting
Whip the room temperature unsalted butter for 5 minutes until it is light and fluffy.
Add in the powdered sugar and heat-treated white cake mix.
Mix in the powdered sugar and cake mix on low speed until it is fully combined with the butter.
Add in the heavy cream, vanilla extract, and salt.
Mix the frosting for 3 to 5 minutes until the frosting is light and fluffy.
Melt 1 cup of frosting in the microwave, add it back to the buttercream, and mix on low speed to make it silky smooth.
Courtney’s Expert Buttercream Frosting Tips
- Make sure the butter and heavy cream are room temperature so they incorporate well.
- Whip the butter for a full 5 minutes before adding the additional ingredients. The butter will become light, creamy, and pale in color. This helps create a perfectly smooth buttercream.
- Heat-treat the cake mix to eliminate any potential bacteria. The easiest way to do this is in the microwave—heat the cake mix in 30-second increments until it reaches 160°F (71°C), about 60 seconds total. Stir between each increment to help break up any lumps.
- If the cake mix becomes clumpy after heat-treating, sift the cake mix through a fine mesh strainer to remove any lumps.
- To make super smooth frosting, temper the buttercream. Heat 1 cup of the frosting in the microwave for about 20 seconds to melt it slightly. Then, add the melted buttercream back to the mixing bowl and mix on low speed for several minutes.
Frequently Asked Questions
Yes. Cake mix should be heat-treated before using it in recipes where it won’t be baked, such as frosting or no-bake desserts. Raw flour in cake mix can contain harmful bacteria, and heating the mix to a safe temperature helps eliminate that risk. This quick step makes the cake mix safe to eat while still giving your recipe that classic birthday cake flavor.
This recipe makes about 5 cups of frosting which can frost about 2 to 3 dozen cupcakes (depending on how much frosting you use) or a 3-layer 7-inch or 8-inch round cake.
Yes. It may require a bit more time and effort, but an electric hand mixer will work just fine!
I recommend using a paddle attachment to make buttercream frosting. The paddle does not mix as much air into the frosting and helps to create a smoother texture.
Totally! Switch up the flavor of the frosting with different types of cake mix.
If you try this recipe, please leave a comment with a star rating below! Follow Cake Me Home Tonight on Instagram and Pinterest for the sweetest recipes!
click the stars to rate!
Cake Batter Buttercream Frosting
Equipment
Ingredients
- 1 cup (150 g) white cake mix
- 2 cups (454 g) unsalted butter (room temperature)
- 5 cups (600 g) powdered sugar
- 6 tbsp (90 ml) heavy cream (room temperature)
- 3 tsp (3 tsp) vanilla extract
- ½ tsp (0.5 tsp) salt
Instructions
- First, heat-treat the white cake mix. Pour the cake mix into a microwave-safe bowl. Heat the cake mix in the microwave for 30 seconds and then stir. Repeat this process until the cake mix reaches 160℉ (71℃), about 1 ½ minutes total. Run the cake mix through a fine mesh strainer and then set aside to cool.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and the cooled heat-treated white cake mix and continue to mix on low speed until fully combined.
- Add in the heavy cream, vanilla extract, and salt, and continue to mix on low speed until combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 3 to 5 minutes until it is smooth and creamy. Then, turn the mixer to low speed and mix the buttercream for several minutes to remove air bubbles.
- Optional: To smooth out the buttercream, melt 1 cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Notes
- Room temperature: Store the frosting in an airtight container at room temperature for 1 day.
- Refrigerator: Store the frosting in an airtight container or wrapped in plastic wrap in the refrigerator for 2 weeks. To use, bring the frosting to room temperature and re-whip with an electric mixer.
- Freezer: Store the frosting in an airtight container or wrapped in plastic wrap in the freezer for 3 months. To use, bring the frosting to room temperature and re-whip with an electric mixer.
Nutrition
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Can this specific buttercream be colored ? Or is it better to use a colored cake mix? (ie. strawberry cake mix for pink color or gel pink coloring )
Hi Savannah! Yes, you can color this frosting. I recommend using gel food coloring for the best results!