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Cake Batter Buttercream Frosting

Created by: Courtney
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Yield: 5 cups
This cake batter buttercream frosting is smooth, creamy, and full of classic cake batter flavor. Made with heat-treated white cake mix, it has a sweet, nostalgic taste that feels just like licking the mixing bowl. It’s perfect for frosting cakes and cupcakes when you want a fun, bakery-style treat.

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

Storing & Serving:
  • 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.
Buttercream Tools & Supplies (affiliate links): Stand mixer or electric hand mixer 
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information. For this recipe, the nutritional information is based off 1 cup of buttercream frosting, which is likely not an accurate serving size.

Nutrition

Serving: 1cup | Calories: 1295kcal | Carbohydrates: 145g | Protein: 2g | Fat: 81g | Saturated Fat: 51g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 3g | Cholesterol: 216mg | Sodium: 454mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 131g | Vitamin A: 2534IU | Vitamin C: 0.1mg | Calcium: 100mg | Iron: 1mg

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