Okay, you guys, let’s talk about this Confetti Cake Batter Dip. Remember those dunkaroo cookies we all went nuts for as kids? This is like the grown-up, way more delicious version that’s perfect for easy What are some great party snack ideas?. It’s got that intense cake batter flavor, without any of the baking fuss. Seriously, this is dangerously good – I always make a double batch because it disappears in minutes! What are some quick dessert ideas? What do you think everyone will love?
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What is Confetti Cake Dip?
Think of it as edible cake batter, but even better. It’s essentially a sweet, creamy dip that tastes exactly like licking the spoon after mixing up a batch of vanilla cake. The difference is that it is designed to be eaten without baking and it has a soft, irresistible texture. It is made safe to eat by heating the flour and eliminating the eggs. It’s the perfect party snack ideaI swear, it’s impossible to resist. You just need some dippers, and you’re ready to rock ‘n’ roll!
Why you’ll love this recipe?
What is the best thing about this recipe?
- The Taste: It tastes EXACTLY like cake batter. Sweet, vanilla-y, and with that unmistakable buttery note. It’s like a party in your mouth!
- The Ease: Forget measuring out a million ingredients and waiting for the oven to preheat. This comes together in like, 10 minutes, tops! A great What is a good snack forDoes it take too much time?
- The Cost: Most of these ingredients are probably already in your pantry. So it’s really affordable.
- The Versatility:Can you serve it with graham crackers, fruit, cookies, pretzels… the possibilities are endless? Can you customize the sprinkles to match any holiday theme? I have done Christmas, Easter, and even Fourth of July with this one!
I’ve made a ton of dessert dips, but this one? Is it that good?
How do I make Confetti Cake Dip?
Quick Overview
How do you heat treat flour? ), then cream together butter and sugar, mix in the rest of the ingredients, and fold in a ton of flour. Is it easy to cheat? How do you heat-treat flour so that it is edible?
Ingredients
For the Heat-Treated Flour:
- 1 1/4 cups all-purpose flour. I always use unbleached but either works!
For the Dip:
- 1/2 cup (1 stick) unsalted butter, softened. Make sure it’s actually soft, not melted!
- 1/2 cup granulated sugar, 1 teaspoon.
- 1/4 cup packed light brown sugar.
- 1 teaspoon pure vanilla extract. Don’t skimp on the good stuff!
- 1/4 teaspoon salt
- 1/2 cup milk (whole or 2%). I’ve tried the almond milk and it made it creamier!
- 1/2 cup rainbow sprinkles. Make sure to get jimmies and not nonpareils for the most color.
How do I get step
Step 1: Heat Treat the Flour
Spread the flour on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, or until it reaches 165°F (74°C). Let it cool completely. This kills any bacteria that might be lurking in the flour – trust me, you don’t want to skip this!
Step 2: Cream Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. I always use an electric mixer for this, but you can do it by hand if you’re feeling really good.
Step 3: Add Vanilla and Salt
Mix in the vanilla extract and salt until well combined. The vanilla extract really brings out the flavor. You can add more for a richer flavor!
Step 4: Gradually Add Flour and Milk
Gradually add the heat-treated flour and milk to the butter mixture, alternating between the two. When everything is well combined, add more water. Make sure not to overmix! You want it nice and smooth.
Step 5: Fold in Sprinkles
If you fold in the sprinkles, don’t overmix, or the colors will bleed.
Step 6: Chill
Cover the bowl and chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together and gives the dip a better consistency.
Step 7: Serve
Serve with your favorite dippers and enjoy the party in your mouth!
What should I serve it with?
What are some of my favorite dippers?
For Breakfast:Can you make Cinnamon Sugar Pita Chips? What’s a good way to start the day off with coffee?
For Brunch:Arrange on a platter with strawberries, blueberries, and mini croissants. Pair with a mimosa for an elegant touch.
As Dessert:Serve with vanilla wafers, Teddy Grahams or sugar cookies for a classic dessert pairing. What is better with a glass of milk?
For Cozy Snacks:Graham crackers, pretzels (the salty-sweet combo is amazing! ), or even just a spoon! What are some ways to serve this dessert on a charcuterie board? What is my absolute favorite song of all time? When my family and I watched the Super Bowl last year, my kids were fighting over who got to hold the ball. What is a bowl of dip?
How do I make a Confetti Cake Dip?
Alright, let’s talk about some tips and tricks I’ve learned over the years of making this dip:
Heat-Treating Flour: Don’t skip this step! It’s crucial for food safety. Make sure your oven is accurate and use a thermometer to ensure the flour reaches 165°F (74°C). This will allow you to have some awesome party snack ideas.
Butter Softening: Your butter needs to be properly softened. If it’s too cold, it won’t cream properly with the sugar. If it’s melted, the dip will be greasy. Aim for room temperature, where it’s soft but still holds its shape. I usually leave mine out for about an hour before I need it.
Sprinkle Choice: Jimmies (the long, thin sprinkles) work best in this recipe. Nonpareils (the tiny round ones) tend to bleed their color and make the dip look muddy. Learned that the hard way!
Mixing Technique: Be careful not to overmix the dip after adding the flour. Overmixing can develop the gluten in the flour, making the dip tough. Mix until just combined.
Chilling Time: Don’t rush the chilling time! It allows the flavors to meld together and the dip to thicken slightly. At least 30 minutes is ideal, but you can chill it for longer if you want.
Ingredient Swaps: I have tested this recipe with almond milk and it has actually turned out even more creamier! You can also swap some of the sugar with a sugar substitute for a lower-calorie option.
Storing and Reheating Tips
Here’s how to keep your dip fresh and delicious:
Room Temperature: I wouldn’t recommend leaving this out at room temperature for more than a few hours because of the dairy ingredients. If you’re serving it at a party, keep it chilled until you’re ready to serve.
Refrigerator Storage: Store the dip in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly as it chills, but you can just stir it before serving.
Freezer Instructions: I don’t recommend freezing this dip. The texture can change when it thaws and it might become watery.
Glaze Timing Advice: N/A
Frequently Asked Questions
Final Thoughts
So, there you have it! Confetti Cake Batter Dip – the easiest, most delicious dessert dip you’ll ever make. It’s perfect for parties, potlucks, or just a fun treat on a weeknight. The taste is incredible, the process is incredibly easy, and it’s always a crowd-pleaser. If you’re looking for more easy dessert ideas, be sure to check out my other dessert recipes! I really hope you love this as much as we do! Happy dipping and I can’t wait to hear about your take on these awesome party snack ideas! Feel free to leave a rating or comment below!
How 9 Irresistible Bites Win Every Party – Try Them!
Ingredients
Main Ingredients
- 2 cups peach preserves or homemade if available
- 1 package phyllo dough sheets thawed
- 1 cup pistachios finely chopped
- 4 tablespoons unsalted butter melted
- 1 teaspoon fine sea salt for flavor balance
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Lay out a sheet of phyllo dough on a clean surface. Lightly brush with melted butter. Repeat with two more layers of phyllo, brushing each with butter.
- Cut the stacked phyllo into 3-inch squares and place into mini muffin tins to create cups.
- Fill each phyllo cup with approximately 1 teaspoon of peach preserves.
- Top with a sprinkle of chopped pistachios and a light dusting of sea salt.
- Bake for 12-15 minutes or until the phyllo is golden and crisp.
- Allow to cool slightly before removing from the tin. Serve warm or at room temperature.
