Easy Cake Batter Cookies Without Cake Mix
If you love those classic cake mix cookies but prefer baking from scratch, these soft cake batter cookies are for you. Made with simple pantry staples, plenty of vanilla flavor, and colorful sprinkles, they have all the nostalgic birthday cake taste without relying on a boxed mix. This versatile recipe can be customized for every season, making it the perfect base cookie recipe for holidays, birthdays, and special occasions.
As an Amazon Associate, I earn from qualifying purchases. This site contains affiliate links. We may receive a commission if you make a purchase after clicking on one of these links at no extra cost to you.
These cake batter cookies give off funfetti vibes!
What Makes These Taste Like Cake Batter?
Many cake batter cookie recipes rely on boxed cake mix for flavor. This homemade version uses ingredients that mimic that classic birthday cake taste.
Key ingredients include:
- Clear vanilla extract
- Butter extract
- Colorful sprinkles
- Dry milk powder for richness
- Cornstarch for a soft bakery-style texture
The result is a cookie that tastes just like funfetti cake batter.
Ingredients You’ll Need
For the Cookie Dough
- Butter
- Granulated sugar
- Eggs
- Clear vanilla extract
- Butter extract
- All-purpose flour
- Cornstarch
- Dry milk powder
- Baking soda
- Baking powder
- Salt
Optional Mix-Ins
- White chocolate chips
- Rainbow sprinkles
- Seasonal sprinkles
- Mini chocolate chips
How to Make Cake Batter Cookies
Step 1: Cream the Butter and Sugar
Beat until light and fluffy.
Step 2: Add the Eggs and Extracts
Mix until fully combined.
Step 3: Combine Dry Ingredients
Whisk together flour, cornstarch, dry milk powder, baking soda, baking powder, and salt.
Step 4: Mix the Dough
Gradually add dry ingredients to the wet ingredients.
Step 5: Fold in Sprinkles
Gently stir in sprinkles and any desired mix-ins.
Step 6: Chill the Dough
Cover and chill for at least 1 hour or overnight.
Step 7: Scoop and Bake
Portion dough onto prepared baking sheets and bake until the edges are lightly set.
Step 8: Cool
Allow cookies to cool on the baking sheet before transferring to a wire rack.
Tips for the Best Cake Batter Cookies
- Use clear vanilla extract for the most authentic cake batter flavor.
- Don’t skip chilling the dough.
- Slightly underbake for soft centers.
- Use fresh baking powder and baking soda.
- Leave dough balls tall rather than flattening them before baking.
Seasonal Variations
Birthday Cake Cookies
Use rainbow sprinkles and white chocolate chips.
Easter Cake Batter Cookies
Use pastel sprinkles and white chocolate chips.
Fourth of July Cookies
Use red, white, and blue sprinkles.
Halloween Cake Batter Cookies
Use Halloween-themed sprinkles and add a pinch of cinnamon.
Christmas Cake Batter Cookies
Use Christmas sprinkles and white chocolate chips.
Valentine’s Day Cookies
Use pink and red sprinkles.
Storage Tips
Room Temperature
Store in an airtight container for up to 5 days.
Refrigerator
Store baked cookies for up to 1 week.
Freezer
Freeze baked cookies or unbaked dough for up to 3 months.
Can You Freeze the Dough?
Yes! Scoop the dough into portions and freeze on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake directly from frozen, adding 1–2 minutes to the baking time.
Frequently Asked Questions
What makes cake batter cookies taste like cake mix?
Clear vanilla extract, butter extract, sprinkles, and dry milk powder help recreate the flavor of boxed cake mix.
Can I make these without sprinkles?
Yes. The cookies will still be delicious, though they won’t have the classic funfetti appearance.
Why did my cookies spread too much?
The dough may not have been chilled long enough, or there may have been too little flour in the dough.
Can I use regular vanilla instead of clear vanilla?
Yes, but clear vanilla provides the most traditional birthday cake flavor.
Can I make these ahead of time?
Absolutely. The dough can be refrigerated for up to 48 hours before baking.
Can I use different mix-ins?
Yes. White chocolate chips, mini chocolate chips, seasonal candies, and chopped nuts all work well.
How many cookies does this recipe make?
This recipe yields approximately 30 cookies when using a standard medium cookie scoop.
More Cookie Recipes You’ll Love
Cake Batter Cookies
Equipment
- 2 Cookie Sheets (Depending on what size they are.)
- 1 Piece of Parchment Paper (Or two)
- 1 Kitchen Aid Mixer (you can do this with a hand mixer or spoon just as well!)
Ingredients
- 1 Cup Softened Butter
- 1¼ Cups Sugar
- 3 Whole Eggs
- 2 Tsp Clear Vanilla Extract
- ½ Tsp Butter Extract
- ¼ Tsp Almond Extract
- 3¼ Cups Flour
- ¼ Cup Cornstarch
- 2 Tbsp Dry Milk Powder
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- ½ Tsp Salt
- 4 Oz Sprinkles
- 1 Cup White Chocolate Chips
Instructions
- Cream together butter and sugar. Then add eggs and vanilla, mix together again.
- In a separate bowl sift flour, corn starch, salt and baking soda all together until well combined.
- Slowly mix in the flour mixture to your wet mixture. Once it is almost fully incorporated add in white chocolate chips and sprinkles.
- Using your 2 Tbsp cookie scoop, measure out each cookie and roll them.
- Place on a parchment lined baking pan.
- Refrigerate overnight. (Or chill at least an hour.)
- Let them come to room temperature for 5-10 minutes.
- Bake at 350℉ for 12 minutes.
Notes
- Make sure to use a spatula or spoon once it’s done mixing to make sure all the flour has been incorporated at the bottom.
