This Cake Batter Frosty is just as smooth, creamy, and fluffy as the original, but flavored with the sweet and luscious richness of cake batter!
Remember those Copycat Wendy’s Frostys I made a couple weeks back? Well, allow me to introduce you to his super sweet and sprinkly sister!
Wonderfully thick, fluffy, and creamy just like the original, yet bursting with that familiar childhood sweetness of cake batter.
After I made my copycat version of the original frosty, I felt inspired to make a cake batter version. I mean, come on. When is cake batter anything ever a bad idea? NEVER. Especially when colorful sprinkles are involved.
The recipe is almost the same as the original, except for a few small changes. I substituted white cake mix for the brownie mix and added a bit of almond extract along with some clear imitation vanilla extract. Now, before you go and turn up your noses, give me a second to explain.
Normally I’d recommend pure vanilla extract, but in this case, the fake stuff will give you that distinctly nostalgic flavor, reminiscent of a boxed cake. This was actually something I learned more recently while watching a Momofuko Milk Bar cake instruction video. Instead of using some high-end, fancy schmancy, expensive vanilla extracted from the tears of baby unicorns, they used clear imitation vanilla to achieve that tub-of-frosting, boxed cake mix flavor that we all feel a tad guilty for enjoying.
The result? Perfect cake battery ecstasy!
And just to be clear, this is not just some cake batter milkshake. NO. This is a cake batter FROSTY. It’s fluffier, thicker, CREAMIER, and less icy than your average milkshake. Just needed to make sure we were on the same page. Thank you.
Rather than mixing the sprinkles in, I added them on top just before serving. I didn’t want the dye from the sprinkles to bleed and eventually morph my beautiful cake batter frosty into a creature akin to Swamp Thing.
Sorry, not my thing.
Usually nothing beats the original, however, as a die-hard cake batter (and SPRINKLES!) fan, I have to say that I prefer this cake batter version more. Gulping down one of these is like licking the mixing bowl clean after making your favorite Funfetti cake, except without the guilt of consuming raw eggs.
It’s lusciously smooth, light (not in calories), and ridiculously creamy. Trust me, you don’t need a silly excuse like a birthday or special occasion to justify whipping these up.
You need these in your life NOW.
End of story.
- 2 cups evaporated milk (about 1 1/2 cans)
- 5 ounces sweetened condensed milk
- 1/2 cup white cake mix (dry)
- 1 teaspoon clear imitation vanilla extract*
- 1/4 teaspoon almond extract
- 4 ounces whipped topping
- In a glass measuring cup or large mixing bowl, whisk together the evaporated milk, sweetened condensed milk, cake mix, and extracts until smooth. Fold in the whipped topping. Cover, then refrigerate for at least 2 hours.
- Chill mixture in ice cream maker, following manufacturer's instructions. Once frosty is to the desired consistency (about 10-15 minutes), pour into glasses. Top with sprinkles, then serve immediately with a spoon and a straw.
- *Clear imitation vanilla extract can be found in most craft stores and some grocery stores near the other vanilla extracts. If you can't find any, just use regular vanilla.