Cake Batter Cookie Stackers Recipes

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CAKE BATTER COOKIE BARS

Soft, sweet and oh-so-easy to make with Betty Crocker™ cake and cookie mixes, these clever cookie bars deliver irresistible cake batter flavor.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 24

Number Of Ingredients 11



Cake Batter Cookie Bars image

Steps:

  • Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray.
  • In large bowl, beat sugar cookie mix, cake mix, melted butter, eggs and 1 teaspoon vanilla with electric mixer on low speed 30 seconds. Beat on medium speed about 1 minute or until blended. Stir in 3 tablespoons candy sprinkles. Spread in pan.
  • Bake 32 to 34 minutes or until golden brown. Cool completely, about 1 1/2 hours.
  • In large bowl, beat 1 cup softened butter, the powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla until combined. Add additional milk 1 teaspoon at a time until spreading consistency. Spread over cooled bars. Sprinkle with assorted candy sprinkles. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 370, Carbohydrate 49 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 11 g, ServingSize 1 Bar, Sodium 320 mg, Sugar 33 g, TransFat 1/2 g

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 box Betty Crocker™ Super Moist™ white cake mix
1 cup butter, melted and slightly cooled
3 eggs
1 teaspoon vanilla
3 tablespoons Betty Crocker™ Decorating Decors rainbow mix
1 cup butter, softened
3 cups powdered sugar
2 to 3 tablespoons milk
1 teaspoon vanilla
Assorted candy sprinkles

DO-IT-ALL CAKE BATTER

Here's a go-to cake recipe you can keep in your back pocket: An all-purpose vanilla cake that'll please any crowd, and can also be effortlessly transformed. The flavor possibilities are endless. We've provided five great ideas: chocolate cake, lemon poppyseed cake, coffee cake, confetti cake and raspberry jam swirl cake. You simply add ingredients to the basic batter for a new flavor profile without major swaps or substitutions. We tried making the cake with whole milk, but after extensive testing, we found that buttermilk gave the cake better flavor and a lighter, more tender crumb. It doesn't get easier than this!

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 9



Do-It-All Cake Batter image

Steps:

  • Position a rack in the center of the oven and preheat to 375 degrees F. Coat a 9-inch round or square cake pan with nonstick baking spray; line the bottom with parchment. Set aside.
  • Beat the butter with the sugar and vanilla in a stand mixer fitted with the paddle attachment on medium-high speed until the mixture is pale and fluffy, about 4 minutes (see Cook's Note). Reduce the speed to medium-low and add the eggs, one at a time, beating for 45 seconds after each addition. Scrape the sides and bottom of the bowl with a rubber spatula.
  • Whisk together the flour, baking powder and salt in a small bowl until combined.
  • With the stand mixer running on low speed, add the flour mixture and buttermilk, alternating between the two, starting and ending with the flour and mixing until just combined. Do not overmix. Pour the batter into the prepared pan and level the top with a rubber spatula.
  • Bake, rotating the pan halfway through, until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let the cake cool in the pan for at least 15 minutes before removing it from the pan.
  • For chocolate cake: Add 1/4 cup unsweetened dark cocoa powder to the flour mixture. After the eggs are incorporated, beat in 4 ounces melted and cooled bittersweet chocolate, beating until combined. Alternate adding 1/4 cup of hot brewed coffee with the flour mixture and buttermilk.
  • For lemon poppyseed cake: Beat 2 tablespoons freshly grated lemon zest with the butter, sugar and vanilla. Add 2 tablespoons fresh lemon juice to the buttermilk before it goes into the batter. Before pouring the batter into the cake pan, gently fold in 2 tablespoons poppy seeds using a rubber spatula. For a lemon glaze, whisk 2 tablespoons fresh lemon juice and 3/4 cup confectioners' sugar in a small bowl until smooth. Add more lemon juice, a few drops at a time, if needed. Once the cake is completely cool, drizzle the glaze over the top.
  • For coffee cake: To make a streusel, combine 1/2 cup all-purpose flour, 1/4 cup dark brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon kosher salt and 3 tablespoons cold unsalted butter cut into small cubes in a medium bowl. Use your fingers to rub the butter into the dry ingredients until the mixture looks like coarse sand. Pour half of the batter into the cake pan and spread it out evenly with a rubber spatula. Sprinkle half of the streusel over the batter. Spread the remaining batter on top and sprinkle the remaining streusel over it. For a maple glaze, whisk 2 tablespoons pure maple syrup with 1 teaspoon water and 3/4 cup confectioners' sugar into a small bowl until smooth. Add more water, a few drops at a time, if needed. Once the cake is completely cool, drizzle the maple glaze over the top.
  • For confetti cake: Increase the vanilla extract from 1 tablespoon to 2 tablespoons. Before pouring the batter into the cake pan, gently fold in 1/4 cup rainbow sprinkles using a rubber spatula.
  • For raspberry jam swirl cake: Bring 1/2 cup seedless raspberry jam to room temperature and stir it vigorously with a spoon until smooth. Pour half of the batter into the cake pan and spread it out evenly with a rubber spatula. Place 4 dollops (about half) of the jam on the batter. Spread the remaining batter over top and make 4 more dollops over the batter with the remaining jam. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan, creating swirls of jam.

Nonstick baking spray
3/4 cup unsalted butter, at room temperature
1 1/4 cups sugar
1 tablespoon pure vanilla extract
3 large eggs, at room temperature
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup buttermilk, well-shaken and at room temperature

CAKE BATTER COOKIES

I've seen this recipe all over the internet but do not see it here yet. I made a batch today and my house smells great! If you love cake batter ice cream then you must try these cookies!

Provided by brokedownrage

Categories     Dessert

Time 20m

Yield 30 cookies

Number Of Ingredients 5



Cake Batter Cookies image

Steps:

  • Preheat Oven to 350 degrees.
  • Line baking sheet with parchment paper.
  • In a medium to large bowl stir together the cake mix and baking powder.
  • Add eggs and oil.
  • Mix together, the batter will be dry and a bit crumbly just keep mixing, let stand a minute, mix more, it will come together eventually but note it will be drier than usual cookie dough.
  • Stir in chocolate chips.
  • Drop onto baking sheet in heaping spoonfuls
  • Bake for 10 minutes.

Nutrition Facts : Calories 137.9, Fat 7.5, SaturatedFat 1.9, Cholesterol 12.4, Sodium 132.9, Carbohydrate 17.2, Fiber 0.5, Sugar 12.5, Protein 1.4

1 (18 1/4 ounce) box cake mix
1 teaspoon baking powder
2 eggs
1/2 cup vegetable oil
1 cup chocolate chips

CAKE MIX COOKIES IV

Yummy easy cookies with just 3 easy ingredients!

Provided by Hannah

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Yield 24

Number Of Ingredients 3



Cake Mix Cookies IV image

Steps:

  • Mix together cake mix, eggs and oil in a large bowl.
  • Make little balls with the dough and set on ungreased cookie sheets.
  • Bake at 350 degrees F (175 degrees C) for 4 - 10 minutes.

Nutrition Facts : Calories 137.2 calories, Carbohydrate 16.6 g, Cholesterol 15.5 mg, Fat 7.3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 147.2 mg, Sugar 11.6 g

2 eggs
1 (18.25 ounce) package white cake mix
½ cup vegetable oil

CONFETTI CAKE BATTER COOKIES

Mom and I took up cake decorating. Funfetti was our favorite cake, so we used the mix to make cutout cookies. Plain or decorated, they're a fave at parties. -Danielle DeMarco, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2 dozen.

Number Of Ingredients 4



Confetti Cake Batter Cookies image

Steps:

  • In a large bowl, beat butter, eggs and vanilla until combined. Beat in cake mix. Refrigerate, covered, 2 hours or until firm enough to roll. , Preheat oven to 350°. On a well-floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely. Decorate as desired. Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare and bake cookies as directed; decorate as desired.

Nutrition Facts : Calories 102 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 144mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 package Funfetti cake mix

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