Cake Batter Chocolate Bark.
I don’t think I’ve ever been so excited to share a recipe with you. I mean, cake batter chocolate bark?!
Or to lick a bowl.
The secret ingredient here? You may think I’m crazy… but it’s a spoonful of actual cake mix.
All you must do is whisk it well into the melted white chocolate. Best decision ever.
And don’t worry about “what to do with the rest of the cake mix.” Store it for later. Make more bark. Make cake-mix cookies. Eat it off a spoon. Bake a cake. Mail it to me.
Just don’t not make this because you’re worried about the extra cake mix. It’s simply a detail.
The truth is, I’ve never been much of a “bark” person. I think barks tend to be beautiful, colorful, and make fabulous gifts, but I’m not really interested in eating my chocolate with nuts and fruit. I decided yesterday that I was going to make some form of chocolate bark, but I knew it had to be different. Not plain, old, boring bark.
After laying on the couch slurping butter-soaked shrimp scampi, plowing through a bag of m&m’s and watching 7 hours of Lifetime television, I had my answer: cake batter. I don’t know where it came from. I swear it was an epiphany. Or perhaps I had just swallowed way too much sugar.
Yes, it may be quite a trendy flavor, but can you really ever go wrong? I think not.
And I didn’t want to just make white chocolate bark. This baby needed a little more personality. More spunk. Tons of flavor. More richness. And calories. More reason to buy new bigger pants.
So I added a dark chocolate layer too.
Did you know I have an obsession with sprinkles? Now you do.
I’d put them on everything if I could. Color me 5 years old.
Cake Batter Chocolate Bark
Ingredients
- 6 ounces high quality dark chocolate, I used Lindt 70%
- 12 ounces high quality white chocolate, I used Lindt
- 3 teaspoons yellow cake mix
- sprinkles of your choice, at least 3 tablespoons worth or more
Instructions
- Melt dark chocolate either in the microwave or a double boiler. Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire. Stick in the freeze for 20 minutes.
- Melt while chocolate. Whisk in cake mix slowly, stirring well until no lumps remain. Let it set for 3 full minutes (or at least until it slightly thickens). Remove baking sheet with chocolate from the freezer and immediately pour white chocolate on top. Sprinkle on sprinkles. Freeze for 20 minutes.
- Once set, break into chunks. Keep refrigerated.
Did you make this recipe?
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I appreciate you so much!
All I really want to know is how I can possibly top this treat. Riddle me that!
[photos by sarah fennel]
468 Comments on “Cake Batter Chocolate Bark.”
I kind of want to see your pantry- how you come up with these amazing recipes at the drop of a hat makes me think you have a magical never-ending stash of ridiculous baking supplies. :)
I have a lot of time on my hands. And no life.
OMG! These are sooooo cute! I LOVE rainbow colored sprinkles!! I am so making these! Mahalo!!
You had me at sprinkles.
!!!!!!!!!
I am absolutely making this to give out as gifts for the holidays!
OH MY GOODNESSSSSSS! What a great idea!
SO pretty! I don’t think I could eat them…SO pretty!
LOVE sprinkles!!!! makes any dish more fun :)
So true.
So pretty and creative!
…I do have to say though that I love your baking recipes, but your dinner recipes impress me even more. So simple, easy, and beautifully photographed!
Thanks so much Sabrina!
I too, have an addiction to sprinkles!
Oh my goodness, you definitely outdid yourself with that one!! I am saving this one FOR SURE. It will be a great gift!! LOVE this :D
Echoing all the other million comments, this bark is genius! The possibilities for different colored (and different shaped!) sprinkles are endless too, making it perfect for literally any occasion. I’m almost too scared to try it for fear of becoming hopelessly addicted. Almost.
om gosh!!! This looks sooo yummy!!!! I’m SO making this!!!
I’m dumbfounded. How do you come up with all these incredibly creative, delicious-looking recipes! You’re a genius in the kitchen lady! A true genius!
Thank you!
Ummm…. what?!?!? This is such a great idea, only wish you thought of it sooner haha! I cannot wait to try it.
PS I love sprinkles too – particularly the little round ones. They have little to no taste, but somehow they make things like 10 times more delicious!
Seriously. They do.
Genius!
I don’t really know what it would taste like, but I am
sure that it is fabulous!
It is!
Yum…I’ve had an open box of cake mix in a tupperware container just waiting for a recipe like this. :) It’s funfetti cake mix, but hey…what’s a few extra sprinkles, right?!
Oh my gosh… you MUST use it! Funfetti is actually one of my favorite cakes (cupcakes) of ALL time!
Absolutely brilliant! I may run to the store right now to buy some chocolate – I have the cake mix and sprinkles (one of my favorite obsessions, also) all set to go :) Thanks so much for sharing!
Omg this looks soooooooo good! I make peppermint bark for my family every Christmas but this year…they are getting cake batter bark too! You are amazing. Thank you.
My absolute fave flavour is CAKE BATTER with SPRINKLES! ….I’ve only had it in ice cream….what have I been missing!? I have been struggling with how to make it myself, and you have made it so simple! Thank you so much for this tip….adding a spoon (or three..four) would be amazing. Ohhh, the possibilities.
Omg! Cake batter?! You are a genius! This looks ridiculously good! Love the sprinkles! Makes me want it even more. ;)
Don’t you be ashamed of sprinkles–they make everything better, and prettier, and funner. Yes, I said funner. I don’t like bark usually either (why chose a measly piece of bark when you can have a giant size cookie instead) but this one pushed my buttons I tell ya! You are a genius my friend
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Wow, it just LOOKS beautiful! :)
Oh. my goodness. I can’t wait to get home from vacation to make these! WEE!
I already commented, but I just had to tell you that I made this last night because I knew I wouldn’t be able to sleep if I didn’t. My mom asked me how old I was (I’m 23) when she saw the sprinkles, but the judgement was so worth it! And I’m totally sending it to my brother and his family for Christmas…my niece and nephew are going to ADORE it. Thanks again Jessica!
Woohoo! I think you are the firs tot make it. So glad you like it. :)
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Getting ready to make this right now, it will be the perfect treat to munch on while decorating the Christmas tree this evening! I think I will use Christmas sprinkles to make it festive for the season. Thanks for the idea!
Aimee
PS…I love that you are one of the few bloggers that still respond to people’s comments! You have one amazing blog!
How did the bark turn out? I hope you enjoyed it! And thank you so much!
This is genius.
How cute are those sprinkles? To be honest I was never a huge fan of bark either but once I tried my friend’s white and dark chocolate bark with crushed candy cane on top I was sold. The combination of the white chocolate with the minty candy cane is just insane. And I am not even the biggest fan of chocolate and mint. But that. Oh my word. And, the white and red candy cane looks so cute on the white chocolate! About to hit the stores to buy the ingredients for that actually … gotta love the holidays.
Sophia
This bark looks amazing. What a greta idea to mix in cake battter!!! I love bark, I have to try this!
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I know this sounds silly but how much is
6 ounces good dark chocolate (I used Lindt 70%)
12 ounces good white chocolate (I used Lindt)
How many squares I guess im trying to ask. I’ve never really use chocolate in baking.
Thank you
It really depends on the brand of chocolate you use, so you can’t go by squares so much. If you have a food scale, you can weigh it that way. Otherwise, I would get 2 dark chocolate bars for the bottom, and 4 white chocolate bars for the top. :)
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This recipe turned out to be a slight problem for me. I don’t like chocolate. I made a batch of this for little gift bags. I tasted it to make sure it was ok. Then I tasted it again, you know, just to make sure. And….now I have to make another batch because I don’t have enough for the gift bags. Really, I don’t like chocolate. Must have been the cake batter. Or the sprinkles. Dang.
i just thought i’d let you know that i could NOT get this off of my mind after reading this post.
it consumed my mind for about 3 hours before i finally gave in and made it
oooooooooh wow, absolutely delicious
i’ll be making this for christmas presents :)
You know what else is good in a bark like this? Candy Cane Joe Joe’s from Trader Joe’s. Yup. Dangerously good.
They would be so good!
My eldest daughter is a freshman in college, just heading into finals. She loves cake batter icecream and adores colored sprinkles. Thanks so much for this recipe. I will be making it for her tonight and mailing to school as her exam survival package.
I hope she loves it!
Gorgeous recipe! I do something similar for peppermint bark. Love those sprinkles!
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I just made this, but as soon as the cake batter hit the white chocolate, the chocolate turned powdery and crumbly – and there’s not turning it back to melty goodness! Maybe it’s my cake batter?
What brand of chocolate did you use? Was it completely liquified? Did you whisk it right away? It could be the cake batter, but I haven’t heard of anyone having this problem!
Amanda, it could be two things that made your chocolate white & crumbly:
1. Quality of the chocolate – some manufacturers use vegetable oil or other cheap oils instead of the more expensive cocoa. Try Lindt or another quality brand, as “How Sweet” suggested.
2. Tempering the chocolate is very, very important. Here’s a link that explains the details: http://www.cookingforengineers.com/article/155/Tempering-Chocolate
I think if you temper the chocolate, and use a quality chocolate, this recipe will turn out great!
This just happened to me too! :( And I used Ghiradelli white chocolate chips…Time to run to the store and try it again!
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Clever idea, adding the cake batter flavoring. I would add that melting chocolate is not as simple as melting butter. For barks or confections, you should always temper chocolate. Here’s a link with instructions: http://www.cookingforengineers.com/article/155/Tempering-Chocolate
If you don’t temper the chocolate, it will “bloom” within 24-48 hours (that is, it will get a white residue). You’ll need a candy thermometer and some patience, but it’s worth it – the chocolate lasts longer, is shinier, and overall tastes better.
Also, Caramel syrups and other flavorings work well in white chocolate to add a “birthday cake” taste.
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Who doesn’t love cake batter? That’s one trend that’s here to stay.
When I’m at school in Colorado Springs, I frequent a drive in that has a cake batter milkshake, complete with sprinkles that you can suck through the straw. Sooo good!
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I’m making some tonight! I cannot wait :)
If I can’t find Lindt, can you suggest another brand? Thanks!
Can you find ghiradelli?
The only white chocolate I found was a vanilla bean. I don’t know if that will work the same…? I’ll search a few more stores for Ghirardelli and Lindt. Thanks so much!
That will definitely work!
Awesome! :)
This is the *prettiest* chocolate bark ever! And CAKE MIX?!? Girl, I like how you think!
Um yeah, so I’m here to see if we can be friends or whatever.
And I swear, I’m totally not using you just to get to your cake batter bark.
Really.
Ahem.
Okay, I sort of am. But you seem awesome too, so win/win!! Seriously, I will trade you some cupcakes for that bark. Or, you can just give me some bark.
Whatever. Think about it, okay?
Done! :)
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wow!!!! they look sooo good!