So did you guys get the chance to try Starbucks’ Birthday Cake Frappuccino a couple weekends ago? The Frappuccino was turning 20 years old (whoa) and to celebrate, launched a limited-edition cake-flavored frappe. Everyone and their mother began fuhreaking out on Instagram and Twitter, talking about this fabulous invention.
Some people were repulsed by its sweetness, but you’re ordering a birthday freakin’ CAKE flavored milkshake, essentially. What in the world were you expecting? Pulled pork flavor? Steak and potatoes? It’s birthday cake. It’s sweet. Please – if I had a dollar for every “it’s too sweet” comment I heard about this damn drink, I’d be owning Starbucks.
But I digress.
Most people liked it, I think, including myself. It was sweet, but I liked it and I liked that I could kind of taste the nuttiness that birthday cake sometimes has – Starbucks used hazelnut syrup, but in this frappuccino recipe, I use almond extract to bring in that richness we know and love from birthday cake. And personally? I was more enamored with the raspberry whipped cream, which is also present on my frappe.
The only thing it was missing was sprinkles, and thankfully, mine has plenty of that taken care of.
This Frappuccino couldn’t be simpler to whip up – just a quick whir in your blender and you’re good to go, saving a ton of money compared to the coffee-shop version. Plus, this has real, authentic cake mix in it, lending that wonderfully sweet cake batter flavor and creaminess. Honestly? I think you’ll like my version better. I’m betting I’ll even have a Hayleybucks coffee shop here soon. But maybe with a catchier name.
I hope you enjoy!!
- 6 oz milk (I used non-fat, but any kind works)
- 3 Tbsp white or Funfetti cake mix (just the dry mix)
- 1 Tbsp powdered vanilla coffee creamer
- 1-2 Tbsp vanilla or cake batter flavored syrup
- 1 tsp almond extract
- Handful of ice cubes
- FOR RASPBERRY WHIPPED CREAM:
- ¼ cup Cool Whip
- 1 tsp raspberry extract
- Red food coloring
- In a blender base, add the milk, cake mix, powdered creamer, almond extract, syrup and ice cubes and blend on HIGH for about 2 minutes or until creamy and smooth. Pour into a large glass.
- In a small bowl, fold the raspberry extract and a couple drops of red food coloring into the Cool Whip until combined. Spoon on top of the frappuccino and garnish with rainbow sprinkles. This recipe very easily doubles, and if you're making a larger batch, consider making your whipped cream from scratch by whipping 1 cup of heavy whipping cream on high until stiff, then adding in the extract and food coloring.
- This recipe would also be great with soy milk, almond milk, or regular cow's milk.
Rich, icy, creamy deliciousness, bursting with authentic cake batter flavor. And that whipped cream frosting? Dynamite. The combination of the fruity raspberry with the sweet cake batter flavor is just out of control. I think you’ll agree.
Plus, sprinkles make everything better, automatically making this frappuccino better than the name brand, don’t ya think?
Have a super sweet day!!