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Cake Batter Gelato

By Gelato Expert

A smooth and flavorful cake batter gelato with rich notes of vanilla and yellow cake. Perfect on its own or topped with rainbow sprinkles and pieces of yellow cake. Made using Fabbri's Nevepann 50C.

Cake Batter Gelato
2,000g batch Milk-Based Gelato

Ingredients

AmountIngredient
250g
Granulated Sugar (Sucrose)
40g
Dextrose
32g
Nonfat Dry Milk Powder
55g
Nevepann 50C
145g
Betty Crocker Yellow Cake Mix
8g
McCormick Vanilla Clear Flavor
1,270g
Whole Milk (3.25% fat)
170g
Heavy Cream (36% fat)
30g
Pasteurized Liquid Egg Yolks

Method

StepInstructions
1
Whisk together the sugars, nonfat dry milk powder, yellow cake mix, and the Nevepann 50C.
2
Add the dairy, vanilla & egg yolks, and blend for 1 - 2 minutes with an immersion blender.
3
Heat the base until 85 degrees Celsius.
4
Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.
Cake Batter Gelato Sep 11, 2026
By Gelato Expert GelatoLab
All Recipes
Cake Batter Gelato image
Milk-Based Gelato

Cake Batter Gelato

A smooth and flavorful cake batter gelato with rich notes of vanilla and yellow cake. Perfect on its own or topped with rainbow sprinkles and pieces of yellow cake. Made using Fabbri's Nevepann 50C.

Gelato Expert

View profile
Updated Yield 2,000g

Recipe

Ingredients

Scaled yield: 2,000g

  • Granulated Sugar (Sucrose) 12.5% of recipe
    250g
  • Dextrose 2% of recipe
    40g
  • Nonfat Dry Milk Powder 1.6% of recipe
    32g
  • Nevepann 50C Supplied by Fabbri 2.8% of recipe
    55g
  • Betty Crocker Yellow Cake Mix 7.2% of recipe
    145g
  • Whole Milk (3.25% fat) 63.5% of recipe
    1,270g
  • Heavy Cream (36% fat) 8.5% of recipe
    170g
  • McCormick Vanilla Clear Flavor 0.4% of recipe
    8g
  • Pasteurized Liquid Egg Yolks 1.5% of recipe
    30g

Allergens: dairy, eggs

Steps

  1. 1

    Whisk together the sugars, nonfat dry milk powder, yellow cake mix, and the Nevepann 50C.

  2. 2

    Add the dairy, vanilla & egg yolks, and blend for 1 - 2 minutes with an immersion blender.

  3. 3

    Heat the base until 85 degrees Celsius.

  4. 4

    Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.

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