Cake Batter White Chocolate Fudge

cake batter fudge-2

If you follow Sally’s Baking Addiction on facebook, you may remember me posting about this fudge last week.  I’m a new featured publisher for the Culinary.net network and this fudge was my first entry, so I shared it on my facebook page. It was so popular, Culinary.net made my pictures and recipe into a short video!

I made this fudge for a few celebratory reasons. Not only was I celebrating my debut on Culinary.net, but it is my birthday this weekend!This fudge is so easy to make.  5 minutes of prep, 1 hour of chilling, and you’re done.  No oven, no mixer, no sweat, no fret!  This cake batter fudge combines cake mix from a box, powdered sugar, butter, milk, white chocolate chips, and a ton of sprinkles.

Life…is just better with sprinkles.

I made this fudge with both yellow cake mix and white cake mix.  Both versions are equally as tasty.  The yellow version (above) has more of a yellowish tint and the white version (below) is purely white.  I love them both!

Cake Batter White Chocolate Fudge

This no-bake fudge, full of cake batter flavor, is so easy and delicious, you’ll want to make it time and time again. Makes 36 squares. Store in the refrigerator.

Ingredients:

  • 2 cups + 2 Tablespoons Betty Crocker Supermoist white or yellow cake mix (or any brand white or yellow cake mix)
  • 2 cups powdered sugar
  • 1/2 cup (1 stick) salted butter, cut into 4 pieces
  • 1/4 cup milk
  • 2/3 cup white chocolate chips (optional)
  • 1/2 cup rainbow sprinkles

Directions:

  1. Spray 8×8 baking pan with nonstick spray. Set aside.
  2. Mix together cake mix and powdered sugar in a large bowl. Add milk and butter (do not stir them in) and microwave for 2 minutes. Once done, immediately begin mixing everything together until the butter is fully melted. The batter will be very thick. Fold in white chocolate and sprinkles. Stir gently. You do not want the sprinkles to leak their color.
  3. Spoon into prepared baking pan, making sure it is level and smooth at the top. Chill in the refrigerator for at least 2 hours. Cut into squares and enjoy.

Recipe adapted from girl meets life

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

XXL Buttery Soft Sugar Cookie would be perfect for celebrating a birthday too.

This cookie is over-the-top huge, soft, fluffy, and not hard like some sugar cookies out there.

It’s also chock-full of SPRINKLES! 🙂

 

Like today’s fudge, my Golden Oreo Cake Batter Blondies are also full of cake batter flavor!

I love the HUGE Golden Oreo chunks in there!

 

My Loaded Sugar Cookie Bars are always a hit at parties!

I like to throw in any add-ins I have on hand – M&Ms, sprinkles, peanut butter cups, chocolate chips, you name it!

 

 

151 Comments

Comments

  1. Melissa @ Bless this Mess on May 30, 2014 at 12:30 pm

    I made this last night and just used the funfetti cake mix and put extra sprinkles on top. DELICIOUS and stinkin’ easy. Thanks girl, the recipe is a keeper!

  2. Jeanne on July 25, 2014 at 9:50 am

    Hi Sally, I do love sprinkles too! But there are a lot of sprinkles recipes on your blog, can I ask you which recipe do you like the most?

    thank you♥

  3. Kichi on August 27, 2014 at 6:34 am

    Hi Sally! i soooooo love your recipes. it looks so pretty and delicious and it’s so easy to follow. i wanna try your Cake Batter White Chocolate Fudge soon for my family but unfortunately, our microwave’s not working 🙁 it says in your directions that the cake mix together with the milk and butter should be placed in the microwave for about 2 minutes.. can i just heat in the stove instead of the microwave? will it work? or was my idea silly? 😛 I really really like to make it… thanks and looking forward to your other recipes :*

    • Sally on August 27, 2014 at 7:50 am

      Stove will definitely work to melt it all together.

      • Kichi on August 27, 2014 at 9:28 pm

        thanks 😀



      • Lauren and Alice on June 23, 2015 at 11:49 am

        I love this it’s a good desert me and my aunt mada it and it turned out pretty good 



  4. yenta1957 on September 6, 2014 at 5:28 pm

    Sounds so easy! I only buy/use unsalted butter, so I’m wondering if I’m able to just add salt to the recipe. If so how much?

  5. Loren on September 16, 2014 at 4:52 pm

    This sounds delicious. Slightly confused though. If I buy a boxed cake mix do I make it up as the instructions on the box say or am I literally mixing the powder in with the other bits : )

    Please help I need to eat this xx

    • Sally on September 16, 2014 at 6:55 pm

      Literally mixing the powder. Enjoy!

  6. Chris on October 10, 2014 at 10:48 pm

    Anyone have any recommendations on what to do with the leftover cake mix?

    • Sarah B on March 4, 2015 at 8:11 pm

      I’d hang onto it if you happen to have a kitchen scale (and the space in your pantry). Most (“outside the box”) older cake mix recipes call for the old 18,25 ounce boxes of cake mix — impossible to find these days unless you want to spend a fortune on Amazon. This recipe is a dream for that sort of thing. You can use the leftover cake mix from this recipe, and augment the smaller contemporary boxes (which are usually 15-16+ ounces these days) to bring your amount back to the original 18 or so that is called for in so many cake mix recipes.

  7. Casie on January 2, 2015 at 1:46 pm

    I made this with the white cake mix and it turned out great! I followed the recipe exactly as it was and it was so yummy and pretty. You really do have to be careful not to over stir or the color will start to run from the sprinkles. Next time I am going to refrigerate the sprinkles before adding the to the fudge. I think that may give you a little more stir time.

    Going to try making this gluten free next time with Bob’s Red Mill Vanilla Cake Mix. I’ll let you know how it turns out.

  8. Jessica on January 5, 2015 at 1:11 pm

    Do you have to use the white chocolate chips?

    • Sally on January 5, 2015 at 4:09 pm

      They are optional.

  9. Amy on January 13, 2015 at 2:50 pm

    I made this fudge for my co-workers who went crazy for it! WOW! The taste of this in INCREDIBLE! Especially if you like birthday cake 😉 I used the white chocolate chips and so glad I did. I also couldn’t believe how easy this was to make. Thanks Sally! Yummo!

  10. Wessam zaki on February 7, 2015 at 5:14 pm

    hi… I know this sounds drastic
    but what happens if I totally omit the sugar
    or maybe decrease

    why is it needed anyway

    isn’t it going to be toooo sugary with adding sugar?
    thank u!

    appreciate your reply

    • Amber on December 10, 2015 at 5:43 pm

      The first batch was too sweet so I tried using half the amount of powder sugar and it was perfect.

  11. Sarah George on February 8, 2015 at 8:05 pm

    Hi Sally! Do you know how I could bake this in an oven, since I do not own a microwave? Thanks!

    • Sally on February 9, 2015 at 8:27 am

      Sarah, I recommend using a stove for the microwave step. Do not use an oven.

  12. shawna on March 11, 2015 at 12:08 pm

    These will be great for my daughter colorful birthday bash, it’s still 7 weeks away but I’d like to prep, do these freeze well?
    🙂

    • Sally on March 11, 2015 at 2:30 pm

      Yep! Up to 2-3 months. Thaw overnight in the refrigerator.

  13. Monica L. on March 29, 2015 at 8:00 am

    Hi! I was wondering if condensed milk could replace the milk in the recipe?

    • Sally on March 29, 2015 at 8:12 am

      That works, yes!

  14. Melissa S. on June 8, 2015 at 10:34 pm

    Hi , I was just wondering if I need to stir the White chips until completely melted? Thanks

  15. Joshua on August 22, 2015 at 10:28 am

    Can I use margarine instead of butter? 

  16. Katie on August 29, 2015 at 2:05 pm

    Love this recipe!! It tastes amazing! I use this as my base recipe for other flavors as well, carrot cake, red velvet, etc. Thanks!

  17. Erin on November 24, 2015 at 3:32 pm

    Great recipe, I saw a YouTuber make this and by the looks of their faces, it was really good haha. I tried it out last night and it ended up being really gooey? I don’t know what I did wrong. The only thing I changed was to use unsalted butter and no white chocolate. I fridged it for 2 hrs and it was still gooey and I left it overnight. I took it out and it was still gooey. What should I do the next time I make this? 

    • Christina on September 4, 2016 at 1:00 pm

      Was it possibly Jenna Ezarik???

  18. Amy on December 12, 2015 at 5:50 pm

    Hi! 
    I made these for friends and family as Christmas gifts and everyone loves loves loves them! So easy and yummy. Thanks for the great recipe! I actually made four of your recipes for baked good boxes as Christmas gifts and seriously everything is amazing! I swear by your recipes to everyone I know 🙂

  19. kristy on December 26, 2015 at 2:45 am

    hi. these look fab!
    does the fudge need to be kept in a fridge? or is in an airtight container in the cupboard ok? also how long will these last if you don’t freeze them?

  20. Ashley White on March 13, 2016 at 7:51 am

    How many lbs does this recipe make?

  21. Sophia on April 25, 2016 at 6:37 pm

    I have a question… I did half the recipe and when I heated it up for 2 mins it became kind of like dough, I added some more milk and it was softer but a consistency in which i could pick a bit up with my spatula… I was wondering Sally if this will work?

    • Ashley on May 7, 2016 at 12:24 pm

      The fudge is supposed to be a dough consistency, you kind of have to push it into the pan.

  22. Elizabeth on July 4, 2016 at 1:04 am

    I just recently made this fudge and have found it to be increadibly soft and sticky despite following the recipe to the T and reading through the comments before starting to see if there was anything to be wary of. I saw people had the same issue if they used margarine as a substitute for butter but I used genuine butter and still seem to be having the same issue. Is there anything else that you (or anyone else here) knows could cause this problem? It still tastes delightful but it is incredibly difficult to cut and handle.

  23. Juliet on July 9, 2016 at 10:04 pm

    Can I do vanilla cake mix?

    • Amy on July 11, 2016 at 11:51 am

      You can do whatever cake mix you want! I’ve done quite a few different ones.

  24. Amy on July 11, 2016 at 11:54 am

    So I had to comment to let you know that this fudge is my go-to recipe for either something quick to bring to a party (they actually harden within the hour for me in my fridge) and for taking to events that I don’t feel like baking, baking. They’re SO good!

  25. Charlotte on August 8, 2016 at 4:36 pm

    Can I use semi sweet chocolate chips?

  26. Gemma wiseman on August 16, 2016 at 11:55 am

    Hello i am from the UK and wondered if you can add the recipe in grams etc like a lot of the other recipes.
    Thank you 

  27. Christina on September 4, 2016 at 12:53 pm

    I was wondering if there was a substitute for microwaving the ingredients?? Because my microwave reacts to butter badly and I don’t want to go through that again. Is it possible if I could put it over a double boiler instead???? And can I add something other than sprinkles such as more white chocolate chips instead??

    • Roukayyah on November 1, 2016 at 9:53 am

      Hey Christina – You can make it on stovetop too.

  28. Roukayyah on November 1, 2016 at 9:48 am

    Hello! I’m from Mauritius. Can you please give the recipe in grams cause here in Mauritius it’s difficult to get a measuring cup . It looks very tasty and i wanted to try it since long but i couldn’t get the cups so that i can measure it.

  29. Emilie Ferguson on May 6, 2017 at 9:18 pm

    Can I use evaporated milk in place of the milk in your recipe? And if so how much? I’ve got a can of carnation I’m wanting to use. 

  30. Sara on December 18, 2017 at 1:40 pm

    Hi Sally,

    I’m so excited to give this a try! Could you replace the milk with a non dairy milk option such as cashew milk?

    Thanks!

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