Cake Batter White Chocolate Fudge

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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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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!

 

 

153 Comments

      1. Thanks for the info on the mixing bowls. I made this fudge for my girls and they absolutely loved it. It didn’t last long around here. You are very talented, thank you for sharing your creations on this blog. I love to cook but I don’t create recipes myself.

      2. Thank you Shannon! When I made this fudge and brought it into work, it lasted 15 minutes. THAT’S IT! So glad your girls loved it too. 🙂

  1. Found the cake batter fudge on Pintrest… Just tried making them… They are delicious! I am in sugar heaven! I only let them cool for 45 mins-1 hr but they were still tough enough to be fudge. I got such a sugar rush! I am so doing these for thanksgiving! Thank you so much!

    1. Hi Kayla! SO wonderful to hear that! I’m glad you like it – it’s a crazy addicting little fudge to have around. Very sweet, indeed. Great addition to thanksgiving 🙂

  2. This fudge is delicious!! My oldest son loves it so much that he rather have cake batter white chocolate fudge for his birthday than cake!! Thanks for the recipe, it’s a winner 🙂

    1. That is too funny Shari! I know, I love this fudge too – and I think your son may be onto something. think we can squeeze a candle in the fudge for a birthday? Haha! Happy New Year and thanks for letting me know you both loved it so much!

  3. I really want to make this, but I don’t use a lot of cake mixes so I’m not sure how to read your directions; do you make the cake batter following the instructions on the box and then add the batter to your other ingredients listed, or do you use the just the powder/flour straight from the box? And also, can I substitute candy melts for chocolate chips?

    1. Yes, use the powder mix – do not make the batter as called for on the back of the box. And you may substitute chopped candy melts for the white chocolate chips here.

  4. This looks so tasty! I’d like to send some fudge through the mail, and I’m just wondering how long you think this would last in a sealed air-tight container? Thanks!

  5. Hi Sally, these look great and thinking about making for the Superbowl. Just wondering what kind of milk you used and if you think almond milk would work?

    Thanks!

  6. I don’t have white chocolate chips, but I have plenty of white chocolate almond bark. Could I shave off some almond bark into peices and use that instead?

  7. This is my third time making the fudge- I absolutely love it! My friend also asked for the recipe after having some, and my family devours every piece in a day or two. Fantastic recipe! One of my favourites on this site so far.

  8. I just made there, but realized I was outta confetti. I used Reese’s pieces instead! Awesome!! I love ur recipes!! Uve got me hooked!! Thanks Sally!

  9. i would love to make these for my boys but i want to make sure i do it right how many oz or grams is it for the flour sugar and butter and how many mls for the milk? thankyou xx

    1. Hi Kelly – 115 grams for the butter, 60 ml for milk, 240 grams for powdered sugar, 120 grams for chocolate chips – and I am unsure about the cake mix. Use about half of the box.

  10. hallo ! i really want ot try this recipe but do not have a microwave – could it be done preoperly on the stovetop ?
    thanks !

  11. These were wonderful! And so easy to make! I used duncan hines white cake mix and it worked very well and set up beautifully. They are very sweet and rich and taste just like a birthday cake! I will definitely save this recipe to make again! Thank you Sally!

  12. Help…I’m making these now for a potluck dinner for tomorrow and all I have in the house is UNsalted butter. Think that will make a difference? Should I add salt to the dry mix to make up for the lack of salt in the butter? Unfortunately, I cannot get out to buy salted butter. Thank you so much for your response…

    1. Hi Sharleen! I make this fudge with unsalted butter sometimes too. It makes no difference in the overall taste. You could add 1/4 teaspoon of salt, but the fudge will still be very sweet no matter what. So yes, you may use unsalted.

  13. OEMGEE, I just made this for gifts for my kids teachers for Christmas and 1. it was SO easy 2. It tastes AMAZEBALLS. Well done!

  14. So I am obsessed with everything sprinkles+white chocolate+cake batter!!! This recipe blew my mind and I have nearly an hour left of the fudge chilling before we can dive in! Thanks very much for your post and I’ll comment how they turned out! (anxiously watching the clock)lol

  15. Hi Sally! This recipe looks delicious, as well as your chocolate chip cookie dough fudge! Would I, by chance, be able to use gluten free cake mix in these? If I did use it, would the texture be off? I’m wanting to make this for my teacher, who has Celiac’s Disease, which requires her to be gluten free. Thank you!

  16. I just made this and my fudge seemed incredibly soft (the same consistency as cookie dough). Is it supposed to be this way? Full disclosure, I did replace the butter with an equivalent amount of Shedd’s Spread (to reduce calories), I’m not sure if this would affect it.

      1. Okay, that’s what I figured, but I’ll still eat it very quickly! Still delicious, and now I know better for next time. I guess some things just aren’t meant to be healthy (or at least less unhealthy)

  17. Hi Sally! Love your recipe!! Just aboutto start making this yummy birthday cake fudge!!!
    Just a question… Could I place the fudge in a silicon cake tin/tray?? Will the fudge still set?? 🙂 🙂 🙂

    1. ***I ended up useing a slice tin just to be on the safe side*** 😉

      Your recipe looks&sounds AMAZEING Sally! Keep up the good work!!!!
      Cant wait until the fudge sets to try it!!!!

      Also,just wondering where I can buy your cook book? & if it contains all your funfetti recipes?

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