Cake Batter White Chocolate Fudge

cake batter fudge with rainbow sprinkles two photos of cake batter fudge

I made this fudge for my birthday this weekend. Woohoo! It’s so easy to make. 5 minutes of prep + 1 hour of chilling = 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.

You can use a box of any vanilla/white/butter/yellow cake mix. I used yellow cake mix for these photos.

cake batter fudge with rainbow sprinkles

cake batter fudge with rainbow sprinkles

Cake Batter White Chocolate Fudge

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours, 15 minutes
  • Yield: 36 squares
  • Category: Candy
  • Method: Baking
  • Cuisine: American


This no-bake fudge, full of cake batter flavor, is so easy and delicious, you’ll want to make it time and time again.


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


  1. Spray 8Γ—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. Store in the refrigerator.


  1. Recipe adapted from girl meets life.

Keywords: cake batter fudge


  1. Okay so I have a question I’m not clear on do we melt the white chocolate?

    1. You don’t. In step two (2nd paragraph in the recipe) is says “Fold in white chocolate and sprinkles. Stir gently.”

  2. 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.

  3. 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!

  4. 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

    1. Can’t wait for you to try it, Steph! Enjoy!

  5. 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!

    1. I’ve never tried it before, but I’m sure GF mix will work just fine.

  6. 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. Yes, that would be why. You want full fat butter. Your fudge did not set up properly with buttery spread.

      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)

  7. Would using margarine change consistency also?

    1. Yes. Stick to butter.

  8. 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?? πŸ™‚ πŸ™‚ πŸ™‚

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

      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?

      1. Hi Zoe! MY cookbook can be purchased here (at any of the vendors listed) – there are a couple funfetti recipes in it, yes:

  9. Rebecca raines says:

    Where did you get those bowls?

    1. Hi Rebecca! Here you go:

  10. 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 youβ™₯

    1. I love them all! Here is a popular one:

  11. 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 πŸ™ 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? πŸ˜› I really really like to make it… thanks and looking forward to your other recipes :*

    1. Stove will definitely work to melt it all together.

      1. thanks πŸ˜€

      2. Lauren and Alice says:

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

  12. 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?

  13. 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

    1. Literally mixing the powder. Enjoy!

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

    1. 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.

  15. 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.

  16. Do you have to use the white chocolate chips?

    1. They are optional.

  17. 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 πŸ˜‰ 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!

  18. 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?

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

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

    1. That works, yes!

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

  21. Can I use margarine instead of butter?Β 

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

  23. 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?Β 

    1. Was it possibly Jenna Ezarik???

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

  25. Hi!Β 
    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 πŸ™‚

  26. 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?

  27. Ashley White says:

    How many lbs does this recipe make?

  28. 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?

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

  29. 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.

  30. Can I do vanilla cake mix?

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

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