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!

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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

Description

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


Ingredients

  • 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

Instructions

  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. Store in the refrigerator.

Notes

  1. Recipe adapted from girl meets life.

Keywords: cake batter fudge

127 Comments

  1. 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!

  2. 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.

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

  4. 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!

  5. 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.

  6. 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!

  7. 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

  8. 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!

  9. 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)

  10. 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?

  11. 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♥

  12. 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 :*

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

  13. 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?

  14. 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. 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. 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!

  17. 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

  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?
    🙂

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

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