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. 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? 

  2. 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 🙂

  3. 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?

  4. 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?

  5. 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.

  6. 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!

  7. 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 

  8. 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??

  9. 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.

  10. 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. 

  11. 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!

  12. Can I double this in a 13×9 pan? I am thinking it would make great favors for my son’s birthday party, and it would be nice not to have to make 2 separate 8×8 pans. Thanks!

  13. I must be dreaming. Cake batter in fudge form (and in cookie and blondie form, too)?! It’s like a really wonderful, cake-batter-y dream! I always make cakes from scratch and never have box mixes in the house, but now I feel I need to change that up a little and just stuff my pantry full of yellow and white cake mix so that I can make all of these fabulous cake-batter-flavored recipes whenever I feel like it (aka, every day). I’m gonna need some more storage containers…and freezer space…and running shoes. But I can’t help but feel that there should be a cake-batter milkshake amongst all of this cake-batter-goodness. With sprinkles, of course 😉 Because then, we can have our cake and drink it too! And from there, why not go on to cake-batter ice cream and ice cream cake… 😀 I’m really gonna need those running shoes now.

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