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

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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

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

116 Comments

  1. 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!

  2. 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 

  3. 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??

  4. 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.

  5. 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. 

  6. 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!

    1. I tried it and it did was okay. I was not use to the cashew milk taste so it was weird but if you are, then it would be just fine.

  7. 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!

  8. 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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