This Cake Batter Fudge is a dreamy treat that combines the nostalgic flavor of cake batter with a rich, creamy texture. In just 15 minutes of active prep and cooking time, you’ll create a dessert that’s irresistibly smooth and decadent. Each bite melts in your mouth, offering a perfect balance of sweetness and buttery richness. The sprinkles add a playful crunch, making it as fun to eat as it is to make. Plus, with only 113 calories per square, it’s a guilt-free indulgence you can savor without hesitation.
After a quick 10-minute cook time, this fudge sets in the fridge for 6 hours, transforming into a firm yet velvety delight. The result is a dessert that’s both visually stunning and utterly satisfying. Whether you’re hosting a party or treating yourself, this recipe delivers a burst of joy in every bite. The subtle vanilla flavor paired with the creamy texture makes it a crowd-pleaser for all ages. It’s the perfect way to bring a little sweetness into your day with minimal effort and maximum reward.
What You’ll Need for Cake Batter Fudge
- 14 ounces (397 g) sweetened condensed milk (Do not use evaporated milk; only condensed milk will work.)
- 2 cups (340 g) Ghirardelli white chocolate chips (Recommended for best results; other brands may not set properly.)
- 2 Tablespoons salted butter
- ¼ cup (40 g) white or “funfetti” cake mix (Use the powdered mix straight from the box; Pillsbury is recommended.)
- 1 ½ teaspoons vanilla extract
- 2 Tablespoons colored sprinkles or a mix of sprinkles and nonpareils (Plus extra for topping, if desired.)
How to Make Cake Batter Fudge
- Prepare the pan: Line an 8×8 pan with parchment paper and set aside.
- Melt the base: In a medium-sized saucepan over medium heat, combine the sweetened condensed milk, white chocolate chips, and butter. Stir frequently until the butter and chocolate chips are completely melted and the mixture is smooth and well-combined.
- Add the cake mix: Reduce the heat to low and stir in the cake mix and vanilla extract. Mix thoroughly until the cake mix is fully absorbed.
- Incorporate sprinkles: Remove the saucepan from the heat and quickly stir in 2 Tablespoons of sprinkles or nonpareils.
- Pour and smooth: Immediately pour the mixture into the prepared pan. Use a spatula to gently smooth the surface.
- Decorate: Sprinkle additional sprinkles on top, if desired.
- Cool and set: Allow the fudge to cool to room temperature. For best results, chill in the refrigerator overnight until completely firm before cutting and serving.
Storage and Reheating Tips for Perfect Fudge
Store your Cake Batter Fudge in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 2 weeks. If you prefer a firmer texture, keep it chilled. To reheat, microwave a piece for 5-10 seconds for a soft, melt-in-your-mouth experience. Pro tip: Layer parchment paper between slices to prevent sticking!
Fun Variations to Spice Up Your Fudge
Experiment with different cake mix flavors like chocolate, red velvet, or lemon for a unique twist. Swap white chocolate chips for dark or milk chocolate for a richer taste. Add crushed cookies, nuts, or dried fruit for extra texture. The possibilities are endless! Just ensure the total volume of mix-ins stays consistent for the best results.
Equipment Essentials for Smooth Fudge Making
Use a heavy-bottomed saucepan to prevent burning and ensure even heat distribution. A silicone spatula is perfect for stirring and scraping the mixture cleanly. For precise cutting, warm a sharp knife under hot water and dry it before slicing. A parchment paper-lined pan ensures easy removal and clean edges.
Common Questions Answered
Can I use evaporated milk instead of condensed milk?
No, only sweetened condensed milk will work
Why Ghirardelli chips?
They melt smoothly and set properly, unlike some other brands.
Can I skip chilling overnight?
While it’s possible, chilling ensures the fudge sets perfectly. Patience pays off!
Serving Suggestions for a Sweet Treat
Serve your fudge as a dessert, snack, or party favor. Pair it with a scoop of vanilla ice cream for a decadent treat. Cut into bite-sized pieces for a colorful addition to a dessert platter. Wrap individual pieces in cellophane for a thoughtful homemade gift. Your guests will love it!
Cake Batter Fudge
Ingredients
- 14 ounces sweetened condensed milk Make sure you are not using evaporated milk. Only condensed milk will work with this recipe.
- 2 cups Ghirardelli white chocolate chips I only recommend Ghirardelli chocolate chips for this fudge. I have had no problems with this brand whereas people have not had their fudge set up properly with other chips.
- 2 Tablespoons salted butter
- ¼ cup white or “funfetti” cake mix not prepared — just use the powdered mix straight out of the box. I use Pillsbury.
- 1 ½ teaspoon vanilla extract
- 2 Tablespoons colored sprinkles or a mix of sprinkles and nonpareils + additional to sprinkle on top, if desired
Instructions
- Line an 8×8 pan with parchment paper. Set aside.
- Combine condensed milk, chocolate chips, and butter in a medium-sized saucepan over medium heat. Stir frequently until butter and chocolate chips are completely melted and mixture is well-combined.
- Reduce heat to low, and add cake mix and vanilla extract.
- Stir well, until cake mix is completely absorbed.
- Remove from heat and stir in 2 Tablespoons sprinkles/nonpareils. Immediately pour into prepared pan, use a spatula to gently smooth the surface.
- Decorate with additional sprinkles, if desired. Allow to cool to room temperature. If desired, chill in the refrigerator until completely firm before cutting and serving. It usually only takes several hours for my fudge to become completely firm, but since some people have had issues with their fudge setting (see note or see video) I recommend allowing it to chill overnight for best results.