This easy cake batter fudge blends white chocolate, yellow cake mix, and colorful sprinkles into an irresistible bite-sized treat. It’s a festive twist on classic fudge, perfect for celebrations.
With just 15 minutes of prep and no baking required, this vibrant fudge is a crowd-pleaser for birthdays, baby showers, or casual get-togethers.
Festive Ingredients in Cake Batter Fudge
White chocolate morsels – These create the creamy base and sweet flavor that anchors the fudge.
Yellow cake mix – Adds nostalgic birthday cake flavor and helps thicken the texture.
Marshmallow fluff – Brings smoothness and stability, giving the fudge its soft-set structure.
Granulated sugar – Sweetens the base and helps achieve the perfect fudge consistency.
Heavy whipping cream – Balances the sweetness with richness, making the fudge luscious.
Unsalted butter – Adds depth and richness, and helps everything emulsify.
Kosher salt – A tiny pinch sharpens all the sweet flavors.
Sprinkles – Bright, crunchy bursts of color throughout and on top of the fudge.
How to Make This Cake Batter Fudge
Start by preparing your pan and layering the dry ingredients in a bowl. Then make a creamy hot syrup with sugar, butter, and cream. Once boiled, pour it over the mix, stir just until smooth, fold in sprinkles, and set in the fridge. That’s it!
Cake Batter Fudge Tips and Variations
To enhance the cake flavor, use funfetti cake mix instead of plain yellow mix. For a smoother texture, sift the cake mix before adding. Try rainbow nonpareils or shaped sprinkles for themed occasions. Always pour quickly to preserve the texture.
Best Way to Store Cake Batter Fudge
Store the fudge in an airtight container at room temperature for up to one week. For longer storage, wrap the uncut block in plastic wrap and freeze in a freezer bag for up to three months. Thaw at room temperature before slicing.
Frequently Asked Questions
Can I use different cake mix flavors?
Yes! White, funfetti, or even strawberry cake mix work well in this fudge.
Does the cake mix need to be heat-treated?
Technically yes, for safety. You can microwave the dry cake mix for 1 minute, stirring halfway through.
Can I double the recipe?
Absolutely—use a 9×13-inch pan instead of a square one for even setting.
Why isn’t my fudge setting?
If it’s too soft, the boil might not have lasted the full 4 minutes. Ensure a consistent rolling boil before removing from heat.
Easy Cake Batter Fudge with Sprinkles
Description
A simple yet indulgent white chocolate fudge crafted with yellow cake mix and vibrant sprinkles, offering a festive treat that’s rich, creamy, and effortlessly celebratory.
Time
Prep Time: 15 minutes
Cook Time: 5 minutes
Additional Time: 4 hours
Total Time: 4 hours 20 minutes
Recipe Info
Cuisine: American
Category: Dessert
Servings: 64 pieces
Ingredients
- ¾ cup heavy whipping cream
- 1 package (11 oz) white chocolate morsels
- ½ cup yellow cake mix (dry)
- ¾ cup unsalted butter
- 1 cup granulated sugar
- 1 jar (7 oz) marshmallow fluff (or creme)
- 1 cup sprinkles, divided
- Pinch of kosher salt
Instructions
Line a 9-inch square pan with parchment paper and set it aside.
Place the white chocolate morsels, dry yellow cake mix, and marshmallow fluff into a large mixing bowl without stirring; set this aside.
In a large saucepan, combine the butter, granulated sugar, heavy cream, and a pinch of kosher salt. Stir the mixture over medium heat until it reaches a boil.
Once boiling, maintain a steady stir and let the mixture boil continuously for exactly 4 minutes.
Remove the saucepan from heat and carefully pour the hot mixture over the unmixed ingredients in the bowl.
Use a mixer on low speed to beat the contents for one minute, just until the white chocolate has melted smoothly.
Gently fold in ¾ cup of the sprinkles, ensuring an even distribution, then transfer the mixture to the prepared pan.
Immediately top with the remaining ¼ cup of sprinkles.
Allow the fudge to set undisturbed for 4 hours, until fully firm.
Notes
Store the finished fudge in an airtight container at room temperature. For extended storage, it may be frozen in a sealed freezer-safe bag for up to three months.
Slice only as needed to preserve freshness and texture.
