I’m sharing my Cake Mix Fudge Recipe made with just five simple ingredients including white chocolate and cake mix, and the finished squares look impossibly bakery-perfect.

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Whenever I taste something that sounds too simple and actually nails it, I get suspicious. My latest obsession is a Cake Batter Fudge Recipe that somehow fuses the innocence of birthday cake with the decadence of white chocolate chips and a cheeky scatter of rainbow sprinkles.

I kept waiting for a letdown, but each bite surprised me, like a dessert that’s pretending to be a trick. I tell friends about Cake Mix Fudge Recipe hacks and they roll their eyes then vanish into the kitchen, serious.

This one’s messy, loud, kinda addictive, and I still don’t totally get why it works.

Ingredients

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White chocolate chips bring creamy sweetness and a lot of sugar and fat.
They add little protein or fiber, but melt into silky pockets of sweetness.
Condensed milk makes everything richer, very sweet, high in carbs and calories.
Yellow cake mix is mostly refined flour and sugar, adds bulk and flavor.
It contains little fiber or protein but gives that cake like crumb and sweetness.
Vanilla deepens flavor, not sweet itself, just makes sweetness taste rounder.
Sprinkles add crunch and fun, mostly sugar color, no real nutrition.

Ingredient Quantities

12 ounces white chocolate chips

1 can 14 ounce sweetened condensed milk

1 cup dry yellow cake mix

1 teaspoon vanilla extract

1/2 cup rainbow sprinkles

How to Make this

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1. Line an 8×8 inch pan with parchment and spray or butter the sides so the fudge comes out easy; have your 12 oz white chocolate chips, 14 oz can sweetened condensed milk, 1 cup dry yellow cake mix, 1 tsp vanilla, and 1/2 cup rainbow sprinkles ready.

2. Sift the dry cake mix into a bowl so there are no lumps, this helps it blend smooth.

3. Put the white chocolate chips and the whole can of sweetened condensed milk in a microwave safe bowl. Heat in 20 to 30 second bursts, stirring really well between each burst, until almost totally melted, then stir until completely smooth. Don’t overheat or the white chocolate can seize.

4. Stir in the teaspoon of vanilla, then add the sifted cake mix and mix until just combined; the batter will thicken up. If it feels too stiff you can add a splash more condensed milk.

5. Fold in about half of the rainbow sprinkles gently so they don’t bleed a ton of color, reserve the rest for the top.

6. Scrape the mixture into the prepared pan, smooth the top with a spatula and sprinkle the remaining sprinkles on top, pressing lightly so they stick.

7. Chill in the fridge for at least 2 hours or until firm. If you’re in a hurry pop it in the freezer for 30 to 45 minutes but watch it so it doesn’t freeze solid.

8. Lift the fudge out using the parchment, cut into squares with a sharp knife warmed under hot water and dried between cuts for clean edges.

9. Store in an airtight container in the fridge for up to 2 weeks or at room temp for a couple days. Bring to room temp a few minutes before serving if you want it softer.

10. Quick hacks: use a double boiler instead of microwave if you prefer, if the chocolate seizes add a teaspoon of neutral oil or a bit more condensed milk and stir, and always stir between microwave bursts to avoid burning.

Equipment Needed

1. 8 by 8 inch baking pan
2. Parchment paper plus nonstick spray or softened butter to grease the sides
3. Large mixing bowl
4. Sifter or fine mesh sieve
5. Microwave safe bowl or heatproof bowl for a double boiler, dont overheat the chocolate
6. Rubber spatula or wooden spoon for stirring and scraping
7. Measuring cup and measuring spoons (1 cup and 1 tsp)
8. Sharp knife and a cup or bowl of hot water to warm and dry the blade for clean cuts
9. Refrigerator or freezer space and an airtight container for storing the fudge

FAQ

Q: How should I store this cake batter fudge and how long will it last? A: Store in an airtight container in the fridge for about 1 to 2 weeks. You can freeze slices up to 1 month, thaw in the fridge before eating. Let it cool fully before sealing so it doesn't get soggy.

Q: Can I use white chocolate bars or almond bark instead of chips? A: Yes, chop good quality white chocolate bars and melt them the same way. Avoid cheap candy melts if you want a creamy texture, they can be waxy. If it looks too stiff add a tsp of oil or a little extra condensed milk.

Q: Can I skip or swap the sprinkles? A: Totally, you can skip them or use nonpareils, jimmies or sprinkle mixes. Some cheap colored sprinkles can bleed so pick stable ones. Fold most into the fudge and press a few on top so it looks pretty.

Q: Can I make this dairy free or vegan? A: You can, use full fat coconut sweetened condensed milk or a vegan condensed milk and vegan white chocolate chips. Texture might be a bit softer and you may need extra chill time.

Q: Why did my fudge come out grainy and how do I prevent that? A: Graininess usually means the chocolate got too hot or was stirred too aggressively while boiling. Melt gently over low heat or microwave in short bursts, stir between bursts, and mix in the cake mix off the heat. Using higher quality white chocolate also helps.

Q: Can I add colors or other mix ins? A: Use gel food coloring not liquid or it'll thin the fudge. You can fold in mini candies, chopped cookies, or nuts but don't overload it or the fudge might crumble. Start small and adjust to taste.

Cake Batter Fudge Recipe Substitutions and Variations

White chocolate chips: use 12 oz chopped white baking chocolate or 12 oz white candy melts. Candy melts melt extra smooth but taste sweeter, chopped bars give richer flavor and heat more gently.
Sweetened condensed milk: swap for a homemade version by simmering 2 cups whole milk with 2/3 cup sugar until reduced to about 1 cup and cooled, or use 12 oz canned sweetened condensed coconut milk for a dairy free option (tastes a bit different tho).
Dry yellow cake mix: replace with 1 cup vanilla cake mix or make a quick dry mix of 1 cup all purpose flour + 2 tbsp sugar + 3/4 tsp baking powder + pinch of salt; it wont be identical but works fine.
Rainbow sprinkles: sub in nonpareils, mini M&M’s (about 1/2 cup), or chopped freeze dried fruit for color and crunch, just note candies will change texture a bit.

Pro Tips

– Use a double boiler if you can, or microwave in very short 20 to 30 second bursts and stir between each one. If the white chocolate starts to seize, stir in a teaspoon of neutral oil or a splash more sweetened condensed milk to rescue it. Microwaves burn chocolate fast so dont walk away.

– Sift the cake mix first and fold it in gently so the texture stays smooth. If the mixture feels too stiff, add a little extra condensed milk, one tablespoon at a time, until it’s scoopable but not runny.

– To minimize sprinkle color bleed fold only about half into the batter and save the rest for the top. Press the top sprinkles lightly so they adhere but dont smash them into the fudge where they’ll leach more dye.

– For neat squares warm a sharp knife under hot water, wipe it dry, cut, then re-warm and dry between cuts. Chill in the fridge for set texture, or pop in the freezer for 30 to 45 minutes if you need it faster but watch it so it doesnt freeze rock hard. Store airtight in the fridge for longer life.

Cake Batter Fudge Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I'm sharing my Cake Mix Fudge Recipe made with just five simple ingredients including white chocolate and cake mix, and the finished squares look impossibly bakery-perfect.

Servings

servings

Calories

323

kcal

Equipment: 1. 8 by 8 inch baking pan
2. Parchment paper plus nonstick spray or softened butter to grease the sides
3. Large mixing bowl
4. Sifter or fine mesh sieve
5. Microwave safe bowl or heatproof bowl for a double boiler, dont overheat the chocolate
6. Rubber spatula or wooden spoon for stirring and scraping
7. Measuring cup and measuring spoons (1 cup and 1 tsp)
8. Sharp knife and a cup or bowl of hot water to warm and dry the blade for clean cuts
9. Refrigerator or freezer space and an airtight container for storing the fudge

Ingredients

12 ounces white chocolate chips
1 can 14 ounce sweetened condensed milk
1 cup dry yellow cake mix
1 teaspoon vanilla extract
1/2 cup rainbow sprinkles

Directions

Line an 8×8 inch pan with parchment and spray or butter the sides so the fudge comes out easy; have your 12 oz white chocolate chips, 14 oz can sweetened condensed milk, 1 cup dry yellow cake mix, 1 tsp vanilla, and 1/2 cup rainbow sprinkles ready.
Sift the dry cake mix into a bowl so there are no lumps, this helps it blend smooth.
Put the white chocolate chips and the whole can of sweetened condensed milk in a microwave safe bowl. Heat in 20 to 30 second bursts, stirring really well between each burst, until almost totally melted, then stir until completely smooth. Don't overheat or the white chocolate can seize.
Stir in the teaspoon of vanilla, then add the sifted cake mix and mix until just combined; the batter will thicken up. If it feels too stiff you can add a splash more condensed milk.
Fold in about half of the rainbow sprinkles gently so they don't bleed a ton of color, reserve the rest for the top.
Scrape the mixture into the prepared pan, smooth the top with a spatula and sprinkle the remaining sprinkles on top, pressing lightly so they stick.
Chill in the fridge for at least 2 hours or until firm. If you're in a hurry pop it in the freezer for 30 to 45 minutes but watch it so it doesn't freeze solid.
Lift the fudge out using the parchment, cut into squares with a sharp knife warmed under hot water and dried between cuts for clean edges.
Store in an airtight container in the fridge for up to 2 weeks or at room temp for a couple days. Bring to room temp a few minutes before serving if you want it softer.
Quick hacks: use a double boiler instead of microwave if you prefer, if the chocolate seizes add a teaspoon of neutral oil or a bit more condensed milk and stir, and always stir between microwave bursts to avoid burning.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.