Cake Batter Fudge-so easy to make and so good to eat!
I have to apologize right up front to whoever I got this recipe from. I don’t remember who you are. I’m so sorry.
Here’s what happened. My sweet stepdaughter loves finding things and then shares them to me on Facebook. Especially things she wants me to make. Sweet, yummy, tempting treats. Usually if I want to make whatever it is, I’ll Pin it on Pinterest so I can find it later.
For whatever reason when little miss temptress shared that Cake Batter Fudge to me on FB, I didn’t pin it. I wrote down the recipe on a scrap of paper. Then it was a few weeks later, or maybe even a month later, that I got around to making it. Then another month until I decided to edit the photos and add the recipe to the blog.
So here’s the moral of the story.
When you see all those yummy photos floating around facebook that say “Hit Share to Save it to Your Wall” Go ahead and share it so your friends can all see the yummy treat you found but then you better do that second Option of “PIN IT FOR LATER!”
This fudge is so good, and so fast and easy, the girls can even whip up a batch any time they want. And I can tell you, if you’re looking for a little fun, change out the flavor of the cake mix. Oh the possibilities!
Connect with Chocolate Chocolate and More!
Cake Batter Fudge
Ingredients
- 2 Cups white or yellow cake mix
- 2 Cups powdered sugar
- 1/2 Cup (1 stick) butter, cut into 4 pieces
- 1/4 Cup milk
- 1/2 cup white chocolate chips
- 1/4-1/2 cup sprinkles (who really measures sprinkles?)
Instructions
- In a microwave proof mixing bowl combine dry cake mix and powdered sugar. Stir just to blend.
- Add in butter and milk. No need to stir.
- Microwave on high for 2 minutes.
- Immediately remove from microwave and carefully stir to combine. Once blended, add in white chocolate chips and blend again.
- Fold in about half of your sprinkle to give some color.
- Quickly spread fudge into a 8x8 greased pan. Add remaining sprinkles to top and gently press down to secure sprinkles. Refrigerate until completely chilled, then cut into 1 inch squares.
Notes
Recipe source chocolatechocolateandmore.com
Looking for more Fudge Recipes?
White Chocolate Fudge with Cranberries and Pistachios
Jean Cole says
Does anyone have a conversion on this recipe not using packaged mix. The preservative give me a wicked headache, so I have been converting alot of quick recipes with homemade cake mix. Alot of them are made with the prepared mix, this one appears to use the dry mix..Any thoughts.
ttacey cockburn says
Hi, what is powdered sugar?
Joan Hayes says
Powdered sugar is the same as confectioner’s sugar or icing sugar.
OSNAT HAREL says
LOOKS WONDERFUL.
IS IT SAFE TO EAT UNBAKED CAKE MIX? I AM NOT FROM US, JUST WANT TO MAKE SURE
THANKS
Joan Hayes says
Yes, it’s safe, there are no egg products in it.
OSNAT HAREL says
I didn’t know that. thanks!!!!
Toni says
Hi,
I meant to say Joan not Trish
Ashley @ Wishes & Dishes says
Shared this on my Facebook page and pinned! Great recipe!
christy says
Hi Joan!
I have a question. For the cake mix box, should I use the whole box 16.5 oz (2 1/2) or should I just measure out the 16 oz (2 cups)?
Joan Hayes says
You want to measure out the 2 cups. Box cake mix is sold by weight, not volume so you’ll have some left over.
ashley says
I am totally making this for my daughter’s bday party. Can you freeze this fudge?
I am afraid the sprinkles might get moist and bleed during the thaw!
Thanks!
Joan Hayes says
I wouldn’t recommend freezing it. it’ll stay fresh for about a week so just make ahead of time and store in an airtight container in the fridge.
Cilla says
I’ve made this many, many times before seeing this recipe. I wanted to add that I recommend using white cake mix vs yellow for more of a “cake batter” taste. The yellow cake mix gives it a strong vanilla taste, in my opinion. I discovered that when I ran out of white once upon a time. 🙂 This has always been a hit every time I’ve made it.
Kim says
I just made this with Devil’s Food cake mix and semi-sweet chocolate chips. It was so easy and came out great!
Nicola says
I can’t wait to try these, I haven’t made fudge in years and my daughter mentions it every once in a while. I think I am going to surprise her and make these. *excited*
Misch says
Just a quick question — when you fold in the chocolate chips, are they supposed to melt completely? My mix didn’t seem to get hot enough with these instructions to melt them all the way…
Joan Hayes says
Yes, you want the chocolate to melt completely. If it’s not, microwave for an extra 20 seconds and stir again.
Miguel says
Being that I’m a man who enjoys desserts, this recipe is a very easy treat to make and enjoyable. Now you got me motivated to try your other recipes. Thanks.
Anne says
Do you have a recipe for Chocolate Fudgie No-Bakes?
Joan Hayes says
I don’t but I’ll see what I can do!
Alyssa says
These look delicious! Thinking of making them for my little girl’s end of soccer season party. Was wondering about how many servings this recipe made? Thanks!
Joan Hayes says
If you cut this into 1 inch squares, you’ll get 64 pieces.
Grace says
Love this recipe! I tried another recipe that didn’t use white chocolate chips and it came out way too soft and greasy. This recipe was the perfect dense, fudgy consistency and tastes delicious.
samantha says
Should I use unsalted butter? Or can I use salted butter?
Joan Hayes says
I always use unsalted butter but if you only have salted, it will work just fine for this recipe.
Jessica says
Can you substitute premade icing for the white chcoolate chips?
Joan Hayes says
I’m not sure how that would set up. Most of the fudge recipes made with frosting still use the melted chocolate chips to thicken it up.
Debbie says
I know how hard you work on your products and your pictures.
Someone on Etsy is claiming your product and pictures as their own:
https://www.etsy.com/listing/birthday-cake-batter-fudge-one-pound?ref=shop_home_active_5
Joan Hayes says
thanks for letting me know!
Barb says
I don’t like white chocolate, can you taste the white choc. In the recipe?
Joan Hayes says
For this recipe, your fudge will taste like the cake flavor you use not white chocolate.
kirroth says
Just curious, why add white chocolate chips?
kirroth says
actually, nevermind. I retried the recipe with the chips. You MUST use the chips! Or you’ll just get a gooey mess.
Man, these are TOO good. I feel like I’m gonna get diabetes just from looking at them, they’re so rich and sweet and delicious!
Jolena @TheRubyKitchen says
This sounds wonderful! Cake batter anything is always so much fun and you can never have too many sprinkles!