Cake Batter Fudge
Indulge in the ultimate sweet treat with this easy-to-make Cake Batter Fudge, a no-bake recipe that combines the nostalgic flavor of cake mix with the creamy goodness of white chocolate. Perfect for celebrations or just because, this colorful fudge comes together in just 15 minutes of prep and cook time. Each bite is a dreamy mix of rich sweetness, a hint of vanilla, and a pop of crunch from rainbow sprinkles, making it as festive as it is irresistible. With only a handful of pantry staples like sweetened condensed milk, yellow cake mix, and white chocolate chips, this homemade fudge recipe is a guaranteed crowd-pleaser. Serve it at birthday parties, package it as a gift, or enjoy it straight from the fridge—any way you slice it, this cake batter fudge is pure happiness in dessert form!
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Recipe Information
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 2 cups white chocolate chips
- 2 tablespoons yellow cake mix (dry)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 third cup rainbow sprinkles
- 1 pinch salt
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal later. Lightly grease the parchment paper with cooking spray or butter.
In a medium saucepan, combine the sweetened condensed milk, white chocolate chips, unsalted butter, and a pinch of salt. Heat over medium-low heat, stirring constantly, until the chocolate chips and butter are fully melted and the mixture is smooth.
Reduce the heat to low and stir in the dry yellow cake mix. Continue stirring until the cake mix is completely combined and no lumps remain, about 1-2 minutes.
Remove the saucepan from the heat. Stir in the vanilla extract and half of the rainbow sprinkles (reserving the rest for the top). Mix gently to incorporate.
Pour the fudge mixture into the prepared baking pan. Use a spatula to spread it evenly to all edges.
Sprinkle the remaining rainbow sprinkles evenly over the top of the fudge, gently pressing them down so they stick.
Allow the fudge to cool to room temperature, then transfer to the refrigerator to set for at least 2 hours or until firm.
Once set, lift the fudge out of the pan using the parchment paper overhang. Place on a cutting board and cut into 16 squares or smaller pieces as desired.
Store the fudge in an airtight container in the refrigerator for up to 1 week. Let sit at room temperature for a few minutes before serving for a softer texture.
Nutrition Facts
Calories |
5148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.2 g | 284% | |
| Saturated Fat | 147.2 g | 736% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 755.1 g | 275% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 710.3 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1960 mg | 151% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 3345 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
