Cake Batter Fudge

A sweet funfetti cake batter fudge that’s made with cake mix and packed full of colorful sprinkles.  A great birthday cake alternative!

Welcome to another installment of a day in the life of a sprinkles addict.

I may be biased, but it’s not a bad addiction to have, though it is causing some tension in my marriage — Zach does not like sprinkles in his desserts, or at least not nearly as many as I do, and I may or may not be storing (literally) 30 pounds of sprinkles in our office.

It’s also making its way into my work life (I shook a sprinkle out of my scrub top in the hospital the other day — Idon’tevenknow), and I had to brush bright pink powder out of the crevice of my camera where I accidentally crushed a lone sprinkle.

I’ve presented to you plenty of sprinkle-stuffed desserts in the past — funfetti cookies, colorfully sprinkled cheesecake, and even a recipe for DIY sprinkles, to name just a few, but I think this is the first time that I’ve worked sprinkles into fudge.

Today I have a simple, decadent, no candy thermometer required, cake batter fudge for you.

I do use box-mix cake batter here (I’ve waffled in the past on my preference for making things solely from scratch and incorporating box-mix for the most authentic flavor), but for this recipe cake mix resulted in the easiest and best tasting fudge of all of my taste-trials.

I love making condensed milk fudge recipes because of their simplicity — it’s just a matter of combining the ingredients on the stovetop and melting them together for sweet confection perfection.

This funfetti-packed cake batter fudge is very creamy, very sweet (cut it into small pieces!), and a little more than irresistible.

While I mentioned that Zach doesn’t like biting into sprinkles, I love the subtle texture that they make — it keeps things… interesting, fun, and (very) colorful.

You can use regular sprinkles or nonpareils, or a mix of both (which is what I did here).  The nonpareils give a little more of a crunch (I don’t want to say “gritty” because that sounds bad and it’s really a lovely texture, but I think that will give you a good idea of the taste), while the sprinkles are softer and less obvious.

Alright, well I’m off to sweep up some sprinkles and catch up on the lovely comments and e-mails that so many of you have sent in the past crazy-busy week (keep them coming!).

Enjoy!

Cake Batter Fudge

Sweet cake batter fudge studded with sprinkles!

4.24 from 17 votes

Print Pin Rate

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 32

Calories: 75kcal

Author: Samantha Merritt

Ingredients

• 14 ounces sweetened condensed milk (397g)
• 2 cups premium white chocolate chips (340g)
• 2 Tablespoons salted butter
• 1/2 cup white cake mix (not prepared -- just use the powdered mix straight out of the box) (60g)
• 1 1/2 teaspoon vanilla extract
• 2 Tablespoons colored sprinkles or a mix of sprinkles and nonpareils + additional to sprinkle on top, if desired

Instructions

• Line an 8x8 pan with aluminum foil and lightly grease or butter the foil. 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. 
• Sprinkle with additional sprinkles, if desired.  Allow to cool completely, until firm (this will take several hours at room temperature, or you can speed up the process and refrigerate 1-2 hours) before cutting and serving.

Nutrition

Calories: 75kcal

Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!