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, my FAVORITE funfetti cake, 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. If you’re concerned about using “raw” cake batter mix, I recommend cooking the cake mix in the oven for several minutes before using, just as I do with the flour in my cookie dough bites recipe.
I love making condensed milk fudge recipes (like my easy fudge recipe and hot chocolate fudge!) 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. It’s also what I love about my cake batter buttercreams.
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!
More Recipes You Might Like:
Cake Batter Fudge
Ingredients
- 14 ounces sweetened condensed milk (397g) Make sure you are not using evaporated milk. Only condensed milk will work with this recipe.
- 2 cups Ghirardelli white chocolate chips (340g) I only recommend Ghirardelli chocolate chips for this fudge. I have had no problems with this brand whereas people have not had their fudge set up properly with other chips.
- 2 Tablespoons salted butter
- 1/4 cup white or "funfetti" cake mix (40g) not prepared -- just use the powdered mix straight out of the box. I use Pillsbury.
- 1 1/2 teaspoon vanilla extract
- 2 Tablespoons colored sprinkles or a mix of sprinkles and nonpareils + additional to sprinkle on top, if desired
Recommended Equipment
Instructions
- Line an 8x8 pan with parchment paper. 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.
- Decorate with additional sprinkles, if desired. Allow to cool to room temperature. If desired, chill in the refrigerator until completely firm before cutting and serving. It usually only takes several hours for my fudge to become completely firm, but since some people have had issues with their fudge setting (see note or see video) I recommend allowing it to chill overnight for best results.
Video
Notes
Nutrition
Suzy says
After setting, does thus need to continue to be refrigerated? I’m bringing it to work and it will sit out all day and night if there’s leftovers.
Sam says
Hi Suzy! I usually keep it refrigerated, it may become softer at room temperature but it won’t go bad.
Suzy says
Great! Thank you!
Sharon Lynn says
I have had this Fudge several times now. It has set perfectly each time. I have to admit I put a little bit more cake mix then the recipe requires. To make sure I go a good birthday cake favor. Other than that It’s an absolutely fabulous recipe.
Sugar Spun Run says
Thank you so much, Sharon. I am glad that you enjoyed the Cake Batter Fudge. 🙂
Ali says
This didn’t set for me either which was disappointing because it was supposed to be a fun cooking project with my son and I feel terrible I didn’t think to read the comments beforehand. It does taste good though so its not so bad! Honestly the biggest issue with this (in my opinion) is not that the recipe failed, but that the author knows it is problematic and still keeps it here with several ads and links, plus it costs about $7 to make (in my area) so it feels kind of dishonest. I am definitely grateful for the idea and it was something that helped bring my son and I together in the kitchen so it really could have been worse & I want to repeat that it does taste good despite not turning into fudge.
Sam says
Hi Ali. I keep this recipe here because I’ve never, ever been able to replicate this issue. I’m sorry that it didn’t turn out for you but I stand by my recipes and would never share anything that didn’t work for me. All of my recipes are tested multiple times inside and often outside of my kitchen (this one has been tested outside of my kitchen as well). Bummer it didn’t turn out for you, but to accuse me of being dishonest because it didn’t is a bit much (especially when there are plenty of comments where the recipe turned out just fine for people).
I would recommend checking your ingredients. What brand of white chocolate chips did you use? Did you use condensed milk or evaporated milk? By chance did you substitute the butter for margarine?
Jacky says
Hi, I have never made fudge before so I was wondering would it set ok in cupcake liners so then they are like individual little cakes? Thanks!
Sugar Spun Run says
Hello, Jacky! Yes, it should be fine. Let me know how your cake batter fudge turns out. I hope that you enjoy it! 🙂
Frankie says
I’ve noticed alot of people are having problems getting this recipe to set. I made it for the first time today and I heated the mixture on medium while whisking with a hand mixer until it was quite hot, not boiling and it set perfectly.
Sam says
I’m so happy to hear it turned out for you, Frankie! Thank you for commenting!
Crystal says
I had trouble with it setting, too. It was really only the bottom of it that I had issues with. It was sticky. I think the problem was the butter I lined the pan with. After I carefully scrapped the fudge out and turned it over, the bottom hardened appropriately once I left it in the fridge for about half an hour. Next time (today), I’m going to try to use wax paper instead of buttering the pan.
Patti Frydman says
How do they freeze.
Sam says
Hi Patti! I have not tried it, but I don’t see any issues doing so. I would wrap it tightly and then store in a freezer bag in the freezer. 🙂
Jacky says
They turned out well as little fudge cups! Perfect little treats for my son to take for his whole class for his birthday ☺️ Tasted delicious and no issues setting.
Sugar Spun Run says
I am so happy that the cake batter fudge turned out so well, Jacky! I hope your son’s friends enjoy them! 🙂
Arlene says
This turns out for me everytime I make it. My granddaughter absolutely loves it. I use other flavors of cake mix as well.
Sugar Spun Run says
That is wonderful, Arlene! I am so glad that your granddaughter loves it. 🙂
Joyce Baker says
I made this and it turned out like putty and the sweetened condensed milk made it yellow looking….what did I do wrong
Sam says
Hi Joyce, I’m really not sure, did you let it set long enough?
Megan says
I made this last night and even though mine also didn’t set up, I’m not understanding the frustration. I just got a spoon, scraped up about tablespoon& sized balls rolled them in powdered sugar. Viola, Dale batter truffles! I love anything cake batter, so the flavor and texture are a win for me. Learn to play with ideas in the kitchen, y’all.
Jessica says
I tested this out this morning. Unfortunately mine wouldn’t set either. I made the whole recipe. I was hoping to make this treat for my daughter’s birthday party. It is an adorable looking dessert!
Sam says
I’m so disappointed to hear that, Jessica! I’ve tried this recipe so many times and I don’t understand why it doesn’t seem to set for some people 🙁
Pete says
Hey! So I tried this out with exactly half of each ingredient, and it won’t set (even in the freezer). It is a little softer and sticker than Play-Doh, if that helps. What could I try different next time? More sweetened condensed milk? More chips?
I did use the microwave to heat, but figure that shouldn’t be an issue?
Sam says
I would try adding more chocolate chips and seeing if that helps.
Cazz says
I made this according to the recipe but it was like putty. After overnight in the fridge and 4 hours in the freezer. So added 2 more cups of chocolate to a pan and the. Added in the putty fudge and re set it. It came out perfect after this.
Sam says
Glad to hear it ultimately turned out! 🙂
Helen Marie Johnson says
Hi, I truly appreciate the effort to create a recipe from a cake mix….however, I do have a problem with the human consumption of raw flour….
Sam says
Hi Helen, it’s not raw as it’s heated in the saucepan. If you are concerned you can use a thermometer to make sure it reaches 160F