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!
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
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Line an 8x8 pan with aluminum foil and lightly grease or butter the foil. Set aside.
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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.
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Reduce heat to low, and add cake mix and vanilla extract.
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Stir well, until cake mix is completely absorbed.
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Remove from heat and stir in 2 Tablespoons sprinkles/nonpareils. Immediately pour into prepared pan, use a spatula to gently smooth the surface.
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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.
I wonder if I could use Devils Food Chocolate cake mix and chocolate chips. I am with you that I love using Sweetened Condensed Milk for deserts. I also am a big supporter of good cake mixes. My favorites are Duncan Hines. I think they are just a cut above the others.
I think this would be delicious with those substitutions! In fact, I think I’m going to have to try it for myself because I’m a huge chocolate fan and that sounds amazing! 🙂
I have a slightly diff recepie on it but same concept. I use white cake mix 2 cups of white chips one cup of chocolate chips and a table spoon of nesquick. Taste almost just like chocolate cake batter. Still the extract and so forth but is pretty good
That sounds delicious, I think I might even like chocolate cake batter even better 🙂
Instead of using 1 pan to put it in, wouldit work if put in silicone trays that are individual shapes (similar to an ice tray), just lighty spray, & then they ‘pop’ out
I haven’t tried it that way but I definitely think it would work! Maybe put it in the fridge for about 10 or so minutes before popping them out to be sure that the fudge is as firm as it can be. I hope you love it! 🙂
The recipe turned out great! But I substituted white cake mix or yellow since I had it. The only thing is it is stuck in the 8×8…. I guess I didn’t butter it enough, any suggestions?
Glad you enjoyed! If it set completely and was still sticky then I would say yes, more butter!
I used Pam spray and it worked great, fudge came right out after setting. Just be careful not to use a lot and if you over spray wipe some out with a paper towel
I am a great fan of spicy tastes so used sweetened condensed milk, butterscotch chips, vanilla extract spice cake mix and chopped walnuts, & butter. It was great. probably could use pumpkin pie spice also didn’t have any.
Sounds delicious! I’m glad you enjoyed the fudge!
Going to try the white cake first. Where and how long can you keep the leftover cake mix? Would it work with brownie mix? (I’m with the commenter about Duncan Hines–mad that they no longer carry the mocha cake and frosting. It tasted homemade just using the on box recipe.) I have also used the mayo before by adding a heaping tablespoon to the on box recipe but I’m going to try the total replacement next time. One tip: use only mayonnaise NOT MIRACLE WHIP, SPIN BLEND, ETC. Huge mistake I made when I first tried this.
I keep the leftover cake mix stored in an airtight container or a resealable plastic bag until I’m ready to make my next batch (sometimes I’ll use it up , I’m not sure how long it can be kept, but I have stored some for weeks in the above-mentioned ways without any problem. I haven’t tried it with brownie mix, but do think that would work. I hope you love the fudge!
First time I made these I used dark chocolate chips and they were the most delicious fudge I have ever eaten. I made them again because my family gobbled them up. I then bought white chocoltee chips, I know it says “high quality” chips but I compared the ingredients with Ghiradelli chips to the store brand and they were exact so for $2.00 a bag instead of $4.99 a bag, I saved quite a bit of money and I didn’t have any sprinkles but I had walnuts so I made white chocolate fudge with walnuts and they were amazing. The white fudge is much sweeter so we ate smaller pieces but this recipe is amazing. Follow the specs for amount of ingredients but try your own twists.
Thanks for commenting, Julie! I’m so glad you enjoyed the fudge! You are right, so many different twists are possible!! 🙂
I think i messed up, my fudge came out kinda wettish looking and i tried putting in a bag but it got stuck to the bag and kinda smeared.
Hi Brandon, did you allow it to cool completely before cutting? Do you mean you cut it and tried to put it in the bag after cooling it, or you tried to cool it in the bag? That may have been the problem.
Mine came out very soft and gooey. I followed the recipe and let it set for 2 hours in the fridge and then another hour in the freezer as it was still soft. Taking it out of the freezer yielded still soft fudge…
Read up that I should have brought the mixture up to a boil. My first time making fudge and I blame myself for not going to a more new person friendly recipe.
Hi Ryan! This recipe doesn’t tell you to bring the fudge to a boil because you aren’t supposed to bring this fudge to a boil, this is an easy version that requires no boiling or candy thermometer. I’m not sure why it didn’t set up — did you use condensed milk? I had a few people use evaporated milk and they had your results. Boiling it would not fix the problem and I don’t recommend bringing it to a boil.
I’ve used this base fudge recipe for many of my fudge recipes and they always come out fine and firm, so I hope you have better luck if you try it again!