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    Home » Recipes » Candy

    Cake Batter Fudge

    Updated: Feb 17, 2020 • Published: Jan 13, 2017 by Sam Merritt • 115 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video

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

    Cake Batter Fudge -- takes just ten minutes to make! || Sugar Spun Run

    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 homemade sprinkles, to name just a few, but I think this is the first time that I’ve worked sprinkles into fudge.

    Cake Batter Fudge -- takes just ten minutes to make! || Sugar Spun Run

    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.

    Cake Batter Fudge -- takes just ten minutes to make! || Sugar Spun Run

    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 Funfetti cupcakes.

    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.

    Cake Batter Fudge -- takes just ten minutes to make! || Sugar Spun Run

    Ingredients for cake batter fudge
    Ingredients

    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:

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    Stack of two squares of cake batter fudge

    Cake Batter Fudge

    Sweet cake batter fudge studded with sprinkles!
    4.18 from 56 votes
    Print Pin Rate
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    Course: Candy, Dessert
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Cooling Time: 6 hours hours
    Total Time: 6 hours hours 15 minutes minutes
    Servings: 32 pieces
    Calories: 113kcal
    Author: Sam Merritt
    YouTube video

    Ingredients

    • 14 ounces (397 g) sweetened condensed milk Make sure you are not using evaporated milk. Only condensed milk will work with this recipe.
    • 2 cups (340 g) Ghirardelli white chocolate chips 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
    • ¼ cup (40 g) white or "funfetti" cake mix not prepared -- just use the powdered mix straight out of the box. I use Pillsbury.
    • 1 ½ teaspoon vanilla extract
    • 2 Tablespoons colored sprinkles or a mix of sprinkles and nonpareils + additional to sprinkle on top, if desired

    Recommended Equipment

    • Medium-sized saucepan

    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.
      14 ounces (397 g) sweetened condensed milk, 2 cups (340 g) Ghirardelli white chocolate chips, 2 Tablespoons salted butter
    • Reduce heat to low, and add cake mix and vanilla extract. 
      ¼ cup (40 g) white or "funfetti" cake mix, 1 ½ teaspoon 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. 
      2 Tablespoons colored sprinkles or a mix of sprinkles and nonpareils
    • 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.

    Notes

    Some people have commented that they have had problems with this fudge setting. I have re-tested this recipe nearly 2 dozen times now and have had friends do so in their own kitchen and have not been able to replicate this issue. One friend noted that her fudge was still soft after two hours so instead of recommending that you refrigerate for two hours or until firm (which I originally suggested in 2017) I now recommend chilling overnight. I have updated the ingredient list to include my preferred brand of chocolate chips and the cake mix and have added a photo of the ingredients I use in the post above. I've also included a step-by-step video in this recipe showing you exactly how I make this cake batter fudge in my own kitchen that I hope will be helpful! 

    Nutrition

    Serving: 1square | Calories: 113kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 32mg | Potassium: 80mg | Fiber: 1g | Sugar: 14g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Annabelle

      May 17, 2020 at 4:51 pm

      5 stars
      I had some leftover cake mix from your AWESOME cake batter rice krispy treats (will def be making again!) and decided to give this a try, ignoring that it was your ‘most hated’ recipe. Wow, you are awesome. This recipe is 4 stars, that is good! And, it set perfectly! I was worried but I took it out and it was perfect and fudgy! I didn’t use Ghirardelli chips, I used toll house, and it was delicious!

      Reply
      • Sam

        May 17, 2020 at 8:00 pm

        Aww, I’m so happy to hear it turned out so well for you, Annabelle!!! Thank you so much for commenting, I really appreciate it 🙂

        Reply
    2. Emily

      April 06, 2020 at 11:30 am

      5 stars
      I made this fudge at home with Duncan Hines white cake mix and Walmart brand chocolate chips! It set perfectly!! I can’t wait until I can see family to gift it to!!

      Reply
      • Sugar Spun Run

        April 06, 2020 at 11:56 am

        I am so glad that you enjoyed the recipe, Emily! Thank you for commenting. 🙂

        Reply
    3. Hillary

      February 19, 2020 at 2:14 pm

      Hi, do you know if a gluten free mix would work in this recipe?

      Reply
      • Sugar Spun Run

        February 19, 2020 at 2:30 pm

        Hi, Hillary! I honestly haven’t tried it, but I don’ think that it will be a problem. If you do try it, I’d love to know how it works for you! 🙂

        Reply
    4. Suzy

      January 05, 2020 at 10:09 am

      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.

      Reply
      • Sam

        January 05, 2020 at 5:24 pm

        Hi Suzy! I usually keep it refrigerated, it may become softer at room temperature but it won’t go bad.

        Reply
        • Suzy

          January 05, 2020 at 6:38 pm

          Great! Thank you!

    5. Sharon Lynn

      October 27, 2019 at 9:15 am

      5 stars
      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.

      Reply
      • Sugar Spun Run

        October 27, 2019 at 1:13 pm

        Thank you so much, Sharon. I am glad that you enjoyed the Cake Batter Fudge. 🙂

        Reply
    6. Ali

      September 20, 2019 at 11:44 pm

      2 stars
      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.

      Reply
      • Sam

        September 21, 2019 at 4:04 pm

        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?

        Reply
    7. Jacky

      September 06, 2019 at 3:59 am

      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!

      Reply
      • Sugar Spun Run

        September 06, 2019 at 5:43 am

        Hello, Jacky! Yes, it should be fine. Let me know how your cake batter fudge turns out. I hope that you enjoy it! 🙂

        Reply
    8. Frankie

      February 13, 2019 at 8:16 pm

      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.

      Reply
      • Sam

        February 13, 2019 at 9:49 pm

        I’m so happy to hear it turned out for you, Frankie! Thank you for commenting!

        Reply
      • Crystal

        March 30, 2019 at 10:38 am

        4 stars
        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.

        Reply
    9. Patti Frydman

      February 01, 2019 at 7:54 pm

      How do they freeze.

      Reply
      • Sam

        February 01, 2019 at 7:56 pm

        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. 🙂

        Reply
        • Jacky

          September 21, 2019 at 2:17 am

          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

          September 21, 2019 at 3:36 pm

          I am so happy that the cake batter fudge turned out so well, Jacky! I hope your son’s friends enjoy them! 🙂

        • Arlene

          December 13, 2019 at 7:49 pm

          5 stars
          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

          December 13, 2019 at 10:22 pm

          That is wonderful, Arlene! I am so glad that your granddaughter loves it. 🙂

    10. Joyce Baker

      January 04, 2019 at 5:33 pm

      I made this and it turned out like putty and the sweetened condensed milk made it yellow looking….what did I do wrong

      Reply
      • Sam

        January 14, 2019 at 8:45 pm

        Hi Joyce, I’m really not sure, did you let it set long enough?

        Reply
    11. Megan

      January 02, 2019 at 3:06 pm

      4 stars
      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.

      Reply
    12. Jessica

      September 17, 2018 at 1:08 pm

      3 stars
      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!

      Reply
      • Sam

        September 17, 2018 at 2:13 pm

        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 🙁

        Reply
    13. Pete

      September 08, 2018 at 2:45 pm

      4 stars
      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?

      Reply
      • Sam

        September 08, 2018 at 9:13 pm

        I would try adding more chocolate chips and seeing if that helps.

        Reply
    14. Cazz

      July 18, 2018 at 6:49 am

      3 stars
      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.

      Reply
      • Sam

        July 21, 2018 at 9:24 pm

        Glad to hear it ultimately turned out! 🙂

        Reply
    15. Helen Marie Johnson

      February 25, 2018 at 12:15 am

      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….

      Reply
      • Sam

        February 26, 2018 at 9:59 pm

        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

        Reply
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