Cake Batter Fudge is an easy, white chocolate fudge recipe with yellow cake mix, marshmallow creme and sprinkles throughout! This recipe is so fun and delicious and perfect for celebrations!
Love fun cake batter recipes? Our cake batter blondies are one of a kind, and delicious too! Don’t forget to give our funfetti dip a try next, when you need a quick and easy treat!
Why This Recipe is Best
This is a super duper easy fudge recipe that is absolutely packed with flavor!
We’ve got yellow cake mix, white chocolate chips, marshmallow fluff (creme) and an easy heavy cream mixture to tie it all together.
Plus, sprinkles. We’re using a full cup of sprinkles and they’re both in the fudge and on top. Bring on the sprinkles!
- No candy thermometer needed for this fudge! We’re using my easy boil method instead and it works great.
- Just 7 ingredients, too. This is simple enough to whip up anytime!
- This cake batter fudge is super soft and velvety, with the fun sprinkles scattered throughout each piece.
- It’s cute and colorful and perfect for celebrations and parties! And it makes 64 small servings. (Though you might notice everyone going back for seconds.)
Ingredient Notes
- Cake mix – You need just 1/2 cup of the yellow cake mix from a store-bought box. Reserve the rest for another use. (Or another batch of fudge soon.)
- White chocolate chips – Choose a good brand like Ghirardelli since this flavor is key to a delicious tasting fudge.
- Marshmallow cream – Also called marshmallow fluff, this helps give the fudge its soft texture.
- Sprinkles – We are using one full cup of sprinkles in this cake batter fudge recipe. You’ll fold in 3/4 cup to the fudge batter and sprinkle the remaining 1/4 cup on top for a pretty presentation.
Easy Instructions
STEP 1. Prepare the base ingredients. Add the white chocolate chips, cake mix and marshmallow fluff to a bowl. No need to stir or mix, but this should be ready to go.
STEP 2. Boil the cream mixture. Heat the butter, heavy cream, sugar and salt over medium heat and bring to a boil. Let it boil for 4 minutes then pour the mixture over the ingredients in your bowl.
STEP 3. Beat the fudge and add sprinkles. Beat the ingredients together on low for 1 minute, until the white chocolate chips are melted. Fold in 3/4 cup of the sprinkles.
STEP 4. Pour into pan and let set up. Pour the fudge mixture into a parchment paper lined 9×9 pan and immediately top with the remaining 1/4 cup sprinkles. Allow to set up for 4 hours.
Tips and Tricks
- Line your baking dish with parchment paper before adding the fudge mixture. Once the fudge is set, you can grab the corners of the paper to remove it from the pan and cut.
- Only slice what you need. Only cut your fudge as you plan to use it. This helps keep the remaining block as fresh as possible.
- Store fudge at room temperature in an airtight container for up to 1-2 weeks.
- You can also freeze cake batter fudge! Place in an airtight freezer bag and freeze for up to 3 months.
Recipe FAQs
Marshmallow cream – or marshmallow fluff – is a spread with the flavor of marshmallows. It is thick but pourable and helps this fudge achieve the perfect texture without having to boil sugar for hours or use a candy thermometer.
I make my fudge recipes in a square 9 inch baking dish. An 8 inch square pan works well too!
No. For best results, store fudge in an airtight container at room temperature. I prefer to leave the fudge UNCUT until ready to serve, as this helps keep it from drying out. (However, you can refrigerate fudge to extend the shelf life. Or if you simply prefer it cold.)
Yes, you can freeze Cake Batter Fudge. Place in an airtight freezer safe bag then squeeze all the air out before placing it in the freezer. Let thaw in the refrigerator overnight before enjoying.
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Cake Batter Fudge
Ingredients
- 1 package white chocolate morsels 11 ounce
- ½ cup yellow cake mix
- 1 jar marshmallow fluff (creme) 7 ounce
- 1 cup granulated sugar
- ¾ cup heavy whipping cream
- ¾ cup unsalted butter
- pinch of kosher salt
- 1 cup sprinkles divided
Instructions
- Line a 9-inch square baking dish with parchment paper. Set aside.
- In a large mixing bowl, add white chocolate chips, yellow cake mix (dry mix), and marshmallow cream. No need to stir. Set aside.
- In a large saucepan, melt butter with sugar, heavy cream, and salt. Stir over medium heat until mixture begins to boil.
- Once boiling, continue to stir constantly while a rolling boil continues for 4 full minutes.
- After 4 minutes, remove from heat and pour over white chocolate chips mixture in bowl.
- Beat for one minute on low until white chocolate is melted. Fold in 3/4 cup of sprinkles. Pour into prepared pan and sprinkle immediately with remaining 1/4 cup sprinkles.
- Allow to set for 4 hours.
Notes
- Store fudge at room temperature in airtight container. If desired, freeze in airtight freezer bag for up to 3 months.
- Only cut pieces of fudge as needed to keep remaining block fresh.
Can the cake batter fudge be frozen?
What could be used instead of yellow cake mix
This looks fabulous! I’d love to try a patriotic version for 4th of July… I have some red/white/blue sprinkles that’d work great.
BUT my when my grandmother makes a similar recipe for peanut butter fudge, I always find it too sickeningly sweet for me (I know, I’m weird). Do you think I could get away without the extra sugar and just have what’s in the fluff and cake mix, or is it necessary to get everything to hold together?
Boiling the sugar with the butter and cream definitely is a must in order for the fudge to set up properly!
This looks fabulous! I’d love to try a patriotic version for 4th of July… I have some red/white/blue sprinkles that’s work great.
BUT my when my grandmother makes a similar recipe for peanut butter fudge, I always find it too sickeningly sweet for me (I know, I’m weird). Do you think I could get away without the extra sugar and just have what’s in the fluff and cake mix, or is it necessary to get everything to hold together?
This fudge looks sensational Aimee! Oh boy and can I relate your post or WHAT! I have always had a sweet tooth but having a food blog and doing all the recipe testing REALLY tests your will-power. I fail often! Just last week I made a cookie recipe I was testing 8 times hahaha. Needless to say, my pants are feeling rather tight today.
The struggle is real 🙂
8 times is a lot of “bites” 🙂
WOW! This fudge looks scrumptious. Lovin’ all of the the sprinkles. NEVER too many sprinkles. Just requested to join your FB group. That’s awesome!
Oh my gosh…this fudge looks so yummy! Can’t get any better then cake batter and with sprinkles too! PERFECT!!
I’m slightly obsessed with cake batter anything and I bet these taste like the real deal!
Congrats on the big FIVE! YAY! Looks like the perfect treat to celebrate with!
I try not to think about how all those tastes have added to my waist…and butt! Totally worth it though! Love this fun sprinkled fudge! I’m willing to taste test it for you…
This fudge is so cute! I love the sprinkles and these are so worth any number of test tastes 🙂 Love the cake mix in here 🙂
I would not want to add up all of the “tastes” that I’ve done to my failed and perfected recipes…I think I may never blog again with all of the calories I’ve consumed! 🙂 This fudge looks just perfect, Aimee! Cake batter anything is a favorite of mine, so I’m loving this sweet treat!
I will definitely take the fudge as a teacher appreciation gift. Someone help me out there!
And I am in love with all the desserts, so that extra 5 lbs. can just go suck it. I’d rather taste test amazing fudge like this any day!