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!
Table of Contents
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.)
- 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.
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.
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.
More Easy Dessert Recipes
Cake Batter Fudge
- 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
- 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.
- 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.