Cake Batter Fudge

Cake Batter Fudge
From, by Aimee Shugarman

Cake Batter Fudge Photo

I’m celebrating five years of blogging this month! It also coincides with the same amount of time I’ve been trying to lose an extra five pounds.

Coincidence? I think not!

As a food blogger, for the past five years I have posted about three recipes per week on average. While that may not seem like a whole lot… can I tell you that the amount of taste testing I do is about twice that. There are plenty of recipe fails that DON’T make the blog. They may be “good” but not quite good enough.

A little nibble here and there doesn’t seem like much, until you start adding up how many nibbles I take per day.

And while I usually try to create new decadent candy recipes around holidays or times when I know there will be more than just my family’s mouths to feed, sometimes, it’s just us. Or should I say, just me.

Cake Batter Fudge Picture

My kids will take ONE nibble and then abandon the sweets for a bowl of fruit or a veggie tray.

How dare they eat so healthy, haha!! I hate seeing food go to waste, so I take one (or a dozen) for the team and polish the dessert off as if it’s my job.

Fortunately, I’m surrounded by family and friends who willingly (or not) accept plates of candy, cake and brownies without asking questions! With today’s batch of fudge, we dropped it off at our local police station. Not sure if they need the extra pounds and calories, haha, but I think they enjoyed the surprise!

Making today’s cake batter fudge recipe is super easy. You won’t need a candy thermometer for this easy fudge. And who wouldn’t want a plate of sprinkle laden fudge to show up on their doorstep for the birthday? Or as a teacher appreciation gift? Or just to say hello!

Check out some of my other favorite truffle and candy recipes!


Cake Batter Fudge Recipe



  • 1 cup granulated sugar
  • 3/4 cup heavy whipping cream
  • 3/4 cup unsalted butter
  • pinch of kosher salt
  • 1 11 ounce package white chocolate chips
  • 1/2 cup yellow cake mix
  • 1 7 ounce jar marshmallow fluff
  • 1 cup sprinkles


  1. Line an 8 or 9-inch square baking dish with parchment paper. Set aside.
  2. In a large bowl (for a stand mixer), add white chocolate chips, yellow cake mix (the dry stuff) and the jar of marshmallow cream. Set aside.
  3. In a large saucepan, melt butter with sugar, heavy cream and salt. Cook and stir over medium heat until mixture begins to boil.
  4. Boil for 4 minutes, stirring continuously. Remove from heat and pour over white chocolate chips mixture in bowl.
  5. Beat for about one minute using the whisk attachment, just until chocolate chips are melted. Fold in sprinkles and pour immediately into prepared baking dish.
  6. Refrigerate for 4 hours (or overnight). Cut into bite size pieces and enjoy. 


  • Best stored in refrigerator in air tight container for up to one week.


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