This colorful and perfectly sweet cake batter fudge is a must make any time of year. Fudge with sprinkles is something that kids love and the adults enjoy the sweet treat as well. Makes for a great birthday cake alternative! Whip this up for your next celebration.
This rainbow sprinkle fudge recipe is truly a sweet treat. You could make this for a birthday party, playdate treat, or a way to welcome spring with all the bright colors.
Best of all, this fudge with sprinkles is so quick to make. The hardest part is allowing it to have time to set up in the fridge. Slice, serve and devour.
More easy fudge recipes
Why Make This Dessert
- Easy Ingredients
- Quick to make
- You heat the cake mix so it is completely safe to eat
- Loaded with sprinkles
- Sweet cake flavor
Just look at how stunning this fudge slices up. You get the pop of color from the sprinkles once you slice it up to serve. It is truly one colorful and fun easy fudge.
- Sweetened condensed milk
- White chocolate chips (I used Ghirardelli)
- White Cake Mix (heated in the oven or ensure reaches temperature)
- Sprinkles and more for topping (those are similar to mine)
Why You Shouldn’t Eat Raw Flour
You can either toast the cake mix in the oven before using it or grab a thermometer to ensure the cake mix gets heated to at least 160 degrees. Eating raw flour can make you very sick, so always ensuring it gets heated enough is a must. I just grab a thermometer to check.
How to Heat Flour in The Oven
Spread your flour out over a Silpat covered baking sheet. Bake at 350 degrees for 5 minutes. Then you are able to use the flour in recipes like edible cookie dough, and fudge recipes like this.
How to Make Cake Batter Fudge
Full directions for this recipe are in the printable recipe card, featured at the bottom of the post.
Start by toasting your flour in the oven, if you want to use that method, as listed above. Or skip this step.
In a bowl heat, your sweetened condensed milk and white chips until melted.
Then add in your cake mix (if you didn’t toast in oven, ensure it reaches 160 degrees).
Add in your sprinkles and pour into an 8×8 pan.
Top with more sprinkles and store in the fridge for 2 hours to set before slicing and serving.
Your fudge needs to have that chill factor to help harden it up some, so it just doesn’t fall apart. Once you have it set up in the fridge, slice, serve or save.
You can then leave your fudge at room temperature or place it back in the fridge. It is all about preference. Make sure to use an air-tight container, in whichever storage method you prefer.
Can You Freeze FudgeI freeze fudge often, because it is rich, and with just my son and I eating it, it would go bad before we got it all eaten. So, just wrap up your fudge once made in aluminum foil. Then place the foil-wrapped fudge in a resealable freezer bag or freezer container, and freeze up to 3 months.
Thaw in the fridge or on the counter when you are ready to eat it. I always pre-slice it, so I can pull out a piece here and there to enjoy, and then toss the rest back in the freezer.
Frequently Asked Questions
More Cake Mix Recipes
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- 1 can, 14 oz sweetened condensed milk
- 2 cups white chocolate chips, I used Ghirardelli
- 3/4 cup White Cake Mix, heated in the oven or ensure reaches temperature
- 1/4 cup sprinkles and more for topping, those are similar to mine
- Start by toasting your flour in the oven, if you want to use that method, as listed above. Or skip this step.
- In a bowl heat, your sweetened condensed milk and white chips until melted.
- Then add in your cake mix (if you didn't toast in oven, ensure it reaches 160 degrees).
- Add in your sprinkles and pour into an aluminum foil lined 8x8 pan. Top with more sprinkles and store in the fridge for 2 hours to set before slicing
- Slice and serve up this cake batter fudge and enjoy!
Heating Flour - It is important to cook your flour. Otherwise, you can get sick eating the fudge without treating the flour.
Sprinkles - You are welcome to use any brand or style of sprinkles you want. Some brands of sprinkles I have found do break down a bit and bleed. Others seem to hold up well. So just watch the style you use, and fingers crossed they work well.
Pan - I recommend lining your pan with parchment paper or wax paper. This will help prevent your fudge from sticking into the pan.
Freezing Fudge - You can freeze your fudge if you don't want eat it all right away. Freeze in an airtight container for 3-4 months.
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Nutrition Information:Yield: 20 Serving Size: 1slices
Amount Per Serving: Calories: 235Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 88mgCarbohydrates: 33gFiber: 0gSugar: 30gProtein: 4g
This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading. Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Have you ever tried a cake batter fudge before?