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Cake Batter Fudge

User Rating 4.5 Star Rating (2 Reviews)


Cake Batter Fudge photo
(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.
Cake Batter Fudge is a smooth, creamy fudge with the unmistakable flavor of cake batter! This fudge looks innocent, but one taste will bring you back to the days of licking cake batter off beaters. Top this fudge with a scattering of sprinkles to complete the resemblance.

Cook Time: 10 minutes

Total Time: 10 minutes

Yield: 1 8x8 pan


  • 1 stick (4 oz) butter
  • 2 cups granulated sugar
  • 3/4 cup (6.5 oz) full-fat sour cream
  • 1 tsp salt
  • 1 package (12 oz) white chocolate chips
  • 1 jar (7 oz) marshmallow cream
  • 1 tsp vanilla extract
  • 1/4 cup dry yellow cake mix
  • sprinkles, to decorate


1. Prepare an 8x8 or 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the butter, sour cream, salt, and sugar in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar and butter melt.

3. Continue to cook the fudge, stirring frequently, until it comes to a full boil. Once boiling, cook it for five minutes, stirring constantly to prevent scorching. If you are using a candy thermometer instead of timing it, it should be at 235 degrees.

4. After five minutes, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips.

5. Add the vanilla and the dry cake mix and stir well. You can even use a whisk to make sure that any small clumps of cake mix are completely mixed in. Taste the fudge, and if desired, add another spoonful or two of cake mix until the flavor is as strong as you'd like.

6. Pour the fudge into the prepared pan and smooth it into an even layer. Scatter the sprinkles all over the top and press gently so that they adhere to the fudge.

7. Allow it to set at room temperature for 3-4 hours, or in the refrigerator for 1-2 hours. To serve, cut it into small 1-inch pieces. Store Cake Batter Fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Great birthday treat, Member nmpalmer

I made this twice. The first time I did everything the recipe called for. It was good, but a little much for me. (and I have a HUGE sweet tooth. Super creamy, but not quite as I wanted it. I found this recipe after searching for this type of fudge after trying some I bought at Cabelas. The closest of those stores to me is a 4 hour drive. Since I didn't want to wait another year or two to taste this delicious dessert, I figured I'd try to make it myself. Cabelas had a more cake texture while still being super creamy. Adding more yellow cake mix would be discusting. So, the second time, I used white cake mix, to taste, probably a little under half the box, and boiled the butter, sour cream, sugar and salt mixture one minute longer. The last bit of cake mix, I barely knead in. Still not quite as great as Cabelas, but I am very, very happy. I know this is going to be a hit at parties. So much better than regular fudge!

5 out of 5 people found this helpful.

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