Cake Batter No-Bake Fudge
This cake batter no-bake fudge is a creamy, funfetti-filled dessert made with sweetened condensed milk, white chocolate, cake mix, and colorful sprinkles. Topped with mini Cadbury eggs, it’s an easy Easter treat that comes together in minutes and sets perfectly in the refrigerator.
Servings 16 squares
Ingredients
- 14 oz sweetened condensed milk
- 2 cups Ghirardelli white chocolate chips
- 2 tablespoons salted butter
- ¼ cup funfetti cake mix dry
- 1½ teaspoons vanilla extract
- 2 tablespoons sprinkles or nonpareils
- Mini Cadbury eggs
Instructions
- Line an 8×8 baking dish with parchment paper, leaving some overhang so the fudge can be easily lifted out later.
- In a saucepan over low heat, combine the sweetened condensed milk, white chocolate chips, and butter.
- Stir constantly until the chocolate is completely melted and the mixture is smooth and creamy.
- Remove the pan from heat and stir in the dry cake mix and vanilla extract until fully combined.
- Gently mix in the sprinkles until evenly distributed throughout the fudge.
- Pour the fudge mixture into the prepared baking dish and smooth the top with a spatula.
- Sprinkle additional sprinkles over the top and press mini Cadbury eggs gently into the fudge.
- Refrigerate for 2–3 hours, or until the fudge is firm.
- Lift the fudge out using the parchment paper and cut into squares before serving.
Notes
• Use sweetened condensed milk, not evaporated milk.
• Melt the chocolate mixture on low heat to prevent burning.
• Ghirardelli white chocolate chips work best for this recipe.
• For clean slices, wipe your knife between cuts.
• Melt the chocolate mixture on low heat to prevent burning.
• Ghirardelli white chocolate chips work best for this recipe.
• For clean slices, wipe your knife between cuts.