Chocolate Cake Batter Fudge
Chocolate Cake Batter Fudge is an easy, no-bake fudge recipe made with a box of cake mix. Each bite is rich and chocolatey!
I love a good cake mix hack, and this recipe is definitely that. With only a few ingredients, you’ll have whipped up a deliciously rich batch of fudge that brings sweetness to every bite.
I discovered the simplicity of cake batter fudge when I made my Valentine’s Day Fudge years ago. It’s an extremely versatile recipe that allows you to swap out ingredients.
The only “cooking” you need to do is two minutes in the microwave. You can use the stovetop without risking burning a pan, and there is no need for a candy thermometer. It’s seriously one of the easiest desserts I’ve ever made.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Box of chocolate cake mix – Use whatever brand and flavor you like. My favorite is Betty Crocker’s Super Moist Devil’s Food Cake.
- Powdered sugar
- Butter – Don’t worry if it’s not softened. It’s going into the microwave.
- Milk – I use 2% milk
- Mini chocolate chips – Regular chocolate chips are fine, too.
How to Make Chocolate Cake Batter Fudge
- Step One: Add cake mix and powdered sugar to a microwaveable bowl. Mix.
- Step Two: Add in butter and milk. Do not mix. Microwave for 2 minutes on high.
- Step Three: Remove from the microwave immediately and stir together to combine.
- Step Four: Stir in mini chocolate chips.
- Step Five: Immediately spread the batter in an 8-inch greased baking pan. Add a few mini chocolate chips to the top and press down with the palm of your hand or a spoon to set in place.
- Step Six: Refrigerate for 2 hours or until set. Cut into squares and enjoy!
Storage Instructions
I recommend cutting the cake mix fudge into pieces at the two-hour mark. Store the pieces in a plastic baggie, covered container, or even a plate with some plastic wrap on top.
Store your fudge at room temperature. It’s best enjoyed within the first 3 days, although we have kept it longer and it has been fine.
Can I Freeze It?
Yes! Store the fudge in freezer-safe containers for up to three months.
If you’re storing the fudge in layers in a container, put a piece of parchment paper between the layers.
Variations
- Lemon cake mix + white chocolate chips
- Chocolate cake mix + chopped Reese’s Peanut Butter Cups
- Spice cake mix + salted caramel chips
- Chocolate cake mix + peanut butter chips
- Birthday cake mix + sprinkles
- Carrot cake mix + walnuts
- Red velvet cake mix + dark chocolate chips
- Strawberry cake mix + white chocolate chips
Fudge Recipes
I also have several regular fudge recipes you should try if you’re craving more sweets.
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
Chocolate Cake Batter Fudge
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Ingredients
- 1 box chocolate cake mix 432g/15.25oz box
- 2 cups powdered sugar
- ½ cup salted butter cut into four pieces
- ¼ cup milk
- ½ cup mini chocolate chips
Instructions
- Add cake mix and powdered sugar to a microwaveable bowl. Mix together.
- Add in butter and milk. Do not mix. Microwave for 2 minutes on high.
- Remove from microwave immediately and stir together to combine. Stir in mini chocolate chips.
- Immediately spread the batter in an 8-inch greased baking pan. Add a few mini chocolate chips to the top and press down with the palm of your hand or a spoon to set in place.
- Refrigerate for 2 hours or until set. Cut into squares and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Did I miss how much butter, powdered sugar and milk to use in this recipe?
Please post the ingredient measurements please.
Judy
Hi Judy,
The recipe card is right above this comments section. You can also get directly to it if you click Jump to Recipe at the top of the blog post.
Why is my cake batter fudge so dry. I followed the recipe to exact. I tried it twice…the flavor was great the consistency was extremely dry
I’m sorry to hear! What brand of cake mix did you use? Was it dry looking when you spread it in the baking pan?
I used land o lakes honey butter to make ghiradelli chocolate chip cookies – it was there in my fridge & I was bored out of my mind with recipe staleness. It came out so so smooth it flowed ….. I never looked back.
I bet this would be great with honey butter…
Have you made peanutbutter fudge with cake mix
No, I haven’t! I’d be intrigued to try it out though!
Do you think this would work with a brownie mix?
I’ve never tried it so I’m not 100% sure! Now I’m intrigued though and wondering if it would work. I’ll test it out.
Awesome! I’m gonna give it a whirl too! Thanks
Did you use salted butter or unsalted butter?
I used salted butter.
Let me start w saying that I am not a professional cook, nor a scientist. That said, this recipe concerns me greatly. I have read that flour that has not been heated or cooked through can hide deadly bacteria. Before making this recipe, I would cover and micro the cake mix only on HI power for 4+ mins to “bake” and heat it through well. Then, proceed with adding room temp milk and butter, and microwaving again as per recipe. Other than that, the recipe looks good AND easy!