I appreciate this recipe because it is incredibly easy and requires no baking at all. I like that it only takes a few minutes of active time and sets perfectly in the refrigerator. I also enjoy how flexible it is, since I can easily customize it with different mix-ins or flavors.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 box white cake mix 432g/15.25oz box 2 cups powdered sugar ½ cup salted butter cut into four pieces ¼ cup milk ¼ cup Wilton Valentine’s sprinkles
Directions
I start by adding the cake mix and powdered sugar to a microwaveable bowl and mixing them together.
I place the butter pieces and milk on top without stirring. I microwave the mixture on high for 2 minutes.
I remove the bowl immediately and stir until everything is fully combined and smooth. I gently fold in the sprinkles.
I spread the mixture evenly into a greased 8×8 baking pan, then sprinkle a few extra decorations on top and press them in lightly.
I refrigerate the fudge for about 2 hours or until it is firm, then slice it into squares.
Servings and Timing
I make this recipe to yield 24 pieces. I allow about 2 hours of chilling time, 2 minutes of cooking time, and a total time of approximately 2 hours and 2 minutes.
Variations
I like switching the white cake mix for strawberry, lemon, or chocolate to create different flavors. I sometimes add mini chocolate chips, crushed cookies, or chopped nuts for extra texture.
Storage/Reheating
I store this fudge in an airtight container in the refrigerator for up to one week. I do not reheat it, as it holds its best texture when served chilled or at room temperature.
FAQs
Can I use a different type of cake mix?
I often use other flavors, and they all work well with the same method.
Does this taste like traditional fudge?
I find it softer and sweeter, closer to a creamy confection than classic cooked fudge.
Can I leave out the sprinkles?
I sometimes omit them or replace them with other mix-ins.
Why is the butter not mixed in before microwaving?
I let it melt during microwaving so it blends smoothly when stirred.
Can I make this ahead of time?
I usually prepare it a day in advance and keep it chilled until serving.
Can I double the recipe?
I double it easily by using a larger pan and spreading it evenly.
Is this safe to eat with cake mix?
I follow the recipe as written and microwave the mixture to help reduce concerns.
How do I know when it is set?
I check that it feels firm and holds its shape when sliced.
Can I freeze this fudge?
I freeze it in an airtight container for up to two months.
What size pan works best?
I prefer an 8×8 pan for thick, neat squares.
Conclusion
I enjoy making this vanilla cake mix fudge when I want a fast, no-bake dessert that still feels indulgent. I find that its simplicity, sweetness, and versatility make it a reliable treat for any occasion.
