Christmas Cake Batter Fudge
This Christmas Cake Batter Fudge is an easy, tasty and colorful holiday dessert recipe that tastes like red velvet cake! No cooking required!
A LAYERED TASTY FUDGE RECIPE
I love a good fudge recipe, especially if I don’t even need to cook it on the stovetop! With white and red velvet cake mixes added to the fudge mixture, you get a fun, colorful and tasty fudge recipe. This Christmas Cake Batter Fudge is the perfectly easy holiday treat! A wonderful addition to any holiday cookie tray! If you want a new fun fudge recipe, you have to make a batch of this delicious Christmas Cake Batter Fudge!
FREQUENTLY ASKED QUESTIONS:
I think because there are so few ingredients in this recipe, it’s important to grab a good quality chocolate. I used Hershey brand for this recipe. Tollhouse or Ghirardelli are also excellent.
Yes! You can easily double this recipe and make it in a 9×13-inch baking pan as well to serve more people. It’s also a great way to use up more of those cake mixes. This freezes well so don’t be afraid to make a double batch.
This fudge needs to chill for at least 1 hour so it fully sets up.
This can be tricky, but you can gently pour the batter on top or spoon it over gently as well.
This can be stored in an airtight container at room temperature where it will keep for up to 2-3 days. Or you can keep it in the refrigerator where it will keep for up to 2 weeks. You can also freeze this fudge recipe. Place fudge pieces in a freezer container or bag and it will keep for up to 3 months. To defrost, remove to the refrigerator or countertop until thawed.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- white chocolate chips
- sweetened condensed milk
- red velvet cake mix
- white cake mix
- sprinkles
HOW TO MAKE CHRISTMAS CAKE BATTER FUDGE:
Prepare an 8×8-inch baking pan by lining it with aluminum foil and spraying it with non-stick cooking spray (you could also use wax paper or parchment paper). Place the white chocolate chips and sweetened condensed milk in a large microwave-safe bowl. Microwave in 30-second intervals until melted, stirring often.
Split the chocolate mixture evenly into two bowls. Next, add the red velvet cake mix into one of the bowls and the white cake mix into the other. Stir in the cake mix until smooth and combined.
Pour red velvet fudge mixture into the prepared pan. Gently shake the pan to even the layer out.
Pour white fudge mixture over the top, smoothing it out carefully (taking care that the red and white don’t mix.)
Add sprinkles evenly over the top. Place in the refrigerator and chill for 1 hour or until fudge is set.
Carefully lift the fudge out of the pan and cut into 25 small squares.
Enjoy!
WANT MORE DELICIOUS RECIPES?
Christmas Cake Batter Fudge
Ingredients
- 12 ounce package white chocolate chips (I used Hershey's chocolate chips)
- 14 ounce can sweetened condensed milk
- ⅓ cup red velvet cake mix
- ⅓ cup white cake mix
- holiday sprinkles, for topping
Instructions
- Prepare an 8×8-inch baking pan by lining it with aluminum foil and spraying it with non-stick cooking spray (you could also use wax paper or parchment paper).
- Place the white chocolate chips and sweetened condensed milk in a large microwave-safe bowl. Microwave in 30-second intervals until melted, stirring often.
- Split the chocolate mixture evenly into two bowls.
- Next, add the red velvet cake mix into one of the bowls and the white cake mix into the other. Stir in the cake mix until smooth and combined.
- Pour red velvet fudge mixture into the prepared pan. Gently shake the pan to even the layer out.
- Pour white fudge mixture over the top, smoothing it out carefully (taking care that the red and white don’t mix.)
- Add sprinkles evenly over the top. Place in the refrigerator and chill for 1 hour or until fudge is set.
- Carefully lift the fudge out of the pan and cut into 25 small squares. Then serve.
Notes
- You can easily double this recipe, see above on how to do that.
- Make sure you line your pan with foil, this helps you remove the fudge after it is set. You could also use wax paper or parchment paper.
- This can be frozen, see above on how to do that.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
