Christmas Cake Batter Fudge

This Christmas Cake Batter Fudge has been my go-to no-fuss holiday treat for the past few years. I first made it the December after my youngest learned to open the pantry and taste-test every jar of sprinkles; I wanted something colorful and quick that would feel special without taking over the entire afternoon. The combination of smooth white chocolate, sweetened condensed milk, and cake mixes produces a texture and flavor that reminds me of red velvet cake batter—rich, slightly tangy, and impossibly creamy. It’s one of those recipes that guests assume took all day, but it actually comes together in minutes and chills into a party-ready tray.

What makes this recipe special is its balance of show-stopping color and ultra-simple technique. No tempering, no baking—just gentle melting and folding. The two-layer approach (red velvet and white) creates a visual contrast that’s festive and elegant, and the sprinkles finish gives a nostalgic, childlike delight. I use a reliable brand of white chocolate chips and a standard 14-ounce can of sweetened condensed milk; these pantry items hold their own and yield consistent results. It’s a recipe I reach for when company is coming, when the kids want to help, or when I need a quick hostess gift that travels well.

Ingredients

• White chocolate chips (12 ounces): Use a high-quality brand such as Hershey's or Ghirardelli for reliable melting and a creamy finish. Avoid using candy melts designed for dipping; chips formulated for baking melt more smoothly when combined with condensed milk.
• Sweetened condensed milk (14 ounces): One standard can provides the perfect balance of sweetness and moisture. Look for full-fat condensed milk for best texture; low-fat versions can produce a firmer, less creamy result.
• Red velvet cake mix (1/3 cup): Use a boxed red velvet mix for both color and that subtle cocoa-vinegar flavor; sift briefly into the fudge to avoid lumps.
• White cake mix (1/3 cup): Provides a contrast in flavor and color—fine crumbs are important for a smooth finish, so stir gently until fully incorporated.
• Holiday sprinkles: Choose nonpareils or jimmies that won’t bleed color into the fudge; add sparingly for texture and visual appeal.

Instructions

Prepare the pan: Line an 8x8-inch baking pan with aluminum foil or parchment paper and spray lightly with non-stick spray so the fudge lifts out cleanly. This small prep step saves time and ensures neat slicing later. Melt the base: Combine the 12 ounces of white chocolate chips and the 14-ounce can of sweetened condensed milk in a large microwave-safe bowl. Microwave in 30-second bursts, stirring thoroughly between each interval until the chocolate is just melted and the mixture is glossy—typically 1 to 2 minutes total depending on your microwave. Work quickly but gently to avoid seizing. Divide the mixture: Once smooth, split the white chocolate mixture evenly into two medium bowls. This creates two identical bases ready for flavoring. Use a measuring cup or a kitchen scale if you want perfect symmetry, but eyeballing works well too. Flavor each layer: To one bowl add 1/3 cup red velvet cake mix and stir until fully incorporated and smooth. To the other bowl add 1/3 cup white cake mix and stir until smooth. The cake mixes will thicken the base slightly and add that familiar cake-batter flavor; stir until no streaks remain. Assemble the layers: Pour the red velvet mixture into the prepared pan and gently shake or tap the pan on the counter to level the layer. Pour the white mixture over the red layer carefully and smooth the top with an offset spatula, working gently to avoid blending the two colors together. Top and chill: Scatter holiday sprinkles evenly over the top, then place the pan in the refrigerator and chill for about 1 hour, or until the fudge is fully set and firm to the touch. Slice and serve: Lift the fudge from the pan using the foil or parchment, peel away the liner, and cut into 25 small squares with a sharp knife. For clean cuts, chill again briefly between cuts and wipe the knife with a warm, dry towel between slices.

Storage Tips

Store the fudge in an airtight container layered between sheets of parchment paper to prevent sticking. In the refrigerator it keeps at peak quality for about 10–14 days; if you need longer storage, freeze the cut squares in a single layer on a baking sheet for an hour, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or for an hour at room temperature before serving. Avoid leaving the tray at room temperature for extended periods—the texture will soften and lose its clean slices.

Ingredient Substitutions

If you need to avoid gluten, swap the boxed cake mixes for certified gluten-free cake mixes; note that textures can vary, and you may need to sift or stir more to fully incorporate. For a dairy-free version use dairy-free white chocolate (coconut-based chips) and a dairy-free sweetened condensed milk alternative; results will be slightly different in richness. To reduce sweetness, replace the white cake mix layer with a vanilla protein powder blend and reduce the sprinkles. For a more adult profile, fold in 1 teaspoon vanilla extract into the white layer and a pinch of espresso powder into the red layer for depth.

Serving Suggestions

Serve small squares on a festive platter with other no-bake treats like chocolate truffles or peppermint bark. These are perfect alongside a mug of coffee or rich hot chocolate—pairing the fudge’s sweetness with a slightly bitter beverage balances the palate. For gifting, wrap 6–8 squares in parchment and tie with ribbon. Garnish with a light dusting of edible gold or a few larger holiday sprinkles for a grown-up presentation at a cocktail party.

Cultural Background

Layered confections and candy-like trays are a long-standing part of American holiday culture, where colorful, shareable sweets often appear at family gatherings. This recipe blends classic fudge technique—using sweetened condensed milk as a shortcut to soft, creamy fudge—with boxed cake flavors that evoke bakery-style cake batter. The red-and-white motif nods to seasonal candy canes and holiday decorations; it’s not tied to a single regional tradition but reflects a broader North American preference for vibrant, communal confections during winter celebrations.

Seasonal Adaptations

In winter, swap holiday sprinkles for crushed candy canes or a drizzle of dark chocolate to echo peppermint flavors. For spring or Easter, tint the white layer pastel blue or yellow with gel food coloring and add edible flowers. For a summer twist, replace red velvet with strawberry cake mix and top with freeze-dried fruit bits. The base is versatile: small additions like citrus zest, flavored extracts, or toasted nuts can tailor it to any season.

Meal Prep Tips

Make a double batch and freeze half for future events. Portion squares into smaller sizes for calorie control or larger squares for gifting. Label containers with the date and any allergen notes. When reheating slightly for softer bites, place squares in a warm (not hot) oven for a few minutes; avoid microwaving for prolonged periods, which can alter texture. Bring leftovers to room temperature for best mouthfeel.

Final word: this tray of cake batter fudge is simple, nostalgic, and endlessly adaptable—perfect for busy holidays when you want something pretty, delicious, and fast. Give it a try, and make it your own with a favorite sprinkle or a clever flavor swap.