Dulce De Leche Cake Batter Fudge

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Dulce De Leche Cake Batter Fudge – an easy, indulgent sweet treat that tastes just like a decadent dulce de leche cake with very little active time! Great as a gift.

creamy caramel colored fudge stacked on a plate

This post was sponsored by Princess Cruise Lines. All opinions are 100% my own.

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Carribean Dulche De Leche Cake Batter Fudge

I was recently invited on a Princess cruise for 7 days through the Mexican Riviera – to Puerto Vallarta, Mazatlan, and Cabo San Lucas – aboard the Ruby Princess.

It was a fantastically relaxing and indulgent vacation – and exactly what I needed to Come Back New! (No wonder that is the Princess slogan – I did feel so invigorated and rejuvenated after our trip!)

While in Mazatlan, a couple friends and I explored the town and found an adorable shop selling pastries, treats, brownies, and mini cakes.

One of the cakes I sampled was a delicious dulce de leche cake, full of rich sweet caramel flavors that I couldn’t get enough of- and inspired me to make this fudge that is so crazy good, you will be making it all the time!

While it might look like caramel, dulce de leche is an entirely different (and equally heavenly) substance – a cooked, sweetened condensed milk.

It is a staple of Hispanic desserts – and a luxurious addition to this simple and incredibly easy cake batter fudge recipe.

an orange steeple with other tropical colors and palm tree

How to Make Dulce De Leche Cake Batter Fudge

First assemble the following ingredients:

  • Yellow Cake Mix (2 cups) – Yellow cake mix provides a sweet and buttery base that infuses the fudge with a nostalgic cake batter flavor.
  • Powdered sugar (2 cups) – Powdered sugar adds a smooth sweetness and helps to thicken the fudge mixture, ensuring a soft, melt-in-your-mouth texture.
  • Salted Butter (½ cup) – Salted butter enriches the fudge with a creamy texture and a hint of saltiness that balances the overall sweetness.
  • Milk (¼ cup) – Milk acts as a liquid binder, bringing all the dry ingredients together into a smooth and cohesive mixture that sets perfectly.
  • Vanilla almond bark (1/2 cup) – Vanilla almond bark contributes a velvety vanilla coating that enhances the fudge’s creamy texture and adds a glossy finish.
  • Dulce de leche (1/4 cup) – Dulce de Leche, with its rich caramel notes, is the star ingredient that imbues the fudge with its signature luxurious sweetness and depth of flavor.

Use this Method

Combine Cake Mix. In a large bowl, add cake mix and sugar, mix.

Melt. In a medium sized bowl, add butter and almond bark. Microwave for 30 seconds, stir, and keep microwaving in 15 second bursts until mixture is melted. Add milk to melted candy bark and butter, stir well.

Combine. Add liquid ingredients to cake batter and powdered sugar. Stir well until there are no lumps.

Assemble. Pour ½ mixture into 9×9 casserole dish lined with parchment paper or foil OR use a silicon dish. Drizzle 1/2 the dulce de leche sauce over fudge, swirling throughout fudge for a marbled texture. Add the other half of the cake batter mixture and top with rest of the dulce de leche sauce and swirl with a toothpick to get a marble affect.

Set. Let set for 3-6 hours in refrigerator, or 1-2 hours in freezer. Cut into small bits, or leave as one big chunk if making ahead of Christmas and freezing.

creamy caramel colored fudge laid out

Tips and Tricks for making Dulce De Leche Fudge

Use Quality Ingredients: Choose high-quality dulce de leche and real butter for a richer taste and smoother texture in your fudge.

Line Your Pan: Line your pan with parchment paper or foil with overhanging edges for easy removal and cutting of the fudge once it’s set.

Low and Slow Heat: When melting your ingredients together, use a low heat to prevent the mixture from burning and to ensure a smooth, even melt.

Stir Constantly: Keep stirring the mixture as it melts to prevent any ingredient from sticking to the bottom and burning, which could affect the taste and texture of your fudge.

Sift Dry Ingredients: Sift the cake mix to avoid lumps in your fudge, ensuring a smooth and consistent texture throughout.

Customize with Mix-Ins: Feel free to add mix-ins like chocolate chips, nuts, or sprinkles to the fudge mixture before setting to personalize your fudge.

Chill to Set: Refrigerate the fudge until it’s completely set to make cutting easier and to achieve the perfect fudge texture.

Sharp Knife for Cutting: Use a sharp knife to cut the fudge into pieces, and clean the knife between cuts for neat, clean edges.

Store Properly: Keep the fudge in an airtight container in the fridge to maintain its texture and flavor for up to a week.

Room Temperature Serving: Let the fudge sit at room temperature for a few minutes before serving to enhance its flavor and texture.

creamy caramel colored fudge stacked on a plate

FAQS

Can I make dulce de leche at home for the fudge?

Yes, you can make dulce de leche at home by slowly simmering sweetened condensed milk until it caramelizes. However, store-bought dulce de leche is a convenient and time-saving option.

How do I know when the fudge mixture is ready to pour into the pan?

The fudge mixture is ready when it’s completely smooth, and all the ingredients are well combined without any lumps. It should start to slightly pull away from the sides of the bowl.

Can I add nuts or other mix-ins to the fudge?

Absolutely! Feel free to stir in nuts, chocolate chips, or even crushed cookies just before pouring the mixture into the pan to set. Just ensure the add-ins are evenly distributed.

Why is my fudge too soft or not setting properly?

This could be due to insufficient chilling time or too much liquid in the mixture. Ensure it’s chilled for at least 2-3 hours and follow the recipe measurements carefully.

How can I cut my fudge cleanly without it sticking to the knife?

Dip your knife in hot water, wipe it dry, and then cut the fudge. The warmth helps the knife glide through the fudge smoothly. Repeat this process as needed.

How long does the fudge last, and how should I store it?

Dulce de leche cake batter fudge can last up to a week when stored in an airtight container in the refrigerator. For longer storage, you can freeze it for up to a month.

Can I make this fudge without using cake mix?

The cake mix provides a unique flavor and texture to the fudge. If you prefer not to use it, you might need to adjust the recipe or look for an alternative fudge recipe that doesn’t require cake mix.

Can I use a different kind of sweetened condensed milk?

Yes, you can use any brand of sweetened condensed milk, but ensure it’s full-fat for the best texture and flavor in your fudge.

creamy caramel colored fudge set out

What to Enjoy with Your Dulce de Leche Cake Batter Fudge

Coffee or Espresso: The bitterness of coffee or espresso balances the intense sweetness of the fudge, creating a harmonious taste experience. Try Israeli cardamom coffee!

Salted Nuts: Salted nuts like almonds or pecans provide a crunchy texture and a salty contrast that enhances the sweet and creamy flavors of the fudge.

Fresh Fruit: Fresh fruit, particularly tart berries or sliced apples, can cut through the richness of the fudge, refreshing your palate between bites. Try this fruit salad!

Cheese Plate: A selection of mild cheeses, such as brie or goat cheese, can complement the caramel notes in the fudge, offering a sophisticated flavor pairing.

Vanilla Ice Cream: A scoop of vanilla ice cream alongside the fudge makes for a classic combination, with the cold creaminess of the ice cream contrasting the dense fudge.

Spicy Chai Tea: The spices in chai tea, such as cinnamon and cardamom, pair beautifully with the caramelized flavors of dulce de leche, creating a cozy and comforting pairing.

Red Wine: A glass of bold red wine, like a Malbec or Shiraz, can stand up to the sweetness of the fudge, with its tannins providing a palate-cleansing effect.

Dark Chocolate: Pieces of dark chocolate offer a slightly bitter flavor that can balance the sweetness of the fudge, making for an indulgent chocolate experience.

Sparkling Water: A simple glass of sparkling water with a squeeze of lime can cleanse the palate and lighten the overall richness of the fudge.

Toasted Coconut: Sprinkling toasted coconut flakes over or enjoying them alongside the fudge adds a tropical twist and a different texture to the creamy dulce de leche flavor.

If you are a fudge lover try these other favorites next: Walnut Butterscotch Slow Cooker Fudge, German Chocolate Cake Batter Fudge, Candy Cane Cake Batter Microwave Fudge, Candy Cookie Dough Fudge , and Chocolate Chip Cookie Dough Fudge.

Try these other desserts next:

If you are looking for more travel tips check out Gourmet Girlfriends Getaway on the Ruby Princess, Mazatlan from the Ruby Princess, Cabo San Lucas from the Ruby Princess, and Puerto Vallarta from the Ruby Princess.

If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!

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creamy caramel colored fudge set out

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Dulce de Leche fudge on a blue plate.
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Dulce De Leche Cake Batter Fudge

Dulce De Leche Cake Batter Fudge- an easy, indulgent sweet treat that tastes just like a decadent dulce de leche cake with very little active time! Great as a gift.
Course Desserts
Cuisine American
Keyword cake batter fudge, dulce leche fudge, easy fudge, milk fudge
Prep Time 5 minutes
Cook Time 2 minutes
Chill Time 3 hours
Total Time 3 hours 7 minutes
Servings 20
Calories 169kcal
Author Courtney O’Dell

Ingredients

Instructions

  • In a large bowl, add cake mix and sugar, mix.
  • In a medium sized bowl, add butter and almond bark.
  • Microwave for 30 seconds, stir, and keep microwaving in 15 second bursts until mixture is melted.
  • Add milk to melted candy bark and butter, stir well.
  • Add liquid ingredients to cake batter and powdered sugar.
  • Stir well until there are no lumps.
  • Pour ½ mixture into 9×9 casserole dish lined with parchment paper or foil OR use a silicon dish.
  • Drizzle 1/2 the dulce de leche sauce over fudge, swirling throughout fudge for a marbled texture.
  • Add the other half of the cake batter mixture and top with rest of the dulce de leche sauce and swirl with a toothpick to get a marble affect.
  • Let set for 3-6 hours in refrigerator, or 1-2 hours in freezer.
  • Cut into small bits or leave as one big chunk if making ahead of Christmas and freezing.

Notes

* you can also use white chocolate bark or any other melting candies

Nutrition

Serving: 1g | Calories: 169kcal | Carbohydrates: 26g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 136mg | Sugar: 21g

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This post was sponsored by Princess Cruise Line. All opinions are 100% my own.

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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3 Comments

  1. Rehoboth says:

    Excellent post

  2. Katy says:

    I dont understand what you do with other half if cake batter. It says pour half in 9 x 9 pan..where does the other half go?

    1. Courtney ODell says:

      You add it after a layer of dulce de leche – so it’s half the batter, half the dulce, the other half of batter, topped with the rest of the dulce.