This birthday cake fudge tastes is a crazy easy no bake alternative to traditional cake that flaunts its funfetti frosting appearance and tastes just like cake batter.
Birthday Cake Fudge
- Quick Glance
- 25 M
- 4 H, 45 M
- Makes 5 dozen 1-inch (2.5cm) squares
- For the chocolate fudge
- For the white chocolate fudge
Line an 8-inch (20-cm) square baking pan with aluminum foil, allowing several inches foil to hang over each side of the pan.
In a medium saucepan over medium heat, warm the semisweet chocolate chips, sweetened condensed milk, and marshmallow crème, stirring constantly with a rubber spatula or wooden spoon, until the chocolate melts, 2 to 3 minutes.
When the chocolate has melted and the mixture is smooth, remove the pan from the heat. The mixture will be extremely thick. Scrape the fudge mixture into the prepared pan, smoothing the surface with a silicone spatula. Let rest at room temperature until set. You can either wash, dry, and reuse the saucepan and spatula for the next layer or reach for clean ones.
In a medium saucepan over medium heat, warm the white chocolate chips, sweetened condensed milk, and marshmallow crème, stirring constantly with a rubber spatula or wooden spoon, until the chocolate melts, 2 to 3 minutes.
When the chocolate has melted and the mixture is smooth, remove the pan from the heat. The mixture will be extremely thick. Stir in the vanilla extract until completely incorporated. Very quickly and gently fold in 1/3 cup (53 grams) sprinkles just until combined.
Scrape the white chocolate fudge mixture onto the chocolate fudge mixture in the prepared pan, smoothing the surface with a silicone spatula. While the fudge is still warm and sticky, sprinkle it with the remaining 1 tablespoon sprinkles. Cover the fudge with aluminum foil and refrigerate until set, at least 4 hours, or let the covered fudge sit at room temperature overnight to set.
Once the fudge has set, remove it from the pan in a single chunk by grabbing and lifting the aluminum foil hanging over the edges of the pan. Invert the fudge onto a cutting board, peel away the foil, and then flip the fudge back over again. Using a sharp knife, slice the fudge into 1-inch (2 1/2-cm) squares. Serve immediately or, if the fudge has been in the refrigerator longer than 4 hours, chances are you’re going to need to let it rest at room temperature for about 20 minutes before attempting to slice it. Originally published May 18, 2016.
How To Make Birthday Cake Fudge Exactly The Way You Like It
Just as frosting is typically sweeter than cake, the white chocolate “frosting” layer of this birthday cake fudge is sweeter than the semisweet chocolate “cake” layer. So proceed accordingly. If you fancy things very sweet, make a double batch of the the white chocolate layer. Conversely, if you prefer your fudge a touch less cloying, opt for a double batch of the semisweet chocolate layer. Or, natch, you can follow the recipe as-is for a sweetness that’s somewhere perfectly in between.
Recipe Testers' Reviews
This birthday cake fudge recipe is so easy and so delicious. Just a few ingredients and 15 minutes effort with great results that were fun and fabulous. The sprinkles make it irresistible and the two-tone fudge would be a hit at any birthday party. Make some for a friend. It's that good.
A total party pleaser, this birthday cake fudge recipe was a quick, easy, fun, and tasty treat! The funfetti fudge was so simple to put together and had a perfect fudgy texture. Surprisingly, the fudge wasn't too sweet as white chocolate tends to be. And the addition of the sprinkles to the white chocolate layer was an easy way to make this treat birthday party-ready and appealing to all ages.
I let the white chocolate layer cool in the pan for just a few minutes and added the sprinkles, but they immediately began to run. Instead of mixing them, I poured the mixture into the pan and spread out the layer and finished mixing in the sprinkles. I sprinkled some nonpareils on the top of the white chocolate and pressed them in gently with the spatula.
I was in a bit of hurry to take this fudge to a birthday celebration. It happened to be about 25°F the day that I made it. Instead of popping it in the fridge, I covered the pan and put it outside on my deck to set and left it out there for about an hour. It was completely set when I brought it inside. I took it out of the pan and it cut beautifully into perfect squares.
It was a huge hit at the birthday party!