Alright, let me tell you straight up—if you haven’t tried making Birthday Cake Fudge yet, you’re missing out on the easiest birthday win imaginable. I still remember the first time I tried it: my niece’s 4th birthday, chaos everywhere, and somehow this fudge stole the show from even the bounce house (I mean, that’s saying something, right?). It’s the sort of thing you throw together on a Wednesday night and end up licking the spoon itself because, well, you’re only human. And yes, I totally count sprinkles as a food group—don’t you?
Why You'll Love This (No, Seriously!)
I make this whenever I’m pressed for time but want something to look like I spent HOURS (when, in fact, it’s a lazy evening and I’ve got Netflix open in another tab). My family goes completely mad for this because it’s sweet, fun, and nobody complains about too many sprinkles (if anything, they want more). Plus, you don’t need an oven. You know that feeling when frosting sticks to every utensil you own? This recipe skips all that stickiness; just a bowl, a microwave, and maybe a little patience if you count the chilling time—as if.
What You'll Need – Plus Some Cheeky Swaps
- 2 cups white chocolate chips (I’ve used the cheap brand before—it works. My grandma would’ve been scandalized, but it was fine.)
- 1 can (14 oz) sweetened condensed milk (don’t get evaporated milk by mistake, though I’ve almost done that...)
- ½ cup boxed white or yellow cake mix (yes, just the dry powder—I promise you’re not breaking any cardinal rules)
- 1 teaspoon pure vanilla extract (sometimes I swap for almond extract; it’s a little unexpected and really tasty!)
- a pinch of salt (I forget this half the time but it somehow helps balance things out)
- ½ cup rainbow sprinkles, plus more for topping (use chocolate ones in a pinch, but go wild—my cousin once insisted on dinosaur-shaped ones and it was a riot)
Let’s Get to the (Lazy) Directions!
- Line an 8x8 pan with parchment or foil—just crumple it in there, neatness isn’t essential (I once had to use wax paper, not ideal, but fudge came right out anyway).
- Combine the white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Zap it for about 1 minute, then give it a good stir. If it’s stubborn and lumpy, put it in for another 15-20 seconds. Take it out, stir again (this is usually when I sneak a taste—quality control, right?).
- Add in your cake mix and a pinch of salt. Stir it in. Don’t panic if it looks a little weird; it sorts itself out after another minute of mixing. Nope, you don’t need to cook the mix because the heat from the melted chocolate takes care of any potential baddies—at least, that’s what I’ve always heard.
- Pour in the vanilla extract (or almond, if you dared to go rogue). Give everything another quick stir.
- Gently fold in the sprinkles, but don’t overdo it—otherwise, they’ll bleed and your fudge might look like a unicorn disaster. Actually, unless that’s the vibe you want. You do you!
- Spread the fudge evenly into your pan. Top with more sprinkles (because, can you ever have too many?).
- Chill for at least 2 hours, or until it’s nice and firm. I once tried to rush it in the freezer and almost cracked a tooth, so, patience is your friend here.
- Lift from the pan, slice into squares (sometimes I use cookie cutters for shapes, but mostly I just hack it up—works either way).
A Few Notes (Take These from Me!)
- If your fudge feels sticky after chilling, it probably just needs a bit longer in the fridge. Or a bit of powdered sugar sprinkled on top never hurt anyone—that’s my solution anyway.
- I used to think you needed “real” white chocolate bars, but chocolate chips are fine. Actually, I find they melt more evenly.
- Cake mix brands? Honestly, whatever’s on sale. Funfetti style adds even more chaos (the good kind).
Mix It Up! (Things I’ve Tried, for Better or Worse)
- Chocolate chips: Swap half the white for regular chocolate for a marbled look. Not everyone in my house liked it, but I did.
- Peanut butter swirl: Plop a few tablespoons in before smoothing into the pan. Dangerously good, except when you overmix and it disappears. Oops.
- Protein powder: I tried to ‘healthify’ it once with vanilla whey. Uh, skip it. Texture wasn’t right, nobody was fooled (least of all my husband, who’s firmly anti-fake fudge now).
Gear You Might Use (Or Not)
You’ll need a microwave and a mixing bowl. I use a silicone spatula—makes it easier to scrape every last bit out, but a wooden spoon works fine (or hands, honestly—just wash up good). If you don’t have an 8x8 pan, I’ve done this in a loaf tin and even a pie plate—in the end, squares are squares.
How to Store It (If You Even Get to That Point)
Officially, you can keep these in an airtight container in the fridge for up to a week. Unofficially, mine’s gone in two days (dare I say, sometimes for breakfast). They do firm up more overnight and I think the taste is even better the second day. If you somehow need to freeze it, just wrap individual pieces with wax paper, stick them in a zip-top bag, and they’ll keep for around a month—but who’s got that kind of willpower?
Serving – How We Do It
Okay, here’s how we roll: I love piling these fudge squares onto a cute cake stand (makes it feel fancier, somehow). My nephew likes his with extra ice cream. Once, we crumbled some on top of a store-bought birthday cake as ‘cake confetti’. Or just eat them directly out of the pan standing by the fridge. Whatever. I won’t judge.
Mistakes I’ve Learned (The Hard Way)
- Don’t skip the parchment/wax paper. I got lazy once, and pried cemented fudge out of a glass pan with a fork. Not my finest moment.
- If you dump in all your sprinkles at the start, they’ll melt into weird colors—add them last, trust me.
- Let it chill until set. I tried slicing warm fudge once—it’s basically goo at that point. Save yourself the mess.
FAQ (Or: People Keep Asking Me This...)
- Can I use chocolate chips instead of white?
Yep! It’ll taste more like actual fudge though, and a bit less like birthday cake. - Does the cake mix need to be heated?
Honestly, I don’t and no one’s died yet. The hot melted chocolate seems to take care of it, but if you’re worried, just microwave the mix for a minute first (King Arthur has a good explainer about raw flour safety). - What if I don’t have a microwave?
Stove-top totally works. Low heat, stir constantly (don’t go scrolling TikTok, or you’ll scorch the lot). - Can you make it dairy-free?
So, I haven’t tried this, but a friend swears by using coconut sweetened condensed milk and vegan chocolate chips (here’s a good vegan fudge idea that looks promising). - Help! My fudge is too soft!
Either it didn’t chill long enough, or too much milk made it in. Stick it back in the fridge, and next time wait till it’s really firm before cutting. Or, you know, eat it with a spoon.
Let me know if you try this! Or if you have some wild flavor twist that isn’t a complete disaster (looking at you, last year’s matcha experiment...).
For more birthday treat ideas, I love browsing Sally’s Baking Addiction fudge recipes collection—never fails me. Now, don’t mind me, I’ve got a piece of fudge with my name on it in the fridge. Cheers!
Ingredients
- 2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- ½ cup yellow cake mix
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ cup rainbow sprinkles, plus more for topping
- 2 tablespoons unsalted butter
- ¼ cup powdered sugar
Instructions
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1Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
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2In a medium saucepan over low heat, melt the white chocolate chips, sweetened condensed milk, and unsalted butter, stirring constantly until smooth.
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3Remove the saucepan from heat. Stir in the dry cake mix, vanilla extract, salt, and powdered sugar until fully combined.
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4Gently fold in the rainbow sprinkles, being careful not to overmix so the colors do not bleed.
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5Spread the fudge mixture evenly into the prepared pan and smooth the top. Add additional sprinkles on top for decoration.
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6Refrigerate for at least 2 hours, or until set. Remove from the pan, cut into squares, and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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