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Skip the cake – make Birthday Cake Fudge instead! This easy white chocolate fudge is full of cake batter flavor and colorful sprinkles – it’s the perfect fudge recipe for birthdays or even holidays! Plus it’s so good – especially if you love funfetti flavor – a no bake sweet treat everyone loves!
I’m obsessed with cake batter all the things! I’ve made so many different recipes, like cake batter cookies, cake batter Krispie treats, and now cake batter fudge. Easy fudge is the way I love to go – it’s no fail fudge with white chocolate chips and sweetened condensed milk. This birthday cake fudge recipe uses dry cake mix but you could also swap cake batter extract. It’s a perfect no bake treat If you’re a sweet fudge lover you’re going to be obsessed with this recipe.
How to make Birthday Cake Fudge
- Use regular sweetened condensed milk (not fat free). You’ll need a 14-ounce can (which is 396g if you’re going by weight).
- Using 3 cups of white chocolate chips will ensure that your fudge sets properly.
- When it comes to rainbow sprinkles, I prefer jimmies (the long rod type sprinkles) because nonpareils (the little balls) are more likely to dissolve. Use any festive sprinkles for any holiday.
- Dry yellow cake mix (do not make the batter) adds the cake batter flavor to this. If you don’t want to use it or don’t have it, you can use a teaspoon of cake batter extract instead. You can also use funfetti cake mix or white cake mix.
- Make sure to prep all your ingredients before you start, including lining a 8-inch baking dish with foil or parchment paper.
- Let your fudge cool to room temp and then chill to set.
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Expert Tips
- I always add extra sprinkles on top of the fudge for garnish.
- Adding pure vanilla extract gives it lots of extra flavor.
- Make chocolate cake batter fudge using chocolate cake mix.
- I always make this on the stove over low heat but you can use the microwave by heating in a large microwave-safe bowl.
Birthday Cake Fudge Recipe
Recipe Video
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 3 cups (410g) white chocolate chips
- ½ cup (65g) dry yellow cake mix
- 1 teaspoon vanilla extract
- Pinch salt
- ¼ cup (41g) jimmies sprinkles, plus more for topping
Instructions
- Line an 8×8-inch pan with foil or parchment paper and spray with nonstick cooking spray (if using foil).
- Place sweetened condensed milk and white chocolate chips in a medium saucepan. Place over medium-low heat and stir almost constantly until they melt together. This will takeseveral minutes; some of the white chocolate chips may not fully melt (see notes).
- Remove from heat and stir in cake mix, vanilla, and salt. Carefully fold in sprinkles.
- Pour fudge into prepared pan. Let sit at room temperature until cool, then chill to set.
- Cut into squares. Store in an airtight container at room temperature for several days or in the refrigerator or freezer for several weeks.
Recipe Notes
- White chocolate has a notoriously hard time melting; be sure to continuously stir. It’s best to use fresh (newer) white chocolate chips. Sometimes they will not melt totally smooth (tiny bits of white will still be in your finished mixture).
- I prefer using jimmies sprinkles as they usually hold their shape and don’t melt into the mixture. Quality matters: cheaper sprinkles may dissolve more easily. You can use nonpareils but in my experience those tend to melt into the mixture more often.
Recipe Nutrition
Step by Step Photos + Instructions
- Add the white chocolate and sweetened condensed milk to a medium saucepan. Heat over medium low heat and stir until smooth and melted.
- Remove from heat and stir in cake mix and vanilla, then stir in sprinkles.
- Pour into prepared pan and let set and cool. Cut into small pieces and store in an airtight container.
Cake batter is one of favorite flavors and this fudge looks delicious! Should the cake mix be heat-treated since it contains raw flour?
I don’t usually heat treat it but that is an option if you want to be extra cautious. 350 for about 5 minutes should do the trick.
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