To me, there is no greater sin than NOT having cake on your birthday. Like, what’s the point of celebrating if you don’t get to enjoy some birthday cake at some point during the day? That’s literally the ONLY reason I even allow people to acknowledge my birthday!
But, I guess there are some crazy people out there who don’t like cake…? I know it’s hard to believe, and I still don’t fully understand it myself…but I have actually met a few people like this. So what do you do? If you can’t celebrate with cake…what is the alternative?
Well, I have a few suggestions in the “Birthday” section of my website. And yes, most of them still include a lot of sprinkles. But today, I am giving you a recipe for Birthday Cake Fudge!
I know you guys LOVE fudge because this Unicorn Fudge is by far the most popular recipe on my blog. And like that recipe, this Birthday Cake Fudge is easy to make and pretty to look at! But this recipe has the added bonus of what I like to call “birthday crack”, or a more PC term – “Birthday Cake Crumbles“. Once I start eating it, I literally can’t stop. It’s addicting.
So if you are looking for a birthday treat for someone who doesn’t like birthday cake…I am ok with you making this Birthday Cake Fudge as a substitute. Because everyone should get something sweet to celebrate their big day!
Now I want to know what YOUR favorite birthday treat is! Comment below and let me know!
BIRTHDAY CAKE FUDGE
Ingredients
FOR THE FUDGE
- 24 oz white chocolate
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pink food coloring
- 1/4 cup sprinkles
FOR THE BIRTHDAY CRUMBLE
- 1/4 cup sugar
- 1 tablespoon brown sugar
- 1/4 cup + 2 tablespoons cake flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons canola oil
- 1 1/2 teaspoon clear vanilla extract
- 1 tablespoon sprinkles
Instructions
FOR THE BIRTHDAY CAKE CRUMBLE
- Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
- In a mixer fitted with a paddle attachment, combine sugars, flour, baking powder, salt and sprinkles. Mix on a low speed.
- Stream in canola oil and vanilla and turn the mixer to medium/high speed.
- Let the mixer run until the crumble starts to resemble small clusters. (About 2 minutes)
- Spread the mixture evenly on prepared baking sheet and bake for about 8 minutes.
- Let the mixture cool for 8-10 minutes and then, using a fork, break the baked crumble into smaller pieces.
FOR THE FUDGE
- Prepare an 8x8 inch pan with parchment paper.
- Place white chocolate, heavy cream and vanilla extract into a microwave safe bowl. Melt in 30 second intervals until smooth.
- Add a few drops of pink food coloring and stir. Add more if you want a darker color.
- Stir in sprinkles.
- Pour in prepared pan and smooth with a knife or offset spatula.
- Add crumble on top and press it into the fudge.
- Place in fridge for at least an hour and then cut into squares.
- Let the fudge come to room temperature before serving.
