Old-Fashioned Birthday Cake Fudge is a nostalgic treat that brings the joy of celebration to every bite. With its creamy, velvety texture and bursts of colorful sprinkles, it’s like a slice of birthday cake transformed into a decadent confection. The rich vanilla flavor, paired with a hint of buttery sweetness, makes it irresistible for both kids and adults. Best of all, it’s ready in just 10 minutes of prep and 15 minutes of cooking, leaving you plenty of time to enjoy the festivities.
After a quick chill in the fridge for 4 hours, this fudge becomes perfectly firm yet melt-in-your-mouth smooth. It’s an ideal make-ahead dessert for parties, gifts, or simply satisfying a sweet craving. The playful sprinkles add a cheerful crunch, making every piece as fun to eat as it is delicious. Whether it’s a special occasion or just a treat-yourself moment, this fudge is guaranteed to bring smiles and sweet memories.
Ingredients for Old-Fashioned Birthday Cake Fudge
- 1 tablespoon (½ oz/ 14 g) butter (plus extra for greasing the pan)
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional, but adds a lovely flavor)
- 3 cups (24 oz/675 g) granulated sugar
- 1½ cups (12 fl oz/360 ml) heavy whipping cream
- 1 tablespoon lemon juice (fresh or bottled works)
- ¼ teaspoon salt
- 4 tablespoons rainbow sprinkles (for decorating)
Step-by-Step Instructions
- Prepare the pan: Line the bottom and sides of an 8-inch (20-cm) square pan with foil and lightly butter the foil. Set aside.
- Combine extracts: In a medium heatproof bowl, add the butter, vanilla extract, and almond extract. Set aside.
- Cook the sugar mixture: In a medium, high-sided, heavy-bottomed saucepan, combine the sugar, cream, lemon juice, and salt. Heat over medium heat, stirring until the sugar is fully dissolved.
- Boil without stirring: Clip a candy thermometer to the pan and stop stirring. Cook at a gentle boil (adjusting the heat as needed) until the temperature reaches 238°F (115°C), about 10 minutes.
- Pour into the bowl: Immediately remove the saucepan from the heat and carefully pour the mixture into the bowl with the butter and extracts. Do not stir or scrape the pot.
- Cool the mixture: Clip the thermometer into the bowl and let the mixture cool for about 1½ hours until it reaches 110°F (43°C).
- Mix until thickened: Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed for 15 to 20 minutes until the fudge loses its gloss and thickens.
- Add sprinkles: Scrape the fudge into the prepared pan, smooth the top, and press the rainbow sprinkles evenly over the surface.
- Chill and serve: Refrigerate the fudge for at least 2 hours until fully chilled. Cut into squares and store in the refrigerator for up to 1 week.
Perfect Pairings: Serving Suggestions
This Old-Fashioned Birthday Cake Fudge is a delightful treat on its own, but you can elevate it further! Serve it alongside a scoop of vanilla ice cream for a creamy contrast, or pair it with a cup of hot coffee or tea to balance the sweetness. For a festive touch, arrange the fudge squares on a platter with fresh berries or whipped cream.
Storage Tips for Freshness
To keep your fudge at its best, store it in an airtight container in the refrigerator for up to 1 week. If you’d like to enjoy it later, you can freeze it for up to 3 months—just wrap individual squares in parchment paper and place them in a freezer-safe bag. Thaw in the fridge before serving.
Fun Recipe Variations
Switch up the flavors to make this fudge your own! Swap the almond extract for peppermint extract for a holiday twist, or add ½ cup of chopped nuts or mini chocolate chips for extra texture. You can also experiment with different sprinkle colors to match any occasion.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the pan and measure all your ingredients before starting. While the fudge cools, use that time to clean up or prep other dishes. For quicker chilling, place the pan in the freezer for 1 hour instead of refrigerating for 2 hours—just keep an eye on it to avoid over-hardening.
Essential Equipment Guidance
A candy thermometer is key for this recipe to ensure the fudge reaches the right temperature. If you don’t have a stand mixer, you can use a hand mixer, but be prepared for a bit more effort. A heavy-bottomed saucepan is also crucial to prevent burning and ensure even heat distribution.
Old-Fashioned Birthday Cake Fudge
Ingredients
- 1 tablespoon butter ½ oz/ 14 g
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 3 cups granulated sugar 24 oz/675 g
- 1½ cups heavy whipping cream 12 fl oz/360 ml
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 4 tablespoons rainbow sprinkles
Instructions
- Line the bottom and sides of an 8-inch (20-cm) square pan with foil and butter the foil. Set aside.
- In a medium heatproof bowl, add the butter, vanilla extract, and almond extract. Set aside.
- In a medium, high-sided, heavy-bottomed saucepan, over medium heat, add the sugar, cream, lemon juice, and salt.
- Heat and stir until the sugar is dissolved, then clip a candy thermometer to the pan and stop stirring.
- Cook at a gentle boil without stirring (adjusting the heat as needed) until the temperature reaches 238°F (115°C), about 10 minutes.
- Immediately remove from the heat and pour the contents into the bowl with the butter and extracts. Don’t use a spoon, scrape out the pot, or stir the mixture in the bowl.
- Clip the thermometer into the bowl and let the mixture cool for about 1½ hours until it reaches 110°F (43°C).
- Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment and stir on low for 15 to 20 minutes until the fudge loses its gloss and thickens.
- Scrape into the prepared pan, then smooth the top and press the sprinkles on top. Refrigerate until chilled (at least 2 hours) before cutting into squares. Store in the refrigerator for up to 1 week.
