This week we’re celebrating all things funfetti, and this Funfetti Fudge is a colorful, nostalgic treat that’s perfect for parties, holidays, or anytime you want a playful dessert. The recipe combines crunchy birthday cake crumbles with creamy white chocolate fudge studded with rainbow sprinkles. It’s easy to make, impressive to serve, and a real crowd-pleaser.
Birthday Cake Crumbles (adapted from Momofuku Milk Bar)
Ingredients:
1/2 cup granulated sugar
1 1/2 tablespoons brown sugar
3/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons rainbow sprinkles
1/4 cup canola or vegetable oil
1 tablespoon vanilla extract
Directions:
1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a stand mixer fitted with the paddle attachment, combine the granulated sugar, brown sugar, cake flour, baking powder, salt, and sprinkles on low speed until evenly mixed.
3. With the mixer running on low, stream in the oil and vanilla. Continue mixing until the dry ingredients clump together into small clusters.
4. Spread the clusters in a thin layer on the prepared baking sheet and bake for about 20 minutes, breaking them up occasionally. The clusters will be soft when hot and will crisp as they cool. Let cool completely before using as a topping.
White Funfetti Chocolate Fudge
Ingredients:
1 1/2 pounds white chocolate (chopped or chips)
1 (14-oz) can sweetened condensed milk
2 teaspoons vanilla extract
1/4 cup rainbow sprinkles
Directions:
1. Line an 8-inch square pan with wax or parchment paper, leaving an overhang for easy removal.
2. In a large heavy-bottomed saucepan over very low heat, combine the white chocolate and sweetened condensed milk. Stir frequently as the chocolate melts to prevent scorching. Keep the heat low — patience yields a smooth texture.
3. Once fully melted and silky, remove from heat and stir in the vanilla. If the mixture firms slightly while stirring, continue until smooth. Fold in the sprinkles gently so they don’t bleed color.
4. Pour the fudge into the prepared pan and smooth the top with a spatula. Sprinkle the cooled birthday cake crumbles over the surface and press them lightly into the fudge so they adhere.
5. Refrigerate until the fudge is fully set, about 2 hours. Use the parchment overhang to lift the fudge from the pan and cut into squares.
Photos by Jeff Mindell | Recipe by Theresa Rountree | Styling by Kelly Mindell
If you love birthday cake flavors, these cake crumbles make everything better — especially when combined with rich white chocolate fudge. The sprinkles add color and joy, while the crumbles contribute a pleasant crunch that balances the creamy texture. Serve chilled or at room temperature; the fudge keeps well in an airtight container in the refrigerator for up to two weeks.
Try this as a homemade treat for celebrations, cookie trays, or gift boxes — it’s simple to prepare and always a hit.