🎉 Birthday Cake Fudge Sandwiches
Birthday Cake Fudge Sandwiches are soft vanilla sugar cookies filled with a thick layer of creamy, sprinkle-packed birthday cake fudge made with white chocolate and birthday cake extract. They taste like cake and frosting in one bite—sweet, nostalgic, and funfetti-filled—making them perfect for parties, gifting, or a playful dessert platter.
Servings 16 sandwich cookies
Calories 340kcal
Cost $10.50 per batch
Equipment
- saucepan
- heatproof spatula or wooden spoon
- 8×8 inch baking pan
- Parchment paper
- Mixing bowls
- measuring cups
- Measuring spoons
- electric mixer or whisk
- Baking Sheets
- Cooling rack
- cookie scoop or tablespoon
- knife or cookie cutter
- Offset spatula
Ingredients
Birthday Cake Fudge
- 3 cups white chocolate chips
- 1 14 oz can sweetened condensed milk
- 2 tbsp unsalted butter
- 1 tsp birthday cake extract
- ¼ tsp almond extract optional, classic cake flavor
- ¼ tsp salt
- ½ cup rainbow sprinkles jimmies only
Soft Vanilla Sugar Cookies
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup jimmy sprinkles
Instructions
Make the Cookies
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Cream butter and sugar until light and fluffy.
- Beat in egg and vanilla.
- Mix in flour, baking powder, salt, and sprinkles just until combined.
- Scoop 1½ tablespoons of dough, roll into balls, and flatten slightly.
- Bake 9–11 minutes, until edges are set but centers are soft.
- Cool completely before assembling.
Make the Birthday Cake Fudge
- Line an 8×8-inch pan with parchment paper.
- In a saucepan over low heat, combine white chocolate chips, condensed milk, and butter.
- Stir constantly until fully melted and smooth.
- Remove from heat; stir in birthday cake extract, almond extract (if using), and salt.
- Let cool 1–2 minutes, then gently fold in sprinkles.
- Spread into prepared pan and chill 2–3 hours, until firm.
- Cut fudge into cookie-sized squares or rounds.
Assemble the Sandwiches
- Place one cookie flat-side up.
- Add one thick piece of fudge.
- Top with another cookie and gently press to sandwich.
- Optional: roll edges in extra sprinkles.
Notes
- Use jimmies-style sprinkles only; nonpareils tend to bleed color into the fudge.
- Stir the sprinkles in after the fudge cools slightly to keep colors vibrant.
- For clean cuts, chill fudge fully and use a warm, dry knife or cutter.
- Cookies must be completely cooled before assembling or the fudge will soften.
- For thicker sandwiches, cut fudge slightly smaller than the cookies so it doesn’t squeeze out.
- Store assembled sandwiches refrigerated in an airtight container for best texture.
- Let chilled sandwiches sit at room temperature 5–10 minutes before serving for optimal softness.
- Fudge alone can be made 1–2 days ahead and assembled later.
✨ Optional Upgrades
- Spread a thin layer of vanilla buttercream on cookies before adding fudge
- Dip half of each sandwich in melted white chocolate
- Tint fudge pastel pink or blue before chilling for a kawaii swirl
- Freeze sandwiches 15 minutes for an ice-cream-style bite