This Friday is my 22nd birthday and I’m celebrating with as much Birthday Cake in as many different ways as possible!
I’ve already shared some delicious Cake Batter Dip so here are a few MORE cake-a-licious goodies!
From shots to treats share these birthday recipes with someone special!
1.) Boozy Birthday Cake Shots from Sweetpolita
It’s the middle of the week and I bet you could use a drink. These shots make me want to swoon. The recipe would work so well for an adult birthday celebration, or ladies’ night in!
Here’s what you’ll need for one shot:
1 ounce cake flavored vodka (Pinnacle)
1 tsp dry white cake mix
1/2 ounce whipped cream flavored vodka (Pinnacle) or chocolate liqueur
1/2 ounce half & half
whipped cream and sprinkles for topping
Shake all ingredients in a martini shaker with ice and strain into sprinkle-rimmed shooters or shot glasses. Top with whipped cream and more sprinkles. Make a wish and throw it back!
2.) Cake Batter Bark from How Sweet Eats
Okay, so I adore this blog, and with the perfect combination of chocolate bark and cake batter I was sold.
I whipped some of this up around Christmas for Justin’s family and I’d like to say it was a hit. I definitely ate a significant amount.
Here’s what you’ll need:
6 ounces high quality dark chocolate
12 ounces high quality white chocolate
3 tsp yellow cake mix
sprinkles
Melt dark chocolate either in the microwave or a double boiler. Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire. Stick in the freeze for 20 minutes.
Melt while chocolate. Whisk in cake mix slowly, stirring well until no lumps remain. Let it set for 3 full minutes (or at least until it slightly thickens). Remove baking sheet with chocolate from the freezer and immediately pour white chocolate on top. Sprinkle on sprinkles. Freeze for 20 minutes.
Once set, break into chunks. Keep refrigerated.
Don’t let the photo confuse you, these little balls of heaven are not cake balls; they are cake batter dough balls dipped in cake batter almond bark and topped with sprinkles.
If you’re not drooling, you need to get yourself checked out.
Here’s what you’ll need:
1 1/2 cups flour
1 cup yellow cake mix
1/2 cup unsalted butter, softened
1/2 cup white sugar
1 tsp vanilla
1/8 tsp salt
3-4 tbsp milk
2 tbsp sprinkles
For Coating:
16 ounces almond bark (or white candy melts)
4 tbsp yellow cake mix
sprinkles
Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.
Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.
Crunchy, white chocolately, full of sprinkles and birthday cake wonderfulness.
Here’s what you’ll need:
1 bag popcorn, popped
8 ounces of white chocolate candy coating, melted
4 heaping teaspoons of yellow cake mix
Mini M&Ms
Sprinkles
Pop popcorn and spread out on a paper towel, removing any kernels or burnt pieces, and place in a large bowl. Mix in mini M&Ms.
Melt white chocolate in the microwave in 30 second intervals, stirring in between, until melted and smooth. Stir in cake mix until smooth, then stir in about 3 teaspoons of sprinkles. Immediately pour over popcorn. Using a wooden spoon, mix the popcorn and M&Ms until completely coated.
Pour out onto wax paper or into a wax-paper lined jelly roll pan and spread into a single layer. Sprinkle with sprinkles until festive, then let cool and harden. Break into pieces and enjoy!
5.) Funfetti Cake Batter Fudge by Pursuit of
I have such a craving for cake batter right now… So no beating around the bush: here goes!
Here’s what you’ll need:
1 14 ounce can sweetened condensed milk3.5 cups white chocolate chips3 tsp Vanilla Extract1/2 tsp Almond ExtractRainbow Sprinkles
Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.
Immediately add vanilla and almond and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly, because they will melt (and if they are stirred for too long they’ll turn the fudge an ugly muddy color).
Transfer to an aluminum-foil lined 8×8 inch baking pan for very thick fudge, or a 11X7 pan (recommended). Let set at room temperature or in the refrigerator.
Once set, cut into cubes (and peel off the foil!). Store leftovers in an airtight container in a cool place.
Thanks for looking!
Ally Jean Blog 