If you too saw the viral dot cakes recipe and wanted to make a version at home, we’re sharing how we created them! To make them we baked off a vanilla sheet cake. We then cut the cake into 8 3” rounds. The cake then gets topped with a little vanilla icing. After the icing, they get dunked in the signature sprinkles.
Vanilla Dot Cakes
Servings 8
Ingredients
- 2 cups cake flour 240 g
- 1 teaspoons baking powder 5 ml
- 1/2 teaspoon baking soda 2.5 ml
- 1/2 teaspoon salt 2.5 ml
- 85 g coconut oil room temperature
- 85 g butter room temperature
- 1 1/4 cups granulated sugar 250 g
- 4 egg whites
- 1 Tablespoon vanilla bean paste
- 1 teaspoons vanilla extract
- 1/2 teaspoon imitation vanilla extract optional adds nostalgic box cake flavor
- 1/2 teaspoon almond extract optional adds almond flavor if you don’t enjoy this leave it out
- 1 cups buttermilk 240 ml
Cream Cheese Icing:
- 1 stick butter 113 g
- 1 stick cream cheese 226 g or 8 ounces
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract optional
- 2 tablespoons vanilla bean paste or 1 teaspoon vanilla
- 4 cups powdered sugar
Topping:
- ¼ cup nonpareils
Instructions
- Preheat the oven to 350°F (180°C). Line a 9 x 13 inch pan with parchment paper
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside
- In the base of a stand mixer or in a bowl with a hand mixer, cream together the butter, coconut oil, and sugar until pale, light and fluffy. This will take about 5 minutes on medium high speed. Scrape down the bowl halfway through
- With the mixer still running, slower pour in the egg white and whip for 1-2 minutes until well combined
- Add in the extracts and mix until well combined
- Reduce the mixer speed to low and then add 1/3 of the flour mixture until just combined then add ½ of the buttermilk and repeat the remaining flour and buttermilk, alternating. You should start and end with the dry
- Add the batter into a lined 9 x 13 inch pan and spread into an even layer. Bake for 30 minutes or until a toothpick comes out clean
- Set aside to cool
Icing:
- In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
- On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
- Add salt, almond extract, and vanilla. Whip until combined
- On low speed, add the powder sugar 1 cup at a time
- Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
Assembly:
- Cut 8 rounds to fit into your ramekins (we used 3” souffle rounds and pressed them into the cake slightly to make an outline to cut with our knife)
- Place the cake into the ramekin and top with 2 tablespoons of icing. Spread the icing with an icing spatula into an even layer
- Add ¼ cup of sprinkles onto a plate and place the ramekin face down pressing slightly into the sprinkles so an even layer of sprinkles forms on top
Notes
This recipe was adapted from Bravetart
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