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Vanilla Dot Cakes

Prep Time 1 hour
Cooling 30 minutes
Total Time 1 hour 30 minutes
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