How many dot cakes do I need for 12 guests?

Plan on 12 small cups and make 1–2 spares if the cutter yields enough rounds. For 16 guests, use tasting cups and work the trimmings into lower layers, or bake another sheet for full two-layer servings.

What is the best cup size for party dot cakes?

A 4–5-fl-oz cup is a practical starting size for a dessert table. For a larger dessert, try a narrow 8-fl-oz cup and test one serving before cutting the whole sheet.

Can I frost dot cakes the night before a party?

Yes. Assemble them, cover them and refrigerate overnight. Add nonpareils on party day to keep the coating crunchy and the colors sharp.

Can I transport the cakes with the sprinkles already on?

Yes, if the lid clears the frosting and the travel time is short. For a long drive, pack the sprinkles dry and finish the cold cups once you arrive.

How do I serve the cakes without cups?

Use the double-chill method to set the frosting before cutting small cylinders or squares. Transfer them to a flat tray, keep it cool and add sprinkles near serving.

Dot Cakes for a Party (12–16 Make-Ahead Mini Cake Cups)

Description

A yellow pudding sheet cake layered with vanilla buttercream and round nonpareils in twelve individual party cups.

Ingredients

Scale

Yellow sheet cake

4 large eggs
2/3 cup whole milk or buttermilk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
3/4 teaspoon fine salt
1 cup unsalted butter, softened and cubed
2 tablespoons neutral oil
1/3 cup dry instant vanilla pudding mix

Buttercream and topping

1 cup unsalted butter, softened
4 cups powdered sugar
Up to 1/4 cup heavy cream, half-and-half or whole milk
1–2 teaspoons vanilla extract or vanilla bean paste
1 pinch fine salt
1/2–1 cup rainbow nonpareils, plus more as needed for dipping

Instructions

Heat the oven to 350°F (175°C). Line the rimmed sheet with parchment. Whisk the eggs, milk and vanilla. In the mixer bowl, combine the flour, sugar, baking powder and salt.
Beat in the soft butter a few cubes at a time until the dry mixture looks sandy. Add half the egg mixture and the oil, then beat until the batter looks lighter. Mix in the rest of the egg mixture with the dry pudding powder just until even. Scrape the bowl and spread the batter across the sheet.
Bake for 18–22 minutes, checking for a set center and a clean toothpick. Let the cake cool fully. If it feels fragile, chill it briefly before cutting.
Beat the butter until pale, about 3–4 minutes. Add the powdered sugar in stages. Beat in the vanilla and salt, then add cream a little at a time until the frosting spreads without pulling the cake apart.
Cut one round and build a sample cup. Once the height is right, cut the rest. Put all the bottom rounds in the cups, add a thin frosting layer to every cup, then put in the upper rounds. Spread enough frosting across the tops to hold sprinkles.
For a full sprinkle crust, level the frosting at the rim and dip each cup straight down in a shallow plate of dots. If a flat lid touches the rim, stop the frosting just below it, spoon dots onto the surface and press gently to set them. Finish a few cups at a time and keep the others cold.

Notes

Use the pudding mix dry. Build one sample cup before cutting the remaining rounds. Assemble and refrigerate the cups up to a day ahead. Leave clearance for lids and add nonpareils near serving time. To serve 16, use smaller tasting cups with trimmings in the lower layer, or bake another sheet for full double-layer servings.

Prep Time: 40 minutes
Cooling Time: 48 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: dot cakes for a party, mini dot cakes for parties, make-ahead dot cakes