What are the best sprinkles for dot cakes?

Small round nonpareils give the classic crunch. Long jimmies cover more loosely, and large hard sugar pearls are a different texture altogether. Keep the sprinkle layer deep enough to cover the face of the cup in one pass.

Can I make dot cakes without a round cutter?

Yes. Lightly mark the cooled cake with the rim of your serving cup, then cut just inside the mark. With wide or flared cups, check the diameter where the cake will actually sit before cutting all the rounds.

Can I make dot cakes without cream cheese?

Yes. Use a firm vanilla buttercream that spreads easily, then level it to the rim. For a cocoa cake with either vanilla buttercream or fudge frosting, use the chocolate dot cake recipe .

Can I put nonpareils into the batter?

Use jimmies for confetti inside the cake and save the round nonpareils for the surface. Nonpareils can release color while you mix the batter, leaving streaks instead of distinct dots.

Can I make the cakes the day before?

Yes. Bake, cool and frost the cakes, then cover and chill them. Add the sprinkle crust the next day. For a star or tree pattern on top, use the stencil method for Christmas dot cakes .

How do I make enough for a group?

Use smaller cups, make one sample and count the rounds the cutter produces before you commit to a batch size. The guide to dot cakes for a party gives a 12–16 cup plan, with a transport checklist and options for larger groups.

Viral Dot Cake Recipe (Homemade Vanilla Sprinkle Cups)

Name: Viral Vanilla Dot Cake
Prep time: 1 h 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 2 cups cake flour (240 g); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 85 g unsalted butter, softened; 85 g coconut oil, softened; 1 1/4 cups granulated sugar (250 g); 4 large egg whites; 1 tablespoon vanilla bean paste; 1 teaspoon vanilla extract; 1/2 teaspoon clear imitation vanilla (optional); 1/2 teaspoon almond extract (optional); 1 cup buttermilk (240 mL); 1/2 cup unsalted butter (113 g), softened; 8 ounces block cream cheese (226 g), softened; 1/2 teaspoon fine salt; 2 tablespoons vanilla bean paste or 1 teaspoon vanilla extract; 1/2 teaspoon almond extract (optional); 4 cups powdered sugar, sifted if lumpy; 1/4 cup rainbow nonpareils, plus more as needed for dipping

Description

Pale vanilla sheet cake cut into individual cups, topped with cream cheese frosting and dipped in crunchy rainbow nonpareils.

Ingredients

Scale

Vanilla sheet cake

2 cups cake flour (240 g)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
85 g unsalted butter, softened
85 g coconut oil, softened
1 1/4 cups granulated sugar (250 g)
4 large egg whites
1 tablespoon vanilla bean paste
1 teaspoon vanilla extract
1/2 teaspoon clear imitation vanilla (optional)
1/2 teaspoon almond extract (optional)
1 cup buttermilk (240 mL)

Cream cheese frosting and topping

1/2 cup unsalted butter (113 g), softened
8 ounces block cream cheese (226 g), softened
1/2 teaspoon fine salt
2 tablespoons vanilla bean paste or 1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
4 cups powdered sugar, sifted if lumpy
1/4 cup rainbow nonpareils, plus more as needed for dipping

Instructions

Heat the oven to 350°F (175°C). Line the bottom and long sides of the 9 × 13-inch pan with parchment. Whisk the flour, baking powder, baking soda and salt in a bowl.
Beat the butter, coconut oil and sugar on medium-high until visibly paler and fluffy, about 5 minutes. Scrape down the bowl halfway through. Pour in the egg whites in a slow stream and beat 1–2 minutes, then mix in the vanilla and any optional extracts.
On low speed, add the flour mixture in three batches and the buttermilk in two, starting and ending with flour. Stop when the last flour streaks disappear. Spread into the pan and bake about 30 minutes. A toothpick in the center should come out clean.
Let the cake cool completely before lifting it out. Give it at least 30 minutes at room temperature. If the cooled cake still feels fragile, chill it in the freezer for 15–20 minutes before cutting.
Beat the butter and cream cheese until smooth, about 2 minutes. Mix in the salt and flavorings, add powdered sugar a cup at a time on low, and beat on medium-high about 2 minutes. The frosting should spread smoothly and keep a ridge when lifted with a spatula.
Plan eight positions before cutting. Use a round cutter or lightly mark the cake with a ramekin and cut inside the marks with a small sharp knife. Lower the rounds into the cups. Spoon about 2 tablespoons of frosting over each cake to start, adding enough to meet the rim. Run an offset spatula across the top to make one flat surface.
Pour nonpareils into a flat dish wider than the cup. Hold the cup straight upside down, press gently once, then lift straight back up. Level the sprinkle bed between dips. Touch up a small bare patch with a pinch of nonpareils while the frosting is still tacky.

Notes

Use cups about 3 inches across. Let the cake cool at least 30 minutes. If the cooled sheet is fragile, freeze it for 15–20 minutes before cutting. Use the trimmings in another cup or for cake pops. Keep the frosted cups covered and refrigerated at 40°F (4°C) or colder for up to 3 days. For the crispest finish, dip in nonpareils close to serving.

Prep Time: 40 minutes
Cooling Time: 40 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: dot cake recipe, viral dot cake recipe, vanilla dot cake