You’ve seen dot cakes all over TikTok, and honestly, the hype is real. These dot cakes are so simple: vanilla cake layered with buttercream in a clear cup, topped with a thick coat of rainbow nonpareils. That’s it. No piping skills, no fancy equipment, and no trip to a New York bakery.

Dot Cakes By Tessie's Table. — Photo Credit: Tessie’s Table.

The whole thing takes just over an hour, and most of that is just waiting for the cake to cool. If you love easy individual desserts, my Oreo Truffles or my Biscoff Cheesecake Cups are some others worth bookmarking.

Why you’ll love these Dot Cakes

Box mix friendly: This recipe uses a box of vanilla cake mix and store-bought buttercream. That’s not cutting corners, that’s just being smart. The end result looks like it came from a bakery.
Single servings, no mess: Each cup is its own little dessert. No slicing, no plates, no forks required. Just grab one and go. Perfect for parties, bake sales, or just having something fun in the fridge. (My Pinwheel Cookies are another great grab-and-go option.)
That sprinkle topping is the whole point: Dipping the frosted top straight into a bowl of nonpareils gives you that thick, satisfying dot finish. It looks way more impressive than it is.
Make ahead with no stress: Bake the cake a day ahead and assemble the next day. Just hold off on the sprinkle dip until you’re ready to serve.

Close-up of a finished dot cake in a clear cup topped with thick rainbow nonpareils, showing vanilla cake and buttercream layers, by Tessie's Table.

Easy Dot Cakes for Parties, Birthdays, and Bake Sales

Dot cakes work for pretty much any occasion. Birthdays, bake sales, school events, baby showers. The rainbow sprinkles make them look festive without any extra effort. Kids absolutely love these. Put a bowl of nonpareils on the counter and let them do the dipping. It’s their favorite part, and it’s yours too once you see how easy it is.

If you’re putting together a full dessert spread, my Texas Sheet Cake pairs really well alongside these.

Ingredients Needed for Dot Cakes

Betty Crocker Super Moist Vanilla cake mix: The base of the whole thing. It bakes up soft and holds together well when you cut it into rounds. Any similar vanilla box mix works fine.
Water: 1 cup, mixed straight into the batter per the box directions.
Vegetable oil: 1/3 cup. Keeps the cake moist. Canola oil works too.
Large eggs: 3 eggs go into the batter. They give it enough structure to cut cleanly into rounds.
Creamy Buttercream frosting (2 tubs, 16 oz each): Store-bought frosting makes this easy and it pipes really well. You need roughly 32 oz total. Two tubs gives you enough to be generous without running short. Any creamy vanilla buttercream works.
Rainbow nonpareils (1/2 cup): The tiny round ball sprinkles. Not jimmies, not confetti sprinkles. Nonpareils specifically. They’re what gives dot cakes the look. You’ll find them in the baking aisle at most grocery stores.

Ingredients for dot cakes including Betty Crocker vanilla cake mix, eggs, Dolly Parton buttercream frosting, rainbow nonpareils, oil, and water by Tessie's Tab…Ingredients for dot cakes including Betty Crocker vanilla cake mix, eggs, Dolly Parton buttercream frosting, rainbow nonpareils, oil, and water by Tessie's Table.

How to Make Dot Cakes

**For more detailed instructions, please refer to the printable recipe card below.**

Vanilla cake batter spread evenly in a parchment-lined 9x13 baking pan for dot cakes by Tessie's Table.

Mix the cake batter until smooth and pour into a parchment-lined 9×13 pan.

Baked vanilla cake in a parchment-lined 9x13 pan, golden on top, cooling for dot cakes by Tessie's Table.

Bake until a toothpick comes out clean. Let the cake cool completely in the pan.

Cooled vanilla cake with round circles cut out using a dessert cup and small round cutter for dot cakes assembly by Tessie's Table.

Press the open end of the dessert cup into the cooled cake to cut the top-layer rounds. Use a smaller round cutter for the base rounds.

First cake round pressed into the base of a clear plastic dessert cup for dot cakes by Tessie's Table.

Press a bottom-sized round into each cup. Fill in any gaps with leftover cake crumbs.

Piping buttercream frosting over the first cake round in a clear plastic cup for dot cakes by Tessie's Table.

Pipe a layer of buttercream over the first round and smooth with a spoon.

Layered vanilla cake and buttercream in a clear plastic cup being smoothed with a gold spoon for dot cakes by Tessie's Table.

Add the larger round on top and press down gently.

Buttercream frosting being smoothed flat and flush with the rim of a clear cup of layered dot cakes by Tessie's Table.

Pipe buttercream over the top layer and smooth it flush with the rim using a spoon or small spatula.

Assembled dot cake in a clear cup showing vanilla cake and buttercream layers, sitting on a plate of rainbow nonpareils by Tessie's Table.

Dip the top of each cup straight down into a shallow bowl of rainbow nonpareils and press lightly so they stick.

Variations

Chocolate cake version: Swap in a chocolate cake mix and use chocolate buttercream. The dark cake with rainbow sprinkles on top looks really good.
Lemon dot cakes: Use a lemon cake mix and lemon buttercream. Great for spring or summer.
Strawberry dot cakes: Strawberry cake mix with vanilla or cream cheese frosting. Simple swap, totally different vibe.
Funfetti inside: Stir a couple tablespoons of rainbow sprinkles into the vanilla batter before baking. Extra color inside and out.
Themed sprinkle colors: Swap the rainbow nonpareils for themed colors. Pink and red for Valentine’s Day, pastels for Easter, or whatever matches your party.
Mini version: Use smaller cups or shot glasses with a tiny round cutter for bite-sized dot cakes. Great for kids’ parties.

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Serving Suggestions

Set them out on a tiered dessert stand. The clear cups show off the layers and the sprinkle tops all lined up together look really impressive with zero effort.
Pair with vanilla ice cream. Scoop a little on the side and it turns into a full dessert plate.
Pack them for a bake sale. Each cup is already individually portioned. Wrap in cellophane and tie with ribbon and they’re ready to go.
Do a DIY dipping station. Set out the cups and a bowl of sprinkles and let guests dip their own. It’s a fun addition to any party table.
Make them for after school. Kids go crazy for these. Let them help with assembly and they’ll be asking you to make them every week.
Serve alongside other easy bakes. My Carrot Cake Cookies and No-Bake Biscoff Cheesecake both look great on a dessert table next to these.

Storage and Freezing

How should I store Dot Cakes?

Keep them at room temperature, loosely covered, for up to 2 days. The nonpareils stay intact at room temp. If you need more time, refrigerate for up to 4 days, just know the sprinkles may soften a little in the fridge. Let them sit out for about 15 minutes before serving.
Make-ahead tip:

Bake the cake the day before and leave it in the pan covered with plastic wrap. Cut and assemble the next day, and dip in sprinkles right before serving.

Can I freeze Dot Cakes?

You can freeze the baked cake rounds before assembly. Wrap them tightly and freeze for up to 2 months. Thaw overnight in the fridge, then assemble the next day. Don’t freeze fully assembled cups because the frosting and sprinkles won’t hold up.

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Spoonful of vanilla cake and buttercream lifted from a dot cake cup surrounded by more finished dot cakes topped with rainbow nonpareils by Tessie's Table.

Tips & Tricks

Let the cake cool fully before cutting. Even slightly warm cake will crumble when you press out the rounds. Give it at least 30 minutes, or pop it in the fridge to speed things up.
Use real nonpareils. The round ball sprinkles are the whole look. Jimmies, stars, and confetti sprinkles won’t coat the same way. Get a fresh container so they’re dry and ready to stick.
Pack the gaps with crumbs. Use leftover cake pieces to fill in any empty spots when you press in the bottom round. It makes each cup look fuller and neater.
Get the frosting flush with the rim. If it domes over the edge, the sprinkles won’t coat evenly. A spoon or small offset spatula is perfect for smoothing it flat.
Dip right away. Once you smooth the top, dip it immediately. If the buttercream starts to crust over, the sprinkles won’t stick as well.
Press down firmly when dipping. Push the cup straight down into the sprinkle bowl and give it a little press so the nonpareils form a thick, even coat.

More summer Ideas

Looking for more meal inspiration?

Browse my Dinner ideas or check out all of my Desserts for more yummy ideas.

FAQ

What are dot cakes? Dot cakes are single-serving desserts made by layering cake rounds and buttercream inside a clear plastic cup, then coating the frosted top with rainbow nonpareil sprinkles. They went viral in 2026 after a New York City bakery started selling them, and now everyone’s making them at home. The “dots” are the tiny round nonpareil sprinkles on top.
What kind of sprinkles do you use for dot cakes? Rainbow nonpareils. The tiny round ball sprinkles. Not jimmies, not confetti sprinkles. The round shape is what gives dot cakes their signature look and texture. Find them in the baking aisle at most grocery stores.
Do I have to use a box cake mix? Nope. If you have a go-to vanilla cake recipe from scratch, use it. Just bake it in a 9×13 pan so you get a thin, even layer that’s easy to cut into rounds.
What cups do you use for dot cakes? Clear plastic dessert cups. The clear sides let you see the cake and frosting layers, which is half the appeal. Find them at party supply stores, craft stores, or Amazon. The cup size determines your cutter size. Press the open end of the cup directly into the cake for the top-layer rounds, and use a smaller round cutter for the base.
Can I use homemade buttercream instead of store-bought? Yes. A basic American buttercream (butter, powdered sugar, a splash of cream) pipes and spreads just as well. You’ll need about 3 to 4 cups total for 8 to 10 cups.
Why won’t my sprinkles stick? The frosting needs to be fresh and slightly tacky when you dip. If it’s started to crust over, lightly rough up the surface with a small spatula before dipping. Also make sure your nonpareils are dry. Sprinkles that have been sitting out can clump and won’t coat evenly.
How many dot cakes does this recipe make? 8 to 10, depending on the size of your cups and how thick you cut the rounds. A standard 9×13 pan with one box of cake mix gives you plenty to work with.
Can I make dot cakes with kids? Yes, and it’s genuinely fun. The baking part is hands-off, and the assembly is easy enough for kids to help with. Give them the sprinkle dipping job. They love it and they’re actually good at it.

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Dot Cakes

Soft vanilla cake layered with buttercream in individual cups and topped with a thick coat of rainbow nonpareils. Easy to make and totally addictive.

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Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Cill Time 30

Total Time 1 15

Course Dessert

Cuisine American

Servings

Calories 345 kcal

Equipment

9×13 inch baking pan
Parchment paper
large mixing bowl
Hand or stand mixer
Round cookie cutter (to fit the bottom of your cups)
Clear plastic dessert cups
Piping bag
Shallow bowl or plate (for the sprinkles)
Spoon or small offset spatula

Ingredients

For the cake:

1 box Betty Crocker Super Moist Vanilla cake mix
1 cup water
⅓ cup vegetable oil
3 large eggs

For assembly:

2 tubs 16 oz each Dolly Parton Creamy Buttercream frosting
½ cup rainbow nonpareils sprinkles

Instructions

Preheat the oven to 350°F. Line a 9×13 inch baking pan with parchment paper.
Combine the cake mix, water, oil, and eggs in a large bowl. Beat with a hand mixer on medium speed for 2 minutes until smooth.
Pour the batter into the prepared pan and spread evenly.
Bake for 28–33 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan — at least 30 minutes.
Spoon the store-bought buttercream into a piping bag and set aside.
Cut the cooled cake into rounds. Use your dessert cup as a cutter for the top layer rounds (press the open end of the cup firmly into the cake). Use a smaller round cutter for the bottom layer rounds to fit the narrower base of the cup. Use any leftover crumbs to fill gaps.
Place a bottom-sized round into each cup, pressing it flat. Add any extra crumbs around the edges and press down with a spoon to fill the cup evenly.
Pipe a layer of buttercream over the first cake round.
Place a top-sized round over the buttercream, pressing down gently.
Pipe buttercream over the top layer and smooth it flush with the rim of the cup using a spoon or small spatula.
Pour the nonpareils into a shallow bowl. Dip the top of each cup straight down into the sprinkles and press lightly so they stick. Serve immediately or store at room temperature.

Notes

Let the cake cool fully before cutting. Even slightly warm cake will crumble when you press out the rounds. Give it at least 30 minutes, or pop it in the fridge to speed things up.
Use real nonpareils. The round ball sprinkles are the whole look. Jimmies, stars, and confetti sprinkles won’t coat the same way. Get a fresh container so they’re dry and ready to stick.
Pack the gaps with crumbs. Use leftover cake pieces to fill in any empty spots when you press in the bottom round. It makes each cup look fuller and neater.
Get the frosting flush with the rim. If it domes over the edge, the sprinkles won’t coat evenly. A spoon or small offset spatula is perfect for smoothing it flat.
Dip right away. Once you smooth the top, dip it immediately. If the buttercream starts to crust over, the sprinkles won’t stick as well.
Press down firmly when dipping. Push the cup straight down into the sprinkle bowl and give it a little press so the nonpareils form a thick, even coat.

Nutrition

Calories: 345kcalCarbohydrates: 53gProtein: 5gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 61mgSodium: 473mgPotassium: 63mgFiber: 1gSugar: 27gVitamin A: 89IUCalcium: 152mgIron: 2mg

Keyword Easy, Kid Friendly, Party Food

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