Dot Cakes
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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.
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
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.
How to Make Dot Cakes
**For more detailed instructions, please refer to the printable recipe card below.**
Mix the cake batter until smooth and pour into a parchment-lined 9×13 pan.
Bake until a toothpick comes out clean. Let the cake cool completely in the pan.
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.
Press a bottom-sized round into each cup. Fill in any gaps with leftover cake crumbs.
Pipe a layer of buttercream over the first round and smooth with a spoon.
Add the larger round on top and press down gently.
Pipe buttercream over the top layer and smooth it flush with the rim using a spoon or small spatula.
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.
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.
Don’t forget to pin this for later!
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.
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FAQ
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.
Equipment
- Shallow bowl or plate (for the sprinkles)
- Spoon or small offset spatula
Video
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
Tried this recipe?Let us know how it was!
Finally got to try the viral dot cakes! Love that I could use my favorite boxed cake mix and that absolutely no cake crumbs went to waste. Looking forward to playing around with these for different holidays!
Right! They are so fun!
Love these! So fun and easy to make. We had a blast. Thank you!
Glad you loved them!
Now I see why these cakes are all over online! They are soooo good!
Yes! Such a fun treat to make
My grandkids have been talking about these cakes so I decided to make them. Your directions were so helpful. Thank you.
I’m so glad you found this recipe helpful! Thanks for sharing
These are just the cutest and were such a hit! Thanks for making it so simple!
So glad you love them, they are so fun to make!
I have been seeing these everywhere and was convinced they were way harder to make at home. No piping skills required?? Okay I have zero excuses now!
Yes!!! You have to give them a go!
These are so pretty and delicious! The best part is they were easy to make – thanks for sharing such a great recipe.
I’m so glad you loved them!