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Multiple dot cakes topped with rainbow nonpareils displayed on a white cake stand with glasses of milk in the background by Tessie's Table.

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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Prep Time 20 minutes
Cook Time 25 minutes
Cill Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 345 kcal

Equipment

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 9x13 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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