Get the Recipe: 2 Serving Dot Cake Recipe (Only Makes 2 Cakes!)
This small batch dot cake recipe makes two individual dot cakes inspired by the viral cakes from Butterfield Market in New York City. Each cake features a soft, fluffy white cake made from scratch, topped with vanilla frosting and colorful nonpareil sprinkles. Unlike most dot cake recipes, this version bakes directly in mini cake pans, so there's no need to cut circles from a sheet cake.
Ingredients
For The White Cake
- ½ cup plus 2 Tablespoons (2.5 ounces or 71 grams) cake flour
- ⅓ cup (2.35 ounces or 67 ounces) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 Tablespoons (2 ounces or 57 grams) unsalted butter, melted and cooled slightly
- ¼ cup (2 ounces or 57 grams) whole milk, at room temperature
- 1 large egg white, at room temperature
- 1 ½ Tablespoons (.75 ounces or 21 grams) canola oil
- 1 ½ teaspoons clear imitation vanilla extract
For The Vanilla Frosting and Sprinkle Topping
- 4 Tablespoons (2 ounces or 57 grams) unsalted butter, at room temperature
- ¼ teaspoon clear imitation vanilla extract
- 1 cup (4 ounces or 113 grams) confectioners' sugar, sifted
- pinch kosher salt
- 1 Tablespoon whole milk, at room temperature
- ¼ cup (2 ounces or 57 grams) rainbow nonpareil sprinkles
Equipment
- 2 (4-inch) round cake pans
Instructions
- First, make the dot cakes. Position a rack in the center of the oven and preheat the oven to 350°F.
- Whisk the dry ingredients for the cake batter. In a small bowl, whisk together the cake flour, sugar, baking powder, and salt.
- Whisk the wet ingredients for the cake batter. In a medium bowl, whisk together the melted butter, milk, egg white, oil, and vanilla.
- Mix the dry ingredients into the wet ingredients. Use a rubber spatula to gradually mix in the dry ingredients into the wet ingredients until just combined.
- Assemble the cakes for baking. Divide the batter evenly between the cake pans; if using a digital scale to measure out the batter, note that this recipe makes around 10.6 ounces (300 grams) of batter. Pour 5.25 ounces (150 grams) of batter in each pan.
- Bake the cakes. Bake for 20 to 22 minutes. When done, the top of the cakes should bounce back when gently pressed and a skewer inserted into the center of each cake should come out with a few crumbs attached.Cool completely in the pans on a wire rack before assembling the cake.
- Once the cakes are cool, make the vanilla frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vanilla for the frosting on medium-low until soft and creamy, 2 to 3 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula.With the mixer on low, gradually add the confectioners' sugar and salt for the frosting and beat until combined. Scrape down the bottom and sides of the bowl. With the mixer on low, add the milk for the frosting and beat until just combined. Scrape down the bottom and sides of the bowl once more, then beat on medium-high until the frosting is creamy and smooth, 2 to 3 minutes.
- Assemble and decorate the cake. Use an offset spatula to cover the top of the cakes with the frosting completely. Garnish with sprinkles.
- Serve and store. Serve immediately, or, if you want the signature crunchy shell that you can scrape with your spoon, let the cakes "set" for at least 2 hours to allow the frosting and sprinkes to harden. The cakes will keep at room temperature in an airtight container for 3 days.
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