Week 108: Homemade Dot Cakes

I have been seeing these viral dot cakes EVERYWHERE. They are from Butterfield Bakery and are little cakes served in a small cup and topped with a crunchy layer of sprinkles.

Jump to the recipe!

I didn’t get the hype at first, but as soon as I tried making a dot cake, I was obsessed. This recipe makes two, and I’ve already eaten both.

I tried recreating the classic vanilla dot cake, but you can also experiment with their other flavors like red velvet and chocolate. For this recipe, it’s very important that you use nonpareil sprinkles to recreate Butterfield’s iconic crunch cake texture.

What I love about these dot cakes is that there isn’t a bunch of frosting. I’m not too big a fan of frosting, so this one layer is the perfect ratio for me!

---

RECIPE:

INGREDIENTS:

Cake:

• 1/4 cup butter, softened

• 1/2 cup granulated sugar

• 1 egg

• 1 teaspoon vanilla paste

• 3/4 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 cup milk

Frosting:

• 1/4 cup butter, softened

• 2 cups powdered sugar

• 2 tablespoons half and half

• 2 oz. container of rainbow nonpareil sprinkles

STEPS:

1. Preheat your oven to 350 degrees F, and set aside two 4 oz. ramekins.

2. In a large bowl, cream the butter and granulated sugar with an electric mixer. Then add the eggs and vanilla paste. Next, add the flour,  baking powder, and milk.

3. Divide the batter between the two ramekins and bake for 20 minutes. Set aside to cool to room temperature.

4. While the cake is cooling, make the frosting. In a bowl with an electric mixer, beat the butter and powdered sugar until light and fluffy. Add the half and half and continue mixing for 2 minutes.

5. Divide the frosting between the two cakes and frost as desired. In a bowl, pour a layer of your sprinkles. Invert a cake so that the frosting is touching the layer of sprinkles and press down. The cake should now have a layer of sprinkles. Repeat the process for the other cake.

Enjoy!

The Bored Baker 👩🏽‍🍳