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Dot cake recipe: vanilla cake round with buttercream and a crunchy rainbow nonpareil coating, one bite taken to show the soft crumb
iwannabake.com

Dot Cake Recipe (Viral Crunchy Sprinkle Cakes)

Soft vanilla cake rounds topped with fluffy buttercream and pressed into rainbow nonpareils for the viral crunchy crust. Bake one 9x13 cake and cut it into 12 dot cakes.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling 20 min 1 hour
Total Time 2 hours 20 minutes
Servings: 12 dot cakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Cake
  • 2 1/2 cups all-purpose flour 300 g, spooned and leveled
  • 1 1/2 cups granulated sugar 300 g
  • 2 1/2 baking powder
  • 3 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 1 cup whole milk 240 ml, room temperature
Buttercream
  • 1 cup unsalted butter 226 g, softened
  • 3 cups powdered sugar 360 g
  • heavy cream
  • 2 tsp vanilla extract

    1/8 tsp fine salt

Equipment

  • 9x13-inch baking pan; parchment paper; electric mixer; 2 3/4-inch (7 cm) round cutter; wire rack; plate for sprinkles

Method
 

Bake the cake
  1. 1. Heat the oven to 350°F (175°C). Grease a 9x13-inch pan and line with parchment, leaving an overhang.
    2. Whisk the flour, baking powder and salt together.
    3. Beat the butter and sugar for 3 minutes until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
    4. Add the flour mixture in three parts, alternating with the milk in two parts. Mix on low until just combined.
    5. Spread into the pan. Bake 28 to 32 minutes, until a toothpick comes out clean and the top springs back.
    6. Cool 15 minutes in the pan, lift out, and cool on a rack for at least 1 hour. Chill 20 minutes for cleaner cuts (optional).
Make the buttercream
  1. 1. Beat the butter for 3 minutes until very pale.
    2. Add the powdered sugar one cup at a time, then the cream, vanilla and salt. Beat 2 minutes until fluffy and spreadable.
Assemble
  1. 1. Cut 12 rounds from the cooled cake with a 2 3/4-inch cutter.
    2. Spread about 2 tablespoons of buttercream on top of each round in a thick dome.
    3. Press each frosted top into a plate of nonpareils, then tap off the extras.
    4. Chill 20 minutes to set the crust. Serve.

Notes

⦁ Weigh the flour for a soft, moist crumb.
⦁ Use true nonpareils for the crunch. Jimmies will not crackle.
⦁ Storage: room temperature up to 8 hours; refrigerated in an airtight container up to 4 days.
⦁ Freezing: freeze uncoated, unfrosted rounds up to 2 months. Thaw, then frost and coat fresh.
⦁ Make ahead: bake the cake a day early; frost and coat on the day.
⦁ Two 9-inch round pans work too; bake 24 to 28 minutes. You will get fewer rounds.