Dot Cake Recipe
If you’re a sprinkles lover, you will absolutely love dot cake.
Servings: 8
Calories: 486kcal
Ingredients
- 1 box cake mix of choice
- 1 cup whole milk
- 1/4 cup neutral oil
- 4 large eggs
- 1/2 cup rainbow sprinkles optional
- 1/2 cup butter room temp
- 8 oz cream cheese ~1 box, room temp
- 2 cups icing sugar
- 1/2 tsp vanilla extract
- 1 cup nonpareil sprinkles
Instructions
- Heat the oven to 350 F and line a 13 x 9 baking pan (or pan/pans that holds 14-15 cups) with parchment paper.
- Add the cake mix, milk, oil, and eggs to a large bowl and either mix on medium speed or beat by hand vigorously for 2 minutes. Stir in the rainbow sprinkles, if using.
- Pour the batter into the prepared pan and bake for 24-30 minutes, checking at the 25 minute mark with a toothpick inserted into the center. When the toothpick comes out clean, remove from the oven and let cool on a wire rack.
- While the cake is baking, make the frosting. Add the butter and cream cheese to a bowl and either whisk on medium speed or by hand, until the butter and cream cheese are light and creamy.
- Slowly add in the powdered sugar, mixing on low. Stir in the vanilla.
- When the cake is completely cool, either use a round cookie cutter or your dot cake cup of choice to cut out rounds of cake, making sure the cake comes to about 1/3 inch from the top of the container.
- Add frosting to the cups and use an offset spatula or back of a butter knife to smooth the frosting so it’s even and flush with the top of the cup. Wipe off any excess cake or frosting off the sides.
- Grab a large dish to catch any stray sprinkles and use a spoon to spoon the sprinkles on top, making sure it has complete coverage. Alternatively, you can put the sprinkles in a bowl and dip the tops.
- Repeat as needed and enjoy!
Nutrition
Calories: 486kcal | Carbohydrates: 59.5g | Protein: 5.9g | Fat: 25.6g | Saturated Fat: 11.5g | Cholesterol: 105mg | Sodium: 378mg | Potassium: 77mg | Fiber: 0.01g | Sugar: 42.7g