Red White and Blue Vanilla Dot Cakes
Make those viral dot cakes at home as an easy 4th of July dessert. Soft and fluffy vanilla cake with vanilla frosting are layered in mini cake dishes and topped with nonpareils. These single serve cakes are so fun, and you’ll be surprised at how easy it is to make a homemade dot cake recipe!
Servings: 12 cakes
Ingredients
Vanilla Cake
- 1 box vanilla cake mix
- 1/2 cup canola oil
- 1 cup milk
- 3 eggs
- 2 Tbsp sour cream
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Vanilla Frosting:
- 1 cup unsalted butter, at room temperature
- 4 1/2 cups powdered sugar
- 2 tsp vanilla extract
- 3-4 Tbsp heavy whipping cream
- Pinch of salt
Topping:
- Red White and Blue Nonpareils
Instructions
- Preheat the oven to 350 degrees and line an 18x9 half sheet pan with parchment paper (or grease well with baking spray)*. Set aside.
Vanilla Cake
- In the bowl of a standing mixer (or a large bowl using a hand mixer), mix together the boxed cake mix, canola oil, milk, eggs, sour cream, and vanilla and almond extracts. Once combined, spread the batter in an even layer in the lined baking sheet.
- Bake for about 15 minutes, or until a cake tester comes out clean and the top of the cake is lightly golden brown.
- Allow the cake to cool completely.
Vanilla Buttercream
- Using a hand mixer or standing mixer, beat the butter until light and fluffy.
- Next, add in 2 cups of powdered sugar and mix until combined. Add in 3 Tbsp of heavy whipping cream, and mix until combined.
- Then, add the remaining 2 1/2 more cups of powdered sugar and mix until combined. Add in vanilla extract and pinch of salt, and mix until combined. If the frosting consistency feels too thick, add in the remaining Tbsp of heavy whipping cream and mix until combined.
Assembly:
- This recipe will make about 12 mini dot cakes (in 6oz ramekins).
- Using a circular cookie cutter (that is roughly the same size as your ramekins/jars), cut the vanilla sheet cake into circles. Place a piece of cake in the bottom of each ramekin.
- With a piping bag and circle tip, pipe a thin layer of frosting on top of each cake layer.**
- Top each with another layer of cake. Gently press each piece of cake down.
- Then, top each with a second layer of frosting and spread the frosting into a thin, even layer. You want the top layer of frosting to be level or almost level with the top of your ramekin/jar.
- Then, using a spoon or Tbsp, sprinkle the nonpareils all over the top of the frosting, covering the frosting completely to give it the “dot” look.
- Serve or store for later.
Notes
*You can also use two smaller pans and divide the batter between the two. Because we’re layering the cakes in the mini dishes, we want the cake on the thinner side.
**You can spread the frosting on top of the first layer of cake with a spoon or knife as well. I find a piping bag is easier when working with a small jar.
**You can spread the frosting on top of the first layer of cake with a spoon or knife as well. I find a piping bag is easier when working with a small jar.