Dot Cakes Recipe (cake in a jar)
Soft, buttery homemade yellow cake layered in a cup, topped with creamy vanilla buttercream, and completely coated in rainbow nonpareil sprinkles for that irresistible crunch. This easy homemade version is better than any boxed mix recipe you'll find.
Servings: 12
Ingredients
- 4 large Eggs
- 2/3 cup Whole Milk or Buttermilk
- 1 teaspoon Vanilla Extract
- 2 1/4 cups Flour
- 1 1/2 cups Sugar
- 2 teaspoons Baking Powder
- 3/4 teaspoon Salt
- 1 cup Butter (softened, cut into cubes)
- 2 Tablespoons Oil
- 1/3 cup Vanilla Pudding Mix (dry instant packet)
Vanilla Buttercream Frosting:
- 1 cup Butter (softened)
- 4 cups Powdered Sugar
- 1/4 cup Heavy Cream or Half-n-Half (may use whole milk)
- 1 to 2 teaspoons Vanilla Bean Paste or Extract
- Non-Parelis Sprinkles
Instructions
- MAKE YELLOW SHEET CAKE. Preheat oven to 350°F and grease a 18x13 sheet pan (or line with parchment for easy removal). In a small bowl, mix together eggs, milk, and vanilla extract until combined. In a stand mixer, combine flour, sugar, baking powder, and salt. Add the butter, one cube at a time to the flour mixture, mixing until the mixture resembles coarse crumbs.
- Pour in half of the egg-milk mixture and the oil, and beat until the batter becomes light and fluffy. Add the remaining egg-milk mixture along with the dry vanilla pudding mix, and mix just until combined. Use a spatula to scrape down the sides of the bowl and make sure everything is evenly incorporated. Pour the batter into the prepared sheet pan and smooth the top with a spatula.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan. Do not rush this step. A warm cake will crumble when cut.
- MAKE VANILLA BUTTERCREAM. Beat the softened butter on medium-high speed for 3-4 minutes until very pale and fluffy. Add the powdered sugar one cup at a time, mixing on low until combined, then increasing to high. Add the heavy cream, vanilla extract, and a pinch of salt, then beat on high for another 2-3 minutes until the buttercream is light, smooth, and fluffy.
- CUT THE CAKE INTO ROUNDS. Once the cake is completely cool, press a small biscuit cutter or the rim of your chosen container firmly into the cake to cut out rounds. Wiggle slightly and lift — the round should come out cleanly. Repeat until you've used as much of the cake as possible. Place each cake round into its container.
- ASSEMBLE DOT CAKES. Place a circle of yellow cake into the bottom of each cup or small jar. Add a layer of frosting on top of the cake using a spoon or offset spatula, smoothing it flat. Add another circle of yellow cake and frosting. Make sure the buttercream generously covers the entire top surface — this is what the sprinkles will stick to!
- ADD THE SPRINKLES. Pour a generous pile of rainbow nonpareils onto a flat plate. Flip the assembled cup upside down and press the jar firmly into the sprinkles, rotating slightly to ensure full, even coverage. You can also shake sprinkles on top and press into the frosting. Repeat with remaining cups.
Notes
See recipe post for substitutions, variations, FAQ's, recipe tips and more.
Storage: At room temerature -- assembled dot cakes can be stored loosely covered at room temperature for up to 2 days. The sprinkles may soften slightly over time but will still taste delicious.
Nutrition
Calories: 669kcal | Carbohydrates: 85g | Protein: 5g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 441mg | Potassium: 153mg | Fiber: 1g | Sugar: 66g | Vitamin A: 1060IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 1mg
