Dot Cake (Red,White and Blue)
This Viral Dot Cake is a fun and festive red, white and blue dessert. It’s made with a simple cake base from a box, homemade vanilla frosting and colorful non-pareil sprinkles. This dot cake is perfect for any patriotic celebration like the 4th of July, Bastille Day, Memorial Day or Labor Day.
This dot cake is inspired by the famous polka dot cake in New York City and social media went wild over it. This is a white cake with sprinkles (though any flavor cake works).
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Why this Dot Cake recipe works
- Easy to customize. Change up the sprinkles and create these dot cakes for birthdays, baby showers, and holidays.
- Cute simple dessert. Homemade vanilla buttercream frosting with box cake and sprinkles make this cake a show stopper without all the hassle.
- Fun to bake with kids. Cookies such as Brown Butter Chocolate Chip Walnut Cookies, Peanut Butter and Jelly Cookies, and easy desserts like Fruit Pizza Without Cream Cheese are fun to make with kids but this dot cake is a kids favorite!
Ingredients needed:
- Box vanilla cake mix.
- Eggs.
- Vegetable oil.
- Water.
- Unsalted butter.
- Powdered sugar.
- Vanilla extract.
- Milk.
- Red, white and blue non-pariel sprinkles.
How to make the Dot Cake
Step One: Preheat the oven to 350 degrees F and spray a 13×9 pan. Start with making the cake- gather the cake mix and the ingredients needed to make it. In a large bowl , add the dry mix and combine with the eggs, oil and water. Mix gently and pour into the prepared baking pan and bake for about 26 minutes or until a toothpick inserted comes out clean. When done, set aside and let it cool completely.
Step Two: Make the frosting. In a large mixing bowl using a handheld or stand mixer on medium speed, beat the butter for about 2-3 minutes until smooth. Add the powdered sugar and the extract and continue to mix.
Step Three: Turn the speed down to low and add 1 tbsp of milk and test the consistency. If needed, add the additional tbsp of milk.
Step Four: Once the cake is cooled down, take a ramekin and press it down into the cake and gently lift it back up. The cake round should release from the pan easily. Press the cake down more into it if needed.
Step Five: Frost the cake generously and using an offset spatula, smooth the frosting into a smooth even layer. Carefully dunk the jat into the nonpareils and press down so it will stick to the frosting. Lift the jar and tap off any excess sprinkles. Repeat with remaining jars.
Step Six: Serve with toppers if desired.
Storing leftovers
Cover the cakes with plastic wrap and place in the fridge for up to 2 days.
Helpful tips:
- There will be leftover cake and frosting – cake pops can be made or make more dot cakes with cake crumbles
- Any flavor box cake works or make it gluten free by using a gluten free mix
- Make ahead. Make one day before, assemble, cover and place in the fridge overnight.
Serving suggestions for this Dot Cake recipe
- Serve this cake at room temperature.
- Add fresh berries like strawberries, blueberries or raspberries.
- Try it with ice cream or whipped cream.
- Change the sprinkles out seasonally like red and green for Christmas, pastel colors for Easter and orange and black for Halloween.
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Dot Cake (Red, White and Blue)
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Ingredients
- 1 14.25 oz vanilla cake mix
- 1/2 cup vegetable oil
- 3/4 cup water
- 4 oz nonpareil sprinkles red, white and blue ones or any color
Homemade Vanilla Buttercream Frosting
- 2 sticks unsalted butter softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees F and spray a 13×9 pan. Start with making the cake- gather the cake mix and the ingredients needed to make it. In a large bowl , add the dry mix and combine with the eggs, oil and water. Mix gently and pour into the prepared baking pan and bake for about 26 minutes or until a toothpick inserted comes out clean. When done, set aside and let it cool completely.
- Make the frosting. In a large mixing bowl using a handheld or stand mixer on medium speed, beat the butter for about 2-3 minutes until smooth. Add the powdered sugar and the extract and continue to mix.
- Turn the speed down to low and add 1 tbsp of milk and test the consistency. If needed, add the additional tbsp of milk.
- Once the cake is cooled down, take a ramekin and press it down into the cake and gently lift it back up. The cake round should release from the pan easily. Press the cake down more into it if needed.
- Frost the cake generously and using an offset spatula, smooth the frosting into a smooth even layer. Carefully dunk the jar into the nonpareils and press down so it will stick to the frosting. Lift the jar and tap off any excess sprinkles. Repeat with remaining jars.
- Serve with patriotic toppers if desired.
Notes
- There will be leftover cake and frosting – cake pops can be made or make more dot cakes with cake crumbles
- Any flavor box cake works or make it gluten free by using a gluten free mix
- Make ahead. Make one day before, assemble, cover and place in the fridge overnight.
- Serving size is 6-8 depending on the size of ramekins or jars you use.
Nutrition
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