Dot Cake
The 2026 bakery-copycat trend: dome-frosted vanilla cake cups rolled edge to edge in a thick shell of rainbow nonpareils for a solid wall of color in every bite.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 egg
- 1/2 cup whole milk
- 2 tsp vanilla extract
- 1 cup unsalted butter (for frosting), softened
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 cup rainbow nonpareils
Instructions
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1
Preheat the oven to 350 degrees F and line a 12-cup muffin tin with paper liners.
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2
In a bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
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3
In a large bowl, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, then beat in 2 egg and 2 tsp vanilla extract.
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4
Add the dry ingredients to the butter mixture in two additions, alternating with 1/2 cup whole milk, and mix until just smooth.
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5
Divide the batter among the muffin cups and bake until a toothpick comes out clean, 16 to 18 minutes. Cool completely before frosting.
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6
For the frosting, beat 1 cup softened unsalted butter (for frosting) until fluffy, then gradually beat in 3 cups powdered sugar and 2 tbsp heavy cream until thick and spreadable.
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7
Mound a generous dome of frosting on top of each cooled cake, smoothing it down over the sides to fully cover the top.
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8
Roll or press each frosted cake in 1 cup rainbow nonpareils, coating the entire dome and sides in an even, solid shell of sprinkles.