Dot Cake Recipe
Make your own Dot Cake at home with this easy recipe made from boxed cake mix. It's a soft, moist cake coated in creamy frosting and colorful nonpareil sprinkles that add a little crunch in every bite.
Servings: 10 individual cakes
Calories: 193kcal
Ingredients
- 1 boxed cake mix
- Eggs, Water, Oil: ingredients listed on cake box
- 1 container of frosting
- Nonpareil sprinkles
Instructions
- Preheat the oven and prepare the cake batter as instructed on the box.
- Lightly grease the ramekin bowls with nonstick cooking spray.
- Fill each bowl about two-thirds full with cake batter. The cake will rise as it bakes, and you want the finished cake to reach close to the rim of the dish as possible.
- Place the ramekins on a baking sheet and bake according to the box directions, checking for doneness with a toothpick inserted into the center.
- Remove from oven and allow the cakes to cool completely.
- If needed, level the tops of the cakes with a serrated knife for a smooth surface.
- Spread a generous layer of frosting over the top of each cake.
- Pour the nonpareil sprinkles into a shallow bowl.
- Gently roll and press the frosted cakes into the sprinkles until completely covered.
- Serve immediately or refrigerate until ready to serve.
Notes
Helpful Tips for Making Dot Cakes
- Allow the cakes to cool completely before frosting to prevent the frosting from melting.
- Place the frosted cakes in the refrigerator for about 10-15 minutes after frosting and adding sprinkles for it to harden a bit.
- Don't overfill the ramekins or the cake may rise over the edges while baking.
- If the tops dome too much, trim them flat with a serrated knife once cooled.
How to Store Dot Cakes
- Refrigerator: Cover and store in the refrigerator for up to 3 days.
- Freezer: You can freeze unfrosted Dot Cakes for up to 2 months. Thaw overnight in the refrigerator, then frost and decorate before serving.
Nutrition
Calories: 193kcal | Carbohydrates: 42g | Protein: 2g | Fat: 2g | Potassium: 32mg | Fiber: 1g
