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Vanilla Dot Cakes Recipe

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3.9 from 87 reviews

  • Author: Ava
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Description

Vanilla Dot Cakes are moist, fluffy vanilla cakes cut into rounds and topped with creamy vanilla almond frosting and colorful nonpareil sprinkles. These delightful individual cakes feature a soft crumb infused with aromatic vanilla bean and almond extracts, and are perfect for celebratory occasions or anytime you want a charming, fun dessert. The recipe involves baking a sheet cake, preparing a rich cream cheese frosting, and decorating with sprinkles for a nostalgic touch.

Ingredients

Dry Ingredients

  • 2 cups cake flour (240 g)
  • 1 teaspoon baking powder (5 ml)
  • 1/2 teaspoon baking soda (2.5 ml)
  • 1/2 teaspoon salt (2.5 ml)

Wet Ingredients for Cake

  • 85 g coconut oil, room temperature
  • 85 g butter, room temperature
  • 1 1/4 cups granulated sugar (250 g)
  • 4 egg whites
  • 1 tablespoon vanilla bean paste
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon imitation vanilla extract (optional, adds nostalgic box cake flavor)
  • 1/2 teaspoon almond extract (optional)
  • 1 cup buttermilk (240 ml)

Ingredients for Icing

  • 1 stick butter (113 g), softened
  • 1 stick cream cheese (226 g or 8 ounces), softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract (optional)
  • 2 tablespoons vanilla bean paste or 1 teaspoon vanilla extract
  • 4 cups powdered sugar

Decoration

  • 1/4 cup nonpareils (sprinkles)

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (180°C). Line a 9 x 13 inch baking pan with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until combined. Set aside.
  3. Cream fats and sugar: In the bowl of a stand mixer or using a hand mixer, cream together the butter, coconut oil, and granulated sugar on medium-high speed until pale, light, and fluffy, about 5 minutes. Scrape down the sides halfway through to ensure even mixing.
  4. Add egg whites: With the mixer running on low, slowly pour in the egg whites. Increase speed and whip for 1-2 minutes until fully incorporated and the mixture is smooth.
  5. Incorporate extracts: Add the vanilla bean paste, vanilla extract, imitation vanilla extract (if using), and almond extract (if using). Mix until combined.
  6. Alternate adding dry and wet ingredients: Reduce mixer speed to low. Add one-third of the dry flour mixture and mix until just combined. Then add half of the buttermilk. Repeat with the remaining flour and buttermilk, always starting and ending with the dry ingredients.
  7. Fill pan and bake: Pour the batter into the lined baking pan and spread evenly. Bake at 350°F (180°C) for about 30 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the cake: Remove the cake from the oven and let it cool completely in the pan set on a wire rack.
  9. Prepare the icing – cream butter and cream cheese: In a mixing bowl, beat the softened butter and cream cheese on medium-high speed until fluffy, about 2 minutes.
  10. Add flavorings: Add salt, almond extract (if using), and vanilla bean paste or vanilla extract. Mix until evenly incorporated.
  11. Add powdered sugar gradually: Reduce mixer speed to low and add powdered sugar one cup at a time, mixing after each addition to prevent powdered sugar cloud.
  12. Whip icing until fluffy: Once all powdered sugar is incorporated, increase speed to medium-high and whip for about 2 minutes until the frosting is light and fluffy.
  13. Cut cake rounds: Using a 3-inch souffle cutter or similar round cutter, cut 8 rounds from the cooled cake. Gently press the cutter into the cake to make clear outlines, then cut with a knife if needed.
  14. Assemble cakes: Place each cake round into individual ramekins.
  15. Apply icing: Top each cake with 2 tablespoons of frosting. Use an icing spatula to spread the frosting evenly over the top.
  16. Add nonpareil dots: Pour 1/4 cup of sprinkles onto a plate. Press the frosted cake top face down gently into the sprinkles until the sprinkles stick in an even layer, creating a colorful dotted top decoration.

Notes

  • Use room temperature ingredients to ensure better mixing and fluffier cake.
  • If you don’t like almond extract, simply omit it without affecting the overall flavor too much.
  • Be careful not to over-mix the batter after adding flour to maintain a tender crumb.
  • The nonpareil sprinkles add a fun vintage look but can be substituted with other decorative sprinkles if desired.
  • Cake rounds can be stored in an airtight container in the refrigerator for up to 3 days.
  • Optionally, for a quicker version, use store-bought cream cheese frosting and add a splash of vanilla and almond extract.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/vanilla-dot-cakes-recipe/