Dot Cake

This Dot Cake is a fun, colorful celebration cake made with soft vanilla cake layers, rich buttercream frosting, and a crunchy coating of tiny nonpareil sprinkles. Perfect for birthdays, parties, and special occasions, it's an eye-catching dessert that's as delicious as it is beautiful.

Print Recipe

Prep Time 45

Cook Time 30

Course Dessert

Cuisine American

Servings 12 slices

Calories 620 kcal

Equipment

Two 6-inch round cake pans
* Parchment paper
Large mixing bowl
* Medium mixing bowl
* Electric hand mixer or stand mixer
Offset spatula
* Cooling rack
Cake turntable (optional)
Large shallow tray or baking sheet (for sprinkles)
Cake board or serving plate

Ingredients

Vanilla Cake
2 cups all-purpose flour
1½ cups granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter softened
3 large eggs
1 cup whole milk
2 teaspoons vanilla extract

Buttercream Frosting

2 cups unsalted butter softened
4 cups powdered sugar sifted
2 teaspoons vanilla extract
2 –3 tablespoons heavy cream

Sprinkle Coating

2 –3 cups rainbow nonpareil sprinkles

Optional Variations

Chocolate cake instead of vanilla
Lemon zest and lemon buttercream
Strawberry buttercream
Almond extract
Colored buttercream
Holiday-themed sprinkle mixes

Instructions

Preheat the oven to 350°F (175°C). Grease and line two 6-inch round cake pans with parchment paper.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternately add the dry ingredients and milk to the butter mixture, mixing until just combined.
Divide the batter evenly between the prepared cake pans.
Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes completely on a wire rack.
Beat the butter until creamy, then gradually add the powdered sugar, vanilla, and heavy cream to make a smooth buttercream frosting.
Place one cake layer on a serving plate, spread frosting over the top, then add the second cake layer.
Frost the top and sides of the cake with a thick, even layer of buttercream.
Pour the nonpareil sprinkles into a large shallow tray. Gently roll and press the cake into the sprinkles until the sides are completely coated. Spoon sprinkles over the top and gently press them into the frosting.
Refrigerate the cake for 30 minutes before slicing and serving.

Notes

Use nonpareil sprinkles, not jimmies, for the classic Dot Cake appearance.
Make sure the cake layers are completely cool before frosting.
Apply a generous layer of buttercream so the sprinkles stick easily.
Chill the finished cake before slicing for cleaner cuts.
Store covered in the refrigerator for up to 4 days.
Let the cake sit at room temperature for 20–30 minutes before serving for the best flavor and texture.