Dot Cake Cups

Dot Cake Cups – a fun spin on the classic birthday cake, but put it in a cup with homemade buttercream frosting and the crunchy sprinkles coating the top.

Yes, this is the viral Dot Cake on tiktok, or if you aren’t on Tiktok all the time like me then basically this mini birthday cake cup with sprinkles that went viral.

I’m not even completely sure why this little cake in a cup went viral, although it does taste delicious, but I really love birthday cake so I’m biased.

It’s essentially just a layer of cake, some buttercream, another layer of cake, more buttercream, then topped off with the crunchy ball sprinkles coating every inch of the top.

I will say though, I think these will be perfect for birthday parties, because no mess and they eat it with a spoon.

Dot Cake Cups

• 1 3/4 cup all-purpose flour
• 2 tbsp corn starch
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1/3 cup vegetable oil
• 3 egg whites
• 1 tbsp vanilla
• 1/2 cup milk
• 1/2 cup sour cream
• heaping 1/2 cup rainbow sprinkles

Buttercream frosting

• 1 cup butter, softened
• 4 cups powdered sugar
• 1/2 cup heavy cream
• 1 tbsp vanilla
• pinch of salt

Preheat the oven to 350 degrees, prepare a cookie sheet with nonstick spray.

In a bowl, combine the flour, cornstarch, baking powder, and salt. Set aside.

In a stand mixer or in a large bowl using a hand mixer, beat the butter and sugar until light and creamy, about 1-2 minutes. Add in the egg whites slowly, then the vegetable oil. Next, add in the vanilla and milk. Slow the speed of the mixer to not overmix, and alternate adding 1/2 the sour cream, then 1/2 of the flour until both are fully combined. Save abut 2 tbsp of flour to coat the sprinkles in so they don’t sink to the bottom. Fold the floured sprinkles into the mixtures using a spatula. 

Pour into the prepared cookie sheet then bake at 350 degrees for about 20 minutes, until a toothpick comes out clean. Wait until fully cooled before preparing the cups.

To make the frosting, beat the softened butter on high speed until creamy. Slowly add in the powdered sugar and allow to mix completely on high speed. Once the mixture is creamy, add in the salt, vanilla and heavy cream. Beat on high speed for about 5 minutes, and the frosting should be light and fluffy and almost double in size.

Once the cake is cool, you can either make perfectly shaped circles to fit the specific cup, or you can do what I did and destry the cake and just fill it with enough pieces to make the layers.

Once you have a bottom layer, pipe or spoon a layer of buttercream. Then Add another layer of cream then one more layer of frosting. Smooth the top layer of frosting so that it has a smooth flat surface.

Then, get your dot sprinkles and coat the frosting thoroughly. 

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Yield: 6-12 cups

Dot Cake Cups

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Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

• 1 3/4 cup all-purpose flour
• 2 tbsp corn starch
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1/3 cup vegetable oil
• 3 egg whites
• 1 tbsp vanilla
• 1/2 cup milk
• 1/2 cup sour cream
• heaping 1/2 cup rainbow sprinkles

Buttercream Frosting

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• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 half cup of heavy cream
• 1 tbsp vanilla
• pinch of salt

Instructions

1. Preheat the oven to 350 degrees, prepare a cookie sheet with nonstick spray.
2. In a bowl, combine the flour, cornstarch, baking powder, and salt. Set aside.
3. In a stand mixer or in a large bowl using a hand mixer, beat the butter and sugar until light and creamy, about 1-2 minutes. Add in the egg whites slowly, then the vegetable oil. Next, add in the vanilla and milk. Slow the speed of the mixer to not overmix, and alternate adding 1/2 the sour cream, then 1/2 of the flour until both are fully combined. Save abut 2 tbsp of flour to coat the sprinkles in so they don't sink to the bottom. Fold the floured sprinkles into the mixtures using a spatula. 
4. Pour into the prepared cookie sheet then bake at 350 degrees for about 20 minutes, until a toothpick comes out clean. Wait until fully cooled before preparing the cups.
5. To make the frosting, beat the softened butter on high speed until creamy. Slowly add in the powdered sugar and allow to mix completely on high speed. Once the mixture is creamy, add in the salt, vanilla and heavy cream. Beat on high speed for about 5 minutes, and the frosting should be light and fluffy and almost double in size.
6. Once the cake is cool, you can either make perfectly shaped circles to fit the specific cup, or you can do what I did and destroy the cake and just fill it with enough pieces to make the layers. Once you have a bottom layer, pipe or spoon a layer of buttercream. Then, add another layer of cream then one more layer of frosting. Smooth the top layer of frosting so that it has a smooth flat surface. Then, get your dot sprinkles and coat the frosting thoroughly. 

 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 585Total Fat: 19gSaturated Fat: 8gUnsaturated Fat: 11gCholesterol: 33mgSodium: 283mgCarbohydrates: 97gFiber: 1gSugar: 66gProtein: 5g

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