Like many people, I’ve spent more than a little time scrolling through social media and watching the latest food trends come and go. Some trends disappear almost as quickly as they arrive. Others, like dot cakes, seem to stick around and take on a life of their own.
If you’re not familiar with them, dot cakes are individual dessert cups made by layering cake rounds and frosting inside a container. The tops are then dipped into colorful nonpareils, creating the signature “dot” appearance that has made them wildly popular on social media.
Although social media videos made the process look simple, I quickly discovered that small details made a big difference when making my first batch.
For example, cake thickness, cutter size, frosting consistency, and even packaging matter. Fortunately, the lessons learned from the first batch led to a much-improved second batch, which is incorporated into the included recipe.
One of the things I like most about dot cakes is their adaptability. For this version, I used red, white, and blue nonpareils in anticipation of the upcoming Fourth of July.
However, the same basic concept could easily be adapted for birthdays, baby showers, Valentine’s Day, Easter, Halloween, Christmas, or virtually any celebration by simply changing the nonpareil colors.
After the first batch, I shared several dot cakes with a friend whose teenage daughters immediately recognized the trend on social media. Their enthusiastic reaction convinced me that the appeal of dot cakes is likely much broader than I had expected.
So, are they worth the effort? After my first batch, I wasn’t sure they were worth the effort until I saw the teenagers’ reactions. After my second batch, the answer is a definite yes.
The recipe below incorporates everything I learned along the way and should help you achieve beautiful, bakery-style Dot Cakes on your first attempt.
Viral Dot Cakes
Makes 6 Dot Cakes
Ingredients
Cake
14.5 ounce package of white cake mix (such as Betty Crocker Moist White)
1 cup (8 ounces) milk
½ cup (4 ounces) unsalted butter, melted and cooled
4 large eggs
Buttercream frosting
8 ounces (2 sticks) unsalted butter, softened
4 cups (16 ounces) confectioners’ sugar
1 teaspoon vanilla extract
½ teaspoon fine sea salt
1½ tablespoons heavy cream, if needed
½ cup red, white, and blue nonpareils
Directions
Cake
Preheat the oven to 325°F. Spray two 9-inch square cake pans with nonstick spray and line the bottom with parchment paper.
Combine the cake mix, milk, melted butter, and eggs according to the package directions.
Divide the cake batter evenly between the prepared pans. Bake in a preheated 325°F oven for 28 to 35 minutes, until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes; then transfer to a wire rack to cool completely.
Wrap the cakes tightly in plastic wrap and refrigerate for several hours or overnight.
Buttercream Frosting
Beat the butter, vanilla, and salt on high speed until the butter is light and fluffy. Gradually add the confectioners’ sugar, beating well after each addition.
If needed, add the heavy cream and beat until light, fluffy, and easily spreadable.
Assemble the Dot Cakes
Use round cutters about ¼-inch smaller than the diameter of your container to cut rounds from the chilled cakes.
Using a large round piping tip, pipe a small amount of buttercream into the bottom of each cup to anchor the cake.
Place one cake round into the cup; pipe a generous layer of buttercream over the cake. Add the second cake round; pipe buttercream over the dome and spread lightly to cover the cake.
Place the nonpareils in a small bowl. Invert each cup to gently press the frosting into the nonpareils. Wipe the edges of the container. Repeat with the remaining cake rounds and frosting.
Yield: 6 Dot Cakes
Recipe tips and tricks
Chula King is the blogger behind PudgeFactor.com.
This article originally appeared on Tallahassee Democrat: Join the craze with tips to make your own 4th of July dot cake
Reporting by Chula King, Guest columnist / Tallahassee Democrat
USA TODAY Network via Reuters Connect
By Chula King, Guest columnist | USA TODAY Network
