Dot Cake

Dot cakes are a viral dessert usually made with vanilla cake, topped with buttercream and covered in colourful sprinkles. Typically, these are made using round “dot” sprinkles, but as these are not always easy to find, we have used regular rainbow sprinkles. This is super fun to make, especially with kids or friends.

For our recipe, we have used DOMO Baking Powder provided to us by one of our partners, ADK General Trading. DOMO Baking Powder is ideal for use in various types of baking recipes such as cakes and muffins.

You can use the Gannamart App to get the DOMO Baking Powder or get in touch with ADK General Trading on their Viber hotline 736-3663.

Yield: 4

Ingredients:

For the cake

• 165g flour
• 2 ½ tsp domo baking powder
• ¼ tsp salt
• 2 eggs
• ¾ cup sugar
• ½ cup oil
• 1/3 cup full cream milk
• 2 tsp vanilla essence

For the buttercream

• ½ cup softened butter
• 1 cup powdered sugar
• ½ tsp vanilla essence
• 2 ½ tbsp whipping cream

For topping

• 100g rainbow sprinkles

Instructions:

1. Preheat oven to 180 Degrees Celsius before starting to prepare the cake. This will take around 20 minutes.
2. To make the cake batter, sift together 165g flour, 2 ½ tsp Domo Baking Powder, and ¼ tsp salt to a medium sized bowl and set aside. Then in a separate bowl, mix together 2 eggs, ¾ cup sugar and ½ cup oil using a hand mixer on medium speed for 3 minutes.
3. Add around 4 tablespoons of the flour mixture into the egg mixture and mix until the flour is fully incorporated. You can do this using a spatula. Then, add in a little part of 1/3 cup full cream milk and combine again. Do this step, alternating flour and milk until both ingredients run out. The flour has to be the last thing you add. You may have less than 4 tbsp during the last flour addition.
4. Lastly, add in 2 tsp vanilla essence and combine with a spatula again. Pour the batter into a tray lined with baking paper (we used 8 by 8-inch square tray).
5. Place the tray on the middle rack of the preheated oven and bake for around 30 minutes. Once baked, it should be golden brown on top. You can check whether it is baked by inserting a toothpick in the middle. If it comes out clean, it is baked well.
6. Let the cake cool down while you prepare the buttercream. Remove the cake from the oven and let it cool down a bit (about 15 minutes) before you remove from the tray.
7. To prepare the buttercream frosting, first whip ½ cup butter using a hand-held electric mixer on low speed for around 30 seconds. Add in 1 cup powdered sugar and whip again for around 1 minute or until well combined.
8. Then, add in ½ tsp vanilla essence and 2 ½ tbsp whipping cream and give it a final mix for another 30 seconds (you can use a spatula to gently mix whipping cream into the butter before whipping). Set this aside in fridge until the cake has baked if you have time.
9. Place the cooled cake on a flat surface. Then use a ramekin to press down on the cake and cut out a circle using it. If the cake is cooled down a bit, it might not come off as easily so you can use a knife to cut it and scoop the cake out. Repeat this for 3 more ramekins (our ramekins were 3.5 inches wide and 1.5 inches deep). Put the ramekins in the fridge for 10 minutes to chill before adding the buttercream.
10. Add 100g rainbow sprinkles to a flat plate and set aside. Then using a spoon or spatula fill the top of the cakes with buttercream and evenly smooth it out. Then turn the ramekin upside down on top of the sprinkles and press lightly, but firmly enough that the sprinkles get stuck to the buttercream, until the whole top of the cake is covered in sprinkles.
11. Repeat this for all the ramekin cakes. Clean the sides if it gets too messy using a tissue paper. The cakes are now ready to serve.