Red, White & Blue Dot Cakes
Festive individual cake cups layered with moist white cake, fluffy buttercream frosting, and colorful red, white, and blue nonpareils. Perfect for Fourth of July celebrations, parties, and gifting.
Equipment
- 2 (9-inch) square cake pans
- Parchment paper
- Electric Mixer
- piping bag
- large round piping tip
- 3-inch round cutter (or cutter sized approximately ¼-inch smaller than the top diameter of your cups)
- Dessert cups with dome lids
Ingredients
Cake
- 1 14.5-ounce white cake mix (such as Betty Crocker Super Moist White)
- 1 cup whole milk (instead of water)
- ½ cup unsalted butter, melted (instead of oil)
- 4 large eggs
Buttercream Frosting
- 8 ounces (2 sticks) unsalted butter, softened
- 16 ounces (4 cups) confectioners' sugar
- ½ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1½ tablespoons heavy cream
- ½ cup red, white, and blue nonpareils
Instructions
Cake
- Preheat oven to 325°F. Spray two 9-inch square cake pans with nonstick spray and line the bottom with parchment paper. Set aside.
- Combine the cake mix, milk, melted butter, and eggs according to package directions.
- Divide the batter evenly between the prepared pans.
- Bake in a preheated 325°F oven until the cakes spring back lightly when touched and a toothpick inserted in the center comes out clean, approximately 28 to 35 minutes.
- 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
- Beat the softened butter until smooth and creamy. Add the vanilla and salt; beat until combined.
- Gradually add the confectioners' sugar, beating well after each addition.
- Add the heavy cream and beat until light, fluffy, and easily spreadable.
Assemble the Dot Cakes
- Use a round cutter to cut cake rounds from the chilled cake.
- 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 top and spread lightly to cover the cake.
Decorate
- Place the nonpareils in a small bowl.
- Invert each cake and gently press the frosting into the nonpareils. Lift straight up and inspect for coverage.
- Gently press the decorated top onto a piece of parchment paper to help secure the nonpareils. Wipe the edges of the container.
- Place the dome lids on the cups.
- Refrigerate until ready to serve.
- Yield: 6 Dot Cakes
Video
Tips/Notes
- Two 9-inch square pans produce cake layers approximately 1 inch thick, which are ideal for Dot Cakes.
- Do not add nonpareils to the cake batter; they tend to sink and can discolor leftover scraps.
- A large round piping tip makes assembly much easier.
- Expect to use more frosting than you think.
- Leftover cake scraps and frosting can be combined to make cake balls or cake pops.
Nutrition
Calories: 1102kcalCarbohydrates: 148gProtein: 9gFat: 55gSaturated Fat: 33gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 240mgSodium: 857mgPotassium: 175mgFiber: 1gSugar: 112gVitamin A: 1697IUVitamin C: 0.02mgCalcium: 272mgIron: 2mg
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