Viral Dot Cakes Recipe!

An easy and fun veganised version of the viral sprinkle topped dot cakes!

Dot cakes are a fun baking craze which have taken over the internet! They’re a fluffy sponge cake in a cup, topped with buttercream frosting and covered in nonpareil sprinkles. My recipe makes a vanilla sponge, with an optional hidden filling and deliciously creamy buttercream topping covered in rainbow sprinkles. The best past is that you can easily switch up the cakes to have different flavoured sponges, fillings and frostings, and different coloured sprinkle toppings.

The cakes is best eaten within about four days while they’re freshest or you can freeze them for longer. Store in an airtight food container in a cool and dry place. This recipe makes four ramekin sized mini cakes, but you could also adapt the recipe to make around six cupcakes or a mini sheet cake.

Makes four ramekin sized cakes

Sponge ingredients;

120g plain flour

70g granulated or caster sugar

7g baking powder

1/2 tsp vanilla powder

30g sunflower oil

4g apple cider vinegar

130g soya milk

Frosting ingredients;

140g icing sugar

60g vegan block butter

20g melted white chocolate or 1/4 tsp vanilla powder

1 tsp plant milk - if needed

Nonpareil vegan sprinkles

4 tsp jam/ chocolate spread/ Biscoff etc for filling - optional

You will also need; a mixing bowl, four ramekins, whisk or spatula, jug or large glass, spoon or ice cream scoop, electric hand mixer or large spoon, apple corer or thin knife, small palette knife or butter knife, small bowl

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How to make your cakes;

1. Preheat the oven to 160°C / 320°F

2. In a jug, make the plant milk mixture by adding the plant milk to the vinegar. Set aside

3. In a mixing bowl, add in the flour, sugar, vanilla powder and baking powder. Use a whisk to mix together

4. Add the sunflower oil and plant milk mixture to the dry ingredients in the mixing bowl and whisk again making sure there are no lumps of flour

5. Use a spoon or ice cream scoop to evenly add the mixture to the four ramekins. There is no need to line or grease the ramekins

6. Bake for around 20 minutes until very lightly golden and a cocktail stick comes out clean

7. Leave until completely cool

8. Once your cakes are cooled, make the buttercream frosting. Add the vegan butter to your mixing bowl and use an electric hand whisk to whip it until light and fluffy

9. Add the icing sugar and mix again until you have a fluffy buttercream

10. To make white chocolate frosting, add the melted chocolate and mix again. To just make vanilla frosting, add the vanilla powder

11. If your buttercream is too stiff to spread, add a tsp of plant milk and whip until light and creamy

12. If you would like to add a filling to your cakes, use a corer or thin knife to make a small hole in the centre of each cake

13. Fill the cakes with jam, chocolate spread, Biscoff or whatever filling you would like

14. Add a spoonful of buttercream to the top of the first cake (approx. a 1/4 of your buttercream mixture)

15. Use a small palette knife or butter knife to spread a thick and flat layer of buttercream over the whole top of the cake

16. Add the nonpareil sprinkles to a small bowl, then holding the cake upside down gently press the whole top of the cake into the sprinkles

17. Lift the cake out of the sprinkle bowl and the whole top of the cake should be covered in sprinkles. If there are any gaps, just press the cake back into the bowl of sprinkles to fill in the spaces

18. Repeat frosting the tops and dipping in the sprinkles for the remaining cakes until they are all decorated

19. Now your cakes are ready to eat!

Tips & Tricks!

• Take care not to overmix the sponge batter, as this can make your cake chewy and dense. Just mix until there are no flour lumps

• To make this cake gluten free swap to a gluten free flour and add 1g of xanthan powder to every 100g of flour

• These are my mixing bowls - https://amzn.to/489iB6s

• I always use Vanilla Mart vanilla powder. Vanilla powder tastes so much nicer than vanilla flavouring! https://amzn.to/49mNpjO

• My sprinkles are from Honeyberry; https://www.honeyberryinternational.com/?ref=30989 Use the code clemie10 for 10% off your order!

• I added raspberry jam to make the filling for my cakes, but any kind of jam, curd or sweet spread would work really well!

• I made a white chocolate buttercream frosting, but you could simply make a vanilla buttercream or add dark chocolate instead to make a chocolate fudge style frosting

• You can use a large wooden spoon to make the buttercream but it needs a lot of mixing! I prefer to use my trusty cheap and cheerful Kenwood hand mixer; https://amzn.to/3P4x5gG