Dot Cake
A soft vanilla sheet cake dotted with colorful sprinkles, baked for birthdays and bake sales alike.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Wheat
This tender vanilla butter cake gets its playful look from rainbow sprinkles folded straight into the batter, so every slice is speckled with color. It's finished with a simple vanilla buttercream and bakes up in a single 9x13 pan, making it an easy choice for birthdays or casual gatherings.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 3/4 cup rainbow sprinkles
- 3 cups vanilla buttercream frosting
- 2 tablespoons rainbow sprinkles, for topping
Method
-
Preheat the oven to 350°F and grease a 9x13-inch baking pan, lining the bottom with parchment paper.
-
Whisk together the flour, baking powder, and salt in a medium bowl.
-
In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
-
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
-
Add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
-
Gently fold in the sprinkles with a spatula, stirring minimally to prevent the colors from bleeding.
-
Pour the batter into the prepared pan and spread evenly to the edges.
-
Bake until a toothpick inserted into the center comes out clean, 32 to 38 minutes.
-
Cool the cake in the pan on a wire rack for 20 minutes, then run a knife around the edges and let it cool completely before frosting.
-
Spread the vanilla buttercream frosting evenly over the top of the cooled cake.
-
Scatter the remaining sprinkles over the frosted top before slicing into squares and serving.
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Dot Cake
This tender vanilla butter cake gets its playful look from rainbow sprinkles folded straight into the batter, so every slice is speckled with color. It's finished with a simple vanilla buttercream and bakes up in a single 9x13 pan, making it an easy choice for birthdays or casual gatherings.
1 hr 35 min 16 slices 410 cal
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 3/4 cup rainbow sprinkles
- 3 cups vanilla buttercream frosting
- 2 tablespoons rainbow sprinkles, for topping
Method
- 1
Preheat the oven to 350°F and grease a 9x13-inch baking pan, lining the bottom with parchment paper.
- 2
Whisk together the flour, baking powder, and salt in a medium bowl.
- 3
In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
- 4
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- 5
Add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
- 6
Gently fold in the sprinkles with a spatula, stirring minimally to prevent the colors from bleeding.
- 7
Pour the batter into the prepared pan and spread evenly to the edges.
- 8
Bake until a toothpick inserted into the center comes out clean, 32 to 38 minutes.
- 9
Cool the cake in the pan on a wire rack for 20 minutes, then run a knife around the edges and let it cool completely before frosting.
- 10
Spread the vanilla buttercream frosting evenly over the top of the cooled cake.
- 11
Scatter the remaining sprinkles over the frosted top before slicing into squares and serving.
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