Uploaded June 2026 | Updated September 2026, 2 weeks ago
These Viral Dot Cakes recently took over TikTok and Instagram, so naturally I had to recreate them at home! These colorful mini sprinkle cakes are soft, nostalgic, fun to make, and surprisingly delicious.
In this video, I’ll show you how to make homemade dot cakes using fluffy vanilla cake, creamy frosting, and lots of rainbow sprinkles.
►Full written recipe: thecookingfoodie.com/recipe/viral-dot-cake
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE
Ingredients:
For the cakes:
1¼ cups (150g) All-purpose flour
1 teaspoon Baking powder
¼ teaspoon Baking soda
¼ teaspoon salt
¼ cup (60g) Unsalted butter, softened
¼ cup (60ml) Neutral oil
1/2 cup + 2 tablespoons (125g) Sugar
2 Eggs, large
1/2 cup (120ml) Buttermilk
1½ teaspoons Vanilla extract
For the frosting:
1/3 cup (75g) Unsalted butter, softened
⅔ cup (80g) Powdered sugar
1 cup (225g) Cream cheese, softened
1 teaspoon Vanilla extract
1/4 cup (60ml) Heavy cream, optional
For the topping:
Sprinkles
Instructions:
1. Prep the ramekins: Preheat the oven to 350°F (175°C). Grease 4 ramekins (about 8 oz / 225ml each) and place them on a baking tray.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
4. Add eggs: Add eggs one at a time, mixing well after each addition. Beat in oil and vanilla extract.
5. Combine: Add the dry ingredients and buttermilk in alternating additions, beginning and ending with the flour mixture. Mix just until combined and smooth. Do not overmix.
6. Fill & bake: Divide the batter evenly between the ramekins, filling each about ⅔–¾ full. Bake for 25–30 minutes, or until the cakes are lightly golden and a toothpick inserted into the center comes out clean.
7. Cool: Allow the cakes to cool completely in the ramekins.
8. Level the cakes (optional): If the cakes domed while baking, run a knife around the edges and carefully remove them from the ramekins. Trim the tops slightly to create a flatter surface, then return them to the ramekins. This step is optional but gives a cleaner final look.
9. Make the Frosting: In a medium bowl, beat the butter and powdered sugar until light and creamy. Add the cream cheese and vanilla extract and beat until smooth and fluffy. If needed, add heavy cream, 2 tablespoons at a time, until the frosting reaches your desired consistency.
10. Decorate: Pipe or spread the frosting generously over each cake. Smooth the tops, then cover generously with sprinkles, pressing lightly so they stick well and fully coat the frosting.
11. Chill: Refrigerate for at least 1–2 hours before serving for the best texture and cleaner slices.
These Viral Dot Cakes recently took over TikTok and Instagram, so naturally I had to recreate them at home! These colorful mini sprinkle cakes are soft, nostalgic, fun to make, and surprisingly delicious.
In this video, I’ll show you how to make homemade dot cakes using fluffy vanilla cake, creamy frosting, and lots of rainbow sprinkles.
►Full written recipe: thecookingfoodie.com/recipe/viral-dot-cake
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE
Ingredients:
For the cakes:
1¼ cups (150g) All-purpose flour
1 teaspoon Baking powder
¼ teaspoon Baking soda
¼ teaspoon salt
¼ cup (60g) Unsalted butter, softened
¼ cup (60ml) Neutral oil
1/2 cup + 2 tablespoons (125g) Sugar
2 Eggs, large
1/2 cup (120ml) Buttermilk
1½ teaspoons Vanilla extract
For the frosting:
1/3 cup (75g) Unsalted butter, softened
⅔ cup (80g) Powdered sugar
1 cup (225g) Cream cheese, softened
1 teaspoon Vanilla extract
1/4 cup (60ml) Heavy cream, optional
For the topping:
Sprinkles
Instructions:
1. Prep the ramekins: Preheat the oven to 350°F (175°C). Grease 4 ramekins (about 8 oz / 225ml each) and place them on a baking tray.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
4. Add eggs: Add eggs one at a time, mixing well after each addition. Beat in oil and vanilla extract.
5. Combine: Add the dry ingredients and buttermilk in alternating additions, beginning and ending with the flour mixture. Mix just until combined and smooth. Do not overmix.
6. Fill & bake: Divide the batter evenly between the ramekins, filling each about ⅔–¾ full. Bake for 25–30 minutes, or until the cakes are lightly golden and a toothpick inserted into the center comes out clean.
7. Cool: Allow the cakes to cool completely in the ramekins.
8. Level the cakes (optional): If the cakes domed while baking, run a knife around the edges and carefully remove them from the ramekins. Trim the tops slightly to create a flatter surface, then return them to the ramekins. This step is optional but gives a cleaner final look.
9. Make the Frosting: In a medium bowl, beat the butter and powdered sugar until light and creamy. Add the cream cheese and vanilla extract and beat until smooth and fluffy. If needed, add heavy cream, 2 tablespoons at a time, until the frosting reaches your desired consistency.
10. Decorate: Pipe or spread the frosting generously over each cake. Smooth the tops, then cover generously with sprinkles, pressing lightly so they stick well and fully coat the frosting.
11. Chill: Refrigerate for at least 1–2 hours before serving for the best texture and cleaner slices.
