Easy Dot Cake Recipe

I spotted these tiny jar cakes scrolling through my feed one evening and immediately thought, I need to make those. After a little experimenting in my own kitchen, I landed on this Easy Dot Cake Recipe that anyone can pull off at home — no bakery experience required. Something about a perfectly frosted, sprinkle-dipped cake tucked inside a little Mason jar just hits different. They look like they came from a boutique bakery window, but I promise you, they’re genuinely simple to make.

Here’s my version, made with Funfetti cake mix, a classic shortening-butter frosting, and enough rainbow sprinkles to make anyone smile.

Why You’ll Love This Dot Cake Recipe

• Done start-to-finish in under an hour
• Each jar is its own little single-serving treat — no slicing, no mess
• Naturally festive for birthdays, holidays, or any Tuesday that needs brightening
• Kids go absolutely wild for them (and honestly, so do adults)
• No decorating experience needed — if you can press a jar into cake and dip it in sprinkles, you’ve got this
• Easily customizable: swap the cake flavor, change up the sprinkle colors, done

Ingredients Notes

There are zero expensive ingredients for these fun little cakes!

Dots Cake Ingredients

• Pillsbury Funfetti Cake Mix
• Eggs
• Oil
• Water or whole milk
• Sour cream
• Vanilla extract (optional)

Buttercream Ingredients

• Shortening
• Butter
• Vanilla extract
• Butter vanilla emulsion (optional)
• Powdered sugar
• Milk, heavy cream, or water

For Decorating

• Rainbow sprinkles

How to Make Dot Cake Recipe

Step 1: Preheat the oven to 325°F (163°C) and thoroughly grease a 9×13-inch baking dish with nonstick spray or your preferred cake release.

Step 2: In a large mixing bowl, whisk together the cake mix, eggs, vegetable oil, water, sour cream, and vanilla extract until the batter is smooth and free of lumps.

Step 3: Pour the batter evenly into the prepared pan. Bake for about 33 minutes, or until a toothpick inserted into the center comes out with only a few crumbs. Let the cake cool completely before assembling.

Step 4: After the cake has cooled, use your Mason jars to cut out cake rounds. Press each jar firmly into the cake and lift it—the cake layer should fit neatly inside the jar. A single 9×13-inch cake typically makes 12 portions using 4-ounce Mason jars.

Step 5: To prepare the frosting, beat the butter and shortening together until pale, creamy, and fluffy. Mix in the vanilla extract and butter-vanilla emulsion until well incorporated.

Step 6: Slowly add the powdered sugar, blending thoroughly after each addition until the frosting begins to come together.

Step 7: Add milk, cream, or water a little at a time, beating continuously until the buttercream reaches a smooth, pipeable texture. Continue whipping until light and airy.

Step 8: Spoon the frosting into a piping bag and pipe a thick layer over each cake portion. Smooth the top with a small spatula so the frosting is even with the edge of the jar.

Step 9: Spread the rainbow sprinkles onto a shallow plate or bowl.

Step 10: Carefully invert each jar and press the frosted surface into the sprinkles, coating the frosting completely.

Step 11: Enjoy right away, or cover the jars and store them in the refrigerator until you’re ready to serve.

Pro Tips

Container size matters — but not that much. Four-ounce Mason jars are ideal, but small ramekins, juice glasses, or even pretty cocktail cups in the 4–8 oz range all work. The key is picking something with a straight or slightly tapered rim so the cake slides in cleanly.

A single-layer cake is enough. Some recipes call for a thin sheet pan cake to create stacked layers inside the jar, but I found one layer baked in a 9×13 gave a perfectly proportioned cake-to-frosting ratio. No extra steps needed.

Pipe the frosting, don’t spoon it. Spooning works in a pinch, but a piping bag gives you more control and a smoother, more even top — which means better sprinkle coverage.

A short chill makes them cleaner to eat. If you’re serving these at a party, 20–30 minutes in the fridge makes the frosting more stable and the whole thing easier to handle.

Storage

• Fridge: Keep covered in the refrigerator for up to 5 days. If your jars have lids, they’re already stored — just close them up.

• Freezer: Wrap each jar tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

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