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.
Ingredients
Cake Ingredients
- 1 box Pillsbury Funfetti Cake Mix
- 3 eggs
- ½ cup oil
- ½ cup water or milk
- 4 oz. sour cream
- 1 tsp vanilla extract optional
Buttercream Ingredients
- ½ cup shortening
- ½ cup butter softened (1 stick)
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 2 tbsp milk heavy cream, or water
For Decorating
- 1 bottle rainbow sprinkles
Notes
- 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.
Nutrition
- Serving Size: 1 cake
- Calories: 345
- Sugar: 32.8 g
- Sodium: 41 mg
- Fat: 22.8 g
- Carbohydrates: 35.1 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 56.1 mg