Description
If you've spent any time scrolling social media this summer, you have probably seen the colorful Viral Dot Cake popping up everywhere. With its bright rainbow dots baked right into the batter and it's simple preparation, this gluten free dot cake lets everyone join in on the fun!
Ingredients
Scale
- 1 box gluten free vanilla cake mix and all ingredients listed (eggs, oil and water)
- 2 tubs vanilla frosting
- 1-2 cups rainbow dots (I love using Supernaturals)
Instructions
- Prepare and bake the vanilla cake in a rectangular baking pan according to package instructions.
- Once baked, allow the cake to cool completely.
- Turn small cardboard dessert cups upside down and press them into the cake to create evenly spaced circular holes. Depending on the size of your pan and cups, you may fit 4-8 holes.
- Press each cake circle down slightly to create deeper wells.
- Spoon vanilla frosting into each hole until completely filled.
- Spread additional frosting over the entire cake, smoothing the surface until flat and even.
- Pour the dots into a large shallow bowl or tray.
- Carefully invert the cake onto the sprinkles so the frosted side is facing down, then gently press the cake into the dots to coat the entire surface.
- Lift the cake away from the dots and place onto a serving board, slice into pieces and enjoy!
Notes
- If you don't have paper dessert cups you can use regular pint jars.
- Let the cake completely cool before making the holes with the dessert cups.
- If not gluten free, you can use a regular cake mix.
- Storage: Place any leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual cake pieces or the whole cake in plastic wrap, then place in a freezer safe bag or container for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 424 kcal
- Sugar: 49.8g
- Sodium: 176.3mg
- Fat: 22.6g
- Saturated Fat: 10g
- Carbohydrates: 54.8g
- Fiber: 0g
- Protein: 1.2g
- Cholesterol: 31mg