Lemon Dot Cakes
Lemon dot cakes are layered cake cups with soft lemon cake, lemon buttercream, and a crunchy sprinkle top ~ easy, fun, and TikTok-inspired.
Servings: 16 cakes
Equipment
- 6-8 ounce jars, cups, or ramekins
- cookie cutter the same, or slightly smaller than, the diameter of your cups
- jelly roll baking sheet (10x15)
- electric beaters
Ingredients
- 15 ounce lemon cake mix, prepared according to box directions.
- 1 cup salted butter, at room temperature
- 6 cups powdered sugar
- 8 Tbsp lemon juice
- 1/2 tsp vanilla extract
- nonpareil sprinkles
Instructions
Make the cake
- Preheat the oven to 350F and grease your 10x15 jelly roll pan.
- Prepare the cake mix according to its directions and spread into your prepared pan. Bake for about 18 minutes, or until it springs back when lightly touched in the center. A toothpick will come out without wet batter on it. Set aside to cool.
Make the frosting
- To make the frosting beat the softened butter until fluffy in a large bowl. Slowly add the sugar, a cup at a time, along with the lemon juice and vanilla. Beat until smooth and silky. If your frosting seems too thin add a bit more sugar, and if it seems too thick, thin it down with more lemon juice.
Assemble the dot cakes
- When the cake has cooled use your cookie cutter (in the same size as your cake cups) to cut out rounds of cake. Note: if you don't have a cookie cutter you can actually use the cups or ramekins themselves to cut out the circles of cake. They might be a bit rough around the edges but no one will see that.
- Place a round of cake into each cup. Top with the frosting, and bring it right to the top. Smooth it out so that it is completely flat.
- Place your sprinkles in a bowl and dip each cup headfirst down into the sprinkles so that they cover the whole surface.
- The cakes will keep at room temperature for a day or two. They can be refrigerated for longer storage. Have fun!
Notes
If your cake rounds are too thin to fill your cups, layer 2, with a bit of frosting between them.
Nutrition
Serving: 1 cake · Calories: 377 kcal · Carbohydrates: 67 g · Protein: 1 g · Fat: 12 g · Saturated Fat: 8 g · Polyunsaturated Fat: 0.5 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 31 mg · Sodium: 286 mg · Potassium: 25 mg · Fiber: 0.3 g · Sugar: 56 g · Vitamin A: 355 IU · Vitamin C: 3 mg · Calcium: 60 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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