Dot Cake
Preheat the oven to 325(f) degrees. Grease a jelly roll pan 10 x 15-inches & set aside. In a large mixing bowl cream together butter & sugar until fluffy.
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup oil
- 2 large eggs
- 1 lemon, juiced & zested
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons Fleischmann’s Baking Powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- Vanilla buttercream, to finish
- Rainbow sprinkles, to finish
Method
Preheat the oven to 325(f) degrees. Grease a jelly roll pan 10 x 15-inches & set aside.
In a large mixing bowl cream together butter & sugar until fluffy.
Add oil, eggs, lemon juice, lemon zest & vanilla extract. Beat until combined.
Sift in flour, Fleischmann’s Baking Powder & salt. Slowly add the milk as the dry ingredients are mixed. Beat until smooth.
Transfer to the prepared jelly roll pan & bake until the top bounces back to touch, about 20 minutes. Let cool completely.
Using the serving vessels, such as a small mason jar or glass tumbler, cut out 8 circles. Layer into the vessel starting with cake, followed by frosting, a second layer of cake & a final layer of frosting.
Smooth the top flat using the back of a knife. Dip in rainbow sprinkles, ensuring the entire top is covered. Refrigerate until ready to serve!
