Rainbow Dot Cakes in Jars
Ingredients
Cake
unsalted butter (softened)
113 g
white granulated sugar
200 g
eggs
2 piece
vanilla extract
5 ml
salt
3 g
baking powder
8 g
all purpose flour
180 g
milk
80 ml
greek yogurt
45 g
lemon
5 ml
Buttercream
unsalted butter (softened)
113 g
vanilla extract
5 ml
salt
1 g
powdered sugar (smoothing)
240 g
milk
15 ml
rainbow nonpareil sprinkles
80 g
Instructions
Preheat oven
Preheat your oven to 175°C.
Cream butter and sugar
Cream together the butter and sugar until light and fluffy.
Add eggs
Add eggs one at a time and mix until smooth.
Mix dry ingredients
In a separate bowl, whisk your flour, baking powder, and salt.
Mix wet ingredients
Whisk your milk, lemon juice, yogurt, and vanilla in a separate jug.
Combine batter
Add 1/2 of the dry mixture to the butter mixture and mix to combine. Add the milk mixture and mix to combine. Finish with the rest of the dry mixture.
Prepare baking pan
Grease a 1/4 sheet pan and line it with parchment paper.
Bake cake
Transfer the batter to the pan and smooth the batter into an even layer. Bake for 18-22 minutes or until golden brown and a toothpick inserted comes out with few moist crumbs.
Make buttercream
To make the buttercream, whip together the butter, salt, and vanilla extract. Add powdered sugar, 1 cup at a time, adding milk as needed to help the frosting reach a smooth consistency.
Assemble dot cakes
Transfer half of the frosting to a piping bag. Once the cake is out of the oven and fully cooled, cut circles of the cake that are the same size as your jar. Layer a cake circle, pipe a layer of frosting, and then top with another cake circle. Add a scoop of frosting on top, smooth into an an even layer with an offset spatula, and then dip the entire cake top into the nonpareil sprinkles.
Original recipe
Storage
Store in airtight jars in the refrigerator. Best consumed within 3 days
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