This viral dot cake recipe brings the NYC sprinkle-cup trend right into your kitchen — no trip to Butterfield Market required. Soft, buttery homemade yellow sheet cake is cut into rounds, layered in small jars or cups with creamy vanilla buttercream, and completely coated in rainbow nonpareil sprinkles for a delightful crunchy finish. This easy, homemade version tastes better than most boxed mixes and can be ready in under an hour.
If you’ve seen dot cakes all over social media, you know exactly what I mean. The cups — small single-serving cakes covered in tiny round rainbow sprinkles — have gone viral. At Butterfield Market in Manhattan, customers have been lining up to buy these sprinkle cups; now you can recreate them at home without the wait.
I made a dozen and they vanished quickly at home. I used my tried-and-true yellow sheet cake and a classic vanilla buttercream, layered twice inside each jar, then rolled the tops in nonpareil sprinkles. They’re festive, nostalgic, and perfect for parties or gifting.
What is a Dot Cake?
A dot cake is a single-serving cake layered in a clear cup or jar, finished with frosting and fully coated in tiny rainbow nonpareil sprinkles. The trend took off after the sprinkle-covered cake cups from Butterfield Market became a social media sensation in 2026. These little cakes combine cake, frosting, and crunch in every spoonful.
Dot Cake Ingredients
Dot cakes are simple: a tender yellow cake, a fluffy vanilla buttercream, and a crunchy coat of rainbow nonpareil sprinkles. Here’s what you’ll need:
Yellow Cake:
- All-purpose flour — provides structure while keeping the crumb tender.
- Granulated sugar — sweetness and a golden crust.
- Butter (softened) — adds richness and the classic yellow-cake texture.
- Eggs — structure and moisture; extra yolks deepen the color and flavor.
- Whole milk or buttermilk — keeps the cake moist.
- Vanilla extract — use pure vanilla for best flavor.
- Baking powder — for lift and lightness.
- Salt — enhances flavor.
- Oil — adds extra moisture.
- Dry instant vanilla pudding mix — for a soft, plush crumb and extra moisture.
Vanilla Buttercream:
- Unsalted butter (softened) — the base for smooth, spreadable frosting.
- Powdered sugar — sweetness and structure.
- Heavy cream or half-and-half — for a silky, pipeable consistency.
- Vanilla bean paste or extract — for classic bakery flavor.
- Rainbow nonpareil sprinkles — the signature crunchy coating.
The nonpareil coating isn’t just decorative: its tiny crunchy texture contrasts perfectly with the soft cake and creamy buttercream, making each spoonful extra satisfying.
How to Make the Viral Dot Cake
- Make the yellow sheet cake. Preheat the oven to 350°F and grease or line an 18×13-inch sheet pan. Whisk eggs, milk, and vanilla in a small bowl. In a stand mixer, combine flour, sugar, baking powder, and salt. Add softened butter one cube at a time until the mixture resembles coarse crumbs.
- Pour in half the egg-milk mixture and the oil, beating until the batter is light and slightly fluffy. Add the remaining egg-milk mixture and the dry vanilla pudding mix, mixing just until combined. Scrape the bowl with a spatula to ensure everything is incorporated.
- Spread the batter in the prepared pan and bake 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake completely in the pan before cutting to avoid crumbling.
- Make the vanilla buttercream. Beat softened butter on medium-high for 3–4 minutes until pale and fluffy. Add powdered sugar one cup at a time on low, then increase speed. Add heavy cream and vanilla, plus a pinch of salt, and beat on high for 2–3 minutes until light and smooth.
- Cut the cake into rounds. Once fully cooled, use a small biscuit cutter or the rim of your chosen container to cut rounds. Press firmly, wiggle slightly, and lift. Place each round into its jar or cup.
- Assemble the dot cakes. Add a round of cake to the bottom of each container, spread a layer of buttercream, then add a second cake round and more frosting. Smooth the top so the sprinkles will adhere.
- Add the sprinkles. Pour nonpareils onto a flat plate. Flip each assembled jar upside down and press the top into the sprinkles, rotating to ensure even coverage. Alternatively, sprinkle on top and gently press to adhere.
Frequently Asked Questions
What are nonpareils and where do I find them?
Nonpareils are tiny round ball sprinkles that give dot cakes their signature look. You can find rainbow nonpareils in the baking aisle of most grocery stores, major retailers, or specialty baking shops. Choose classic rainbow nonpareils for the traditional appearance.
Can I use a boxed cake mix?
Yes — a boxed yellow cake mix is a fine shortcut. Bake it in a sheet pan and follow the same assembly steps. Homemade cake delivers more flavor, but the boxed mix saves time and still makes delicious dot cakes.
How many dot cakes does this recipe make?
This recipe yields about 12 individual dot cakes in 4–5 ounce jars, depending on cutter and cup size. Easily double the recipe for larger batches.
Why aren’t my sprinkles sticking evenly?
If sprinkles don’t adhere, the buttercream may be too cold or you may be pressing at an angle. Ensure the frosting is soft at room temperature, smooth the top into an even dome, and press straight down into the nonpareils. You can also sprinkle directly on top and press gently.
What Container Should You Use?
Containers are part of the charm and you have many options:
Shallow cocktail glasses: the classic, elegant format.
Mason jars: wide-mouth jars in 4- or 8-ounce sizes are popular and practical.
Ramekins: offer a clean, bakery-style look in 4–6 ounce sizes.
Clear plastic cups: affordable and transportable for parties or sales.
Ice cream cups: inexpensive, disposable, and casual.
Tip: Use the rim of your chosen container to cut perfect cake rounds that fit the cups exactly — this simplifies assembly and creates neat layers.
Flavor Variations
Dot cakes are versatile. Swap the base cake or frosting for different flavors:
Chocolate: use a chocolate sheet cake with vanilla or chocolate buttercream.
Red velvet: top with cream cheese frosting for a tangy finish.
Strawberry: use strawberry cake or mix and match matching sprinkles.
Lemon: a bright lemon cake with yellow sprinkles makes a fresh summer version.
Funfetti: a funfetti sheet cake adds extra color inside and out.
Storage
Room temperature: Assembled dot cakes can be stored loosely covered at room temperature for up to 2 days. Sprinkles may soften slightly but remain tasty.
Refrigerator: Store covered in the fridge for up to 4–5 days. Bring to room temperature for 20–30 minutes before serving for best texture.
Freezer: Unassembled, unfrosted cake rounds freeze well for up to 2 months. Wrap individually in plastic and store in a freezer bag. Thaw before assembling.
More Viral Recipes:
Boursin Cheese Baked TikTok Pasta
TikTok Cinnamon Rolls
TikTok Million Dollar Baked Spaghetti
Berry Chantilly Cake
Dot Cakes Recipe (cake in a jar)
Ingredients
- 4 large Eggs
- 2/3 cup Whole Milk or Buttermilk
- 1 teaspoon Vanilla Extract
- 2 1/4 cups Flour
- 1 1/2 cups Sugar
- 2 teaspoons Baking Powder
- 3/4 teaspoon Salt
- 1 cup Butter (softened, cut into cubes)
- 2 Tablespoons Oil
- 1/3 cup Vanilla Pudding Mix (dry instant packet)
Vanilla Buttercream Frosting:
- 1 cup Butter (softened)
- 4 cups Powdered Sugar
- 1/4 cup Heavy Cream or Half-n-Half (may use whole milk)
- 1 to 2 teaspoons Vanilla Bean Paste or Extract
- Non-Pareils Sprinkles
Instructions
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MAKE YELLOW SHEET CAKE. Preheat oven to 350°F and grease an 18×13 sheet pan (or line with parchment). In a small bowl, whisk together eggs, milk, and vanilla. In a mixer bowl, combine flour, sugar, baking powder, and salt. Add butter, one cube at a time, mixing until mixture resembles coarse crumbs.
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Pour in half the egg-milk mixture and the oil, beating until light. Add the remaining egg-milk mixture and the dry vanilla pudding mix; mix until just combined. Scrape the bowl and spread batter in the prepared pan.
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Bake 18–22 minutes or until a toothpick comes out clean. Cool completely in the pan before cutting.
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MAKE VANILLA BUTTERCREAM. Beat softened butter 3–4 minutes until pale. Add powdered sugar one cup at a time on low, then increase speed. Add heavy cream and vanilla, then beat until light and fluffy.
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CUT THE CAKE INTO ROUNDS. When cooled, press a biscuit cutter or the rim of your container into the cake to cut rounds. Place each round into its container.
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ASSEMBLE DOT CAKES. Layer cake and frosting in each cup (cake, frosting, cake, frosting). Smooth the top so the sprinkles will stick.
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ADD THE SPRINKLES. Spread nonpareils on a plate and press each jar top-down into the sprinkles, rotating for even coverage. Alternatively, sprinkle from above and press gently.
Notes
Storage: Assembled dot cakes can be stored loosely covered at room temperature for up to 2 days; refrigerate for up to 4–5 days. Unfrosted cake rounds freeze well for up to 2 months.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.