🎉 Dot cake (sprinkle cakes)

4 cakes · prep 20 min · cook 30 min

Ingredients

• 150 g all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 60 g softened butter
• 60 ml neutral oil
• 125 g sugar
• 2 large eggs
• 120 ml buttermilk
• 1 1/2 tsp vanilla extract
• 75 g softened butter for the frosting
• 80 g powdered sugar
• 225 g cream cheese
• 60 ml heavy cream
• Coloured sprinkles

Method

1. Preheat the oven to 175 °C (350 °F). Butter 4 ramekins of about 225 ml and set them on a tray.
2. Whisk the flour, baking powder, baking soda and salt together.
3. Beat the butter and sugar 2 to 3 min, until pale and fluffy.
4. Add the eggs one at a time, then the oil and vanilla.
5. Add the dry mixture and the buttermilk ALTERNATELY, beginning and ending with the flour: that is what stops the batter splitting.
6. Fill the ramekins two thirds full and bake 25 to 30 min, until a skewer comes out clean.
7. Let the cakes cool completely in the ramekins.
8. If they domed, run a knife round the edges, turn them out, trim the tops flat and put them back: that is what gives a clean surface.
9. Beat the butter and powdered sugar until creamy, add the cream cheese and vanilla and beat smooth. Loosen with the cream if needed.
10. Spread the frosting over each cake, smoothing it well, then cover generously with coloured sprinkles.

Adapted from The Cooking Foodie (YouTube)

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