How cool does this cake look? Sprinkles are definitely a hot trend, but if you think this cake looks great now, just wait until you see what's inside! We are taking sprinkles and dots to a whole new level with a surprise inside cake.
It may seem impossible to create a polka dot cake in the batter! But really, all you need is some mini cupcakes and a round cookie cutter. Don't believe me? Well check out how easy it really is, and you will be whipping up this cake in no time.
Polka dot cake
Cake and Cupcake Recipe (halve this recipe for cupcakes, use full recipe for cake)
1 1/4 cups all-purpose flour
1 1/2 cups self-raising flour
1 1/2 cups granulated sugar
8.8oz unsalted butter, softened
4 large eggs, at room temp
1 cup low fat milk
4.4oz light sour cream
2 teaspoons vanilla extract
For the cupcakes:1/2 batch of vanilla cake batter
Mini cupcake pans
Cupcake liners
5 small bowls
Small round cookie cutter
Pink, blue, green, orange and purple gel food colors
Spatulas
5 piping bags, 12-inch
Scissors
Small cutting knife
For the cake:2 cake pans, 8-inch
Round cake board
Parchment paper and butter to grease
Spatula
Scraper
Turntable
1 pounds 13 ounces buttercream frosting, divided and colored as follows:
- 1 pound 1 ounce blue
- 12 ounces pink
Assorted sprinkles
1M piping tip
1 piping bag, 16-inch
Scissors
Bread knife
Directions1. Line mini cupcake pans with wrappers. Preheat oven to 350°F.
2. Using a half recipe, in a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add vanilla extract.
3. Add the dry ingredients in three parts, alternating with the milk and sour cream. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
4. Divide the batter into 5 small bowls, and tint each a different color, using gel food colors. Pipe into cupcake liners using a piping bag. This is much easier and less messy than spooning the mixture in. Bake for 10-12 minutes, or until they spring back when pressed.
5. Cool the cupcakes in the tins for 10 minutes. Remove from the tins and cool completely on a wire. Then take a small round cookie cutter, and cut each one into a cylinder.
6. Grease and line the cake pans, and make a full batch of the recipe, as above. Place a small amount of batter into each pan, to coat the bottom.
7. Place the cylinders into the pans, making two rings of color. On the smaller of the two, you will need to cut the cylinders into angles, so that it makes a more uniform ring. You can add two colors in the outside rings, so that the cake slices are not all identical when cut.
8. Add in the rest of the batter using a piping bag, and then smooth the top. Bake at 350°F for 1 hour, or until a toothpick comes out clean. Allow to cool in their pans for 10 minutes before turning out onto a wire rack. Allow to cool completely, then chill for at least 3-4 hours.
9. Level your cakes using a bread knife, and stack together, applying pink buttercream in between the layers. Using blue buttercream, apply a crumb coat to the sides and top of the cake, and chill in the fridge for 15 minutes.
10. Apply a thicker coat of blue buttercream to the cake, and scrape smooth. Taking a piping bag filled with pink buttercream, pipe a large shell border on the top and base of the cake with a 1M piping tip.
11. Take assorted sprinkles, and mix them together. Top the cake with them, being sure to coat to entire cake.
