Sourdough Vanilla Dot Cakes (with triple berry filling)
The viral dot cakes are taking the internet by storm, so naturally I had to make a sourdough version. These Sourdough Vanilla Dot Cakes (with triple berry filling) are layered with soft vanilla cake, filled with a homemade triple berry compote, and topped with fluffy vanilla buttercream before being dipped in colorful nonpareil sprinkles.
Equipment
- Mixing bowls - for mixing cake batter and frosting. You can also use your stand mixer bowl for the frosting if you wish.
- Whisk - for combining ingredients.
- Spatula - for stirring the compote.
- Medium sized pot - to make the triple berry compote.
- 18x13 sheet pan with edges - for baking the sheet cake. I used this half sheet baking pan.
- Digital kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
- Measuring cups and spoons - if not using a scale and for smaller ingredients.
- 4 oz jars - for serving the cake. I use these adorable 4 oz jars that were the perfect size. You can also use disposable 4 oz food cups!
- Parchment paper - for lining the cake pan. This really helps the cake release cleanly from the pan.
- Hand beaters or stand mixer - to whip frosting
- Toothpick or cake tester - to test when cake is done.
- Offset spatula or butter knife - for spreading frosting on the cakes.
- Fine-mesh sieve or sifter - for powdered sugar to avoid grainy frosting.
- Pastry bags (optional) - to pipe the berry compote and the frosting. You can also use Ziplocks!
- Shallow dish or bowl - for dipping cakes in sprinkles.
Ingredients
Wet Ingredients:
- 1/2 (120g) cup sourdough discard 100% hydration
- 1 ½ (300g) cups granulated white sugar
- 1 (240g) cup milk or buttermilk
- ¾ (190g) cup avocado oil or neutral oil
- 2 eggs room temperature
- 1 Tbsp vanilla extract
- 1/4 tsp almond extract optional
Sourdough Discard Swap:
- 1/4 (60g) cup buttermilk or milk
- 1/4 (35g) cup all-purpose flour
Dry Ingredients:
- 1 ¾ (225g) cups all-purpose flour
- 1 Tbsp baking powder
- ¾ tsp salt
- ¼ tsp baking soda
Triple Berry Compote:
- 3 (450g) cups three-berry blend frozen
Fresh Berry Swap:
- 1 (150g) cup fresh strawberries diced
- 1 (150g) cup fresh blueberries
- 1 (125g) cup fresh raspberries
- 1/3 (65g) cup granulated white sugar
- 2 (20g) Tbsp lemon juice
- 1 1/2 Tbsp cornstarch
- 2 Tbsp water
Vanilla Buttercream:
- 1½ (340g) cups unsalted butter room temperature
- 5¼ (630g) cups powdered sugar sifted
- ¼ tsp fine sea salt
- 1 Tbsp vanilla extract
- 1/4 tsp almond extract optional
- 1/4 (60g) cup heavy cream cold
Instructions
Step 1: Mix The Base
- In a bowl, combine with a whisk loosely the flour, sourdough discard, white sugar, buttermilk or milk, avocado oil (or neutral oil), vanilla extract, and almond extract (if using). It's okay if a few small lumps remain, you don't want to overmix this base.1/2 (120g) cup sourdough discard , 1 ½ (300g) cups granulated white sugar, 1 (240g) cup milk , ¾ (190g) cup avocado oil, 1 Tbsp vanilla extract, 1/4 tsp almond extract, 1 ¾ (225g) cups all-purpose flour
- Sourdough Discard Swap: If you're making this cake without sourdough discard, add the extra milk (or buttermilk) and flour with the base and combine loosely. You will skip the overnight rest and go to Step 2.1/4 (60g) cup buttermilk, 1/4 (35g) cup all-purpose flour
- Optional Overnight Fermentation: Cover the bowl with plastic wrap, and refrigerate overnight. This step is key in your fermentation process. If you want to shorten your fermentation time, you can allow the batter to rest for 4 hours at room temperature for a same day bake. I don't advise leaving this batter at room temperature overnight, its too hydrated and will overproof.
Step 2: Finish Mixing Batter
- If you fermented the batter overnight in the refrigerator, allow the bowl of batter to rest on the counter for roughly 1 hour. This is a key step to achieving a tender crumb, don't skip this step! If you like temperature cues, the temperature of the batter should read roughly 70 F before proceeding.
- If you allowed batter to rest on the counter and did not refrigerate or you're doing a quick bake, skip this step of resting.
- Once the batter has reached room temperature, add the eggs, baking powder, baking soda, and salt to the bowl.2 eggs, 1 Tbsp baking powder, ¼ tsp baking soda, ¾ tsp salt
- Whisk gently the remaining ingredients into the batter just until combined and smooth, avoiding overmixing to make sure your cake crumb doesn't get tough.
Step 3: Bake The Cake
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 18x13 sheet pan with edges. I strongly recommend lining the very bottom of the pan with parchment paper at this time, this helps the cake release evenly.
- Baker's Tip: If you aren't sure how to line the bottom of your cake pan with parchment, simply place your cake pan on a sheet of parchment and draw along the edge to form the shape you need. Cut and place at the bottom of your pan.
- Pour the batter into the prepared pan, smoothing the batter to evenly meet the edges. Transfer to the preheated oven.
- Set your timer for 20 minutes. Check the cake at 20 minutes, inserting a toothpick in the center to check doneness. This cake takes me anywhere between 20-30 minutes to be done.
- When the cake is done, a toothpick should come out with a few moist crumbs but not with wet batter. When you touch the top of the center of the cake, it should be firm and not overly glossy. Internal temperature should be between 200-205 F in the center.
- Baking Note: If vanilla cake is under done, when cake is removed from heat the center will fall. If you overbake the cake, it will err on the side of being dry. Go slow and check frequently after the 20 minute mark to ensure the cake is baked properly without losing moisture. Use the notes above to make sure cake is baked correctly.
- Allow the cake to cool completely before assembling the dot cakes.
Step 4: Make the Triple Berry Compote
- Add the frozen berries sugar, and lemon juice to a medium sized pot or saucepan. Cook the mixture over medium heat, stirring with a spatula to avoid the bottom burning, for about 8-12 minutes.3 (450g) cups three-berry blend, 1/3 (65g) cup granulated white sugar, 2 (20g) Tbsp lemon juice
- Fresh Berry Swap: If you want to use fresh berries, swap them for the frozen before cooking the compote.1 (150g) cup fresh blueberries, 1 (125g) cup fresh raspberries, 1 (150g) cup fresh strawberries
- The berries should start to break down after about 10 minutes, and release their juices. If you have any larger strawberries remove them at this point and cut them into smaller pieces and return them to the compote.
- In a small bowl, add the cold water and cornstarch. Whisk together until smooth.1 1/2 Tbsp cornstarch, 2 Tbsp water
- Add the cornstarch slurry to the berry compote after the compote has cooked down, and whisk constantly to avoid clumps.
- Cook the compote 1-2 minutes until thick and jammy. Transfer to a bowl, and to avoid a skin forming on the top, press a piece of plastic wrap directly on top of the compote after it has cooled a few minutes. Cool the compote completely before using.
- You can refrigerate the compote to speed up the cooling or if you are preparing the compote ahead.
Step 5: Make the Vanilla Buttercream
- In a stand mixer or a large bowl, add your butter. Cream on high for 3-4 minutes until pale and fluffy.1½ (340g) cups unsalted butter
- Add sifted powdered sugar and salt to the frosting, and beat on low to incorporate. Once the sugar and salt are mixed in, whip the frosting on high for a minute or two until the frosting is smooth. At this point the icing may look very stiff. Don't worry!5¼ (630g) cups powdered sugar, ¼ tsp fine sea salt
- Add vanilla, almond extract (if using), and half of the heavy cream to the icing. Whip on high until the frosting starts to become light and fluffy. Add the remaining cream in 1 Tablespoon intervals until the frosting has achieved your desired consistency.1 Tbsp vanilla extract, 1/4 tsp almond extract, 1/4 (60g) cup heavy cream
- Transfer the icing to a piping bag or Ziplock bag, and snip of 1/2 inch off of the end of the bag.
Step 6: Assemble the Dot Cakes
- Transfer your cooled berry compote to a ziplock bag or a piping bag. Set aside.
- Gather your buttercream frosting bag, and your shallow dish for the sprinkles. Pour the sprinkles in the dish to dip the cakes later.
- Using either one of your 4 oz jars or a 3 inch round cookie cutter, cut 28 cake rounds out of your cooled sheet cake.
- Starting with one jar, layer in one of the cake rounds you cut.
- Snip off 1/2 inch off of the end of the bag with the berry compote, and pipe about 2 teaspoons of filling on top of the cake layer. You can also just use a spoon and spread the compote of you prefer.
- Add another layer of cake on top of the berry filling. Pipe the butter cream on top of the cake, filling it to the top of the jar. You can also just use a spatula if you prefer that over a piping bag.
- Using a flat frosting spatula or a butter knife, smooth and level the buttercream to form a clean flat layer of buttercream on top of the cake that is flesh with the top of the jar.
- Turn the jar upside down, and dip the top in the dish filled with the sprinkles coating the entire top of the cake.
- Repeat this step with the remaining dot cakes to make 14 dot cakes in total.
- To transport the cakes, add the lids and refrigerate before transferring. Enjoy!
- Yields 14 (4 oz) dot cakes
Notes
How to Store:
Room Temperature- store at room temperature with lid for up to 2 days. Refrigerator- store with sealed lid for up to 5 days. Bring to room temperature before serving.Nutrition
Serving: 1cakeCalories: 560kcalCarbohydrates: 76gProtein: 3gFat: 27g
Tried this recipe?Let us know how it was!