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Jump to RecipeVanilla dot cake recipes are one of the most trendy ‘cakes’ out there right now. A dot cake is a cake with multiple layers – with frosting in between and a layer of crunchy sprinkles on top. This recipe contains 100% freshly milled flour and a little sourdough for flavor. The cake is moist and flavorful with cream cheese frosting between each layer. A truly easy recipe fit for every occasion.
A few weeks ago all my social media feeds were a lot of dot cake recipes. So I dove in to see what the ‘hype’ was all about. Lo and behold- it was something so simple, yet delicious.
A dot cake is basically your favorite cake as a base, your favorite frosting in the middle and lots of little ‘dot’ sprinkles. Funny enough, this is something we make often because my kids love sprinkles on everything. From our sourdough brownies (with frosting and sprinkles), to vanilla cake donuts and of course this vanilla bean cake.
So I started to think. If a recipe like this simple dot cake can go viral, why can’t the ‘healthier’ version made with fresh milled flour impact others positively in the same way? It’s like the Jesus revival – it is going s-t-r-o-n-g right now!
Over the past few days I have combined some of our favorite sourdough and fresh milled flour recipes together. A vanilla bean cake (inspired by this fresh milled flour strawberry cake), a cream cheese frosting (like the one we make for sourdough cinnamon rolls) and of course – our favorite dye free sprinkles.
Cakes are one of the only recipes I remove the bran from after fresh milling flour. This is because I share these samples with family and friends – and I want the cake to have as close to the same texture as possible as to one made with all purpose flour. I do retain the bran and use it to act as a ‘pan release’ for the cake.
I am excited to share this recipe with you.
Why you will love this
Kitchen Equipment
To make this fresh milled flour dot cake recipe, you will need a grain mill (or fresh milled flour), a 9×13 glass pan, a large mixing bowl, a mesh strainer and clear cups.
Ingredients for fresh milled flour dot cake
There are a few basic ingredients to make vanilla dot cake with fresh milled flour including cake, cream cheese frosting and nonparelies sprinkles (aka dot sprinkles). For a full list of ingredients, please visit the recipe card at the bottom of the page.
Vanilla cake (made with freshly milled flour): We made a delicious vanilla bean cake for the recipe of our dot cake recipe. This cake is made from 100% fresh milled flour. We love soft white wheat berries for recipes like this, strawberry cake and brownies, though you could also use spelt or einkorn. The dot cake includes sourdough discard, too. We always have a little extra sourdough on hand when we are not making our other favorite sourdough recipes.
Cream cheese frosting: If we were to pick our favorite frosting flavor – it would have to be cream cheese frosting. This is the same frosting recipe we use when we make sourdough cinnamon rolls, though we add a little more powdered sugar to this recipe for extra stability.
Nonparelies sprinkles (dot sprinkles): Of course no dot cake would be complete without the sprinkles. Love them or dislike them, these sprinkles tie it all together. They are crunchy and not super sweet. We like to use this dye-free sprinkle brand because we find they do not leave a waxy texture in your mouth (which is certainly not pleasant while eating!).
How to make fresh milled flour dot cake
Step 1: Grind the berries.
Step 2: Sift the bran from the flour (set aside for making a pan release).
Step 3: Make pan release.
Step 4: Bake cake and cool completely.
Step 5: Select glass jar – smaller jar can be used to cut cake for bottom of tapered jar.
Step 6: Cut cake to desired shape.
Step 7: Gently remove cake from glass.
Step 8: Layer – cake, frosting, cake, frosting.
Step 9: Complete layers and smooth top.
Step 10: Add sprinkles.
Step 11: Enjoy!
How to store vanilla dot cake
It is important to note a regular fresh milled flour cake can sit on the counter when it does not have frosting for a few days. Once it is frosted however, we like to place it into the fridge the day it is made because of the cream cheese. If you use a different frosting, you can let it sit on the counter longer.
Placing the cake into the fridge seems to keeps the layers nice and cold and the cake seems to retain moisture better. You can also wrap the cake and place it into the freezer for up three to six months. Allow it to thaw in the fridge over night or on the counter before frosting and enjoying.
Frequently Asked Questions
Vanilla Dot Cake made with Freshly Milled Flour
Equipment
- 1 Whisk
- 1 Mesh strainer
- 1 Large Mixing Bowl
- 1 9×13 pan
- 1 Wire Cooling Rack
- 10 Glass Jars
Ingredients
Fresh Milled Flour Vanilla Bean Cake
- 8 ounces Fresh Milled Flour (sift out bran) We used soft white wheat berries. Weighed after bran is removed
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 5.5 ounces White Sugar
- 1 ounce Powdered Sugar
- 2.5 ounces Sourdough Discard Can use sourdough discard or active sourdough
- 3.5 ounces Milk
- 3 Eggs
- 3.5 ounces Sour cream We used sour cream – can swap with plain yogurt.
- 4 TBS Butter We use unsalted but you can use either salted butter or unsalted butter
- 3 ounces Avocado Oil Can substitute for additional butter or use a neutral flavored oil.
- 0.5 ounces Vanilla Bean Paste Can substitute with vanilla extract.
Cream Cheese Frosting
- 2-3 cups Powdered Sugar Start with two cups and add more if desired.
- 6 tablespoons Cream Cheese
- 1 stick Butter Desired shape and amount up to your preferences
- 1-2 tsp Vanilla Bean Paste Start with one teaspoon and increase up to two. Adjust to your personal preference.
Can also substitute with vanilla extract.
- 1 pinch Salt Optional – we like to taste the frosting and then add a pinch of salt if needed.
Sprinkles
- 1/4 cup nonpareils sprinkles We like the dye free sprinkles.
Instructions
Prepare and Bake the Cake
- Preheat the oven to 350 degrees Fahrenheit.Mill your soft white wheat berries following your grain mills instructions for a fine flour. Once milled, run through a mesh strainer to sift out the bran from the flour. Reserve the bran for later in the recipe to act as a pan release or put in your freezer for another recipe.
- Combine the dry ingredients for the cake together.
- In a separate bowl, melt the butter and combine the wet ingredients together.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be sure not to over-mix or the batter will be dense when baked.
- Grease the 9×13 pan and then coat with flour (or remaining bran). Discard any remaining flour from the pan once coated. This will act as a pan release, ensuring the cake comes out smooth when baked.
- Pour the cake batter into the pan. Bake at 350 degrees for 20 – 23 minutes or until a toothpick comes out clean. The center will bake faster than the edges.Once baked, allow the cake to cool completely (We waited overnight).
Make the Frosting
- While the cake is baking, make the frosting. Soften the butter until a fingertip can be pressed easily into the butter. Do not melt the butter. Using a hand mixer or a stand mixer, whip the butter until soft and fluffy – color will turn from shade of yellow to white. Add the powdered sugar until play dough like consistency. Add one cup at a. time to prevent powdered sugar from flying outside of bowl. Then add the cream cheese – mixing until just combined. Add the vanilla bean paste. Taste – and (if needed) and pinch of salt.
Assemble the Dot Cake
- Once the cake is cooled completely, begin cutting into desired shape. If using a glass, press down firmly and pull back up. Use your fingers to press the cake down gently to the bottom of the cup. Add a layer of the frosting, making sure the frosting goes all the way around and creates a layer. If desired, make another cake layer and top with frosting. Smooth the frosting on the top of the jar – ensuring it is completely flat.
- Pour the dot sprinkles into a separate bowl. Dip the assembled cake into the sprinkles and pull up. The sprinkles will stick to the frosting.Enjoy right away or put in fridge to solidify frosting more.
Notes
If you make this recipe with all purpose flour, use 1 – 2/3 cup in substitution of the 8 ounces of fresh milled flour. Making without sourdough discard
If you would like to make this recipe without the sourdough discard, simply add two more tablespoons of flour and one extra tablespoon of milk to the batter. Sifting out the bran To get the fluffiest and softest cake, be sure to sift out the bran from your fresh milled flour. Reserve this to use within another recipe or use it to create your pan release. If you decide to leave the bran in, the texture of the cake will not be as fluffy / moist. Be sure to weigh 8 ounces of flour including the bran. Ensuring removal from cake pan Be sure to make a pan release to ensure the cake comes out. We like to butter our pan and then coat it with the remaining bran from the sifted flour. Any bran not used can be placed in the freezer for later or thrown away if desired. Vanilla bean paste substitute
If you do not have vanilla bean paste, you can use a 1-1 ratio of vanilla extract.
Nutrition
Have you heard of the dot cake? Would you ever try it? Let us know your thoughts in the comments below!
