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–+ servings
vanilla dot cake.

Vanilla Dot Cake made with Freshly Milled Flour

Hailey
Vanilla dot cake recipes are one of the most trendy 'cakes' out there right now. Dot cakes are made with a cake, frosting and sprinkles. This recipe is made with 100% fresh milled flour, cream cheese frosting and dye free sprinkles.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 cakes
Calories 188 kcal

Equipment

  • 1 Whisk
  • 1 Mesh strainer 
  • 1 Large Mixing Bowl
  • 1 9x13 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 9x13 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

All purpose flour
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

Serving: 1sliceCalories: 188kcalCarbohydrates: 32.31gProtein: 2.41gFat: 5.73gSaturated Fat: 3.39gPolyunsaturated Fat: 0.34gMonounsaturated Fat: 1.53gTrans Fat: 0.16gCholesterol: 28.86mgSodium: 138.72mgPotassium: 82.54mgFiber: 0.86gSugar: 22.07gVitamin A: 206IUVitamin C: 4.31mgCalcium: 54.18mgIron: 0.87mg
Keyword discard, fresh milled flour, sourdough
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