Christmas Dot Cake Cups Recipe

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Inspired by the viral Dot Cake, this festive version features a soft hot milk cake, silky Russian buttercream and two layers of crunchy Christmas sprinkles.

Prep Time20

Cook Time20

Cooling time1

Total Time1 40

Course: Dessert

Cuisine: American, Australian

Servings: servings

Calories: 1151kcal

Author: Libby Hakim

Equipment

1 slice tin (27 x 17cm)
4 glass dessert cups (approximately 1¼ cups / 310 mL capacity each)
round biscuit/scone cutter
piping bag
stand mixer

Ingredients

Hot milk cake

1 cup plain flour (1 cup = 140 grams)
1 teaspoon baking powder
pinch salt
¾ cup caster sugar (¾ cup = 160 grams)
2 eggs
½ teaspoon vanilla extract
½ cup full cream milk (½ cup = 125ml)
3 tablespoons butter (3 tablespoons = 60 grams)

Russian buttercream icing and decorations

250 grams butter (at room temperature)
395 grams sweetened condensed milk (at room temperature) (395 grams = 1 tin)
⅓ cup festive 100s & 1000s or sprinkles

Instructions

Hot milk cake

Grease a slice tin (17 x 27cm approx) and line with baking paper, leaving excess on the sides to lift out slice.
Pre-heat oven to 180 degrees celsius/355 degrees fahrenheit (fan-forced).
Whisk flour, baking powder and salt together in a bowl and set aside.
Beat sugar, eggs and vanilla extract together using an electric mixer for a few minutes or until pale, thick and fluffy.
Add flour mixture to sugar and egg mixture and stir until just combined.
Heat milk and butter in a saucepan over medium heat. Once the butter is melted and the mixture begins to simmer, remove from heat and add to cake mixture. Stir until combined.
Pour cake mixture into prepared slice tin and bake for 15-20 minutes or until a skewer inserted into middle of cake comes out clean.
Allow to cool for 15-20 minutes and then remove the cake from the tin using the overhanging baking paper.
Allow to cool completely on a cooling rack.

Russian buttercream icing

Beat butter in a stand mixer on high (using a whisk attachment) until light and fluffy. This should take about 7 minutes.
Continue to beat on medium speed and add the condensed milk in a slow and steady stream. Once all the condensed milk has been added, scrape down the sides and base of the bowl and then continue to beat on medium speed for 1-2 minutes.

Assembly

Once cake has cooled, use a round scone or biscuit cutter (matched to the size of the inside of your serving glasses) to cut out 4 rounds. Chop the remaining cake into small pieces.
Using about half of the chopped cake, add a layer of cake pieces to the bottom of each serving glass.
Use a piping bag to add a layer of buttercream to each serving glass.
Sprinkle a ring of 100s and 1000s over the buttercream, against the inside of each glass.
Add the cake rounds as the next layer.
Add another layer of buttercream to fill the rest of the serving glass and use the flat edge of a butter knife to smooth across the top.
Cover the buttercream in sprinkles and place in the fridge until you're ready to serve.

Notes

Storing: Stored in the fridge, Christmas Dot Cake Slice should keep for up to 2 days.

Serving: Remove from the fridge about 30 minutes before serving to allow the buttercream to soften.

Freezing: Freezing the assembled desserts is not recommended. However, the hot milk sponge and buttercream both freeze well.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition