Dot Cake Slice Recipe
Inspired by the viral Dot Cake, this fun and colourful slice features a soft hot milk cake topped with silky Russian buttercream and a generous, crunchy coating of hundreds and thousands.
Servings: 8 squares
Calories: 406kcal
Equipment
- slice tin (27 x 17cm)
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
- 125 grams butter (at room temperature)
- 200 grams sweetened condensed milk (200 grams = ½ tin)
- 4 tablespoons 100s & 1000s
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 for a few minutes or until light 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 and bring to a 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 very slowly. Once all condensed milk has been added, continue to beat on medium speed for 1-2 minutes.
- Spread buttercream evenly over cake and then sprinkle over the 100s & 1000s, making sure to cover the whole of the icing. Press them down gently to ensure they adhere to the buttercream.
- Cut into squares.
Notes
Storing: Stored in an airtight container in the fridge, Dot Cake Slice should keep for up to 5 days.
Serving: If taken from the fridge, sit at room temperature for half an hour before serving.
Freezing: You can freeze this slice for up to a few months if wrapped and placed in an airtight container – though I always say fresh is best.
Tips:
- For the best result, make sure the butter and condensed milk are at a similar room temperature.
- Keep the cake on the cooling rack and then place it on top of a large baking tray so that any stray hundreds and thousands fall into the tray rather than your kitchen floor!
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 406kcal | Carbohydrates: 50g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 188mg | Potassium: 204mg | Fiber: 0.4g | Sugar: 38g | Vitamin A: 673IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg