Dot cake is a soft, tender homemade cake with small dots of flavor, such as chocolate chips, jam dollops, fruit pieces, or nuts, distributed throughout the crumb. It is valued for its simple preparation, pantry-staple ingredient list, and the customizability of the dots for any occasion or preference.

Can I Make Dot Cake with Oil Instead of Butter?

Yes. Substitute half a cup of neutral oil (vegetable, canola, or melted coconut oil) for the butter. The dot cake will be slightly more moist but with a less rich, less buttery flavor. If using oil, skip the creaming step and simply whisk the wet ingredients together before adding to the dry.

How Do I Keep Dot Cake Soft?

The three most important factors are not overbaking (pull the cake at the first sign of doneness, not after), storing in an airtight container immediately after cooling, and using room-temperature ingredients for proper batter emulsification. Adding a tablespoon of sour cream or plain yogurt to the wet ingredients also helps retain moisture over several days.

Can I Freeze Dot Cake?

Yes. Wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months. The texture holds well through freezing and thawing, and chocolate chip dots become pleasantly melty when the cake is warmed briefly in the microwave after thawing.

Why Do My Dots Sink to the Bottom?

Dots sink when the batter is too thin or the dots are not coated in flour before folding in. Apply the Perfect Dot Method: coat all add-ins in 1 tablespoon of flour, ensure the batter is thick enough to be scoopable rather than pourable, and fold gently rather than stirring.

Can I Use Frozen Fruit in Dot Cake?

Yes, and you should not thaw it first. Frozen fruit that has been thawed releases a significant amount of liquid that turns the batter purple, gray, or pink and creates wet pockets in the crumb. Toss the frozen fruit in flour directly from the freezer and fold it into the batter at the last moment. Add 2 to 3 minutes to the total baking time.

What Pan Size Should I Use?

A 9-inch round or square pan produces the proportions described in this recipe. A 9 by 13 inch pan also works: reduce the baking time to 25 to 30 minutes and begin checking at 23 minutes. Muffin tins (standard 12-cup) work for mini dot cakes: fill each cup approximately two thirds full and bake for 20 to 22 minutes.

Dot Cake: 1 Easy Homemade Recipe with the Perfect Dot Method

Dot Cake

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A soft and tender homemade Dot Cake filled with delicious pockets of chocolate chips or your favorite add-ins.

Author: Chef Alex
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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1½ cups (190g) all-purpose flour
1 tablespoon all-purpose flour, for coating the dots
1 cup (200g) granulated sugar
1½ teaspoons baking powder
¼ teaspoon fine salt
½ cup (113g) unsalted butter, softened
2 large eggs
½ cup (120ml) whole milk
1½ teaspoons pure vanilla extract
1 cup semi-sweet chocolate chips

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Instructions

Preheat oven to 350°F (175°C).
Grease and flour a 9-inch cake pan.
Toss chocolate chips with 1 tablespoon flour.
Whisk flour, sugar, baking powder, and salt.
Add butter, eggs, milk, and vanilla.
Mix until smooth.
Fold in the coated chocolate chips gently.
Pour batter into the pan.
Bake for 30 to 35 minutes.
Cool completely before slicing.

Notes

Coating the chocolate chips in flour helps prevent them from sinking. Store leftovers in an airtight container for up to 4 days.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 22g
Sodium: 130mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Find it online: https://www.adorarecipes.com/dot-cake-recipe/