A viral TikTok trend turned kawaii — vanilla sheet cake cut into adorable rounds, topped with buttercream and rainbow nonpareils, with a Miffy bunny stencil on top.
Author:Between Spoonfuls
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:6 dot cakes
Ingredients
Cake
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, room temperature
1½ cups granulated sugar
3 large eggs
2 tsp pure vanilla extract
1 cup whole milk, room temperature
Vanilla Buttercream
1 cup unsalted butter, room temperature
6 cups powdered sugar, sifted
4 tbsp heavy cream
1 tbsp pure vanilla extract
Pinch of salt
Decorating
2 cups rainbow nonpareils sprinkles
½ cup white nonpareils sprinkles
2 tbsp dark chocolate candy melts
Instructions
Prep your pan — Preheat oven to 350°F. Grease a 9×13 baking pan and line with parchment paper.
Whisk dry ingredients — In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar — In a stand mixer or with a hand mixer, beat butter and sugar on medium-high for 3–4 minutes until light and fluffy.
Add eggs and vanilla — Add eggs one at a time, mixing well after each. Mix in vanilla extract.
Alternate wet and dry — With the mixer on low, add the dry ingredients in three additions, alternating with milk (start and end with flour). Mix until just combined — don’t overmix.
Bake — Pour batter into prepared pan and smooth the top. Bake for 28–33 minutes, until a toothpick inserted in the center comes out clean.
Cool completely — Let the cake cool in the pan for 15 minutes, then transfer to a wire rack and cool completely before cutting.
Make the buttercream — Beat butter on medium-high for 3–4 minutes until pale and fluffy. Add powdered sugar one cup at a time on low. Mix in vanilla and salt, then add heavy cream one tablespoon at a time until smooth and spreadable. Beat on medium-high for 2 more minutes.
Cut your dot cakes — Use an 8–10oz cup to punch out circles from the cooled cake — press straight down and twist slightly to release. A round cookie cutter gives even cleaner edges. You’ll get about 6 rounds.
Make the Miffy stencil — Draw Miffy’s head shape (a round face with two small rounded ears on top) on parchment paper and cut it out. The stencil should fit within the diameter of your cake rounds with a little room around the edges.
Frost the tops — Spread a generous, smooth layer of buttercream on top of each dot cake — about ¼ inch thick. Smooth flat with an offset spatula.
Place stencil and add rainbow sprinkles — Lay your Miffy parchment stencil on top of the frosted cake and press gently. Spoon rainbow nonpareils over the exposed area around the stencil, pressing lightly so they adhere.
Add white sprinkles for Miffy — Carefully peel off the stencil to reveal the bunny-shaped window. Spoon white nonpareils over the exposed buttercream and press gently. The white against the rainbow creates that clean, graphic Miffy contrast.
Pipe Miffy’s face — Melt dark chocolate candy melts in a small piping bag or zip-lock bag with a tiny corner snipped. Pipe Miffy’s two dot eyes and small X-shaped mouth. Let set for a few minutes before serving.
Notes
Chill the cake for 30 minutes before cutting for the cleanest rounds
Frost generously — thin buttercream won’t hold the sprinkles well
The stencil lifts cleanest when the buttercream is slightly chilled and set before you dip into sprinkles
Less is more with Miffy’s face — her expression is minimal by design!