Best 3 Polka Dot Cake Recipes

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"Polka dot cake", a delightful treat characterized by its vibrant polka dot pattern, has captured the hearts of cake enthusiasts worldwide. This playful and visually stunning dessert is a testament to the endless creativity within the realm of baking. Each polka dot, meticulously placed atop a fluffy and moist cake, adds a touch of whimsy and elegance. With its origins in the 1950s, the polka dot cake has undergone countless interpretations, ranging from classic vanilla to indulgent chocolate and fruity variations. Whether you're a seasoned baker seeking a new challenge or a novice looking to impress your loved ones, embarking on a polka dot cake adventure promises an enjoyable and rewarding experience.

Here are our top 3 tried and tested recipes!

POLKA DOT CAKE



Polka Dot Cake image

Try this polka dot cake recipe made with Betty Crocker™ Super Moist™ white cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 12

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 container Betty Crocker™ Whipped fluffy white frosting
Red food color
1/2 cup round pink and orange candy melts or coating wafers (3 oz)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 9- or 8-inch round cake pans with baking spray with flour.
  • Make, bake and cool cake mix as directed on box for two 9- or 8-inch round pans.
  • Tint 1/3 cup of the frosting with 1 or 2 drops food color for desired shade of pink.
  • On serving plate, place 1 cake layer, rounded side down; spread pink frosting over layer almost to edge. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
  • Insert candies into frosting on side and top of cake as desired. Store loosely covered.

Nutrition Facts : Calories 360, Carbohydrate 53 g, Cholesterol 0 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 37 g, TransFat 2 g

POLKA DOT CAKE



Polka Dot Cake image

With just a few simple ingredients, you can create this fun cake for a kid's or even adult's party. Change the color scheme by using different flavored Fruit Roll-Ups.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 4

1 package chocolate cake mix (regular size)
1 can (16 ounces) vanilla frosting
1 package (5 ounces) Fruit Roll-Ups
Round cookie cutters-1-inch, 1-1/2-inch, 2-inch and 2-3/4-inch

Steps:

  • Prepare and bake the cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Spread frosting between layers and over top and sides of cake. Unroll fruit roll-ups. Using the cookie cutters and a variety of fruit roll-up colors, cut out circles. Arrange circles on top and sides of cake.

Nutrition Facts :

CHOCOLATE-RASPBERRY POLKA DOT CAKE



Chocolate-Raspberry Polka Dot Cake image

You'll have people requesting seconds on this tender cake. Chocolate cake layers are filled with a delightful raspberry whipped cream and silky ganache. It's all draped in a rich chocolate glaze. Then to add some whimsy, it's decorated with polka dots. -Rebekah Radewahn, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 29

3/4 cup baking cocoa
3/4 cup boiling water
3/4 cup unsalted butter, softened
1-1/2 cups sugar
1-1/2 cups packed brown sugar
3 large eggs
3 teaspoons vanilla extract
3/4 cup buttermilk
3/4 cup water
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon plus 1/8 teaspoon salt
GANACHE:
4 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
1 teaspoon raspberry extract
RASPBERRY CREAM:
1 package (10 ounces) frozen sweetened raspberries, thawed
1-1/2 cups heavy whipping cream, whipped
GLAZE:
1 pound semisweet chocolate, chopped
1-1/2 cups unsalted butter, cubed
2 tablespoons corn syrup
2 teaspoons raspberry extract
GARNISH:
2 ounces white candy coating, melted
1 ounce dark chocolate candy coating, melted
Blue food coloring, optional

Steps:

  • Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside. Preheat oven to 350°., Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. In a small bowl, combine buttermilk and water; set aside. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For ganache, place chocolate in a small bowl. Bring cream just to a boil; pour over chocolate. Whisk until smooth. Stir in extract. Chill. Beat chocolate mixture until soft peaks form, about 15 seconds., For raspberry cream, place raspberries in a food processor, cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Gently fold juice into whipped cream., Cut each cake horizontally into two layers. Place one cake layer on a serving plate; spread with 1 cup raspberry cream. Top with another cake layer; spread with half of the ganache. Repeat raspberry and ganache layers. Top with another cake layer; spread with remaining raspberry cream. Top with remaining cake layer. Refrigerate for 1 hour or until set., For glaze, in a microwave, melt chocolate, butter and corn syrup; stir until smooth. Stir in extract. Cool slightly, stirring occasionally. Pour over cake., For garnish, in a microwave, melt candy coating in separate bowls; stir until smooth. Tint half of the white coating using blue coloring if desired. Pipe or spoon melted coating onto waxed paper in different sized circles; let stand until set. Press circles onto cake. Refrigerate cake until serving.

Nutrition Facts : Calories 864 calories, Fat 54g fat (33g saturated fat), Cholesterol 159mg cholesterol, Sodium 173mg sodium, Carbohydrate 94g carbohydrate (66g sugars, Fiber 5g fiber), Protein 8g protein.

Tips:

  • Follow the recipe carefully: Polka dot cake is a delicate pastry, so it's important to follow the recipe precisely. Make sure to measure your ingredients accurately and follow the instructions step-by-step.
  • Use high-quality ingredients: The better the ingredients, the better the cake will be. Use fresh eggs, butter, and milk. If you can, use organic or local ingredients.
  • Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
  • Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
  • Be creative with your decorations: Polka dot cake is a versatile dessert that can be decorated in many different ways. Get creative and have fun!

Conclusion:

Polka dot cake is a delicious and eye-catching dessert that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give polka dot cake a try!

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