Best 3 Polka Dot Cake Recipes

POLKA DOT CAKE

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.

POLKA DOT CAKE

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.

CHOCOLATE-RASPBERRY POLKA DOT CAKE

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.