Dotty inside cake - a step by step guide!

It's the final week of my ten-week Dr Oetker #EvenBetterBaking series, in collaboration the gorgeous Stacey Solomon and this week, I have a cake with fabulous dotty design - outside and in!

You might well have seen this type of 'surprise inside' cake shared around the internet and thought, "I'd love to make it, but it looks impossible". Well I promise you, this recipe is really easy and the final effect is fantastic.

Here's how to make this dotty inside cake at home.

Ingredients

For the dots:

• 175 g (6 oz) Plain flour
• 2 tsp (2 sachets) Dr. Oetker Baking Powder (gluten free)
• 100 g (3 ½ oz) Lightly salted butter, softened
• 175 g (6 oz) Caster sugar
• 125 ml (4 ½ fl.oz) Whole milk
• 3 sachets Dr. Oetker Egg White Powder
• Dr. Oetker Pink Blue, Green and Orange Food Colour Gels

For the sponge cake:

• 125 ml (4 ½ fl oz) Whole milk
• 7.5 ml (1 ½ tsp) Dr. Oetker Sicilian Lemon Extract
• 175 g (6 oz) Plain flour
• 2 tsp (2 sachets) Dr. Oetker Baking Powder (gluten free)
• 100 g (3 ½ oz) Lightly salted butter, softened
• 175 g (6 oz) Caster sugar
• 3 sachets Dr. Oetker Egg White Powder

To decorate:

• 165 g (5 ½ oz) Unsalted butter, softened
• 300 g (10 oz) Icing sugar
• 5 ml (1 tsp) Dr. Oetker Sicilian Lemon Extract
• 75 g (3 oz) Dr. Oetker Regal Ice
• Dr. Oetker Pink Blue, Green and Orange Food Colour Gels
• Icing sugar to dust

Instructions

1. Preheat the oven to 170 C (150 C fan oven, 325 F, gas 3). Grease and line 2 x 15cm (6 inch) round cake tins. Cut 2 strips of parchment about 5cm (2inches) wide by 5cm (2inches) longer than the width of the tin – these will be used as tin dividers.
2. First make the dots. Sift the flour and Baking Powder into a bowl. Put the butter and sugar in a large bowl and using an electric whisk, beat until creamy and well blended.
3. Gradually mix in the milk and sieved flour, in alternate batches, until well blended.
4. Make up the Egg White Powder according to the packet instructions and whisk until softly foaming but not too stiff, then gently fold into the cake mixture, taking care not to overmix the batter at this stage. Divide the cake batter equally between 4 bowls.
5. Squeeze approx. ½ tube of a different Food Colour Gel into each portion and gently mix each to make vibrant coloured batters.
6. Take one coloured batter and spoon into half of the prepared tin, taking care to contain it within the area. Using one of the parchment strips, place it upright down the centre of the tin, and use to hold the batter in place, scooping it back if necessary, and tucking the excess parchment round the inside of the tin to make a division. Take another colour and spoon into the other side of the tin – keep the parchment divider in place during baking so that the mixtures cook as separate portions.
7. Make up the other tin in the same way with the other 2 portions of cake batter. Bake for about 35 minutes until very lightly golden and just firm to the touch. Cool for 5 minutes then turn on to wire racks, remove the parchment and leave to cool completely.
8. Grease and re-line the tins. Working on one cake colour at a time, use a 3cm (1 ¼ inch) round cutter, stamp out approx. 7 rounds from each piece of sponge. Arrange one sponge circle upright in the centre of each tin, then lay another 4 pieces on their sides, close together, alternating in colour, around the centre piece. Lay the remaining pieces on their sides towards the edge of the tin – you should have room for 8 more pieces. Try and keep the pieces a little way in from the edge of the tin for best results during baking. Set aside.
9. Now make up the sponge cake. Mix the milk and Lemon Extract together in a jug. Sift the flour and Baking Powder together into a bowl. Put the butter and sugar in a large bowl and using an electric whisk, beat until creamy and well blended.
10. Gradually mix in the lemony milk and the flour mixture, in alternate batches, until well blended.
11. Make up the Egg White Powder according to the packet instructions and whisk until softly foaming but not too stiff, then gently fold into the cake mixture.
12. Divide the mixture between the prepared tins, carefully spooning it over the sponge rounds, making sure they are completely covered. Smooth the tops and bake for 45-50 minutes until very lightly golden and just firm to the touch. Cool for 5 minutes then turn on to wire racks to cool completely.
13. To decorate, put the butter in a bowl and beat for a few seconds until smooth and glossy. Gradually sift and work in the icing sugar to make a smooth, spreadable icing. Mix in the Lemon Extract
14. Spread ¼ of the icing over one of the cakes and sandwich together with the other half. Put the cake on a serving plate and carefully spread the top and sides of the cake with the remaining icing to make sure it is completely covered.
15. Divide the Regal Ice into 4 portions and working on one piece at a time, flatten the icing and add a few drops of a Food Colour Gel. Fold the icing over the colouring and gently mould it between your fingers to blend in the colour. Repeat the process until you have achieved your desired level of colour – you may need to dust your fingers with icing sugar if the icing becomes sticky.
16. Colour each portion of Regal Ice with a different Food Colour Gel, then dust the work surface with icing sugar and roll each piece out thinly. Using a small round cutter, stamp out sufficient coloured rounds to decorate your cake. Gently press into the butter icing until secured in place. Your cake is now ready to serve and enjoy!

Enjoy! Are you tempted to bake this cake for an upcoming celebration?

Print for later

Here's that dotty inside cake recipe again in a printable format.

Print Recipe

5 from 3 votes

Dotty inside cake

A gorgeous, light sponge with a spotty design hidden inside.

Prep Time45 mins

Cook Time2 hrs 5 mins

Total Time2 hrs 50 mins

Course: cakes and bakes

Cuisine: British

Diet: Vegetarian

Keyword: birthday cake, cake, dotty cake

Servings: 10 slices

Calories: 699kcal

Author: Emily Leary & Dr. Oetker

Ingredients

For the sponge dots

• 175 g (6.2 oz) plain flour
• 2 tsp baking powder
• 100 g (3.5 oz) lightly salted butter softened
• 175 g (6.2 oz) caster sugar
• 125 ml (4.2 floz) whole milk
• 15 g (0.5 oz) egg white powder
• food colouring gels pink, blue, green and orange (vegetarian if required)

For the sponge cake

• 125 ml (4.2 floz) whole milk
• 7.5 ml (1.5 tsp) lemon extract
• 175 g (6.2 oz) plain flour
• 2 tsp baking powder
• 100 g (3.5 oz) lightly salted butter softened
• 175 g (6.2 oz) caster sugar
• 15 g (15 ) egg white powder

To decorate

• 165 g (5.8 oz) unsalted butter softened
• 300 g (10.6 oz) icing sugar
• 5 ml (1 tsp) lemon extract
• 75 g (2.6 oz) regal icing (fondant)
• food colouring gels pink, blue, green and orange (vegetarian if required)
• icing sugar to dust

Instructions

For the sponge dots

• Preheat the oven to 170 C (150 C fan oven, 325 F, gas 3). Grease and line 2 x 15cm (6 inch) round cake tins.
• Cut 2 strips of parchment about 5cm (2inches) wide by 5cm (2inches) longer than the width of the tin – these will be used as tin dividers.
• Sift the flour and baking powder into a bowl.
• Put the butter and sugar in a second bowl and using an electric whisk, beat until creamy and well blended.
• Gradually add the milk and sieved flour, in alternate batches, to the butter and sugar bowl, mixing until well blended.
• Make up the egg white powder according to the packet instructions and whisk until softly foaming but not too stiff.
• Gently fold the eggs whites into the cake mixture, taking care not to overmix the batter at this stage.
• Divide the cake batter equally between 4 bowls.
• Squeeze approx. ½ tube of a different Food Colour Gel into each portion and gently mix each to make vibrant coloured batters.
• Take one coloured batter and spoon into half of the prepared tin, taking care to contain it within the area. Using one of the parchment strips, place it upright down the centre of the tin, and use to hold the batter in place, scooping it back if necessary, and tucking the excess parchment round the inside of the tin to make a division. Take another colour and spoon into the other side of the tin – keep the parchment divider in place during baking so that the mixtures cook as separate portions.
• Make up the other tin in the same way with the other 2 portions of cake batter.
• Bake for about 35 minutes until very lightly golden and just firm to the touch. Cool for 5 minutes then turn on to wire racks, remove the parchment and leave to cool completely.
• Working on one cake colour at a time, use a 3cm (1 ¼ inch) round cutter, stamp out approx. 7 rounds from each piece of sponge.
• Arrange one sponge circle upright in the centre of each tin, then lay another 4 pieces on their sides, close together, alternating in colour, around the centrepiece.
• Lay the remaining pieces on their sides towards the edge of the tin – you should have room for 8 more pieces. Try and keep the pieces a little way in from the edge of the tin for best results during baking. Set aside.

Make the sponge cake

• Grease and re-line the tins.
• Mix the milk and Lemon Extract together in a jug. Sift the flour and baking powder together into a bowl. Put the butter and sugar in a large bowl and using an electric whisk, beat until creamy and well blended.
• Put the butter and sugar in a second large bowl and using an electric whisk, beat until creamy and well blended.
• Gradually mix in the lemony milk and the flour mixture, in alternate batches, until well blended.
• Make up the egg white powder according to the packet instructions and whisk until softly foaming but not too stiff.
• Gently fold the egg whites into the cake mixture.
• Divide the mixture between the prepared tins, carefully spooning it over the sponge rounds, making sure they are completely covered.
• Smooth the tops and bake for 45-50 minutes until very lightly golden and just firm to the touch. Cool for 5 minutes then turn on to wire racks to cool completely.

Decorate

• Put the butter in a bowl and beat for a few seconds until smooth and glossy.
• Gradually sift and work in the icing sugar to make a smooth, spreadable icing.
• Mix in the Lemon Extract.
• Spread ¼ of the icing over one of the cakes and sandwich together with the other half.
• Put the cake on a serving plate and carefully spread the top and sides of the cake with the remaining icing to make sure it is completely covered.
• Divide the Regal Ice into 4 portions and working on one piece at a time, flatten the icing and add a few drops of a Food Colour Gel. Fold the icing over the colouring and gently mould it between your fingers to blend in the colour.
• Repeat the process until you have achieved your desired level of colour – you may need to dust your fingers with icing sugar if the icing becomes sticky.
• Colour each portion of Regal Ice with a different Food Colour Gel, then dust the work surface with icing sugar and roll each piece out thinly.
• Using a small round cutter, stamp out sufficient coloured rounds to decorate your cake.
• Gently press into the butter icing until secured in place. Your cake is now ready to serve and enjoy!

Nutrition

Calories: 699kcal | Carbohydrates: 102g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 81mg | Sodium: 197mg | Potassium: 310mg | Fiber: 1g | Sugar: 73g | Vitamin A: 953IU | Calcium: 129mg | Iron: 2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

This is a commissioned post for Dr. Oetker. Recipe & photography courtesy of Dr. Oetker.

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