Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 1 large egg
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 0.5 cup rainbow nonpareil sprinkles

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease 8 ramekins with butter or cooking spray.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, egg, milk, and vanilla. Beat on medium speed until the batter is smooth and pale.
  4. Divide the batter evenly among the ramekins, filling them about 2/3 full.
  5. Bake for 20–25 minutes. Use a toothpick to check the center; it should come out clean.
  6. Allow cakes to cool completely in the ramekins before frosting to prevent the buttercream from melting.
  7. Beat the softened butter on high for 3 minutes until pale and fluffy.
  8. Gradually add powdered sugar one cup at a time on low speed to avoid a sugar cloud.
  9. Mix in heavy cream, vanilla extract, and a pinch of salt, beating until a stiff-peak consistency is achieved.
  10. Frost the cooled cakes using an offset spatula and immediately apply the rainbow nonpareil sprinkles to create the iconic dot visual.