Ingredients:

  • 1 box (15.25 oz / 432g) White or Funfetti cake mix
  • 1 cup (240ml) Water
  • 1/2 cup (115g) Vegetable oil
  • 3 Large eggs
  • 1 tsp (5ml) Vanilla extract
  • 1 can (16 oz / 453g) Vanilla buttercream frosting
  • 2 tbsp (30ml) Heavy cream
  • 1/2 cup (60g) Rainbow nonpareils

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 10x15 inch jelly roll pan with parchment paper, leaving an overhang on the sides.
  2. Whisk together the cake mix, water, oil, eggs, and vanilla extract until the batter is smooth and free of lumps.
  3. Pour the batter into the prepared pan and spread it evenly into the corners using a spatula.
  4. Bake for 12–15 minutes until the edges pull away slightly from the parchment and the center springs back when touched.
  5. Allow the cake to cool completely in the pan, then transfer it to the refrigerator for at least 2 hours to firm up.
  6. Lift the chilled cake out of the pan using the parchment edges.
  7. Use a 2-inch circular cookie cutter or round glass to press firmly into the cake, twisting slightly to ensure a clean break, and lift the dot straight up.
  8. Repeat the cutting process across the sheet until all dots are removed.
  9. Stir the vanilla buttercream frosting with heavy cream until it reaches a velvety, pipeable consistency.
  10. Spoon a generous dollop of frosting onto the center of each cake dot and top with rainbow nonpareils.