Polka Dot Cake Recipes

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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 STRAWBERRY CAKE



Polka-dot strawberry cake image

Feeling ambitious enough to take on this showstopping bake? With its decorative sponge and fruit topping, it has real wow factor

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert, Treat

Time 1h55m

Yield Cuts into 12 slices

Number Of Ingredients 20

1kg strawberry , hulled, except for 8 berries
1 tbsp icing sugar
juice ½ lemon
butter , for greasing
1 large egg
25g golden caster sugar
25g plain flour
few drops pink food colouring
few drops red food colouring
8 large eggs
200g golden caster sugar
200g plain flour
2 tsp baking powder
50g butter , melted
2 tsp vanilla extract
500g mascarpone
5 tbsp icing sugar
300ml double cream
3 tbsp apricot jam
icing sugar , for dusting

Steps:

  • Slice 300g of the strawberries. Put in a pan with the icing sugar and lemon juice. Gently heat until the juices start to run, then cook, uncovered, for 2 mins. Tip into a food processor or mini blender and whizz to a purée, then press through a sieve to remove the seeds.
  • Grease and line the base and sides of a 23 x 33cm Swiss roll tin. Grease and line the base of a deep 20-21cm round cake tin. (You will also need a deep 23cm round cake tin for later.) To make the polka dots, whisk the egg and sugar using a hand-held electric whisk until thick, pale and the mixture leaves a trail when the whisk blade is lifted. Sift in the flour and fold in using a spatula until well mixed, then fold in 1 tbsp of the strawberry purée and a few drops each of the pink and red food colouring.
  • Spoon small dots of the mixture randomly over the base of the Swiss roll tin, leaving a little space between each dot. Place in the freezer for 20 mins until the pink dots are firm to the touch.
  • To make the cakes, heat oven to 180C/160C fan/gas 4. If you have a tabletop mixer, you can make the whole quantity in 1 batch. If using a handheld electric whisk, it will be easier to make the cakes in 2 batches of 4 eggs each. Whisk the eggs and sugar until the mixture is light and pale, and the whisk blades leave a trail when they are lifted - this will take 5-8 mins. Sift in the flour and baking powder, drizzle in the butter and vanilla, and fold everything together using a spatula until all the flour is incorporated.
  • Pour half the mixture into the prepared cake tin and the other half over the Swiss roll tin, spreading it out evenly. Bake the rectangular cake for 15 mins and the round cake for 25 mins. Turn out each cake onto a tea towel, then remove the paper and invert onto a wire rack to cool.
  • To make the filling, beat together the mascarpone, icing sugar and remaining strawberry purée. Chop 200g of the remaining strawberries into small pieces. Whip the cream to soft peaks and fold into the mascarpone with the chopped strawberries.
  • Line the base and sides of the 23cm round cake tin with cling film. Trim the edges of the rectangular cake, then cut into 2 x 9cm-wide strips lengthwise. Fit around the sides of the tin, trimming to fit if necessary. The cake should butt together fairly tightly.
  • Cut the round cake into 3 layers (you could cut it into 2 layers if you find it easier, and divide the following filling accordingly). Place the bottom layer in the base of the cling film-lined tin. Reserve 3 rounded tbsp of the filling in a small bowl, then spoon half the remainder over the cake, smoothing it flat. Place a second cake layer on top and add the remaining filling, smoothing it flat. Top with the last cake layer. Cover the cake with cling film and chill for 24-48 hrs, along with the small bowl of reserved filling.
  • Carefully remove the cake from the tin and peel off the cling film. Slide the cake onto a serving plate. Slice the remaining hulled strawberries. Spread the reserved filling over the top of the cake and fill with sliced berries, adding in the 8 whole ones.
  • Warm the apricot jam with 2 tbsp water in a small pan, then press through a sieve. Brush liberally over all the strawberries. Dust the top edge of the cake with icing sugar. Chill until ready to serve.

Nutrition Facts : Calories 605 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium

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.

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