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Bake Up Something Special

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Polka Dot Smash Cake

Polka Dot Smash Cake

Ingredients:4
Servings:20

By Betty Crocker Kitchens(Opens in a new tab)Updated 05/23/2022

Polka Dot Smash Cake

Ingredients:4
Servings:20

Encourage your budding artist to create a messy masterpiece with this two-layered, three-inch round smash cake. You’ll love watching your little one try to pick out the red confetti polka dots from the turquoise-frosted cake, resulting in swirls of color. Add a little matching red candle and your baby won’t be able to resist!

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Polka Dot Smash Cake

Prep time:45 min
Total time:2 hr 0 min
Ingredients:4
Servings:20

Polka Dot Smash Cake

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Ingredient

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix (or your favorite flavor)*
Water, vegetable oil and eggs called for on cake mix box
1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
Red and teal gel food colors

Instructions

Step 1
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.

Step 2
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.

Step 3
Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.

Step 4
Stir together 2 tablespoons frosting and red food color to deep red color. Spoon frosting into decorating bag fitted with small round tip; set aside. In small bowl, mix remaining frosting and teal food color to desired color. Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake. Place one round cake, cut side up, on plate. Spread cut side with teal frosting. Top with remaining round cake, cut side down.

Step 5
Spoon remaining teal frosting into decorating bag fitted with large round tip. Frost sides of cake with long stripes of frosting from the base of cake to top. Frost top of cake, and smooth with spatula. Pipe deep red frosting dots on side of cake. Use remaining frosting to frost cupcakes.

Recipe Tips

*For all chocolate and devil's food cake mixes, use only 1 cup water.
For a healthier first birthday cake, add bananas to the mix! Make cake as directed in recipe above--except use 1 box Betty Crocker™ Super Moist™ yellow cake mix, 1 cup mashed very ripe bananas (2 medium), 1/2 cup vegetable oil, 1/4 cup water and 3 eggs.

Nutrition Facts

Nutrition facts are not available for this recipe