Viral Pistachio & Chocolate Dot Cakes

Emm butter

Servings

4

Prep Time

40 minutes

Cook Time

22 minutes

Cuisine

American

Category

Dessert

The viral Dot Cake trend gets an irresistible twist with Nuuva Pistachio Spread and rich hazelnut chocolate. Soft vanilla cake is layered with crispy toasted kataifi, creamy pistachio and hazelnut fillings, fluffy chocolate whipped cream, and coated in colorful sprinkles for a dessert that's packed with texture and flavor. Fun to make and even more fun to eat, these individual cakes are guaranteed to impress.

Viral Pistachio & Chocolate Dot Cakes

Ingredients

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    • 112 g unsalted butter, softened

    • 180 g granulated sugar

    • 50 g neutral oil

    • 2 large eggs, room temperature

    • 60 g sour cream or full-fat Greek yogurt

    • 200 g all-purpose flour

    • 1¼ tsp baking powder

    • ¼ tsp baking soda

    • ¼ tsp salt

    • 125 g whole milk

    • 1 tsp white vinegar

    • 1 tsp vanilla extract

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    • 90 g Nuuva Pistachio Spread

    • 30 g toasted kataifi pastry

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    • 300 g heavy whipping cream

    • 90 g powdered sugar

    • 3 tbsp Dutch-process cocoa powder

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    • Rainbow sprinkles

    • 4 paper sundae cups or similar molds

    Directions

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      1. Preheat the oven to 350°F (175°C). Grease or line four paper sundae cups or similar baking molds.

      2. Beat the butter and sugar until light and fluffy. Add the oil, then mix in the eggs one at a time. Stir in the sour cream.

      3. Combine the flour, baking powder, baking soda, and salt in a separate bowl.

      4. Mix the milk with the vinegar and vanilla extract.

      5. Alternate adding the dry ingredients and milk mixture to the batter, mixing just until combined.

      6. Divide the batter evenly between the baking cups and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

      7. Allow the cakes to cool completely.

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      1. Prepare the fillings by folding the toasted kataifi into the Nuuva pistachio spread.

      2. Whip the heavy cream with the powdered sugar and cocoa powder until medium-stiff peaks form.

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      1. Level the cakes if needed. Layer each cake with the pistachio filling and chocolate whipped cream.

      2. Coat the outside of each cake with whipped cream and completely cover with rainbow sprinkles.

      3. Refrigerate for at least 30 minutes before serving.