Viral Pistachio & Chocolate Dot Cakes
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Author:
Servings
4
Prep Time
40 minutes
Cook Time
22 minutes
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.
Ingredients
Vainilla Cake
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112 g unsalted butter, softened
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180 g granulated sugar
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50 g neutral oil
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2 large eggs, room temperature
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60 g sour cream or full-fat Greek yogurt
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200 g all-purpose flour
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1¼ tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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125 g whole milk
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1 tsp white vinegar
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1 tsp vanilla extract
Pistachio Filling
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90 g Nuuva Pistachio Spread
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30 g toasted kataifi pastry
Chocolate Whipped Cream
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300 g heavy whipping cream
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90 g powdered sugar
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3 tbsp Dutch-process cocoa powder
Decoration
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Rainbow sprinkles
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4 paper sundae cups or similar molds
Directions
Step 1: Making the cakes
Preheat the oven to 350°F (175°C). Grease or line four paper sundae cups or similar baking molds.
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.
Combine the flour, baking powder, baking soda, and salt in a separate bowl.
Mix the milk with the vinegar and vanilla extract.
Alternate adding the dry ingredients and milk mixture to the batter, mixing just until combined.
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.
Allow the cakes to cool completely.
Step 2: Making the fillings
Prepare the fillings by folding the toasted kataifi into the Nuuva pistachio spread.
Whip the heavy cream with the powdered sugar and cocoa powder until medium-stiff peaks form.
Step 3: Getting the cake together
Level the cakes if needed. Layer each cake with the pistachio filling and chocolate whipped cream.
Coat the outside of each cake with whipped cream and completely cover with rainbow sprinkles.
Refrigerate for at least 30 minutes before serving.
Recipe Video
Recipe Note
Toast the kataifi until golden and crispy before mixing it into the spreads for the best texture.
For clean layers and easier decorating, chill the cakes before applying the whipped cream.
Nuuva Pistachio Spread creates an ultra-creamy filling with an authentic roasted pistachio flavor that perfectly complements the crunchy kataifi.
