Recipe Steps
1. Prep your cups & oven: Preheat oven to 170°C / 150°C fan. Line a round sponge cake tin with baking paper.
2. Cream butter and sugar: Beat the butter and caster sugar together until pale and fluffy for about 3–4 minutes.
3. Add the eggs: Add the eggs one at a time, beating well after each. If it looks like it’s splitting, add a spoon of your measured flour, this is perfectly normal.
4. Fold in flour: Sift the flour and baking powder together and fold into the batter with a spatula using slow, confident strokes.
5. Add milk: Add the milk and fold through. The batter should drop slowly from a spoon when tapped. Pour into the cake tin.
6. Bake: Bake for 20–24 minutes until risen, golden on top, and a skewer comes out clean. Leave to cool completely. When cooled use the top and the bottom of the cup to cut out 2 circles. I split them in half then to have 4 circles, 2 bigger, 2 smaller.
7. Make the icing: Beat the butter, icing sugar and vanilla extract on HIGH for at least 5–6 full minutes. This is the secret to silky, smooth icing. The colour changes from a deep yellow to an almost pale white.
8. Build your dot cake: Once the sponge is completely cool, lay in the circles of cake and dollop a little icing between each layer. Spoon the last dollop on top, smooth over well, using a cranked spatula. Then dip the cake in the cup in the bowl of sprinkles.
Junior Big Bake Competition
For over 180 years, Odlums has been at the heart of baking in Irish homes – it’s time to pass down the wooden spoon to the next generation.
Got a budding baker at home? Share their favourite bake and they could be in with a chance to win some fantastic prizes.
Whether your child is just starting out with flour covered hands, or is already a confident weekend baker, we’d love to see what they can create. From simple family favourites to show-stopping bakes, every creation has its place.
