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Polka Dot Smash Cake
Polka Dot Smash Cake
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Prep Time:
45 minutes
Total Time:
2 hours
Inspire creativity with a colorful two-layered smash cake featuring red confetti polka dots on turquoise frosting. Top it off with a matching red candle for a fun and memorable experience for your little one!
Ingredients:
  • 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:
  • Preheat oven to 350°F (325°F for dark or nonstick pans). Grease the bottom of an 8x4-inch loaf pan with shortening or cooking spray and line 12 regular-size muffin cups with paper baking cups.
  • Combine cake mix, water, oil, and eggs in a large bowl. Mix on low speed with an electric mixer for 30 seconds and then on medium speed for 2 minutes until smooth. Transfer 1 3/4 cups of batter into a loaf pan and spoon the rest into muffin cups.
  • Bake loaf cake for 35 to 40 minutes and cupcakes for 18 to 23 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then remove from pans onto a cooling rack. Let cool completely for about 30 minutes. For easier handling, refrigerate or freeze the loaf cake for 30 to 60 minutes until firm.
  • Combine 2 tablespoons of frosting with red food color until it reaches a deep red color. Transfer the red frosting into a decorating bag with a small round tip and set it aside. In a separate bowl, mix the rest of the frosting with teal food color until you achieve the desired color. Trim the rounded top off the loaf cake and use a 3-inch biscuit cutter to cut out 2 rounds from the cake. Arrange one round cake, cut side up, on a plate, spread the cut side with the teal frosting, and then place the remaining round cake, cut side down, on top.
  • Transfer the leftover teal frosting into a piping bag with a large round tip. Frost the sides of the cake with long stripes of frosting from the bottom to the top. Smooth the frosting on top of the cake with a spatula. Add deep red frosting dots on the side of the cake. Use the remaining frosting to frost the cupcakes.

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