Gluten-Free Polka Dot Cut-Out Cake
A playful layer cake featuring colorful polka dot circles embedded in white cake, created by baking colored cake rounds into fresh batter. Raspberry, lemon, and orange extracts tint three initial cake layers, which are cut into circles and pressed into vanilla cake batter before final baking. Finished with vanilla buttercream frosting, this dessert brings visual whimsy and subtle fruit flavors. Perfect for birthdays, celebrations, or when you want an impressive homemade cake with minimal complexity. The polka dot technique creates an Instagram-worthy presentation without requiring advanced decorating skills.
Ingredients
- 2 packages white cake mix (2-layer size), divided
- 1 tsp McCormick Raspberry Extract
- 10 drops McCormick Red Food Color
- ¼ tsp McCormick Pure Lemon Extract
- 20 drops McCormick Green Food Color
- ¼ tsp McCormick Pure Orange Extract
- 20 drops McCormick Yellow Food Color
- 2 tsps McCormick Pure Vanilla Extract
- 1 ½ cups (3 sticks) butter, softened
- 1 tbsp McCormick Pure Vanilla Extract
- 6 cups confectioners sugar, sifted
- 3 tbsps milkplant milk1:1dairy-freeFull guide →
Instructions
- 1
Preheat oven to 350°F.
- 2
Prepare first cake mix package as directed on package.
- 3
Divide batter evenly into 3 bowls.
- 4
Stir raspberry extract and 10 drops red food color into first bowl.
- 5
Stir lemon extract and 20 drops green food color into second bowl.
- 6
Stir orange extract, yellow food color, and remaining 10 drops red food color into third bowl.
- 7
Pour each colored batter into separate greased 8-inch round cake pans.
- 8
Bake 15 minutes until toothpick inserted in center comes out clean.
- 9
Cool on wire rack.
- 10
Cut circles from each cooled cake using 1-inch round cookie cutter.
- 11
Prepare second cake mix package as directed, stirring in vanilla.
- 12
Divide batter evenly among 3 greased 8-inch round cake pans.
- 13
Press assorted colored cake circles into batter in each pan.
- 14
Bake 15 to 20 minutes until toothpick inserted in white cake center comes out clean.
- 15
Cool cakes in pans 10 minutes, then remove and cool completely on wire rack.
- 16
Beat softened butter and vanilla extract in large bowl with electric mixer on medium speed until light and fluffy.
- 17
Gradually add confectioners' sugar alternately with milk, beating well after each addition and scraping bowl frequently.
- 18
If frosting is too thick, gradually beat in additional milk as needed.
- 19
Fill and frost cooled cake with frosting.
Tips
Cut colored cake circles ahead and store in airtight container up to 1 day, making assembly faster on baking day.
Press circles gently into batter so they sink partially for ideal polka dot visibility when baked.
Good to Know
Store frosted cake covered at room temperature up to 2 days, or refrigerate up to 4 days.
Bake colored cake layers up to 1 day ahead and store covered. Cut circles and store in airtight container. Prepare frosting up to 2 days ahead, refrigerate covered, and bring to spreading consistency before using.
Serve at room temperature for best flavor and texture. Slice with sharp serrated knife dipped in hot water and wiped between cuts.
Common Mistakes
Do not overbake colored cake layers or they will be dry when cut into circles
Do not press circles too deep into batter or they will sink below surface and disappear
Do not skip cooling completely before frosting or frosting will melt
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use gel food coloring instead of liquid?
Yes, gel coloring is more concentrated. Use 5-8 drops per color instead of 10-20 to avoid over-darkening. Gel colors produce more vibrant polka dots and won't thin the batter.
What if my polka dots aren't visible after baking?
Circles likely sank too deep into batter or white cake rose too much. Press circles gently so they sit partially above batter surface. Don't overbake white cake layers or they'll expand excessively.
Can I freeze this cake?
Yes, freeze unfrosted cake layers up to 3 months wrapped tightly, or frosted cake up to 2 months. Thaw in refrigerator 4-6 hours before serving.