Viral Dot Cookie Dough Cake
Testing out the viral ‘Dot Cake’ trend, but trying Chef Neill Anthony’s Cookie Dough version!
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Servings: 4 individual ramekin cakes
Ingredients:
- Cookie Base Ingredients:
- 1 roll (approx. 400g–500g) Store-bought chocolate chip or sugar cookie dough
- Cooking spray or melted butter (for greasing the ramekins)]
- Cream Cheese Icing Ingredients:
- 150g Cream cheese, softened but firm
- 3 tbsp Butter, softened
- 1 ½ cups Powdered/Icing sugar
- 1 tsp Vanilla extract
- Topping & Decor:
- ½ cup Rainbow sprinkles (or fun confetti sprinkles), placed in a wide, shallow bowl
How To Make Cookie Dough Dot Cake
- Bake the Bases: Preheat your oven according to the store-bought cookie dough package instructions (typically around 180°C).
- Lightly grease 4 oven-safe ramekins.
- Press equal portions of the store-bought cookie dough into the bottom of each ramekin, filling them about halfway up to allow room for rising.
- Bake for 12–15 minutes until the edges are golden brown but the center remains slightly soft.
- Remove from the oven and let them cool completely.
- Whip the Frosting: While the ramekins cool, prepare the icing.
- In a bowl, beat the softened cream cheese and butter together until smooth and completely lump-free.
- Gradually sift in the icing sugar, followed by the vanilla extract.
- Beat until the frosting is thick, smooth, and holds its shape perfectly.
- The Dome Application: Once the cookie ramekins are completely cold to the touch, spoon or pipe a generous, smooth, rounded mound (a dome shape) of cream cheese icing directly onto the center of each cookie base.
- The Viral ‘Dot’ Dip: Take the frosted ramekin, invert it completely upside down, and gently press the rounded icing dome straight down into the bowl of sprinkles.
- Give it a tiny, gentle twist to ensure full coverage, then lift straight up. You should be left with a perfectly neat, sprinkle-coated “dot” capping your ramekin dessert. Serve immediately with a spoon!