Lamington Dot Cake Cups
Lamington Dot Cake turns Australia’s classic coconut-coated sponge into a spoon-friendly dessert with soft vanilla cake, glossy chocolate ganache, raspberry jam, desiccated coconut, and a crunchy dot cake sprinkle top.
This is a real ingredients treat, not a health recipe. It is rich, fun, and still budget-friendly because one simple sponge makes four individual cups.
Why You’ll Love This Recipe
- Classic lamington flavor: You get vanilla sponge, chocolate, coconut, and jam in every spoonful.
- Fun dot cake texture: The flat sprinkle top adds a tiny crunch against the soft cake.
- No fancy decorating: Ganache replaces frosting, so the finish looks glossy without piping.
- Great for small servings: Four cups feel special without making a huge cake.
Fabian’s Budget Tip: Use store brand dark chocolate chips for the ganache and pulse larger shredded coconut in a blender if desiccated coconut costs more. You still get the same lamington flavor for less.
Ingredients (Serves 4)
For the Vanilla Sponge
- 1 cup all-purpose flour (125 g)
- 1 teaspoon baking powder (4 g)
- 1/4 teaspoon fine salt (1 g)
- 1/2 cup granulated sugar (100 g)
- 1/4 cup unsalted butter, softened (57 g)
- 1 large egg (about 50 g)
- 1/2 cup whole milk (120 ml)
- 1 teaspoon vanilla extract (5 ml)
For the Filling and Finish
- 1/4 cup raspberry jam, optional (80 g)
- 4 ounces dark chocolate, chopped (115 g)
- 1/2 cup heavy cream (120 ml)
- 1 cup desiccated coconut (85 g)
- 1/4 cup nonpareil sprinkles (45 g)
Step-by-Step Instructions
1. Prepare the Pan
Heat the oven to 350°F (180°C). Grease an 8 inch square pan and line it with parchment paper. A shallow pan helps the sponge bake evenly and makes it easy to cut neat pieces for the cups.
2. Mix the Sponge Batter
Whisk the flour, baking powder, and salt in a bowl. In another bowl, beat the butter and sugar until the mixture looks pale and fluffy. Add the egg and vanilla, then beat until smooth. Stir in half the flour mixture, then the milk, then the rest of the flour. Stop mixing as soon as the batter looks creamy and no dry streaks remain.
3. Bake Until Soft and Golden
Spread the batter into the pan and smooth the top. Bake for 18 to 22 minutes, until the edges turn light golden and the center springs back when touched. Your kitchen should smell like warm vanilla cake. Cool the sponge fully before cutting, or it may crumble when you layer it.
4. Cut and Layer the Cake
Use a round cutter, a small glass, or a knife to cut eight pieces that fit inside four small cups, jars, or ramekins. Place one piece of sponge in each cup. Spread a thin layer of raspberry jam over the cake. Add the second piece of sponge on top and press gently so the layers sit flat.
5. Make the Chocolate Ganache
Place the chopped chocolate in a heat safe bowl. Warm the cream until it steams and tiny bubbles form at the edge, but do not boil it. Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir slowly until the ganache turns dark, shiny, and smooth. Let it cool for a few minutes until it drips slowly from a spoon.
6. Add the Lamington Dot Cake Finish
Spoon ganache over each sponge stack and guide it to the edges so the top is flat and fully covered. While the ganache is still tacky, press desiccated coconut over the top and around the visible edges for the lamington finish. Add nonpareil sprinkles edge to edge over the flat top for the dot cake look. Chill for 15 minutes if you want a cleaner spoonful, or serve right away for a softer ganache.
Expert Troubleshooting & FAQs
Why did my sponge turn dry?
The sponge may have baked too long or the flour may have been packed tightly into the cup. Bake only until the center springs back and measure flour with a light spoon and level method.
Can I skip the raspberry jam?
Yes. The jam is optional. It adds a tart layer that cuts through the chocolate, but the cake still tastes like a lamington with vanilla sponge, ganache, and coconut.
What if my ganache is too runny?
Let it sit at room temperature for 5 to 10 minutes. Stir it once or twice. It is ready when it looks glossy and falls from the spoon in a thick ribbon.
What if my ganache is too thick?
Warm 1 tablespoon of cream (15 ml) and stir it into the ganache. The texture should loosen without turning watery.
Can I make Lamington Dot Cake ahead of time?
Yes. Bake the sponge one day ahead and keep it covered at room temperature. Assemble the cups the day you plan to serve them so the sprinkles stay crunchy.
Estimated Nutritional Facts
Per serving:
- Calories: about 515
- Protein: about 7 g
- Carbs: about 62 g
- Fats: about 28 g
Lamington Dot Cake Cups
Ingredients
- 1 cup all-purpose flour (125 g)
- 1 teaspoon baking powder (4 g)
- 1/4 teaspoon fine salt (1 g)
- 1/2 cup granulated sugar (100 g)
- 1/4 cup unsalted butter, softened (57 g)
- 1 large egg (about 50 g)
- 1/2 cup whole milk (120 ml)
- 1 teaspoon vanilla extract (5 ml)
- 1/4 cup raspberry jam, optional (80 g)
- 4 ounces dark chocolate, chopped (115 g)
- 1/2 cup heavy cream (120 ml)
- 1 cup desiccated coconut (85 g)
- 1/4 cup nonpareil sprinkles (45 g)
Instructions
- 1. Prepare the Pan. Heat the oven to 350°F (180°C). Grease an 8 inch square pan and line it with parchment paper. A shallow pan helps the sponge bake evenly and makes it easy to cut neat pieces for the cups.
- 2. Mix the Sponge Batter. Whisk the flour, baking powder, and salt in a bowl. In another bowl, beat the butter and sugar until the mixture looks pale and fluffy. Add the egg and vanilla, then beat until smooth. Stir in half the flour mixture, then the milk, then the rest of the flour. Stop mixing as soon as the batter looks creamy and no dry streaks remain.
- 3. Bake Until Soft and Golden. Spread the batter into the pan and smooth the top. Bake for 18 to 22 minutes, until the edges turn light golden and the center springs back when touched. Your kitchen should smell like warm vanilla cake. Cool the sponge fully before cutting, or it may crumble when you layer it.
- 4. Cut and Layer the Cake. Use a round cutter, a small glass, or a knife to cut eight pieces that fit inside four small cups, jars, or ramekins. Place one piece of sponge in each cup. Spread a thin layer of raspberry jam over the cake. Add the second piece of sponge on top and press gently so the layers sit flat.
- 5. Make the Chocolate Ganache. Place the chopped chocolate in a heat safe bowl. Warm the cream until it steams and tiny bubbles form at the edge, but do not boil it. Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir slowly until the ganache turns dark, shiny, and smooth. Let it cool for a few minutes until it drips slowly from a spoon.
- 6. Add the Lamington Dot Cake Finish. Spoon ganache over each sponge stack and guide it to the edges so the top is flat and fully covered. While the ganache is still tacky, press desiccated coconut over the top and around the visible edges for the lamington finish. Add nonpareil sprinkles edge to edge over the flat top for the dot cake look. Chill for 15 minutes if you want a cleaner spoonful, or serve right away for a softer ganache.
