I knew I had to make a version of dot cakes as soon as the viral trend started taking over my feed, and these dairy-free dot cakes hit the mark.
Since I make cookie bars, the concept of a cookie cake immediately came to mind. And while I was creating this recipe, I had an ah-ha moment that the jars are the perfect size for an Oreo.
I do love Oreos.
And so, I present to you the Oreo-Bottomed Chocolate Chip Cookie Dot Cakes with a luscious chocolate frosting and vibrant sprinkles of all shapes and sizes.
They start with a batch of my classic chocolate chip cookie bars baked with whole Oreos on top. Then we use the jar just like a cookie cutter.
Think of them like an individual chocolate chip cookie cake in a jar with an Oreo crust, swirl of chocolate frosting and dipped into sprinkles. I mean, what’s not to love.
Gather the ingredients: here’s what you’ll need to make dairy-free dot cakes:
For the chocolate chip cookie bars:
All-purpose flour (780g / 6½ cups): The backbone of the bars. I bake with King Arthur All-Purpose Flour and love it. For a gluten-free version, King Arthur Measure-for-Measure is my go-to swap (see notes).
Cornstarch (28g / 4 tbsp): The secret to bars that stay soft for days. Cornstarch contains almost no protein, so adding it to your flour lowers the overall protein content of the mixture. Lower protein means less gluten forms, which means a more tender, soft crumb instead of a tough one. Cornstarch also absorbs moisture during baking and holds onto it after the bars cool, which is why these stay soft long after baking day.
Baking soda (12g / 2 tsp): Reacts with the natural acidity of the molasses in brown sugar to produce CO2 bubbles, giving the bars a little lift and helping the edges turn golden.
Salt (12g / 2 tsp): Salt balances sweetness by suppressing bitterness and amplifying the chocolate and caramel notes in every bite.
Vegan butter, melted (454g / 4 sticks): I use Country Crock Plant Butter (Earth Balance works great too), and I melt it. When you cream softened butter with sugar, you trap air, and those air bubbles expand in the oven and give you a cakier, lighter texture. Melted butter has no trapped air, so there’s no lift, just density. The result is a fudgy, chewy bar with that slightly crisp edge, closer to a brownie in texture than a cake.
Brown sugar (600g / 3 cups) + granulated sugar (200g / 1 cup): Brown sugar contains molasses, which is hygroscopic, meaning it draws in moisture and holds onto it. That’s what gives cookie bars their chew and keeps them soft days after baking. Molasses is also slightly acidic, which helps it react with the baking soda and contributes to that deep, caramel-y flavor. Granulated sugar does the opposite: it re-crystallizes as it cools, which is what creates those slightly crisp, golden edges. Together, the two give you a fudgy center and a caramelized edge.
4 large eggs + 2 large egg yolks: The extra yolks are what give these bars that bakery-style richness. Egg whites provide structure and moisture. Egg yolks bring fat and lecithin, a natural emulsifier, which shortens the gluten strands in the flour and helps fat and liquid blend smoothly throughout the dough. More yolks = more fat = a more tender, rich, uniform texture. To make these vegan, sub flax eggs (see notes).
Vanilla extract or vanilla bean paste (30g / 2 tbsp): Either works beautifully. I tend to reach for vanilla bean paste for a little extra depth of flavor.
Chocolate chips (700g / 4 cups): Dairy-free ones! I most often use Trader Joe’s or Wegman’s brand. Check labels as needed.
24 whole Oreos: Double Stuf specifically, for that extra layer of creme. If gluten-free is needed, Oreo makes a certified gluten-free version. Both are dairy-free.
For the chocolate frosting:
Vegan butter, room temperature (227g / 2 sticks): Room temperature really matters for frosting. Cold butter is too stiff to cream properly, and you’ll end up with a lumpy, broken frosting instead of a silky one. Pull it out at least an hour before you start.
Powdered sugar (469g / 3¾ cups) + unsweetened cocoa powder (66g / ¾ cup): Both of these have a tendency to clump, so sift them together before they go into the butter. Clumps that get into the butter don’t break down, they stay clumps. A quick sift gives you smooth, lump-free frosting.
Vanilla extract or vanilla bean paste (10g / 2 tsp): Just a touch, but it rounds out the chocolate and gives the frosting a warm, full flavor.
Dairy-free milk, as needed (2–4 tbsp): Added a tablespoon at a time to bring the frosting to a smooth, spreadable consistency. The amount you need will vary depending on your butter and how stiff the frosting is.
Sprinkles: I use the Sweetapolita Pep Talk Sprinkle Medley and love it for this one. Use code FETCHINGGOODIES for 15% off! It has every shape and color and makes these jars look so festive. More is more.
Baking in grams vs. cups
When I first started baking a couple decades ago, I was measuring by volume, in cups. And truth be told I did not have any issues with it. Then, one day, a friend of mine mentioned he makes homemade pasta measuring in mass (by weight in grams), and that I should try it with baking because it’s more precise. I made the switch and have never looked back.
Once you learn to bake by weight with a kitchen scale, it’s just easier. Scoop in your ingredients with a spoon. Easily scale recipes up or down. I showed my husband and now he makes cocktails using the kitchen scale, too.
Why? The main reasons are that it’s more exact and repeatable. One cup of flour can vary by weight depending on how you scoop and pack it. For example, if you pack your cup of flour too tightly you’ll end up with dry baked goods. If instead you weigh your flour, 120 grams of flour is always 120 grams (the weight of a *true* cup). So your baking will be more accurate, and your results more reliably consistently delicious. I personally also love to bake with a scale because it cuts down on dishes. No measuring cups to wash, easier to measure all in the same bowl or two. I just love it.
If you haven’t baked with a kitchen scale before and are curious exactly how to do it, I put together a quick guide to walk through using a scale step-by-step, the kitchen scale I use, and a conversion chart cheatsheet you can save or print and stick on the fridge. I hope it’s helpful! Let me know any questions.
Download your free How-to Guide + Grams Conversion Chart
Baking tools & equipment I use for dairy-free dot cakes
Kitchen scale: I bake everything by weight for accuracy and fewer dishes. My favorite is linked in the free baking guide.
Half sheet pan (13×18 inch): A high-sided half-sheet pan gives you the right depth and surface area for 24 Oreos in a 6×4 grid. This is the one I use.
Parchment paper: Line the pan and leave an inch of overhang on the sides. Makes cleanup a breeze and you can lift the bars out of the pan easily. My favorite.
Hand mixer: For the frosting. I’ve had this one for more than 10 years. Trusty useful kitchen essential.
Rubber spatula: For scraping the bowl clean and spreading the dough evenly in the pan. My favorite.
Wire cooling rack: Lets air circulate underneath the pan so the bars cool evenly and completely. The one I use.
4 oz Ball mason jars: The star of the show. Cookie cutter, serving vessel, and the reason the Oreo fits so well. These are the ones.
Piping bag + tip (optional): A large round or star tip gives you that pretty bakery swirl on top. A zip-top bag with the corner snipped off works just as well.
Shallow plate or rimmed baking sheet: For the sprinkle dip. Wide enough to tip the jar top-down with room to spare.
Dairy-free dot cakes FAQ
What are dot cakes? Dot cakes are a viral dessert that originated at The Dot Cakes bakery, sold at Butterfield Market in New York City. People were waiting in line for hours to get them. The original is layers of fluffy cake and creamy frosting served in a small mason jar or cup, with the top completely coated in nonpareil sprinkles. That coating of colorful dots is where the name comes from. My version swaps in chocolate chip cookie bars with an Oreo bottom, and uses a festive sprinkle mix in place of classic nonpareils to create dairy-free dot cakes. Same viral concept, very Fetching Goodies (and dare I say…better?!)
What size mason jar do I use? I use 4 oz Ball mason jars. The opening is wide enough to press straight down into the cookie bar and use as a cookie cutter, and it fits an Oreo with a little ring of cookie bar all the way around it.
Are these the same as the original Dot Cakes? Same format, different treat. The original from Butterfield Market is made with layers of vanilla cake. My version uses a chocolate chip cookie bar with an Oreo bottom, and I use the Sweetapolita Pep Talk Sprinkle Medley instead of classic nonpareils for a more festive, colorful look. Same fun jar concept, completely my own.
Can I make these ahead? Yes! Bake the cookie bars a day ahead, let them cool completely, and cover the pan tightly at room temperature overnight. Or, make the dot cakes completely ahead of time. They’re best served fresh within 1-3 days, but will still be great for a week.
How do I store them? Finished dot cake jars keep on the counter for up to a week. The mason jar lids likely will not fit over the frosting and sprinkles on top, so just cover with press-and-seal or plastic wrap.
Can I freeze them? Both the assembled dot cakes and the leftover cookie bar scraps freeze beautifully for up to 6 months. Pull them out the night before or at least 2 hours before you want to eat them.
Do I need to use Double Stuf Oreos? Regular Oreos work great too. I love Double Stuf for that extra layer of creme in every bite. Any Oreo variety is fair game — Golden Oreos, Birthday Cake Oreos, Mint Oreos. Lots of fun directions you could take this.
What if I don’t have a piping bag? A zip-top bag with a small corner snipped off works great. Or just spoon the frosting on and smooth it flat with a butter knife. The sprinkle dip covers everything.
More dessert bakes? I’ve got you.
Since you like dessert, here are a few of my favorites I think you’ll love:
- Dairy-Free Dark Chocolate Brownies: fudgy and rich, made with Lindt Oatmilk Truffles baked right into the batter.
- Vegan Strawberry Shortcake: tender, flaky shortcakes with fresh strawberries and clouds of whipped cream.
- Dairy-Free Angel Food Cake: tall, cloud-soft, and naturally dairy-free with just 6 ingredients.
Oreo-Bottomed Cookie Bar Dot Cakes | Dairy-Free with Vegan & Gluten-Free Options
Description
Viral dot cake trend meets cookie cake! Dairy-free dot cakes made with a chocolate chip cookie bar, Oreo bottom, chocolate frosting, and vibrant sprinkles. Vegan and gluten-free swaps.
Ingredients
Chocolate Chip Cookie Bars
Chocolate Frosting
Instructions
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Prep: Preheat your oven to 350°F and position the rack in the middle. Line a 13×18 inch baking pan with parchment paper, leaving an inch overhang on the sides for easy removal after baking. Set aside.
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Whisk together dry ingredients: In a medium-sized bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
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Whisk together the wet ingredients: In a large bowl, measure together the butter (melted), brown sugar, and granulated sugar. Whisk vigorously until it's light and fluffy, about 5 minutes.
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Then add in the eggs, egg yolks, and vanilla and whisk again on a medium speed to incorporate them evenly into the batter, about 1 minute. Use a rubber spatula to scrape down the sides of the bowl.
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Add the dry ingredients: Switch to a rubber spatula and gradually add the flour mixture. Mix gently until the dry ingredients are just combined (avoid over-mixing to keep the bars soft and tender).
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Add in the mix-ins: Gently fold in the chocolate chips. If the dough feels too thick for the spatula, switch to a wooden spoon.
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Spread the dough evenly into your prepared baking pan, using a spatula to smooth it out.
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Oreos: Place the 24 Oreos on top of the bars, 6 across and 4 down. Lightly press them into the batter. For an extra fetching touch, sprinkle additional chocolate chips over the top before baking.
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Bake: Bake in the preheated oven for 28 minutes, until the top is just set (no longer shiny) and the edges turn golden and start to pull away from the pan.
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Cool: Remove the baking pan from the oven and allow it to cool completely on a wire cooling rack.
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Frosting: While the bars cool, make the frosting. In a large bowl, sift together the powdered sugar and cocoa powder. Set aside.
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In another large bowl, beat the room temperature butter with a hand mixer until it looks whipped and soft, about 1 minute.
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Add in the vanilla, 2 tablespoons of milk, and about 1/4 of the powdered sugar mixture. Mix with the mixer on the lowest speed to slowly incorporate the powdered sugar, while minimizing the poofing of the dry ingredients. They will poof into the air. That is ok! Just be patient. Once the powdered sugar is mostly combined, add in 1/4 more. Only add in milk, 1 tbsp at a time, if the frosting is too stiff. Repeat until all the powdered sugar and cocoa powder is mixed into the frosting and you have a smooth, spreadable, creamy consistency.
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Assemble dot cakes: Using each mason jar as a cookie cutter, center the jar on top of each Oreo. Press firmly and twist the jar gently back and forth. Then lift the jar out - the Oreo and cookie bar should be in it! Lightly press the cookie down in the jar.
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To frost, you can scoop the frosting right on top of the cookie layer with a knife, or scoop it into a plastic bag with a piping tip and pipe it in. Then smooth out the top with a knife so the frosting is flush and flat with the top of the jar.
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Pour sprinkles onto a shallow plate and spread them out into an even layer. Dip the frosted cookie cake jar directly into the sprinkles so that top is fully covered with sprinkles.
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Repeat with all of the jars. Then dig in!
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Save the cookie bar scraps to eat as cravings strike. You can put them in a freezer-proof container and freeze them for up to 6 months. Delish. Snack on them. Eat them with ice cream. Surely they will not go to waste!
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Store any extra dot cake jars covered on the counter for up to a week. The mason jar lids likely will not fit on them because of the sprinkles, so use press-n-seal or plastic wrap. They can also be frozen for up to 6 months. Remove the night before or at least 2 hours before you want to eat them.
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Enjoy!
Note
- I include both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 198 grams per cup of sugar, rather than 1 cup of sugar). It’s more accurate, consistent, and results in fewer dishes! That said, baking by volume is also fine. Do whatever is most convenient for you.
- For plant butter, I use Earth Balance and Country Crock brands.
- For chocolate chips: Trader Joe's has delicious dairy-free chocolate chips. I also often use Wegman's brand for vegan, dairy-free, gluten-free. There are other brands too, check labels.
- For gluten-free, swap King Arthur Measure-for-Measure Gluten-Free flour.
- For vegan, swap 5 flax eggs for the regular eggs. 1 flax egg is 7 g of ground flaxseeds mixed with 45 g of water. For 5 flax eggs, mix together 35 g of ground flaxseeds with 225 g water. Allow to sit for 10 minutes before using.
- I order my sprinkles online from Sweetapolita. The ones pictured here are called Pep Talk Sprinkle Medley. You can use the code FETCHINGGOODIES for 15% sitewide. There are SO many playful colors. Have fun!
