Graza

Preheat your oven to 350F and line an 8inch cake pan with a parchment round.

Combine the sugar, salt, Sizzle, buttermilk, egg, and vanilla in a large bowl. Whisk until smooth. Sift in your flour, baking soda, and baking powder and whisk just until the last traces of flour disappear. Pour into the prepared baking pan.

Bake for 30 - 35 minutes, until the top springs back very lightly when poked, and a toothpick inserted in the middle comes out clean or with just a few crumbs. Let the cake cool for 10 minutes in the pan before transferring it to a wire rack to finish cooling.

While the cake cools, make the frosting. In a stand mixer or in a large bowl with a hand mixer, beat the butter and cream cheese until combined and fluffy. Add the powdered sugar and beat until it is well combined and silky. Add the vanilla, and salt to taste.

To make your dot cakes, gather a few little bowls or shallow cups. Outline on the cooled cake the shape of your bowl, and then cut out rounds of cake. Put the cake rounds in the bowl, and add a dollop of frosting on top. Smooth the frosting evenly across the top, adding more as needed, until you have a flush surface.

Place all the sprinkles in a shallow bowl or on a plate. Carefully dip the cups, frosting side down, in the sprinkles, pressing gently to adhere. If the cake is falling out, you can refrigerate them for 15 - 30 minutes to let them firm up before dipping.