Preheat your oven to 350°F. Grease and line one 8-inch cake pan with parchment paper.

If making buttermilk from scratch, in a small bowl or measuring cup, combine the milk with a small dash of white vinegar. Let it sit for about 10 minutes to slightly curdle and create homemade buttermilk.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and baking soda until evenly combined.

In a separate bowl, combine the melted butter, prepared buttermilk, water, egg whites (or egg), and vanilla extract. Whisk until smooth.

Pour half of the wet ingredients into the dry ingredients and whip or mix well until the batter becomes lighter in texture and slightly fluffy. Add the remaining wet ingredients and gently fold until fully combined and smooth, being careful not to overmix.

Pour the batter into the prepared cake pan and smooth the top evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10–15 minutes before transferring to a wire rack or other platform to cool completely before frosting or decorating.

To create the classic “dot cake” look, use a small jar, biscuit cutter, or mini round cake pan to cut circles out of the cooled cake.

Add a small layer of strawberry frosting to the bottom of your mini cake pan, jar, or mold. Continue layering cake circles and strawberry frosting until filled to the top.

For the final layer, spread a smooth, flat layer of strawberry frosting over the top. Finish with sprinkles by either generously scattering them over the frosting or gently dipping the frosted top directly into a bowl of sprinkles to fully coat.

Chill slightly for cleaner layers if desired, then enjoy your soft, nostalgic little dot cakes packed with strawberry sweetness and colorful sprinkle crunch.