What to know about the viral dot cakes as creators share how to make them at home

Dot cakes are a sprinkle coated confection that have been filling social media feeds and soaring to viral acclaim.

Alex and Sondra Posner, the mother-daughter founders of The Dot Cakes in Roslyn, New York, have sparked a new single serving sensation with a simple cake in a cup concept made with layers of cake, frosting and topped with a colorful, spherical coating of nonpareils sprinkles for a crunchy finish.

What to know about viral dot cakes

The Posners have been selling their specialty desserts in limited-time drops at the popular Butterfield Market in New York City where patrons have stood in lines stretching around blocks of the Upper East Side just to get a taste.

The mother-daughter duo joined "Good Morning America" on Tuesday to share their reaction to the influx of attention, how they've kept up with demand and a demonstration of how to make the cakes at home.

"We're pushing our team to the very limits at this point, if I'm being honest. But we're really lucky to have one behind us," Alex Posner, the daughter, said as they work late nights and early mornings to fulfill orders efficiently.

Last week, Google Trends data showed that search interest in the term "dot cake" spiked more than 850% in one week, reaching an all-time high.

Similarly, the related data showed that the top trending ingredients for dot cake includes funfetti cake mix, vanilla frosting, funfetti frosting and nonpareils.

Like any viral food, dot cakes have proven to be a somewhat polarizing trend among those who have tasted the frosting-filled, sprinkle-topped treat, creating a divide in the comment sections over its influx of popularity.

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Some creators, influencers and food writers have chimed in that it's not worth the wait in line, others that it has too much icing to cake ratio, or more still who believe they're better off grabbing a standard sprinkle topped cupcake and skipping the nonpareils altogether.

Others have pointed out the cakes are not quite hitting the sweet spot for them, and riffing on the concept, opting instead to try their hand at layering savory ingredients from cornbread to potatoes.

Some popular non-dessert variations created by home cooks and test kitchens alike include mashed potatoes with chives, potato chips, crème fraîche and a layer of caviar atop from Food & Wine. Others opt for sushi-style versions with ingredients commonly rolled into maki and layered into a cup or ramekin dish, topped with tobiko fish roe.

"I saw one that was sushi -- it was like this perfectly flat version," Alex Posner said of her favorite non-cake iteration.

How to make a dot cake

• Scoop baked cake, flavor of choice, into a cup or ramekin.
• Mix nonpareils sprinkle colors together in a bowl.
• Using a piping bag, frost the cake layer inside the cup with a desired amount of icing.
• Using an offset spatula, spread the frosting into a flat, even circle layer.
• Turn the cake over and dip the frosting directly into the bowl of sprinkles.
• Once the sprinkles have adhered, shake off any remaining, turn over, dig in and enjoy.