Name: Lunch Box Cake Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 15 to 25 ounces Devil’s Food cake mix; 1 cup water; ½ cup vegetable oil; 3 large eggs, room temperature; 1½ cups salted sweet cream butter, softened; 1 teaspoon clear vanilla flavoring; ½ teaspoon almond extract; 4 cups powdered sugar; 2 to 3 tablespoons heavy cream; 3 to 5 drops food color gel (fuchsia recommended); Colorful sprinkles for garnish (optional)

Introduction

Lunch Box Cake is a delightful layered treat that’s perfect for a sweet snack or party dessert. This simple yet colorful cake features moist Devil’s Food layers sandwiched with creamy buttercream frosting and finished with vibrant sprinkles. It’s a fun way to enjoy a homemade delight in a convenient, handheld size.

A small round cake covered smoothly with bright pink frosting, topped with a ring of colorful, elongated sprinkles in light blue, yellow, white, green, and purple around the edge, leaving the center of the top plain pink. The cake sits on white parchment paper with black polka dots, which is placed inside a white container resting on a white marbled surface. Another similarly decorated cake is partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 to 25 ounces Devil’s Food cake mix

1 cup water

½ cup vegetable oil

3 large eggs, room temperature

1½ cups salted sweet cream butter, softened

1 teaspoon clear vanilla flavoring

½ teaspoon almond extract

4 cups powdered sugar

2 to 3 tablespoons heavy cream

3 to 5 drops food color gel (fuchsia recommended)

Colorful sprinkles (optional garnish)

Instructions

Step 1: Preheat the oven to 350°F. Line a ½ sheet cake pan with parchment paper and spray both the pan and parchment with nonstick cooking spray. Set aside.

Step 2: In a medium bowl, combine cake mix, water, vegetable oil, and eggs. Mix on medium speed with a handheld mixer until well combined.

Step 3: Spread the batter evenly in the prepared cake pan. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Run a knife around the cake edges to loosen it from the pan.

Step 5: Spray a piece of parchment paper with nonstick spray and place it sprayed side down on the cake.

Step 6: Place a cooling rack on top of the cake and carefully flip the cake onto the rack to cool completely.

Step 7: Use a 3½-inch round cookie or biscuit cutter to cut 12 circles from the cooled cake.

Step 8: To make the buttercream, beat softened butter, clear vanilla, and almond extract on medium-high speed until smooth, about 1 to 1½ minutes.

Step 9: Lower mixer speed to low and slowly add powdered sugar one cup at a time, mixing well after each addition.

Step 10: Add heavy cream if the frosting becomes too stiff.

Step 11: Increase speed to medium-high and continue mixing until the frosting is smooth.

Step 12: Add food color gel and mix until fully combined and evenly colored.

Step 13: Cut a 4-inch square of parchment paper and place 1 teaspoon of buttercream in the center. Place one cake circle on top.

Step 14: Spread 1½ to 2 tablespoons of buttercream evenly on this layer using an offset spatula. Stack another cake circle and spread 2 to 2½ tablespoons of buttercream on top.

Step 15: Spread a thin crumb coat of buttercream around the sides of the stacked cakes. Chill in the refrigerator for 1 hour to set.

Step 16: After chilling, apply a thicker final layer of buttercream over the top and sides, smoothing as you go. Decorate with sprinkles. Return to the refrigerator until ready to serve.

Tips & Variations

Use room temperature eggs to ensure your cake batter mixes smoothly.

For a different flavor, substitute almond extract with lemon or peppermint extract.

Try different food color gels to create colorful buttercream variations.

If you want a dairy-free option, use a vegan butter substitute and non-dairy milk in place of heavy cream.

FAQs

Can I use homemade cake instead of cake mix?

Yes, homemade Devil’s Food cake or any chocolate cake recipe will work well. Just ensure it is firm enough to cut into rounds without crumbling.

How do I prevent the cake layers from drying out?

Cover the cake layers tightly with plastic wrap or store them in an airtight container while assembling. Applying a thin layer of buttercream between layers also helps keep the cake moist.