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Lunch Box Cake Recipe

★★★★★

4.5 from 112 reviews
  • Author: Thomas
  • Total Time: 1 hour 45 minutes
  • Yield: 12 mini lunch box cakes 1x
  • Diet: Vegetarian

Description

This delightful Lunch Box Cake recipe features moist Devil’s Food cake circles layered and frosted with a smooth, vibrant buttercream. Perfectly sized for individual servings, these mini layer cakes are colorful, festive, and ideal for kid-friendly treats or special occasions. With a simple mix of pantry staples and a touch of food coloring, you can create charming, sweet little cakes that brighten up any lunchbox or party dessert table.

Ingredients

Scale

Cake Ingredients

  • 15 to 25 ounces Devil’s Food cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs, room temperature

Buttercream Frosting Ingredients

  • 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)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Line a half-sheet cake pan with parchment paper, then spray the pan and parchment with nonstick cooking spray to prevent sticking. Set aside.
  2. Mix Cake Batter: In a medium mixing bowl, combine the Devil’s Food cake mix, water, vegetable oil, and eggs. Use a hand mixer on medium speed to blend the ingredients until the batter is smooth and uniform.
  3. Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
  4. Release Cake Edges: Run a knife gently around the edges of the pan to loosen the cake and prevent sticking upon removal.
  5. Flip Cake for Cooling: Spray a piece of parchment paper with nonstick spray and place this sprayed side down on top of the cake. Place a cooling rack over the parchment paper and flip the cake and rack upside-down together. Allow the cake to cool completely.
  6. Cut Cake Circles: Using a 3½-inch round cookie or biscuit cutter, cut out 12 uniform cake circles from the cooled cake.
  7. Prepare Buttercream: In a stand mixer or using a hand mixer, beat the softened butter with clear vanilla and almond extract on medium-high for 1 to 1½ minutes until smooth and creamy.
  8. Add Powdered Sugar: Reduce mixer speed to low and add powdered sugar 1 cup at a time, mixing well after each addition to prevent sugar clouds and ensure smoothness.
  9. Adjust Consistency: If the frosting is too stiff, incorporate 2 to 3 tablespoons of heavy cream gradually, blending until desired spreading consistency is achieved.
  10. Finalize Buttercream: Increase mixer speed to medium-high and beat the frosting until completely smooth. Add the food color gel and mix until the color is evenly distributed with no streaks.
  11. Assemble the Cakes: Cut a 4-inch by 4-inch parchment paper square and place 1 teaspoon of buttercream in its center. Position one cake circle over the buttercream to anchor it. Spread 1½ to 2 tablespoons of buttercream evenly over the cake circle using an offset spatula, then top with a second cake circle. Repeat frosting this layer with 2 to 2½ tablespoons of buttercream.
  12. Apply Crumb Coat: Spread a thin layer of buttercream around the sides of each assembled cake to trap crumbs. Refrigerate the cakes for about 1 hour to let the crumb coat firm.
  13. Finish Frosting: Remove the chilled cakes from the refrigerator and generously frost the top and sides with a thicker layer of buttercream, smoothing as you go with an offset spatula.
  14. Add Sprinkles and Chill: Decorate the cakes with colorful sprinkles on top and sides as desired. Chill the finished cakes in the refrigerator until ready to serve.

Notes

  • Use room temperature eggs for best mixing results and cake texture.
  • Ensure the cake is completely cooled before cutting to prevent crumbling.
  • Adjust the amount of food coloring to achieve your preferred vibrancy.
  • The crumb coat helps create a smooth final frosting finish and minimizes crumbs in the top layer.
  • These mini cakes can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a dairy-free version, substitute butter and heavy cream with non-dairy alternatives.
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Lunch Box Cake, Devil’s Food Cake, Mini Layer Cakes, Buttercream Frosting, Kid-friendly Dessert, Individual Cakes

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