Lunch Box Cake Recipe

ByLana Polati
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Introduction

Lunch Box Cake is a fun and easy way to enjoy a personalized, mini cake that’s perfect for any occasion. This recipe combines moist Devil’s Food cake with a rich, colorful buttercream frosting, making each bite deliciously satisfying.

The image shows a small, round cake with smooth pink frosting covering its entire surface. On top, there is a ring of colorful sprinkles in pastel shades of yellow, purple, blue, green, and white, arranged evenly near the edge, leaving the center plain pink. The cake sits on a white polka-dotted paper that lines a white dish. The background is a white marbled surface, and part of another similar cake is visible next to it. 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 for garnish (optional)

Instructions

  1. Step 1: Preheat your oven to 350°F. Line a half-sheet cake pan with parchment paper and spray both the pan and parchment with nonstick cooking spray to prevent sticking. Set aside.
  2. Step 2: 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 until the batter is smooth and uniform.
  3. Step 3: Spread the batter evenly into the prepared pan. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  4. Step 4: Run a knife gently around the edges of the pan to loosen the cake. Spray a piece of parchment paper with nonstick spray and place it sprayed side down on top of the cake.
  5. Step 5: Place a cooling rack over the parchment, then flip the cake and rack upside-down together. Allow the cake to cool completely.
  6. Step 6: Using a 3½-inch round cookie or biscuit cutter, cut out 12 uniform cake circles from the cooled cake.
  7. Step 7: In a stand mixer or with a hand mixer, beat the softened butter with vanilla and almond extracts on medium-high for 1 to 1½ minutes until smooth and creamy.
  8. Step 8: Reduce mixer speed to low and add powdered sugar 1 cup at a time, mixing well after each addition until smooth.
  9. Step 9: If frosting is too stiff, gradually incorporate 2 to 3 tablespoons of heavy cream until spreading consistency is achieved.
  10. Step 10: Increase mixer speed to medium-high and beat until completely smooth. Add food color gel and mix until color is even with no streaks.
  11. Step 11: Cut a 4-inch by 4-inch piece of parchment paper. Place 1 teaspoon of buttercream in the center, then position one cake circle on top to anchor it.
  12. Step 12: 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.
  13. Step 13: Spread a thin layer of buttercream around the sides of each assembled cake to trap crumbs. Refrigerate for about 1 hour to let the crumb coat firm.
  14. Step 14: Remove the cakes from the refrigerator and generously frost the top and sides with a thicker layer of buttercream, smoothing as you go.
  15. Step 15: Decorate with colorful sprinkles on top and sides as desired. Chill the finished cakes in the refrigerator until ready to serve.

Tips & Variations

  • For extra flavor, substitute almond extract with a bit of lemon or orange zest.
  • If food color gel is unavailable, use natural food coloring or leave the frosting white for a classic look.
  • Sprinkles add festive color, but chopped nuts or mini chocolate chips can be used as an alternative garnish.
  • Make sure the butter is soft but not melted for the best buttercream texture.

Storage

Store the assembled Lunch Box Cakes in an airtight container in the refrigerator for up to 3 days. Before serving, bring them to room temperature for about 20 minutes. These cakes can also be frozen for up to 1 month; thaw in the refrigerator overnight and allow to warm slightly before serving.

How to Serve

A small two-layer chocolate cake covered with smooth light pink frosting sits on floral paper over a white marbled surface. The cake layers are dark and moist, with a thick layer of pink frosting between them. The top of the cake is adorned with a mix of colorful sprinkles in pastel blue, pink, white, and shiny gold, forming a partial ring. A wooden spoon holds a single bite of cake, showing the rich dark chocolate texture covered in the same light pink frosting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of a cake mix?

Yes, you can substitute with your favorite homemade Devil’s Food cake recipe. Just make sure it’s firm enough to cut clean circles and layer easily.

How do I prevent the cake from drying out?

Be careful not to overbake the cake and keep it well-covered or wrapped before assembling. The buttercream also helps keep the layers moist.

Print
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Lunch Box Cake Recipe

★★★★★

4.4 from 91 reviews
  • Author: Lana
  • Total Time: 1 hour 45 minutes
  • Yield: 12 mini cakes 1x
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Description

This fun and colorful Lunch Box Cake Recipe features moist Devil’s Food cake layers stacked and frosted with a smooth, vibrant buttercream. Perfectly portioned into 12 individual mini cakes, each is beautifully decorated with sprinkles to brighten up any lunchbox or party platter.

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

  • 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)

Decoration

  • 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

  • Ensure eggs are at room temperature before mixing for better batter incorporation.
  • Adjust the amount of cake mix used according to the package directions for the specified pan size.
  • Use an offset spatula for smoother frosting application.
  • Refrigerate the cakes after crumb coating to achieve a cleaner final frosting layer.
  • Food color gel offers more vibrant color than liquid food coloring.
  • Store finished cakes refrigerated and bring to room temperature before serving for best texture.
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: lunch box cake, mini cakes, devil’s food cake, buttercream frosting, party cakes, colorful cupcakes, easy cake recipe

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