Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lunch Box Cake Recipe

★★★★★

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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://mealsbylana.com/lunch-box-cake-recipe/