Description
Lunchbox Cakes are mini, personal-sized cakes that are perfect for gifting, celebrations, or enjoying as a sweet treat on the go. These adorable cakes are soft, fluffy, and customizable with colorful frostings, cute decorations, and fun messages. Packed in small containers (usually takeout boxes), they’re trendy, Instagram-worthy, and easy to transport!
Ingredients
Units
Scale
For the Vanilla Cake:
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk, at room temperature
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Gel food coloring (optional, for decorating)
Optional Fillings:
- Fruit jam (strawberry, raspberry, etc.)
- Nutella or chocolate spread
- Whipped cream
- Fresh berries
Instructions
- Bake the Cake:
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined—don’t overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before cutting.
- Prepare the Buttercream:
- In a large bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the vanilla extract, salt, and 2 tablespoons of cream or milk. Beat until the frosting is light and fluffy, adding more cream if needed for a spreadable consistency.
- Divide the frosting into small bowls and tint with gel food coloring if desired.
- Assemble the Lunchbox Cakes:
- Use a round cookie cutter (3–4 inches in diameter) or a small bowl to cut out cake circles from the cooled sheet cake.
- For layered cakes, cut out two or three circles per mini cake.
- Spread a thin layer of frosting or filling (like jam or Nutella) between each layer.
- Apply a thin crumb coat of frosting around the outside of the cake. Chill for 10–15 minutes to set.
- Frost the cakes with the remaining buttercream, smoothing the sides and top.
- Decorate:
- Use piping bags, sprinkles, edible glitter, or small candies to decorate the cakes. Add personalized messages or cute designs for extra charm.
- Carefully place each cake in a small takeout box or lunch container lined with parchment paper.
- Serve or Store:
- Serve immediately or refrigerate until ready to enjoy. Bring to room temperature before serving for the best texture.
Notes
- For chocolate lunchbox cakes, replace 1/4 cup of flour with unsweetened cocoa powder.
- Use stabilized whipped cream if you prefer a lighter frosting.
- Lunchbox cakes stay fresh in the fridge for up to 3 days.