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A close up shot of a perfectly layered lunch box cake with white whipped cream and vanilla sponge

Lunch Box Cake

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5 from 20 reviews

  • Author: Jordan Owen Buxton
  • Total Time: 1 hour 55 mins
  • Yield: 3 individual cakes
  • Diet: Vegetarian

Description

This Lunch Box Cake is a technically refined version of the popular bento-style dessert, focusing on a stabilized crumb and light, airy frosting. By using specific ingredient swaps and temperature control, you can create professional-grade miniature cakes that are as structurally sound as they are delicious.

Ingredients

  • 1 box high-quality vanilla cake mix
  • Whole milk (quantity per cake mix instructions, replacing water)
  • 1 extra egg yolk
  • 1/2 cup granulated white sugar
  • 1/2 cup water
  • 1 teaspoon vanilla extract, divided
  • 2 cups heavy whipping cream (minimum 36% milk fat)
  • 1/4 cup powdered sugar
  • 1 pinch salt

Instructions

  1. Preheat oven to 350°F (177°C) and line a 9×13-inch pan with parchment paper, leaving a 1-inch overhang.
  2. Prepare the vanilla cake mix according to package directions, substituting milk for water and adding one extra egg yolk; bake until the internal temperature reaches 205°F (96°C) and cool completely on a wire rack.
  3. In a small saucepan, dissolve 1/2 cup sugar into 1/2 cup water over medium heat until clear; once cooled, stir in 1/2 teaspoon of vanilla extract.
  4. Whip the cold heavy cream in a pre-chilled bowl until it begins to thicken, then add powdered sugar, 1/2 teaspoon vanilla, and a pinch of salt, beating until stiff peaks form.
  5. Using a 3-inch round cutter, punch out six circles from the cooled sheet cake.
  6. Place one cake round on a parchment square, brush with simple syrup, and spread a 1/2-inch layer of cream over the top.
  7. Add a second cake round, apply syrup, and coat the entire exterior with a thin crumb coat of cream before chilling for 10 minutes.
  8. Apply the final layer of cream using an offset spatula to smooth the sides and top, then transfer the cake and parchment into a 6×6-inch clamshell container.
  9. Refrigerate for at least one hour before serving to set the structure.

Notes

To ensure the most stable whipped cream, always use a bowl and whisk attachment that have been chilled in the freezer for at least 15 minutes. For the cleanest cuts when portioning your cake rounds, press the cutter straight down and twist slightly rather than sawing through the sponge.

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

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