Description

Hey friends! Beau here. If you love chocolate, personal-sized treats, and fun kitchen projects, these Mini Lunch Box Cakes are for you. Soft chocolate cake layers, whipped vanilla buttercream, and the perfect to-go presentation make them ideal for celebrations, gifts, or just treating yourself. Don’t worry—this recipe is simple, foolproof, and fun to make!

Ingredients

Scale

Chocolate Cake Layers:

1 cup (130g) all-purpose flour
1 cup (200g) granulated sugar
1/3 cup (30g) Dutch-processed cocoa powder
1 tsp (4g) baking powder
3/4 tsp (5g) baking soda
1/2 tsp (3g) salt
1/2 cup (120g) hot water
1/2 cup (120g) buttermilk, room temperature
1/4 cup (55g) vegetable or canola oil
1 large egg (56g), room temperature
1 tsp (4g) vanilla extract or paste

Whipped Vanilla Buttercream:

1 cup (226g) unsalted butter, room temperature
3 cups (375g) powdered sugar, sifted
1/2 cup (120g) heavy whipping cream, room temperature
1 tsp (4g) vanilla extract or paste
1/4 tsp (2g) fine salt
Gel food coloring (optional)

Instructions

1. Preheat & Prep:

Preheat oven to 350°F (175°C).
Grease two 6-inch round pans and line with parchment paper.

2. Mix Dry Ingredients:

In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt until uniform.

3. Add Wet Ingredients:

Pour in hot water, buttermilk, oil, egg, and vanilla. Mix on medium speed until smooth. Batter will be thin—perfect!

4. Bake:

Divide batter evenly between pans. Tap gently to release air bubbles.
Bake 24–27 minutes, until a toothpick comes out with a few moist crumbs.

5. Cool:

Cool in pans 15 minutes, then remove cakes and cool completely on a wire rack.

6. Make Buttercream:

Beat butter on medium-high 2–3 minutes until pale and fluffy.
Add vanilla and salt. Gradually add powdered sugar on low speed.
Pour in cream and beat 2–3 minutes until smooth and airy. Add food coloring if desired.

7. Assemble Cakes:

Level cakes by trimming domed tops.
Place one layer on a cake board or plate, spread buttercream evenly. Top with second layer.
Apply a thin crumb coat and refrigerate 15 minutes. Finish frosting and smooth the cake.

8. Decorate & Box:

Optional piping or sprinkles. Chill 20 minutes. Place in 8-inch lunch box containers for the classic look.

Notes