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Lunchbox Cake: The Ultimate Guide to Mini Cakes

  • Total Time: 105 minutes
  • Yield: 12-16 cakes 1x

Description

Moist and tender cake topped with a rich chocolate ganache and festive sprinkles, perfect for lunchboxes or a sweet treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk
  • 8 ounces semi-sweet chocolate, finely chopped
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon light corn syrup (optional, for shine)
  • Assorted sprinkles, for decorating

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan (or line with parchment paper).
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined; do not overmix.
  6. Pour batter into prepared pan and spread evenly.
  7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  9. Finely chop the semi-sweet chocolate and place it in a heatproof bowl.
  10. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil!
  11. Pour the hot cream over the chopped chocolate. Let it sit for about a minute to allow the heat to melt the chocolate.
  12. Gently stir the mixture, starting from the center and working your way outwards, until the chocolate is completely melted and the ganache is smooth and glossy. Be patient, as it may take a few minutes for all the chocolate to melt.
  13. Stir in the butter and corn syrup (if using). The butter adds richness and shine, while the corn syrup helps to create a smoother, glossier ganache.
  14. For a thicker ganache, let it sit at room temperature for about 30 minutes, stirring occasionally, until it reaches your desired consistency. You can also refrigerate it for a shorter period, but be sure to stir it frequently to prevent it from becoming too hard.
  15. Once the cake is completely cool, use a sharp knife to cut it into individual portions. The size of the portions will depend on the size of your lunchbox containers. I usually aim for squares or rectangles that are about 3×3 inches.
  16. Place each cake portion on a wire rack set over a baking sheet (to catch any drips). Pour or spread the chocolate ganache over each cake, ensuring it’s evenly coated. You can use a spoon, spatula, or even dip the cakes into the ganache.
  17. Immediately sprinkle the cakes with your favorite sprinkles while the ganache is still wet. This will ensure the sprinkles adhere properly.
  18. Allow the ganache to set completely before packaging the cakes. This usually takes about 30-60 minutes at room temperature, or you can speed up the process by refrigerating them for a shorter period.
  19. Once the ganache is set, carefully transfer the cakes to your lunchbox containers. You can wrap them individually in plastic wrap or parchment paper to prevent them from sticking together. These lunchbox cakes are best enjoyed within a few days.

Notes

  • Using room temperature ingredients, especially the butter and eggs, is crucial for creating a smooth and well-emulsified batter. This helps the cake bake evenly and results in a tender crumb.
  • Overmixing the batter can develop the gluten in the flour, leading to a tough cake. Mix until just combined.
  • Make sure the cake is completely cool before frosting it with the ganache. Otherwise, the ganache will melt and become runny.
  • Adjust Ganache Consistency: If the ganache is too thick, add a tablespoon of warm milk or cream to thin it out. If it’s too thin, let it sit at room temperature for a while to thicken.
  • Get Creative with Toppings: Feel free to experiment with different toppings! Besides sprinkles, you can use chopped nuts, shredded coconut, mini chocolate chips, or even a drizzle of caramel sauce.
  • Storage: Store the lunchbox cakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

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Find it online: https://recipes2make.com/lunchbox-cake/