Simple Cake Recipes For Lunch

Easy doesn't mean you need to compromise on taste. This simple cake recipe has a rich vanilla flavor with a soft crumb and super moist texture.

This Super Simple Cake Recipe uses basic ingredients as well as equipment to make a fantastic, tender, and moist cake completely from scratch.

This recipe is genuinely the easiest cake I’ve ever made. Not only that, but with its outstanding vanilla flavor, delectably soft crumb, and super moist texture, it’s not just simple but delicious too!

Classic Chocolate Cake Recipe

I’ve been on a mission to make life easier for anyone short on time. I know many people who would like to bake but don’t because dragging out the mixer and tracking down ingredients is just too much trouble. This easy recipe requires nothing more than mixing bowls and a whisk. That’s it! Dessert couldn’t be simpler!

To make your own buttermilk for this recipe, add ¾ tablespoon of white vinegar or lemon juice to ¾ cups of milk (full fat is best, but low fat or skim will work). Stir and let sit for 5 minutes. The mixture may be a little curdled, but that’s just fine.

This recipe makes a 9×13 in cake, two 8-inch rounds, two 9-inch rounds, or 24-36 cupcakes. See the recipe notes for baking times.

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To Freeze:This cake freezes beautifully. Leave theunfrosted cakein the pan, cover with plastic wrap, then a layer of foil, and freeze for up to a month.

Easy doesn’t mean you need to compromise on taste. This simple cake recipe has a rich vanilla flavor with a soft crumb and super moist texture.

Baking Times For Different Pan Sizes: For two 8-inch round pans, bake 30-35 minutes. For two 9-inch round pans, bake 25-30 minutes. For 24-36 cupcakes, 15-20 minutes

Super Easy Healthy Dessert Ideas That You Can Eat Every Day

Calories: 184 (9%) | Carbohydrates: 25 g (8%) | Protein: 2 g (4%) | Fat: 8 g (12%) | Saturated Fat: 4 g (25%) | Cholesterol: 43 mg (14%) | Sodium: 140 mg (6%) | Potassium: 33 mg (1%) | Fiber: 1 g (4%) | Sugar: 17 g (19%) | Vitamin A: 227 IU (5%) | Calcium: 16 mg (2%) | Iron: 1 mg (6%)

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.Lunch box cakes or bento cakes have taken social media by storm! These adorable little cakes are a wonderful treat for any occasion.

The best part is that they’re customizable, so you can really decorate them however your heart desires. Have an anniversary, birthday, or maybe a promotion?! These cakes are perfect for pretty much any kind of celebration.

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Or if you just need a little pick me up, these cute little cakes are sure to put a smile on anyone’s face.

Bento cakes or lunch box cakes are cute, minimalist cakes that are usually made with four to six-inch cake layers. These became popular in Korea, and they’re so cute this style has gained popularity around the world.

This is a signature feature of these cakes because it allows them to fit perfectly inside square to-go containers. The box that these cakes typically come in is a quintessential part of this style of cake.

Easy Cake Recipes

This makes them easy to decorate and transfer into the box, and also hides any imperfections that might exist on the sides of the cake. I love this because it makes this cake design super forgiving 🙂

Most people are familiar with bento box lunches, which date back all the way to the fifth century when Japanese men used to carry their meals in compact and easy to carry containers when going fishing and hunting.

I like to make six-inch lunch box cakes so that I have lots of room to write on top of them. I also find that size of cake easier to frost. However, some bento cakes are made with three or four-inch cake layers.

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The most important thing to keep in mind is that the size of the cake layer is the same as the bottom of the container that you plan to put the cake in. It should sit flush in the bottom of the box.

While the boxes I use are 8 x 8-inches, the bottom is tapered and actually has a 6 x 6-inch cavity. This is why I use 6-inch cake layers, they fit perfectly in these boxes.

Preheat oven to 350 F / 175 C. Grease and line two, six-inch round cake pans with non-stick spray or homemade cake release. If you want to use an 8-inch round cake pan, make one cake layer.

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Divide the batter evenly between the prepared cake pans. Bake for about 25-28 minutes or until a toothpick comes out with a few moist crumbs. Bake time can vary quite a bit based on your oven, so keep an eye on the cake once it’s been in the oven for 25 minutes.

Remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Then carefully flip them onto wire racks to finish cooling.

If your frosting seems too thick after mixing together all your ingredients, add in additional cream (1 tablespoon at a time). Or if the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

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This recipe makes a sweet American buttercream frosting. If you don’t like sweet frosting, I recommend making a half batch of mySwiss meringue buttercreamor using a half batch of myRussian buttercream.

Stack and frost the cake layers on a square sheet of parchment paper that is 1 inch larger than your box (i.e. 9 inch parchment square for an 8-inch box).

I also like to tape the parchment paper to a cake board to make the cake easier to move in and out of the freezer and keep the sheet in place.

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Stack the next cake layer on top and cover over the cake with a thin layer of buttercream. Smooth the frosting using a bench scraper and/or small offset spatula.

Chill the cake again in the fridge (20 minutes) or the freezer (10 minutes) until the frosting is firm to the touch.

Chill the cake again in the fridge (20 minutes) or the freezer (10 minutes) until the frosting is firm to the touch. This will make it much easier to place in its box.

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Use a toothpick or scribe to sketch out your message on top of the cake. This helps ensure your letters are centered and evenly spaced.

This lunch box cake recipe uses quite a few ingredients and I know you might not have all of them on hand. Or if you have food allergies or restrictions, I’ve got you covered.

If you try this lunch box cake recipe, I’d love to hear what you think of it! Let me know by leaving a rating below.

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I made 1/2 of this recipe, baked it in a sheet pan, then used a cookie cutter to cut out my layers. Made 2 two-layered mini cakes. Delicious! The cake is so moist. I've also read your frosting consistency post, and that made me realize why my buttercream is always so difficult to work with. Mind you, this is the 4th or 5th time I’ve tried to make a layered cake!

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