Valentine's Lunch Box Cake

No ratings yet

Valentine’s Lunch Box Cake is a cute, single serve dessert made for gifting, sharing, or adding a sweet surprise to lunch.

Prep Time20

Cook Time20

Additional Time30

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Author: Jamie Sherman

Preheat the oven to 375°F. Coat 6 mini heart cake pans with cooking spray and set aside.
In a medium bowl, whisk together the flour and baking powder.
1 ⅔ cups all-purpose flour, 1 ½ teaspoons baking powder
In a large mixing bowl, cream the butter and sugar until smooth.
½ cup unsalted butter, 1 cup granulated sugar
Add the eggs and vanilla extract and mix until fully combined.
2 large eggs, 1 teaspoon vanilla extract
Add the flour mixture and milk alternately, starting and ending with the flour mixture. Mix just until combined.
½ cup milk
Divide the batter evenly between the prepared pans, filling each about ⅔ full.
Bake for 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove and cool completely before frosting.

Beat the butter and shortening together until smooth.
½ cup unsalted butter, ½ cup shortening
Gradually add the powdered sugar, mixing on medium speed.
2-3 cups powdered sugar
Add the vanilla extract and salt.
1 teaspoon vanilla extract, dash salt
Add the milk one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
3 tablespoons milk
If desired, mix in food coloring.
food coloring
Frost the tops of the cakes with a knife or spatula.

Pipe decorations, add sprinkles, or write messages on the cakes.
Valentine’s sprinkles
Serve and enjoy.

Chill cakes 2-3 hours or overnight before frosting to reduce crumbs.
Use a piping bag, cake decorating tool, or zip-top bag with the corner snipped for easy decorating.

Bake the batter in a 13x9-inch pan, then cut shapes using 4-inch cookie cutters and stack layers with frosting between.