.
home
home
0
Lunch Box CakesLunch Box Cakes
Lunch Box Cakes

Lunch Box Cakes

There’s nothing like a little lunchtime treat. Whether you’re celebrating a birthday, rewarding an accomplishment or simply reminding someone that you love them, these lunchtime snack cakes are the perfect way to do it. Though they look elaborate, the path to this adorable treat is actually quite simple. Customize the flavors to your taste and the ingredients you have on hand for a celebratory dessert that’s as easy as it is special.
Logo
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Lunch Box Cakes
Lunch Box Cakes
Prep Time60 Minutes
Servings4
0
Ingredients
2 packages L&B Sponge Cake Dessert Cups (12 total)
1 cup prepared vanilla pudding, divided
½ teaspoon matcha powder
2 teaspoons creamy peanut butter
¼ cup L&B Strawberry Jam
½ cup prepared chocolate pudding
3 cups vanilla frosting
Pink, green and brown food coloring, for decorating
Assorted sugar sprinkles, for decorating
Chocolate flavored sugar sprinkles, for decorating
Seasonal shapes sugar sprinkles, for decorating
Directions
  1. Place 4 sponge cakes upside down on a cutting board and, using a serrated knife, cut off a ¼-inch thick disc from each and discard (or eat!) the remaining cake pieces. Set cake discs aside.
  2. In a small bowl, stir together ½ cup of the vanilla pudding and the matcha powder until well combined. 
  3. In another small bowl, stir together the remaining ½ cup vanilla pudding and the peanut butter until well combined. 
  4. TO ASSEMBLE THE STRAWBERRY-MATCHA CAKES: Fill 2 sponge cups with the matcha pudding mixture and 2 sponge cups with strawberry jam. Place a cake disc on top of each matcha cup, then invert the strawberry sponge cups on top. Set aside and label to remember the flavor.
  5. TO ASSEMBLE THE CHOCOLATE-PEANUT BUTTER CAKES: Fill 2 sponge cups with the peanut butter pudding mixture and 2 sponge cups with chocolate pudding. Place a cake disc on top of each peanut butter cup, then invert the chocolate cups on top. Set aside and label to remember the flavor.
  6. Using a serrated knife, trim the sides of the cakes to even out the edges, if needed. Coat each cake with a very thin layer of vanilla frosting to hold loose crumbs in place and even out the edges. Chill in the refrigerator for 10 minutes.
  7. Meanwhile, divide the remaining frosting into 4 small bowls and use food coloring to create one bowl each of pink, green, light brown and dark brown frosting. 
  8. Frost and decorate the strawberry-matcha cakes with the pink and green frosting, and the chocolate-peanut butter cakes with the brown frostings.
  9. Leftover cakes can be stored in an airtight container in the refrigerator for up to 3 days.
60 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 packages L&B Sponge Cake Dessert Cups (12 total)
L&B Sponge Cake Dessert Cups
L&B Sponge Cake Dessert Cups, 6 Each
Deal
$2.99 was $3.99$0.50 each
1 cup prepared vanilla pudding, divided
Petit Pot Vanilla Bean Organic & Creamy French Dessert
Petit Pot Vanilla Bean Organic & Creamy French Dessert, 2 Each
Huge Deal
$4.49 was $6.59$2.25 each
½ teaspoon matcha powder
Jade Leaf Organic Japanese Matcha Powder
Jade Leaf Organic Japanese Matcha Powder, 0.7 Ounce
$10.89$15.56/oz
2 teaspoons creamy peanut butter
Old Home Creamy Peanut Butter
Old Home Creamy Peanut Butter, 14 Ounce
$5.29$0.38/oz
¼ cup L&B Strawberry Jam
L&B Strawberry Jam
L&B Strawberry Jam, 11 Ounce
Deal
$5.99 was $6.99$0.54/oz
½ cup prepared chocolate pudding
Petit Pot Dark Chocolate Organic & Creamy French Dessert
Petit Pot Dark Chocolate Organic & Creamy French Dessert, 2 Each
Huge Deal
$4.49 was $6.59$2.25 each
3 cups vanilla frosting
Miss Jones Baking Co. Organic Vanilla Frosting
Miss Jones Baking Co. Organic Vanilla Frosting, 11.29 Ounce
$7.39$0.65/oz
Pink, green and brown food coloring, for decorating
Watkins Assorted Food Coloring
Watkins Assorted Food Coloring, 1.2 Ounce
$9.89$8.24/oz
Assorted sugar sprinkles, for decorating
Betty Crocker Rainbow Sugar Sprinkles
Betty Crocker Rainbow Sugar Sprinkles, 10.5 Ounce
$5.29$0.50/oz
Chocolate flavored sugar sprinkles, for decorating
Betty Crocker Chocolate Flavored Sugar Sprinkles
Betty Crocker Chocolate Flavored Sugar Sprinkles, 1.75 Ounce
$2.69$1.54/oz
Seasonal shapes sugar sprinkles, for decorating
Betty Crocker Valentine's Valentine Hearts Sprinkles
Betty Crocker Valentine's Valentine Hearts Sprinkles, 1.24 Ounce
Deal
$2.29 was $2.79$1.85/oz

Directions

  1. Place 4 sponge cakes upside down on a cutting board and, using a serrated knife, cut off a ¼-inch thick disc from each and discard (or eat!) the remaining cake pieces. Set cake discs aside.
  2. In a small bowl, stir together ½ cup of the vanilla pudding and the matcha powder until well combined. 
  3. In another small bowl, stir together the remaining ½ cup vanilla pudding and the peanut butter until well combined. 
  4. TO ASSEMBLE THE STRAWBERRY-MATCHA CAKES: Fill 2 sponge cups with the matcha pudding mixture and 2 sponge cups with strawberry jam. Place a cake disc on top of each matcha cup, then invert the strawberry sponge cups on top. Set aside and label to remember the flavor.
  5. TO ASSEMBLE THE CHOCOLATE-PEANUT BUTTER CAKES: Fill 2 sponge cups with the peanut butter pudding mixture and 2 sponge cups with chocolate pudding. Place a cake disc on top of each peanut butter cup, then invert the chocolate cups on top. Set aside and label to remember the flavor.
  6. Using a serrated knife, trim the sides of the cakes to even out the edges, if needed. Coat each cake with a very thin layer of vanilla frosting to hold loose crumbs in place and even out the edges. Chill in the refrigerator for 10 minutes.
  7. Meanwhile, divide the remaining frosting into 4 small bowls and use food coloring to create one bowl each of pink, green, light brown and dark brown frosting. 
  8. Frost and decorate the strawberry-matcha cakes with the pink and green frosting, and the chocolate-peanut butter cakes with the brown frostings.
  9. Leftover cakes can be stored in an airtight container in the refrigerator for up to 3 days.