Description

A strategic meal prep lunch formula featuring a moist sponge cake and stable buttercream frosting that stays fresh in the fridge for up to 5 days, perfect for busy workweeks.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 ½ cups (300g) granulated sugar
½ cup (113g) unsalted butter, softened
3 large eggs, room temperature
1 cup (240ml) whole milk
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons vanilla extract
1 cup (226g) unsalted butter, softened to room temperature (for frosting)
4 cups (480g) powdered sugar
2–3 tablespoons heavy cream
1 tablespoon vanilla extract
A pinch of salt
1 cup fresh strawberries, chopped

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, beat the softened butter until creamy, then gradually add the powdered sugar, one cup at a time.
Add the heavy cream, vanilla, and salt. Beat on high speed for 2-3 minutes until the frosting is smooth and spreadable.
Once the cake is completely cool, spread a thin layer of frosting to seal in crumbs, then add the final thick layer.
Top with chopped fresh strawberries. Slice into eight equal portions.
Place each slice in an airtight container, ensuring the frosting side is protected. Store in the refrigerator.

Notes

Ensure the cake is completely cool before frosting to prevent the butter from melting. For meal prep, use stable frosting and store in airtight containers. Can be frozen for up to 3 months. Gluten-free and dairy-free adaptations are possible with substitutions.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 375
Sugar: 42
Sodium: 250
Fat: 18
Saturated Fat: 11
Carbohydrates: 52
Fiber: 1
Protein: 4

Keywords: meal prep, birthday cake, lunch formula, sponge cake, buttercream, make ahead, office lunch, sweet treat