Korean Lunchbox Cake (도시락 케이크)
The most adorable Korean lunchbox cake made with vanilla sponge, cream cheese frosting and jam filling. These cute mini cakes are ideal for single servings and served in a takeout box. Perfect for any special occasion!
Equipment
- Hand mixer (or stand mixer)
- 8 x 12 inch rimmed baking tray* (20x30 cm)
- 4-inch round cookie cutter (10 cm)
Ingredients
Vanilla Sponge
- 3 large eggs, room temperature
- ½ cup sugar (100 grams)
- 2 tablespoons vegetable oil* (30 grams)
- 2 tablespoons heavy cream (30 grams)
- ¾ cup cake flour* (100 grams)
- 1 teaspoon baking powder (5 grams)
- ¼ teaspoon fine salt
- 1 teaspoon vanilla extract
Whipped Cream Cheese Frosting
- 1 cup cream cheese, full fat (250 grams)
- ⅓ cup powdered sugar (50 grams)
- ¾ cup heavy whipping cream (200 grams)
- 1 teaspoon vanilla extract
Optional
- fruit jam, for filling
- food colouring, for decoration
Instructions
Vanilla sponge
- Preheat the oven to 320°F (160°C). Grease a 8 x 12 inch (20x30 cm) baking tray and line with parchment paper.
- In a large bowl, beat the eggs and sugar on high until the mixture becomes pale in colour and triples in volume. This can take between 10-15 minutes depending on the mixer.
- Add the oil, heavy cream, and vanilla paste into the eggs, mixing to incorporate.
- Sift in the flour, baking powder and salt. Gently fold the dry ingredients into the wet using a spatula without deflating the air whipped into the eggs.
- Pour the batter into the lined tray and level it using a spatula. Rap the tray on the work surface a few times to remove any bubbles.
- Bake for 12 minutes on until a skewer comes out clean. Once baked, let the cakes cool for 5 minutes, then place them face down on baking paper. Peel off the bottom layer of baking paper (used to line the tray).
- When the cakes are cooled, use a 4-inch (10 cm) round cookie cutter to cut out 6 circles. These are the cake layers.
Whipped Cream Cheese Frosting
- Add the cold cream cheese into a large bowl. Using a hand mixer, whip it until pliable and fluffy, for about 2-3 minutes.
- In a separate bowl, add the heavy cream, sugar, and vanilla paste. Whip with a hand mixer until medium-stiff peaks. Do not overmix as it can make the cream curdle.
- Add the cream cheese into the heavy whipped cream and combine with a spatula. Stop when the mixture looks fluffy and smooth, do not overmix.
- Divide the frosting into two parts. Place one in a piping bag fitted with a ½ inch round nozzle, then chill in the fridge.
- Divide the remaining frosting in different parts and colour as desired. Store in the fridge until ready to use.
Assembling the cake
- Pipe frosting on the bottom layer, then spread it evenly with a spatula or cake knife.
- If using jam filling, pipe a ring of frosting on the perimeter of the circle. Fill the inside of that ring with jam of choice.
- Sandwich the frosting with a top cake layer, pressing down gently to help it stick.
- Cover the entire cake in frosting, then smooth everything out with a cake knife. Chill the cake for 30 minutes or 1 hour before decorating.
- Cover the base frosting with colourful frosting, then level again with a cake knife for a smooth finish. Decorate as desired with sprinkles, pipe dollops of colourful frosting or fresh fruit.
- Sketch out letters with a skewer before piping them on. Chill the cake for at least 1-2 hours before transferring it into a takeout box.
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Nutritional value is estimative and it's calculated per serving without jam filling (this recipe makes 3 mini cakes).
- Vegetable oil - use an odourless and flavourless oil like sunflower or canola (rapeseed).
- Cake flour - can be replaced with plain flour. Self-rising flour cannot be used for this recipe.
- Storing - store in the fridge inside takeout box for 1 day. For 2-3 days storage, keep in airtight container in fridge.
Nutrition
Calories: 762kcal
Tried this recipe?Let us know how it was!