Korean Lunchbox Cake Recipe is a single serving, beautifully decorated sponge cake, layered with whipped cream frosting and optional jam or fruit, popular in Korea for gifts and special occasions.
The sweet, light texture makes each bite very delicious and enjoyable. I made this cake because I was inspired after seeing beautifully crafted versions in Korean cafes online.
The colours and delicate layers motivated me to try it at home. I wanted to recreate the charming and elegant dessert myself.
Now I will show step by step how to make this cake from scratch, including preparing the sponge, frosting, and assembling the layers carefully.
Is Korean Lunchbox Cake Recipe Safe For Diabetics Patients?
Korean Lunchbox Cake Recipe includes sugar and cream, which can affect blood sugar levels, so diabetic patients need to manage portions carefully.
Reducing sugar or using sugar alternatives can make it safer. Fresh fruits between layers add natural sweetness and fiber, helping to moderate glucose impact.
The light and airy sponge prevents heaviness, but controlled servings remain important. Monitoring blood sugar after eating helps maintain safety while still allowing this dessert to be enjoyed occasionally.
How To Prepare Korean Lunchbox Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: Korean
Yield: 8 servings
Kitchen Utensils
- 4-inch round cookie cutter
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cooling rack
Ingredients
Vanilla Sponge Cake
- ¾ cup cake flour
- 3 large eggs
- ½ cup granulated sugar
- 2 tbsp vegetable oil
- 2 tbsp heavy cream
- 1 tsp baking powder
- ¼ tsp fine salt
- 1 tsp vanilla extract
Whipped Cream Cheese Frosting
- 1 ½ cups heavy whipping cream
- 1 (8 oz / 225 g) package cream cheese, softened
- 1 cup white sugar
- ⅛ tsp salt
- 1 tsp vanilla extract
Optional
- Fruit jam (strawberry or raspberry)
- Food coloring for decoration
How To Make Korean Lunchbox Cake Recipe?
Step 1: Get The Oven And Pan Ready
Preheat your oven to 350°F (175°C). Grease your 4-inch pan with butter or oil, then line it with parchment paper to make sure your cake doesn’t stick.
Step 2: Make The Vanilla Sponge Batter
In a bowl, beat the eggs and sugar together until the mixture is light, pale, and fluffy this usually takes 3–5 minutes. Gently stir in the vegetable oil, heavy cream, and vanilla extract. In another bowl, sift together the cake flour, baking powder, and a pinch of salt. Slowly fold the dry ingredients into the wet mixture until the batter is smooth and free of lumps.
Step 3: Bake The Sponge
Pour the batter into your prepared pan and smooth out the top. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely on a wire rack.
Step 4: Prepare The Whipped Cream Cheese Frosting
Beat the cream cheese in a bowl until it’s smooth. Add the sugar, a pinch of salt, and vanilla extract, mixing until everything is well combined. In a separate bowl, whip the heavy cream until it forms stiff peaks. Fold the whipped cream into the cream cheese mixture gently until the frosting is light and fluffy. If you want, add a few drops of food colouring for decoration.
Step 5: Assemble The Korean Lunchbox Cake
Once the sponge is fully cooled, slice it horizontally into 2 or 3 layers. Spread a thin layer of frosting between each layer, adding jam if you like. Cover the top and sides with the remaining frosting. Decorate with a piping bag, fruit, or sprinkles, then chill the cake for at least 30 minutes before serving.
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 280 kcal |
| Protein | 4 g |
| Carbohydrates | 28 g |
| Fat | 16 g |
| Sugars | 20 g |
About This Cake
The Korean Lunchbox Cake Recipe, also known as a Bento Cake, is a charming miniature dessert perfect for individual servings.
It features a soft, fluffy vanilla sponge layered with creamy whipped cream cheese frosting. Optional fruit jam adds a sweet, tangy contrast, while food colouring or fresh fruit allows for cute and personalised decoration.
These cakes are baked in small tins, making them ideal for gifting or special occasions. The main speciality of this recipe is its miniature size and delicate, light texture, which allows for artistic decoration while delivering a rich, creamy, and satisfying taste in every bite.
Special Health Benefits
➤ Contains protein from eggs and cream cheese, supporting muscle repair and growth.
➤ Offers calcium from cream and cream cheese, promoting strong bones and teeth.
➤ Includes healthy fats from vegetable oil and cream, aiding nutrient absorption.
➤ Provides quick energy from natural sugars in the cake and optional fruit layers.
➤ Incorporates fruit options that add vitamins, antioxidants, and natural flavor to the dessert.
Secrets To Perfect Korean Lunchbox Cake Recipe
➢ Use room temperature eggs for a lighter, fluffier sponge that rises evenly.
➢ Sift cake flour and baking powder to avoid lumps and create a smooth texture.
➢ Fold ingredients gently to maintain air in the batter, ensuring a soft, delicate cake.
➢ Chill the frosting slightly before spreading to achieve smooth, clean layers and prevent sliding.
➢ Slice the cake carefully using a serrated knife for even layers and professional looking results.
Amazing Serving Ideas
Slice the Korean Lunchbox Cake Recipe into small, neat pieces to highlight the layers. Add fresh fruits such as strawberries, blueberries, or kiwi on top for a colourful and refreshing touch.
A thin drizzle of chocolate or a sprinkle of powdered sugar enhances flavor and presentation. Serve alongside a warm cup of tea or coffee to create a balanced dessert experience.
Using edible flowers or small decorative toppings adds elegance, making each portion visually appealing and delightful to enjoy.
Why This Korean Lunchbox Cake Recipe Is The Only One You’ll Need?
This Korean Lunchbox Cake Recipe stands out because it delivers a soft, moist sponge paired with light, creamy frosting that balances sweetness beautifully.
The layers are easy to assemble, creating an elegant and visually appealing dessert. Fresh fruits or jams can be added for extra flavor and colour.
The recipe uses simple ingredients and straightforward techniques, ensuring consistent results every time.
Once tried, this cake satisfies both taste and presentation, becoming a go to dessert that impresses without requiring complicated steps or special equipment.
How To Store Leftovers?
Store leftover Korean Lunchbox Cake Recipe in an airtight container to keep it fresh. Refrigerate to maintain the texture of the sponge and cream, preventing it from becoming soggy.
Keep fruit toppings separate if possible to avoid excess moisture. Consume within two to three days for the best taste and quality.
For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil, then thaw in the refrigerator before serving to preserve flavor and texture.
Frequently Asked Questions
What Size Tins Are Best For This Cake?
Small 4-inch round tins work best to create individual mini cakes.
Can I Make The Sponge In Advance?
Yes, the sponge can be baked a day before and stored in an airtight container at room temperature.
Can I Use Other Flavours?
Chocolate, matcha, or coffee sponge works well with the same frosting.
How Do I Prevent The Frosting From Melting?
Keep cakes chilled until serving, and avoid leaving them at room temperature for long periods.
Conclusion
The Korean Lunchbox Cake Recipe is simple, fun, and inspiring! It shows how easily you can create a soft, fluffy sponge with creamy frosting.
This delightful dessert is perfect for gifts, special occasions, or treating yourself. I hope this recipe motivates you to try it soon and experience the joy of creating something both beautiful and delicious.
Korean Lunchbox Cake Recipe a wonderful way to enjoy Korean baking at home, and I’m sure you’ll love the results when you do!
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Korean Lunchbox Cake Recipe
Equipment
- 4-inch round cookie cutter
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cooling rack
Ingredients
Vanilla Sponge Cake
- ¾ cup cake flour
- 3 large eggs
- ½ cup granulated sugar
- 2 tbsp vegetable oil
- 2 tbsp heavy cream
- 1 tsp baking powder
- ¼ tsp fine salt
- 1 tsp vanilla extract
Whipped Cream Cheese Frosting
- 1 ½ cups heavy whipping cream
- 1 8 oz / 225 g package cream cheese, softened
- 1 cup white sugar
- ⅛ tsp salt
- 1 tsp vanilla extract
Optional
- Fruit jam strawberry or raspberry
- Food coloring for decoration
Instructions
Step 1: Get The Oven And Pan Ready
- Preheat your oven to 350°F (175°C). Grease your 4-inch pan with butter or oil, then line it with parchment paper to make sure your cake doesn’t stick.
Step 2: Make The Vanilla Sponge Batter
- In a bowl, beat the eggs and sugar together until the mixture is light, pale, and fluffy this usually takes 3–5 minutes. Gently stir in the vegetable oil, heavy cream, and vanilla extract. In another bowl, sift together the cake flour, baking powder, and a pinch of salt. Slowly fold the dry ingredients into the wet mixture until the batter is smooth and free of lumps.
Step 3: Bake The Sponge
- Pour the batter into your prepared pan and smooth out the top. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely on a wire rack.
Step 4: Prepare The Whipped Cream Cheese Frosting
- Beat the cream cheese in a bowl until it’s smooth. Add the sugar, a pinch of salt, and vanilla extract, mixing until everything is well combined. In a separate bowl, whip the heavy cream until it forms stiff peaks. Fold the whipped cream into the cream cheese mixture gently until the frosting is light and fluffy. If you want, add a few drops of food colouring for decoration.
Step 5: Assemble The Korean Lunchbox Cake
- Once the sponge is fully cooled, slice it horizontally into 2 or 3 layers. Spread a thin layer of frosting between each layer, adding jam if you like. Cover the top and sides with the remaining frosting. Decorate with a piping bag, fruit, or sprinkles, then chill the cake for at least 30 minutes before serving.
Notes
Nutrition Facts
Calories: 280 kcal | Protein: 4 g | Carbohydrates: 28 g | Fat: 16 g | Sugars: 20 gHi, I’m Samia! I’ve spent the past five years creating recipes that are both delicious and unique. Cooking is my passion, and I love exploring different cuisines, blending flavors, and turning everyday meals into something memorable. From quick weeknight dinners to festive feasts, I aim to make every dish special. I’d love for you to join me on this culinary journey together we’ll explore simple, easy-to-follow recipes and tips that make cooking fun, inspiring, and full of joy!