Description
A trendy and delightful mini cake, the Korean lunch box cake is light, fluffy, and customizable perfect for any special moment.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/4 cup cocoa powder
- Optional: 1/2 cup fresh fruit (e.g., strawberries, blueberries)
- Optional: 1/4 cup chopped nuts (e.g., almonds, walnuts)
- Optional: Edible flowers or sprinkles for decoration
Instructions
- Preheat oven to 350°F (175°C). Grease and line a small cake pan or ramekins with parchment paper.
- Sift together flour, baking powder, and salt in a medium bowl.
- In a large bowl, cream softened butter and sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to wet mixture, alternating with milk. Mix until just combined.
- Pour batter into prepared pan/ramekins, filling 2/3 full.
- Bake for 20–25 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Decorate with whipped cream or buttercream and optional toppings.
Notes
Ensure all ingredients are at room temperature and avoid overmixing. Use a piping bag for neat decorations and chill the cake briefly to set frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: korean lunch box cake, bento cake, mini cake, korean dessert