A Korean lunchbox cake is a small, round cake, usually about 4 inches (10 cm) across, covered in piped frosting and packed in a takeout-style box. The cakes are meant for one or two people, and they are often decorated with a short message. This recipe uses a sheet-pan vanilla sponge, which you cut into rounds, and a whipped cream cheese frosting.
What is a Korean lunchbox cake?
The name comes from the “dosirak” (Korean lunchbox) style of packaging: the cake sits in a small box, often with a plastic fork and a note, like a takeout meal. Bakeries in Korea made the style popular, and it spread widely through social media. You may also see these called bento cakes.
Is it a traditional Korean cake?
Not really. Lunchbox cakes are a modern trend, so they are not a traditional Korean birthday cake. Many Korean bakeries sell soft sponge cakes layered with whipped cream and fruit, which are very commonly bought for birthdays. A lunchbox cake is a mini version of that idea with more decoration.
Equipment
- 20 x 30 cm (8 x 12 inch) rimmed baking tray, lined with parchment
- 10 cm (4 inch) round cutter
- Hand or stand mixer
- Piping bag with a round tip (about 1/2 inch)
- Small offset spatula or butter knife
- 4 to 5 inch takeout-style boxes with room for the frosting
Ingredients
This makes about 3 two-layer cakes from 6 sponge rounds.
Vanilla sponge
- 3 large eggs, at room temperature
- 100 g (1/2 cup) sugar
- 30 g (2 tablespoons) neutral oil
- 30 g (2 tablespoons) heavy cream
- 100 g (3/4 cup) cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
Whipped cream cheese frosting
- 250 g (1 cup) full-fat cream cheese, cold
- 50 g (1/3 cup) powdered sugar
- 200 g (3/4 cup) heavy whipping cream, cold
- 1 teaspoon vanilla extract
Optional: fruit jam for the filling, gel food coloring, sprinkles.
Make the sponge
- Heat the oven to 160°C (320°F). Grease and line the tray with parchment.
- Beat the eggs and sugar on high speed until pale and thick, with roughly triple the volume. This can take 10 minutes or more depending on your mixer.
- Mix in the oil, cream and vanilla.
- Sift in the flour, baking powder and salt, then fold gently so you keep the air in the eggs.
- Spread the batter into the tray and tap the tray on the counter to release large bubbles.
- Bake for about 12 minutes, until the top springs back and a skewer comes out clean.
- Let it cool a few minutes, turn it out onto parchment, peel off the lining paper, and cool completely.
- Cut six 10 cm rounds with the cutter. Trimmings make good snacking.
Make the frosting
- Whip the cold cream cheese for 2 to 3 minutes until smooth and fluffy.
- In another bowl, whip the cream, powdered sugar and vanilla to medium-stiff peaks. Stop before it turns grainy.
- Fold the whipped cream into the cream cheese until just combined.
- Set aside about half for piping. Divide the rest into small bowls and tint as you like. Keep everything chilled.
Assemble and decorate
- Pipe or spread frosting over one sponge round. For a jam filling, pipe a ring of frosting around the edge and spoon jam inside the ring.
- Top with a second round and press gently.
- Cover the whole cake in a thin layer of frosting and smooth it with a spatula. Chill for 30 to 60 minutes so the surface firms up.
- Add your final color layer, smooth it again, then decorate with piped dollops, sprinkles or fruit.
- To write a message, lightly sketch the letters with a skewer first, then pipe over the lines.
- Chill for 1 to 2 hours before moving the cake into its box.
Flavor ideas
- Swap 1 to 2 tablespoons of the flour for cocoa powder for a chocolate sponge.
- Fill with strawberry or raspberry jam (our jam sponge cake recipes have filling ideas), lemon curd (see no-bake lemon curd desserts) or fresh berries.
- Add lemon zest to the frosting.
- For a banana version, see our Japanese banana cake, which also works as a soft sponge base.
Tips
- Weigh ingredients when you can. Cup conversions for flour vary.
- Keep the frosting cold. Whipped cream and cream cheese soften quickly in a warm kitchen.
- Cut the sponge only after it is fully cool.
- A warm knife dipped in hot water and wiped dry gives cleaner edges on the finished cake.
Storage and transport
This frosting contains dairy, so keep the cakes refrigerated and in their boxes until shortly before serving. They are best within a couple of days. If you are carrying one to a party, a cooler bag with an ice pack helps keep it from softening.
FAQ
What size is a lunchbox cake?
Most are about 4 inches (10 cm) across, though some bakers make 5 or 6 inch versions.
Why are they called lunchbox cakes?
Because they are served in small boxes that look like takeout lunch boxes.
What is the difference between a lunchbox cake and a bento cake?
The terms are used interchangeably. Both describe a small, boxed cake.
Can I use buttercream instead?
Yes. Buttercream is sturdier and holds piped shapes well in warmer rooms, but it is sweeter and denser than the whipped cream cheese version.