korean cake

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!

Korean Lunchbox Cake (도시락 케이크)

eggs, room temperature

sugar ((100 grams))

vegetable oil* ((30 grams))

heavy cream ((30 grams))

cake flour* ((100 grams))

baking powder ((5 grams))

salt

vanilla extract

cream cheese, full fat ((250 grams))

sugar ((50 grams))

heavy whipping cream ((200 grams))

fruit jam, for filling

food colouring,

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.

Vanilla sponge

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.

Whipped Cream Cheese Frosting

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.

Assembling the cake

Korean fresh cream cake (aka Saeng cream cake) is a soft and fluffy cake made with sponge cake layers, fresh whipped cream, and juicy strawberries. With just a few basic ingredients, it is made in no time. 

Korean Fresh Cream Cake (Saeng Cream Cake)

+ 1 1/2 tablespoons (130 g) caster sugar

large egg yolks (80 g), room temperature

(130 g) cake flour

(43 g) whole milk

grapeseed oil

(75 g) water

(40 g) granulated sugar

Kirsch (or vanilla extract)

(200 g) fresh strawberries (or frozen strawberries)

lemon juice

+ 3 tablespoons (200 g) heavy cream, 30% fat

(20 g) icing (powdered) sugar

(155 g) heavy cream, 30% fat

strawberries

(15 g) icing sugar (optional)

To make a sponge cake,

preheat the oven to 305°F (150°C). Sift cake flour with a flour sifter twice in a large mixing bowl. Butter and dust a 7-inch (18 cm) pan with flour, and remove the excess flour. Or line the bottom and sides of the baking pan with a parchment paper circle and strips.

Place egg whites in a large bowl or the bowl of a stand mixer with the whisk attachment and beat on low-medium speed until frothy. Add 1/3 of sugar and continue whisking on low speed. Add another 1/3 of the remaining sugar, and beat the egg whites until soft peaks. Avoid stiff peaks and glossy meringue.

Add egg yolks and gently mix with a hand whisk with circular movements. Avoid any up-and-down whisking motions.

Sift 1/2 of the flour over the bowl and carefully mix with a hand whisk without whisking. Add the remaining flour and mix until the flour is invisible.

Place oil and milk in a small microwave-safe bowl and warm them up in the microwave for 20 seconds. Add the warm milk and oil mixture to the main preparation. Gently mix by scooping the batter up from the bottom with a spatula until you obtain a uniform batter.

Pour batter into the prepared pan and tap it on the table a couple of times. Stir the batter with a bamboo screw with circular movements. These tricks help eliminate air bubbles and create an ideal texture for the cake.

Bake the cake for 60 minutes. Remove the baking pan from the oven and tap the mold on the table. Let the cake cool in the pan for 5-10 minutes.

Turn the pan upside down on a wire rack and let the cake cool for 5 minutes. Then turn it over, and while the cake is warm, scrape the crust from the top of the cake with a thin sharp knife. Don't trim the cake yet; just remove the top crust. Let the cake cool down completely.

To make sugar syrup,

pour water and sugar into a small saucepan and bring to a boil. Out of the heat, add Kirsch, and let it cool.

To make fresh whipped cream,

 pour 2/3 cup + 3 tablespoons (200 g) of chilled heavy cream and icing sugar into a cold bowl and whip cream with a hand whisk until soft-medium peaks.

To make strawberry cake filling,

wash and pat dry strawberries. Hull and cut strawberries into halves, then quarters. Mash using a potato masher or a fork. Combine mashed strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 2-3 minutes. Remove from heat and allow to cool completely. The sauce will thicken as it cools.

To assemble the cake,

measure the height of the cake. You will need to get four 0.4 inches (1 cm) thick cake layers. If the cake size allows you to cut the bottom of the cake, do this. Otherwise, leave the bottom crust. Use a serrated knife or cake leveler to slice the cake into thin layers 1 cm thick. Adjust a mousse cake mold to 6.4 inches (16 cm) and trim each layer to fit. 

Place the first layer on a turntable. Soak it with syrup using a pastry brush. Spread 1/4 of the cream evenly with a bent spatula. Then, using a pastry bag or spoon, add 1/3 of the strawberry filling on top of the cream. Make sure to leave a 1/2 inch (1.5 cm) gap from the edge. 

Place the second cake layer and repeat the above procedure. Finish the cake with the third cake disk and soak it. Crumb coat the top and sides of the cake with a thin layer of cream. Whisk 2/3 cup (155 g) of the cold heavy cream with a hand whisk until soft peaks and cover the entire cake.

Decorate the cake with an angled spatula: read a Wilton tutorial on how to make spatula icing. Arrange a few fresh strawberries on top.

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Korean Lunchbox Cake (도시락 케이크)

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Top 2 korean cake recipes from across the web

The most viewed korean cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Lunchbox Cake (도시락 케이크)

Korean Fresh Cream Cake (Saeng Crea...

The most viewed korean cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine