Korean Lunchbox Cake Recipe - Kerala Food Channel
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Korean Lunchbox Cake Recipe: How to make Korean Lunchbox Cake?

ByFood & Recipes Channel

Korean lunchbox cake, or “dosirak cake,” is a delightful, visually appealing dessert that captures the essence of Korean aesthetics and flavors. This charming cake is often made in a compact, bento-style format, making it perfect for sharing or enjoying on the go. With its moist sponge layers and rich buttercream frosting, each bite offers a harmonious blend of sweetness and lightness. What makes this cake special is its versatility; you can customize it with various flavors, fillings, and decorations to suit any occasion, from birthdays to picnics.

Ingredients

For the Cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

For the Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Food coloring (optional)

For Decoration:

  • Fresh fruits (strawberries, blueberries, or kiwi)
  • Edible flowers (optional)
  • Sprinkles or chocolate shavings (optional)

Instructions

Step 1: Prepare the Cake Batter

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
  4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

Step 2: Bake the Cake

  1. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 3: Make the Buttercream Frosting

  1. Beat the Butter: In a mixing bowl, beat the softened butter until creamy.
  2. Add Sugar and Cream: Gradually add the powdered sugar, mixing on low speed until combined. Then, add the heavy cream and vanilla extract. Beat on high speed for about 2-3 minutes until the frosting is light and fluffy. If desired, add food coloring and mix until evenly colored.

Step 4: Assemble the Cake

  1. Level the Cake: Once the cake is completely cooled, level the top with a serrated knife if necessary.
  2. Frost the Cake: Place the first layer of cake on a serving plate. Spread a layer of buttercream frosting on top. Add any fillings (like fruit or jam) if desired. Place the second layer on top and frost the top and sides of the cake.
  3. Decorate: Decorate the cake with fresh fruits, edible flowers, and sprinkles or chocolate shavings as desired.

Serving Suggestions

  • Slice and Serve: Cut the cake into small slices to make it easy to serve. It pairs wonderfully with a cup of green tea or a refreshing iced beverage.
  • Lunchbox Treat: Pack slices in bento boxes for a delightful lunch treat or snack.
  • Occasion Cake: Serve at parties or gatherings as a centerpiece dessert, showcasing its vibrant colors and beautiful decorations.

Nutritional Information

This Korean lunchbox cake is a delightful treat that, while indulgent, can be made a bit healthier by incorporating whole wheat flour or reducing sugar. Here’s a brief overview of its nutritional benefits:

  • Calories: Approximately 350 calories per slice (based on a standard serving size)
  • Protein: Provides a moderate amount of protein from eggs and butter.
  • Carbohydrates: A good source of energy from the sugar and flour.
  • Fats: Contains healthy fats from butter; can be adjusted using alternatives like coconut oil for a lighter option.

FAQ

  1. Can I make this cake gluten-free?
    Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it contains a binding agent like xanthan gum.
  2. How can I store leftover cake?
    Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for up to 3 months.
  3. Can I use different flavors for the cake?
    Absolutely! Feel free to experiment with different extracts, such as almond or lemon, or incorporate cocoa powder for a chocolate version.
  4. What can I use instead of butter in the frosting?
    You can use margarine or a vegan butter substitute for a dairy-free option. Coconut cream can also work for a lighter frosting.
  5. Is this cake suitable for kids?
    Yes! This cake is perfect for kids due to its fun decorations and sweet flavor. Just be mindful of any allergies, especially to nuts or gluten.

Conclusion

Creating a Korean lunchbox cake is not only a fun baking project but also an opportunity to explore the delightful world of Korean desserts. With its light sponge, creamy frosting, and endless decoration possibilities, this cake is sure to impress anyone who tries it. Whether for a special occasion or a simple afternoon treat, this recipe is a must-try for bakers of all skill levels. Enjoy your baking adventure and the delicious results!

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