Korean Lunch Box Cake Recipe


Korean Lunch Box Cake Recipe

How To Make Korean Lunch Box Cake

This Korean lunch box cake is a great way to enjoy dessert without as much guilt. They're small enough for one person but still good for sharing!

Prep: 55 mins
Cook: 15 mins
Total: 1 hr 10 mins


For Cake

  • 2 eggs
  • 1 egg yolk
  • 60 g dark muscovado sugar
  • 15 g maple syrup
  • 1⁄2 tsp salt
  • 50 g all-purpose flour
  • 10 g dark cocoa powder
  • 10 g unsalted butter
  • 15 g earl grey milk

For Cream Cheese Icing:

  • 150 g cream cheese, (room temperature)
  • 40 g sugar
  • 1 tsp. vanilla extract
  • 150 g heavy cream



  1. Combine eggs, maple syrup, and sugar in a bowl.
  2. Whisk over a double boiler until the mixture is slightly warm.
  3. Remove from heat and continue whisking until pale in color and fluffy.
  4. Fold in sifted flour and cocoa powder.
  5. Once combined, add in melted butter and warm milk.
  6. Bake at 350 degrees F for 12 to 15 minutes.

  7. Let cool completely and cut out the desired shape.

Cream cheese icing:

  1. Whip cream cheese until soft and fluffy.
  2. Add vanilla and sugar, beat until completely incorporated.
  3. Fold in whipped heavy cream until combined.


  • Sugar: 28g
  • :
  • Calcium: 106mg
  • Calories: 482kcal
  • Carbohydrates: 41g
  • Cholesterol: 229mg
  • Fat: 32g
  • Fiber: 1g
  • Iron: 2mg
  • Monounsaturated Fat: 9g
  • Polyunsaturated Fat: 2g
  • Potassium: 199mg
  • Protein: 8g
  • Saturated Fat: 18g
  • Sodium: 7150mg
  • Trans Fat: 1g
  • Vitamin A: 1301IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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