Korean Lunch Box Cake Recipe
Ingredients
For the cake base
- ¼ cup soft butter
- 1 large egg
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1/3 cup sugar
- ½ tsp vanilla
- 1/3 cup milk
- ¾ cup all-purpose flour
- ¼ cup chocolate syrup
For the frosting
- ½ cup butter soft
- 1 cup cocoa powder
- ¼ cup milk or heavy cream
- 3 tsp vanilla
- 4 cups powdered sugar
Instructions
- In a mixing bowl, combine softened butter, egg, baking powder, baking soda, salt, sugar, vanilla, milk, flour, and chocolate syrup. Stir to combine. Pour into lightly greased ramekin dishes. Bale at 350°F, for approximately 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool, before turning them out of their baking dish to fully cool.
- In a mixing bowl, cream your softened butter. Then combine soft butter with cocoa powder, milk, vanilla, and powdered sugar. Stir until combined.
- When your cake has cooled, you can begin frosting the cake. First, take one layer of cake and coat the top with frosting. Add the second layer and cover the entire cake with a thin layer of frosting.
- Next, coat your mini cakes in frosting so that no parts of the cake show through. Smooth out your frosting.
- Now comes the fun part! Decorate your cake any way you wish, before serving and enjoying your delicious treats!
Notes
If you do not have access to ramekin baking dishes, you may also use a greased 9x13 cake pan. Simply bake your cake until it is done and allow it to cool. Then take a circle cookie cutter and cut your cake layers out. Prepare and layer them as instructed above.
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