Korean Lunchbox Cakes

5 from 12 votes

This tutorial will give you step by step instructions on how to make your own Instagram worthy mini bento lunchbox cake at home!

Prep Time30

Cook Time20

Decorating and Chilling2

Total Time2 50

Course: Dessert

Cuisine: American, korean

Servings:

Calories: 1136kcal

Prepare cake batter as directed.
Grease baking pan with baking spray, butter, or vegetable shortening. Lay parchment paper along the bottom and re-spray or grease.
I recommend a 10x15 or 12 x17 inch rimmed jelly-roll pan, 9x13 inch pan, or something similarly large and flat. Alternatively, you can bake your cakes in mini cake pans.
Add cake batter and bake according to recipe instructions, being sure to check if the cake is done after about 8-10 minutes for the jelly roll pans. Baking times will vary depending on upon the cake and pan. Mine was done after about 10 minutes in a 12 x 17 inch pan.
The cake will be done when you can pierce with a toothpick or knife and it comes out clean.
Let the cake cool completely before moving on to next step.

Once your cake has cooled and you’re ready to frost, cut out cake layers using a cookie cutter, or a stencil and knife. You can also use a knife and trace around the bottom of a cup as long as the cup fit comfortably inside your to-go box. I used a 4 inch circle cookie cutters for my cakes.
If your cake is particularly moist or sticky, you can dip the cookie cutters in powdered sugar or flour before cutting the cake to keep the cake from sticking.
Be sure to measure the size of your bento to-go box and make sure that your cookie cutter/cake layers will fit. You want the cake layers to be smaller than the bottom of the box as the cakes will be bigger once you frost them. And keep in mind decorations and piping will all add to width and height.
Depending on your recipe and how thick the baked cake is, you can make either a two or three lawyer cake, depending on preference and what fits in your cake box.

Cut parchment or wax paper to desired size to fit into your to-go container.
If using a cake turntable, place a large non-stick pad or shelf liner under the entire piece of parchment. This will help the cake from sliding around.
Place a dab of frosting on parchment and add first layer of cake.
Spread frosting or filling onto the first layer of cake using a knife, offset spatula, or pastry bag filled with frosting.
Add second layer of cake. Repeat step 5 and 6 if doing a 3rd layer of cake.
Make sure the cake layers are even and then add a crumb coat of frosting by smoothing a thin layer of frosting around the entire mini cake to lock in any stray crumbs.
Chill cake for 20-30 minutes or until the frosting has firmed up.
Add a thicker layer of frosting around the cake.
Using a bench scraper, offset spatula, or a plain knife smooth the frosting around the cake until it is even. See notes for more tips on frosting layer cakes.

At this point you can add any optional decorations such as extra piping, sprinkles, or a chocolate drip.
Place the entire cake, parchment included, into the to-go container. You can also chill the cake for 20-30 minutes prior to placing in the box. This will help ensure the cakes don't get damaged when placing into the container.
If desired, add a fork to the box using decorative tape or ribbon and these adorable cakes are ready to be served, gifted, or just enjoyed!

Nutrition facts are estimates and will vary depending on size and type of cake and frosting.
I used a box of yellow cake mix and about two batches of this vanilla frosting but you can use your favorite cake recipe or frosting recipe.
The number of layers and number of mini cake you'll get will vary depending on the size you make your cakes and the pan you bake the cake in - a 9x13 in pan will typically give two layer cakes, jelly roll pans can give up to three layers.
The extra cake scraps are perfect for cakesicles.
If you want more tips for frosting layer cakes, check out this post.