Golden Vanilla Lunchbox Cakes
Lunch box cakes (also known as bento cakes) originated in Korea and have taken social media by storm! These adorable little cakes are a wonderful treat for any occasion. They are infinitely customizable, perfect for an anniversary, birthday, or even a quick thank you gift.
Goldern Vanilla Lunchbox Cakes
Yield: 6 mini cakes | Cook Time: 20 Minutes
Ingredients
2 cups cake flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
10 tablespoons whole milk
4 tablespoons sour cream
4 tablespoons unsalted butter, softened
1 ½ cups granulated sugar
2 teaspoon vanilla extract
7 tablespoons canola oil
4 large egg yolks
2 large eggs
Equipment
4” silicone cake molds
How to Make It
In a small bowl, whisk together cake flour, baking powder, and salt. In a small measuring cup, whisk together milk and sour cream until well combined.
In a mixer fitted with a paddle attachment, beat the soft butter on medium speed until smooth. Add the granulated sugar and vanilla to the bowl and beat until fluffy, about 3-5 minutes. Scrape down the bowl at least once.
On medium speed, blend in the canola oil. Beat for another 2 minutes, until the mixture has lighted in color and is slightly fluffier.
On the lowest speed add in the yolks one at a time, mixing just to combine. Then add in the eggs, one at a time, blending just to combine.
Alternate adding the dry and wet ingredients. Start with half of your flour mixture, mix on low until just incorporated. Scrape down the bowl and add half of your wet ingredients on low. Mix until just combined. Add half of your remaining dry ingredients. Mix on low speed and scrape. Add the wet ingredients, mix on low, scrape. Finish with the rest of the dry ingredients, be careful to avoid overmixing.
Fill each silicone mold about ⅔ full. You want the baked cakes to reach the top edge of your mold.
Set Couture oven to Bake at 350°F for 20 minutes. Bake for about 16-20 minutes, or until a skewer inserted in the center comes out with a few crumbs attached.
Allow the cakes to cool in the molds for at least 10 minutes or cool to the touch. If the cakes have a domed top, use a serrated knife to trim off the excess cakes, using the mold as a guide.
Once your cakes are trimmed, carefully peel the silicone away from the cakes and allow the cakes to cool completely on a wire rack before decorating. You can do this several days ahead of time and store the cakes in the freezer until ready to decorate. Simply stack cake layers, with a small square of parchment between each layer, wrap in plastic wrap, then place them in a freezer-safe zip top bag. You can assemble the mini cakes and decorate while frozen.
Decorate cakes as desired and place them in small covered take out boxes to give as gifts.
This recipe was created especially for the Café Couture Oven with Air Fry