Hey there, fellow bakers! Today, I’m super excited to share with you a recipe that’s been a game-changer in my kitchen—the Korean Bento Cake! This adorable, moist, and flavorful dessert has stolen my heart, and I just know it will do the same for you. Perfect for quick family dinners, special occasions, or even as a sweet treat for your weeknight dinner ideas, this cake is as versatile as it is delicious. Plus, it’s one of those easy pasta recipes… wait, no, it’s a cake, but it’s just as simple to whip up! So, let’s dive in and make this Korean Bento Cake perfectly, shall we?
Why You’ll Love This Recipe
- Moist and flavorful texture that’s hard to resist
- Perfect for any occasion, from casual gatherings to special celebrations
- Easy to customize with your favorite fruits and decorations
- A great addition to your 30-minute meals prep for a sweet finish
- Fun to make and even more fun to eat!
Ingredients
To make this Korean Bento Cake, you’ll need the following ingredients:
- 100 grams All-purpose Flour
- 100 grams Granulated Sugar
- 50 grams Unsalted Butter (softened)
- 2 Large Eggs
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- 50 milliliters Milk
- 200 grams Whipping Cream
- 50 grams Powdered Sugar
- Assorted Fruits (for decoration)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to create this beautiful Korean Bento Cake:
- Preheat the oven to 350°F (175°C) and line the baking pan with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Sift together the flour and baking powder, and gradually fold into the wet mixture.
- Add the milk and mix until just combined.
- Pour the batter into the prepared baking pan and smooth the top with an offset spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Whip the cream and powdered sugar together until stiff peaks form.
- Once the cake is cool, slice it horizontally to create two layers.
- Spread a layer of whipped cream between the layers and on top of the cake.
- Decorate with assorted fruits as desired.
- Let the cake rest in the refrigerator for at least 1 hour before serving.
Pro Tips for Making the Recipe
Here are a few tips to ensure your Korean Bento Cake turns out perfectly every time:
- Make sure to use softened butter for the best texture.
- Don’t overmix the batter to keep the cake light and fluffy.
- Let the cake cool completely before frosting for a clean finish.
- Experiment with different fruits for a unique Korean Cake Aesthetic every time.
- For a creamier frosting, chill the whipping cream in the refrigerator before use.
How to Serve
Serving your Korean Bento Cake is all about presentation! Here are a few ideas:
- Cut into small, bite-sized pieces for a quick and easy dessert.
- Pair with a cup of coffee or tea for a cozy afternoon treat.
- Use fresh seasonal fruits for a vibrant and colorful display.
- Consider adding a drizzle of chocolate or caramel for an extra touch of sweetness.
- For a special touch, serve in small individual boxes for a true Bento Cake experience.
Make Ahead and Storage
One of the best things about this Korean Bento Cake is how well it keeps! Here’s how to store it:
- Store in an airtight container in the refrigerator for up to 3 days.
- Let the cake come to room temperature before serving for the best texture.
- Freeze the unfrosted cake for up to 2 months and frost when ready.
- Perfect for meal prep as part of your weeknight dinner ideas.
And there you have it—your very own Korean Bento Cake, ready to impress your family and friends! Whether you’re looking for quick family dinners, easy pasta recipes, or just a sweet treat to brighten up your day, this cake is sure to become a favorite. Don’t forget to check out some of our other delicious recipes like the Biscoff Cookie Butter Cake and the Moist Chocolate Cake for more baking inspiration. Happy baking, and I’ll see you in the next post!
Korean Bento Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and prepare the baking pan.
- Cream together butter and sugar, then beat in eggs and vanilla extract.
- Combine flour and baking powder, fold into the wet mixture, and add milk.
- Bake for 25-30 minutes, then cool the cake completely.
- Whip cream and powdered sugar, then spread between cake layers and on top.
- Decorate with assorted fruits and refrigerate for at least 1 hour before serving.