Description
This Bento Cake recipe is perfect for anyone who loves cute, single-serving desserts! Learn how to bake, frost, and decorate these trendy mini cakes at home.
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 2 eggs
- ½ cup unsalted butter (room temperature)
- ½ cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- A pinch of salt
For the Frosting:
- 1 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- Food coloring (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line 4-inch cake pans with parchment paper.
- Make the batter: Beat butter and sugar until fluffy. Add eggs, then vanilla.
- Mix dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into the wet ingredients, alternating with milk.
- Bake: Pour batter into the pans and bake for 18-22 minutes. Let cool.
- Prepare frosting: Beat butter, then add powdered sugar, vanilla, and heavy cream. Whip until smooth.
- Assemble the cake: Spread frosting between cake layers. Cover with a thin crumb coat and refrigerate for 15 minutes.
- Decorate: Apply the final frosting layer and use a piping bag to create designs.
Notes
- Store in an airtight container in the fridge for up to 3 days.
- Let the cake sit at room temperature for 10 minutes before serving for the best texture.
- Use pastel colors for a classic bento cake aesthetic!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 mini cake
- Calories: 320
- Sugar: 24g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg