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Bento Cake: Mini Korean-Inspired Lunchbox Cake
This fluffy bento cake—often called a lunchbox cake—is perfect for small celebrations or sweet treats on the go. Its compact size, soft sponge, and customizable decorations make it both adorable and delicious.
Equipment
- 2 × 4-inch round cake pans (or 1 larger cake pan + circle cutter)
- Mixing bowls
- Electric mixer (hand or stand)
- Wire rack for cooling
- Offset spatula or butter knife for frosting
- (Optional) Piping bags and tips for decorative details
Ingredients
Cake Base (Vanilla Sponge)
- 120 g all-purpose flour or cake flour
- 100 g granulated sugar
- 2 large eggs room temperature
- 60 g unsalted butter softened
- 60 ml milk room temperature
- 1 tsp baking powder
- 1 tsp vanilla extract optional but recommended
- ¼ tsp salt
Buttercream Frosting
- 100 g unsalted butter softened
- 200 g powdered sugar confectioners’ sugar
- 1 –2 tbsp milk adjust for desired consistency
- 1 tsp vanilla extract
- Optional Gel food coloring of your choice
Substitutions
- Use oil instead of butter for a lighter crumb.
- Swap cow’s milk for almond or soy milk if preferred.
- Experiment with cocoa powder in place of some flour for a chocolate version.
Instructions
Preheat & Prep
- Preheat your oven to 160°C (320°F).
- Grease and line two 4-inch (10 cm) round cake pans (or one larger pan if you plan to cut out the mini circles afterward).
- Gather all ingredients and allow cold items (like eggs and milk) to come to room temperature.
Cream Butter & Sugar
- In a mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).
- This step incorporates air into the batter, ensuring a soft, spongy cake.
Add Eggs & Vanilla
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract for extra flavor.
Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add these dry ingredients to the butter-sugar mixture, alternating with the milk. Mix on low speed until just combined. Avoid overmixing to maintain a tender crumb.
Bake the Cakes
- Divide the batter evenly between the two prepared pans. Smooth the top gently with a spatula.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in their pans for 5 minutes, then carefully turn them onto a wire rack to finish cooling completely.
Prepare the Buttercream
- In a clean bowl, whip the softened butter until creamy.
- Gradually add powdered sugar, followed by 1–2 tbsp milk and the vanilla extract. Continue mixing until you achieve a smooth, spreadable frosting.
- If desired, divide the buttercream into portions and stir in gel food coloring for a fun, colorful design.
Assemble the Bento Cake
- Level each cooled cake layer if needed.
- Spread a thin layer of frosting on one cake round, then sandwich with the second round.
- Apply a thin crumb coat of buttercream on the entire exterior and refrigerate for 10–15 minutes to set.
Decorate
- Add the final coat of buttercream, smoothing the surface or creating textured designs.
- Use a piping bag with a small tip to pipe dots, swirls, or messages around the cake.
- Place any additional decorations, like fondant shapes or sprinkles, as desired.
Serving & Storing
- Carefully transfer the finished bento cake into a small takeout or lunchbox-style container for that signature look.
- Store in the refrigerator for up to 3 days. Bring to room temperature before serving for the best taste and texture.
Notes
Nutrition Information (per mini cake)
SERVING: 1 mini cake (approx. 1–2 servings) | CALORIES: ~300kcal | CARBOHYDRATES: 38g | PROTEIN: 4g | FAT: 14g | SATURATED FAT: 8g | SODIUM: 220mg (Values are approximate and could vary based on brands/ingredients used.)Recipe Notes
- Flavor Variations: Swap vanilla extract with almond or lemon extract for a different aroma.
- Gluten-Free Option: Replace all-purpose flour with a gluten-free baking blend.
- Storage Tip: If you bake a larger cake and cut it into small rounds, you can freeze leftover trimmings for cake pops.
