bento cake

Chef Ellie

Discover how to make the perfect bento cake with easy tips for a moist, fluffy treat. Ideal for any occasion, this mini cake is a showstopper!

Prep Time 20

Cook Time 25

Total Time 45

Course Dessert

Cuisine American

Servings 6 slices

Calories 300 kcal

For the sponge cake:
1 cup cake flour—helps create a soft tender crumb. If you don’t have cake flour, you can use all-purpose flour + cornstarch as a substitute.
1/2 teaspoon baking powder gives the cake its perfect rise and fluffiness.
2 large eggs room temperature—whipping the eggs properly ensures a light and airy sponge.
1/2 cup granulated sugar—sweetens the cake while helping to create a stable batter.
1/4 cup unsalted butter melted—adds moisture and richness to the cake.
1/4 cup whole milk—keeps the cake moist and soft.
1 teaspoon vanilla extract enhances the overall flavor profile.
For the buttercream frosting:
1/2 cup unsalted butter softened—the base for a creamy, smooth frosting.
1 cup powdered sugar—adds sweetness and the right consistency for piping.
1 teaspoon vanilla extract—adds a touch of warm flavor.
1 –2 tablespoons heavy cream—adjusts the frosting texture for easy spreading.
Optional Flavor Variations:
Want to switch things up? Here are some fun ways to customize your bento cake:
Chocolate Lover’s Delight: Swap 2 tablespoons of flour for cocoa powder to create a rich chocolate sponge.
Matcha Magic: Add 1 teaspoon of matcha powder for a unique slightly earthy twist.
Citrus Zest: Fold in orange or lemon zest for a bright refreshing flavor.

Preheat your oven to 350°F (175°C). This ensures the cake cooks evenly.
Lightly grease your mini cake pans with butter or oil, and dust them with a bit of flour to help with easy release. If you’re using silicone pans, just spray them lightly with cooking spray.

In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Mixing the dry ingredients first helps ensure everything is evenly distributed.
Make sure to sift the flour to remove any clumps—this will give your bento cake a smoother batter and a fluffier texture.

In a larger mixing bowl, beat the butter and sugar together until light and fluffy. This step incorporates air into the batter, which contributes to the cake’s softness.
Use a hand mixer or stand mixer to speed up the process, but if you don’t have one, a whisk and some elbow grease will work just fine!

Add the eggs one at a time, mixing well after each addition. The eggs help bind the ingredients together, giving the cake structure.
Mix in the vanilla extract to elevate the flavor. This adds a delicious aroma and depth to the cake.

Gradually add the dry ingredients to the wet mixture in small batches, alternating with the milk (or a dairy-free substitute if needed). Start and end with the dry ingredients.
Mix gently until just combined—avoid overmixing to keep the cake light and airy.

Pour the batter evenly into your prepared pans. Use a spatula to smooth the surface for an even rise.
If you’re making a larger cake, you may need to adjust the baking time. Keep an eye on it and check for doneness.

Place the pans in the oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
If you’re using a standard cake pan, the baking time may need to be extended. Always check a few minutes before the timer goes off to avoid overbaking.

Once the cakes are done, allow them to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Cooling prevents the frosting from melting and ensures the cake holds its shape when decorated.

Nutrition Information (per serving):