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Bento Cakes

These delightful mini cakes are perfect for any occasion, customizable, and easy to make with simple ingredients.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour (or almond flour for gluten-free) Use almond flour for a gluten-free option.
  • 1/2 cup granulated sugar (or coconut sugar) Coconut sugar is a great alternative.
  • 1 tsp baking powder
  • 1/4 tsp salt
Wet Ingredients
  • 1/4 cup unsalted butter, softened (or plant-based butter) Plant-based butter can be used for a vegan option.
  • 1 large egg (or 1/4 cup applesauce) Substitute with applesauce for vegan version.
  • 1/3 cup milk (almond or oat milk) Almond or oat milk can be used.
  • 1 tsp vanilla extract
Frosting Ingredients
  • 1/2 cup unsalted butter, softened For frosting.
  • 2 cups powdered sugar
  • 2 tbsp heavy cream Can be replaced with a non-dairy alternative.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 4-inch round cake pan.
  2. Cream butter and sugar until light and fluffy (about 3 minutes). Add egg and vanilla, and mix well.
  3. In a separate bowl, whisk flour, baking powder, and salt. Gradually add the dry mix to the wet mix, alternating with milk.
  4. Pour into the prepared pan, smooth the top, and bake for 22–25 minutes. A toothpick should come out with a few moist crumbs.
  5. Let the cake cool in the pan for 10 minutes, then move to a rack. Once fully cooled, level the cake top and slice horizontally into 2–3 layers.
Frosting
  1. Beat butter until creamy. Add powdered sugar, cream, and vanilla. Beat for 5 minutes.
  2. Set aside 1/3 of the frosting for the outer layer; color the rest as desired.
Assembly
  1. Spread frosting between layers and apply a crumb coat. Chill for 15 minutes.
  2. Apply the final frosting layer. Get creative with piping bags and edible markers. Personalize with colors, names, or designs.
  3. Top with sprinkles or berries if desired.

Notes

Bento cakes can be stored in the fridge for about 3-4 days in an airtight container. They freeze nicely for up to a month.