Bento Cakes Recipe | Mini Lunch Box Cake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Ricotta provides a similar texture with fewer calories.

In a bowl, add 2 room temperature eggs and blend them.

Add sugar and blend until frothy.

Add vegetable oil and milk, then blend again.

Add a few drops of vanilla essence.

Add all-purpose flour, baking powder, and baking soda, and sift into the wet ingredients.

Blend until everything is combined; the cake batter is ready.

Transfer the cake batter into a baking tray lined with parchment paper.

Bake in a preheated oven at 180°C (350°F) for 20-25 minutes or until a toothpick comes out clean.

Once cooled, take the cake out from the pan and remove the parchment paper.

Use a cookie cutter to cut out round shapes for the Bento cakes.

For the buttercream frosting, cream together softened butter until smooth.

Add powdered sugar and vanilla extract, then blend until creamy and fluffy.

Assemble the Bento cake by stacking the cake layers, spreading a generous amount of buttercream frosting between each layer.

Add sugar syrup between the layers.

Apply a thin layer of frosting all over the cake to seal in the crumbs.

Refrigerate for 50 minutes to let the crumb coat set.

Once set, apply a final layer of frosting and smooth it out for a clean finish.

Decorate with cocoa powder and create heart designs on the cake.

Transfer the finished Bento cakes into a bento box.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens