Bento Cake: Mini Lunchbox Cakes with Chocolate Frosting Recipe
These adorable bento cakes are mini layered cakes perfect for special occasions like birthdays, congratulations, or a thoughtful lunchtime treat. Made from a classic boxed cake mix, frosted with a fluffy homemade chocolate buttercream, and assembled in individual portions, these cakes are easy to customize and sure to impress.
- Prep Time: 30 minutes
- Cook Time: 33 minutes
- Total Time: 1 hour 3 minutes
- Yield: 3 mini bento cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- Cooking spray or butter stick and flour (for greasing pan)
- 1 box cake mix (suitable for 9x13 pan, including ingredients listed on the box)
Frosting & Decoration
- 1 cup salted butter, softened
- 4 cups powdered sugar
- 3 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- 1–2 tablespoons milk
Instructions
- Prepping Cakes: Preheat your oven to 350°F. Line the bottom of a 9×13 baking dish with parchment paper and grease the sides thoroughly with butter or cooking spray followed by a dusting of flour to prevent sticking. Prepare the cake batter according to the instructions on the box, then bake as directed. Once the cake is fully cooled, use a butter knife to loosen the edges and invert the cake to remove it from the pan.
- Prepping Frosting: In a large mixing bowl, beat the softened butter on medium speed until creamy. Gradually add powdered sugar on low speed, occasionally scraping down the bowl to mix thoroughly. Continue beating at low speed while adding cocoa powder and vanilla extract. Slowly add milk one teaspoon at a time until the frosting reaches your desired consistency. Increase speed to medium and beat for a couple minutes until the frosting is light and fluffy. Refrigerate until ready to use.
- Assembling Cakes: Using a 4-inch round biscuit or cake cutter, cut six circles from the cooled cake. Ensure that the bottom layer circles are flat by choosing pieces with a level top or trimming as needed. Cut three large squares (6-8 inches) of parchment paper. Place a small dollop of frosting on each parchment square to help secure the cake. Build each mini cake by layering a 4-inch cake circle followed by frosting, then another cake circle, and frost the entire assembly. Smooth the frosting with a cake icing knife. Repeat this process to create three individual cakes. Place the cakes in the freezer for ten minutes to firm up the frosting.
- Final Touches: After chilling, apply one more layer of frosting to each mini cake for a polished finish. Line each bento box with a fresh square of parchment paper. Remove the cakes from their parchment and place them into the bento boxes on top of the new parchment. Decorate the cakes as desired before serving.
Notes
- You can substitute store-bought canned frosting to save time if preferred.
- Using parchment paper under the cakes helps with easy removal and clean presentation within bento boxes.
- Ensure cakes are completely cooled before cutting to avoid crumbly edges.
- Chilling the cakes between frosting layers helps achieve a smooth finish.
