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Bento Cake (Simple & Delicious!) Recipe

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This Bento Cake recipe offers a simple yet delightful way to create beautifully layered small cakes perfect for gifting or special occasions. Using a prepared cake mix and homemade vanilla buttercream, you’ll bake a sheet cake, cut it into circles, and assemble it with a light drizzle of simple syrup and smooth frosting layers. Decorate with colorful buttercream, sprinkles, or gel frosting to personalize these charming mini cakes.

Ingredients

Cake

  • 1 (15-22 ounces) box prepared cake mix of your choice
  • 2 teaspoons simple syrup

Vanilla Buttercream Frosting

  • 1 cup unsalted butter, room temperature (recommended Kerrygold)
  • 1 teaspoon vanilla extract
  • 2 2/3 cups powdered sugar
  • 1/2 cup heavy whipping cream, room temperature

Optional Decorations

  • Sprinkles
  • Gel frosting

Instructions

  1. Preparing the Cake: Preheat your oven to 350°F (175°C). Prepare a 12×17 inch half sheet or jelly roll pan by spraying it with cooking spray and lining it with parchment paper, pressing the paper into the corners and up the sides.
  2. Spreading Batter: Pour the prepared cake mix batter into the pan and use a spatula to spread it evenly.
  3. Baking: Bake the cake for 20-24 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
  4. Removing the Cake: Use a butter knife to loosen the edges of the cake from the pan. Cover the cake with parchment paper and a wire cooling rack, then carefully flip the pan to release the cake onto the rack.
  5. Making Buttercream Frosting: Beat the butter with a paddle attachment on medium speed for 30 seconds until smooth. Add vanilla extract and mix on low until combined.
  6. Incorporating Powdered Sugar and Cream: Gradually add powdered sugar 1/2 cup at a time, stopping after 1 1/2 cups to pour in the heavy cream. Finish adding powdered sugar and beat on low until fully incorporated and smooth.
  7. Cutting Cake Circles: Using a 6-inch circle biscuit cutter, cut out 12 circle layers from the cooled cake. Set aside on a wire rack and prepare four 9-inch squares of parchment paper for assembly surfaces.
  8. Assembling the Cakes: Place a 9-inch parchment square on your work surface. Spread a small amount of frosting to anchor the first cake circle, then drizzle 1 teaspoon of simple syrup on the cake.
  9. Layering and Frosting: Spread an even layer of vanilla buttercream frosting over the cake. Add the second cake circle, drizzle with another teaspoon of simple syrup, and continue layering.
  10. Applying Crumb Coat: After stacking, spread a thin layer of buttercream all over the cake as a crumb coat. Smooth with a spatula or cake scraper.
  11. Chilling the Cakes: Place the crumb-coated cakes in the freezer for 10 minutes until the frosting firms.
  12. Final Frosting Layer: Remove cakes from freezer and apply a thicker, smooth layer of buttercream frosting. Chill again in the freezer for 10 minutes.
  13. Transferring to Bento Containers: Carefully lift the cakes from the parchment paper and place them inside bento containers for storage or gifting.
  14. Decorating: Divide remaining buttercream into small portions and color as desired. Use piping bags with different tips to decorate the cakes or add gel frosting/sugar letters for messages.

Notes

  • Ensure the cake is completely cooled before cutting or frosting to prevent crumbling.
  • Simple syrup helps keep the cake moist and flavorful within the layers.
  • You can customize the buttercream color and decorations to match any theme or occasion.
  • Store assembled bento cakes in the refrigerator and serve at room temperature for best taste.
  • If you prefer a dairy-free version, substitute butter and heavy cream with plant-based alternatives.

Find it online: https://bitezly.com/bento-cake-simple-and-delicious-recipe/