Bento Cake

Bento cakes are adorable mini cakes that are easy to make and perfect for any occasion. They're customizable, cute, and offer perfect portion sizes!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Cake Base

1 box Cake Mix Any flavor (chocolate, vanilla, etc.)
3 large Eggs Can substitute with applesauce for egg-free version.
1/2 cup Butter or Oil Use olive oil or coconut oil as substitutes.
1 cup Milk or Plant Milk Any non-dairy milk will work too.

Frosting and Decorations

1 container Frosting Use store-bought or homemade, cream cheese frosting recommended.
1 cup Fruit or Decorations Fresh fruits, chocolate shavings, or edible flowers.
As needed drops Food Coloring Optional for adding color to frosting or cake.

Method

Preparation

Prepare your cake mix according to the package instructions. Pour batter into square or rectangular baking pans.
Once baked, let the cakes cool completely on a wire rack.

Assembly

Slice the cooled cakes into equal layers, aiming for 2 to 3 layers per bento cake.
Layer the cakes by placing one layer on a plate, spreading frosting on top, and adding the next cake layer. Repeat until all layers are stacked.
Smooth frosting over the top and sides of the stacked cake.
Decorate with fresh fruits, sprinkles, or chocolate shavings.

Chill & Serve

Let the cake chill in the fridge for at least 30 minutes to set before slicing.

Notes

You can use cake scraps as topping, flavor your frosting with extracts or zest, and create different shapes using cookie cutters. Bento cakes are great for sharing and can be served with whipped cream or ice cream.