What is a Bento Cake?

A bento cake is a small, single-serving cake , typically around 4 inches in diameter. Inspired by Japanese bento lunchboxes, these cakes are designed to fit into compact takeout containers, making them easy to carry, store, and gift. They’re perfect for small celebrations, personal treats, or surprise gifts!

What Size Are Bento Cakes?

Most bento cakes are 4 inches wide and 2-3 inches tall , making them ideal for 1-2 servings . Some variations can be slightly larger (5-6 inches) for sharing, but they remain much smaller than traditional cakes. Their size makes them great for portion control while still being a satisfying dessert.

How Long Does a Bento Cake Last?

A bento cake stays fresh in the refrigerator for 2-3 days when stored in an airtight container. If you want to keep it longer, you can freeze it for up to one month and thaw it when needed.

Can I Make a Bento Cake Without an Oven?

Yes! If you don’t have an oven, you can make a bento cake using a steaming method . Pour the batter into small heatproof bowls and steam them for 25-30 minutes until cooked through. Let them cool before frosting. You can also use a microwave mug cake recipe to create a quick and easy version.

Bento Cake: The Best 4-Inch Korean Style Mini Cake Recipe

Name: Bento Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 cup all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup granulated sugar; 1 egg; ¼ cup melted unsalted butter; ½ cup whole milk; 1 teaspoon vanilla extract; ½ cup unsalted butter (softened); 1 ½ cups powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons heavy cream; Fresh fruit (strawberries, blueberries, mango); Sprinkles or edible pearls; Chocolate or caramel drizzle; Edible flowers

Description

This bento cake recipe is a fun and easy way to make a 4-inch mini cake that’s perfect for birthdays, gifts, or personal treats. Light, fluffy, and fully customizable, this small cake is a joy to bake and decorate!

Ingredients

Scale

For the Cake:

1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
1 egg
¼ cup melted unsalted butter
½ cup whole milk
1 teaspoon vanilla extract

For the Buttercream Frosting:

½ cup unsalted butter (softened)
1 ½ cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream

Optional Toppings:

Fresh fruit (strawberries, blueberries, mango)
Sprinkles or edible pearls
Chocolate or caramel drizzle
Edible flowers

Instructions

Preheat & Prepare – Preheat the oven to 325°F (163°C) and grease two 4-inch cake pans.
Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt.
Combine Wet Ingredients – In another bowl, mix sugar, egg, melted butter, milk, and vanilla.
Mix Batter – Slowly add the dry ingredients to the wet, mixing until smooth.
Bake – Pour the batter into the prepared pans and bake for 18-22 minutes. Let cool completely.
Prepare Buttercream – Beat the butter, add powdered sugar, vanilla, and heavy cream. Whip until fluffy.
Assemble Cake – Stack the cake layers, applying buttercream between each.
Frost & Decorate – Cover the cake with a smooth layer of frosting, then add toppings as desired.
Serve & Enjoy!

Notes

If you don’t have a 4-inch pan, bake in a larger pan and cut out circles.
To make it dairy-free, use almond milk and plant-based butter.
Store leftovers in an airtight container for up to 3 days in the fridge or 1 month in the freezer.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: Korean

Nutrition

Serving Size: 4-inch Cake Serving
Calories: 380 kcal
Sugar: 30g
Fat: 18g
Carbohydrates: 50g

Keywords: bento cake, mini cake, lunchbox cake, single-serving cake, small birthday cake