Description
Create delightful, personalized mini cakes with this Cake Bento recipe, featuring a moist sponge base and a rich, velvety buttercream frosting. Perfect for gifting or special celebrations, these charming desserts bring a touch of boutique elegance to any occasion.
Ingredients
- 15-22 ounce box of high-quality cake mix
- Simple syrup (sugar and water mixture)
- Unsalted European-style butter, room temperature
- Pure vanilla extract
- Powdered sugar
- Heavy whipping cream, room temperature
- Cooking spray
Instructions
- Preheat your oven to 350°F and grease a 12×17 inch half-sheet pan, lining the bottom with parchment paper.
- Prepare the cake batter according to the package instructions, spread it evenly into the pan, and bake for 20-24 minutes until a toothpick comes out clean.
- Allow the cake to cool completely in the pan, then flip it onto a wire rack and carefully peel off the parchment paper.
- Using a 6-inch circle cutter, cut out 12 rounds of cake to create six double-layer bento cakes.
- In a stand mixer with a paddle attachment, beat the room-temperature butter until smooth, then mix in the vanilla extract.
- Gradually add the powdered sugar and heavy cream, beating until the frosting is thick, pale, and fluffy.
- Place a cake round on parchment, drizzle with simple syrup, apply a layer of buttercream, and top with a second cake round and more syrup.
- Apply a thin crumb coat to the cakes, freeze for 10 minutes, then apply a final smooth layer of frosting and chill again before decorating.
- Use colored frosting and piping bags to add your personal designs, then carefully place the finished cakes into bento boxes.
Notes
For the smoothest finish, ensure your cake layers are completely cold before assembly to prevent the frosting from slipping. If your kitchen is warm, chill your piping bags for a few minutes between decorating steps to maintain the structure of your designs.
- Prep Time: 30 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American