Description
A delightful, single-serving Korean-style bento cake featuring soft sponge layers and whipped cream frosting, perfect for gifting or special occasions.
Ingredients
Scale
- **For the Cake:**
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/2 cup whole milk, room temperature
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- **For the Frosting:**
- 1 cup heavy whipping cream, cold
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Food coloring (optional)
Instructions
- 1. Preheat the oven to 350°F (175°C). Grease and line a 6-inch round cake pan with parchment paper.
- 2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
- 3. In a separate bowl, beat eggs and sugar until pale and fluffy, about 3–4 minutes.
- 4. Add milk, melted butter, and vanilla extract; mix until smooth.
- 5. Gently fold in the dry ingredients until just combined.
- 6. Pour the batter into the prepared pan and smooth the top.
- 7. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- 8. Cool completely on a wire rack before slicing.
- 9. For the frosting, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- 10. If desired, divide and tint with food coloring for decoration.
- 11. Slice the cooled cake horizontally into two or three thin layers.
- 12. Spread whipped cream between layers and cover the cake with a smooth coating of frosting.
- 13. Decorate with simple piping, sprinkles, or cute messages for a classic bento cake look.
Notes
- This recipe makes one small 6-inch bento cake, ideal for two servings.
- Store the finished cake in the refrigerator for up to 3 days.
- Use gel food coloring for vibrant designs without thinning the frosting.
- For extra flavor, add fruit jam or fresh fruit between the layers.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cake
- Calories: 420
- Sugar: 30g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
Keywords: bento cake, mini cake, whipped cream cake, Korean dessert