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Mini bento cake on a white plate, decorated with pink buttercream flowers—showcasing a cute, custom, and delicious homemade bento cake.

Mini Bento Cake Recipe – Cute, Custom & Delicious

This delightful bento cake recipe creates the perfect personal-sized dessert for birthdays, thank-yous, or just-because moments. Customizable, adorable, and made with love.

  • Total Time: 1 hour 20 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

For the Sponge:

  • 1/2 cup all-purpose flour

  • 1/4 cup sugar

  • 1 egg

  • 2 tbsp milk

  • 1 tbsp oil

  • 1/2 tsp vanilla extract

  • 1/2 tsp baking powder

For the Buttercream:

  • 1/4 cup unsalted butter

  • 1 cup powdered sugar

  • 1 tbsp milk

  • Food coloring (optional)

Optional Fillings:

  • Strawberry jam

  • Whipped cream

  • Lemon curd

  • Chocolate ganache

Instructions

  • Preheat oven to 350°F (175°C). Grease and line a 4-inch cake pan.

  • Mix sponge ingredients until smooth. Pour into the pan and bake for 18–20 minutes.

  • Cool completely and slice into 2 layers.

  • Prepare buttercream by beating butter and sugar until fluffy. Add milk and coloring.

  • Fill the cake with your choice of jam, curd, or cream.

  • Frost the cake with a smooth buttercream finish.

  • Decorate with short messages, hearts, flowers, or minimalist designs.

  • Chill the cake for 20 minutes before boxing.

Notes

  • Keep refrigerated until delivery.

  • Use compostable lunch boxes for eco-friendly packaging.

  • Ideal for birthdays, office gifts, or just a sweet surprise.

  • Author: James Carter
  • Prep Time: 30 minutes + Decorating
  • Cook Time: 20 minutes
  • Category: Cakes, Dessert
  • Method: Baked
  • Cuisine: Modern, Korean-inspired
  • Diet: Vegetarian

Nutrition

  • Serving Size: 290–350 kcal
  • Calories: 290–350
  • Sugar: 15–20g
  • Sodium: 90mg
  • Fat: 15–18g
  • Saturated Fat: 8–10g
  • Unsaturated Fat: 5–6g
  • Trans Fat: 0g (if homemade)
  • Carbohydrates: 30–35g
  • Fiber: ~1g
  • Protein: 3–4g
  • Cholesterol: ~35mg