Ingredients
100g cake flour
1 tsp baking powder
Pinch of salt
2 eggs
80g sugar
50g melted butter
1 tsp vanilla extract
Optional: 1 tbsp matcha, cocoa powder, or fruit purée
Filling: 2 tbsp jam or ganache
Frosting: 1/2 cup buttercream or whipped mascarpone
Instructions
Preheat oven to 175°C (350°F).
In a bowl, whisk eggs and sugar until pale and fluffy.
In a separate bowl, sift flour, baking powder, and salt.
Gently fold dry ingredients into egg mixture.
Add melted butter and vanilla. Mix until smooth.
Pour batter into a greased 4-inch round pan.
Bake for 12–15 minutes, or until a toothpick comes out clean.
Let cake cool completely. Slice horizontally into two layers.
Fill with jam or ganache.
Frost with buttercream. Add decorations or piped message.
Chill 10 minutes before boxing or serving.
Notes
Use aquafaba instead of eggs and coconut cream for a vegan version.
Avoid overly wet fillings to preserve structure.
Stores well in the fridge for 2–3 days in a sealed container.
Personalize the cake with edible flowers, lettering, or sprinkles.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Korean, Asian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cake (1 serving)
- Calories: 320
- Sugar: 22g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
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