Fun Bento Cake (Tiered Styles)

Short Description

Petite in size but grand in presentation, these tiered bento cakes—each about 8 cm (3 in) in diameter and two layers tall—deliver the charm of a celebration cake in a lunch-box-friendly format. Fluffy vanilla sponge, silky Swiss meringue buttercream, and playful décor come together for an eye-catching treat that travels well and delights at first slice.

Why You’ll Love This Recipe

• Individual elegance: Every guest receives a personal mini-cake, eliminating messy slicing at the table.

• Quick baking: Small pans mean faster baking and cooling times compared with a full-size cake.

• Customisable décor: Perfect blank canvas for lettering, fondant shapes, or seasonal sprinkles.

• Great for gifting: Fits neatly into standard 500 ml–700 ml (17–24 fl oz) bento boxes for safe transport.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Vanilla Sponge

• Cake flour

• Caster sugar

• Baking powder

• Fine sea salt

• Whole milk, room temperature

• Unsalted butter, melted and cooled

• Large eggs, room temperature

• Pure vanilla extract

Swiss Meringue Buttercream

• Egg whites

• Granulated sugar

• Unsalted butter, cubed and softened

• Vanilla bean paste

Optional Decorations

• Gel food colouring

• Assorted sprinkles or edible confetti

• Piping gel for writing

Directions

1. Prepare the pans – Lightly grease four 10 cm (4 in) round tins; line bases with parchment. Preheat oven to 175 °C / 350 °F (conventional).

2. Mix the batter – Whisk flour, sugar, baking powder, and salt. In a separate bowl combine milk, melted butter, eggs, and vanilla. Add wet to dry, whisking just until smooth.

3. Bake – Divide batter evenly among tins (about 150 g each). Bake 18–20 minutes, or until tops spring back and a skewer emerges clean. Cool 10 minutes in tins, then invert onto a rack.

4. Make buttercream – Gently heat egg whites and sugar over a bain-marie until 70 °C / 160 °F, whisking constantly. Transfer to stand mixer; whisk on high to stiff, glossy peaks and cool to room temperature. With mixer on medium-low, add butter a tablespoon at a time. Finish with vanilla bean paste.

5. Assemble tiers – Level sponges. Pair layers to create two-tier cakes (two layers per cake). Fill and coat each with a thin crumb layer; chill 10 minutes. Apply final coat, smoothing with an offset spatula.

6. Decorate – Tint reserved buttercream, pipe rosettes or borders, add sprinkles, and write messages. Transfer to bento boxes; secure lids once icing crusts slightly (about 10 minutes).

Servings and Timing

Variations

• Chocolate Dream: Replace 20 % of flour with Dutch-process cocoa and add ½ tsp espresso powder.

• Matcha Garden: Whisk 2 tsp culinary-grade matcha into dry ingredients; pair with white-chocolate buttercream.

• Lemon-Berry Burst: Add zest of one lemon to batter, sandwich layers with raspberry preserve, and finish with lemon-swiss buttercream.

• Gluten-Free Option: Substitute a 1:1 gluten-free baking blend and add ¼ tsp xanthan gum for structure.

Storage/Reheating

• Refrigeration: Store boxed cakes up to 3 days at 4 °C / 40 °F. Bring to room temperature 30 minutes before serving for best texture.

• Freezing: Freeze un-decorated sponges, double-wrapped, for up to 2 months. Thaw overnight in the refrigerator.

• Re-freshing frosting: If buttercream appears firm after chilling, allow cake to stand at 20–22 °C (68–72 °F) for 20 minutes; the icing will soften naturally—no reheating required.

FAQs

What size are traditional bento cakes?

Typically 7–10 cm (2¾–4 in) in diameter and two layers tall, yielding two modest servings per cake.

Can I bake the sponge in one sheet and cut rounds?

Yes. Bake batter in a 23 × 33 cm (9 × 13 in) sheet pan for 12–14 minutes, then punch out rounds with a 9 cm cutter.

Why did my buttercream curdle?

If the meringue or butter is too cold, emulsification stalls. Keep mixing; friction will warm and smooth it. If still curdled after 3 minutes, gently warm the bowl’s exterior with a hair dryer while mixing.

How do I obtain vibrant colours without thinning frosting?

Use concentrated gel or powder colourants. Avoid liquid food dyes, which can loosen Swiss buttercream.

Can I use American buttercream instead?

Certainly. Expect a sweeter profile and a slightly thicker crumb coat; adjust milk for spreadability.

How far in advance can I assemble these cakes?

Fully decorated cakes hold well for 24 hours refrigerated. Add fresh fruit décor just before serving to maintain texture.

What’s the best way to transport tiered minis?

Place a non-slip mat in the bento box, chill cakes 20 minutes to set icing, then secure the lid. Keep boxes level during transit.

May I flavour the sponge with oils or extracts beyond vanilla?

Yes—almond, coconut, or pandan extracts integrate seamlessly at the same 1 tsp quantity. Stronger oils (e.g., peppermint) need only ¼ tsp.

How do I adjust the recipe for an egg-free version?

Replace each egg with 45 g plain yoghurt plus ½ tsp baking powder. Expect a slightly denser crumb but reliable lift.

Are these cakes suitable for fondant covering?

Absolutely. Chill crumb-coated cakes until firm, then drape rolled fondant over each, smoothing gently to avoid tearing.

Conclusion

Tiered bento cakes marry convenience with celebration—compact enough for a lunch box, yet impressive enough for milestone moments. Master this versatile base recipe and you’ll have a crowd-pleasing canvas ready for endless colour palettes, flavours, and personalised messages.