Korean Bento Cakes Recipe

Why Make This Recipe

Korean Bento Cakes are not just adorable, but they are also fun to make and share! These mini cake layers are perfect for birthdays, special occasions, or just a sweet treat for friends and family. The vibrant colors and charming designs make them a delightful addition to any table, and they’re sure to impress your guests.

How to Make Korean Bento Cakes

Ingredients:

For the Cake Layers:

• 1/3 cup powdered sugar
• 1/2 cup flour
• 2 tablespoons cocoa powder
• 2 tablespoons milk
• 2 tablespoons oil
• 2 tablespoons butter
• 2 eggs
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon Ovalette
• 1/2 teaspoon salt

For the Frosting:

• 500 g sugar
• 150 g vegetable shortening
• 150 g unsalted butter
• 1/2 teaspoon salt

For Decoration (Optional):

• Your choice of powdered sugar, buttercream frosting, sprinkles, food coloring, cake pops, or crumbs.

Directions:

Baking Cake Layers

1. Preheat your oven to 350°F.
2. Grease a rectangular baking pan with butter or melted margarine. Line the bottom with parchment paper.
3. In a large glass measuring cup, mix together the flour, baking powder, and salt.
4. Beat the eggs on medium speed with your mixer for 30 seconds.
5. Add a small amount of powdered sugar to the beaten eggs and then increase the speed to high. Beat for at least 8 minutes, scraping down the bowl as needed.
6. In a separate bowl, mix the eggs, sugar, Ovalette, and vanilla. Then fold in the sifted flour and cocoa powder until well blended.
7. Melt the butter in a microwave-safe bowl for 2 minutes, stirring halfway. Add milk and oil afterward.
8. Pour the batter into the greased cake pan and bake for 30 minutes. Check with a toothpick for doneness.
9. Once done, let the layers cool at room temperature before placing them in the fridge.

Making Frosting

1. In a bowl, mix the whipped cream, powdered sugar, vanilla extract, and salt. Whisk on high for about 1 minute until firm.
2. Add vegetable shortening and beat for another 3 minutes until smooth. Mix in more sifted powdered sugar.
3. Continue whisking until stiff peaks form.
4. Scrape down the bowl with a spatula and mix one last time. Cover and refrigerate until needed.

Decorating

1. Use parchment paper for your decorating surface. Place your cake on it.
2. Use a cookie cutter to make 3 cutouts. Carefully remove the cutout cakes and choose the best three to stack together.
3. Layer the cake by adding buttercream between each layer and frosting the top and sides until you’re satisfied with the look.
4. Pipe additional decorations and add sprinkles or candies for a cute finish!

How to Serve Korean Bento Cakes

Serve your Korean Bento Cake at room temperature for the best taste. You can slice it into smaller pieces for sharing or place it in a bento box for a fun presentation.

How to Store Korean Bento Cakes

Store any leftover cake in the refrigerator for up to five days. Cover it with plastic wrap or place it in an airtight container to keep it fresh. You can also freeze it for up to two months; just be sure to wrap it tightly before freezing.

Tips to Make Korean Bento Cakes

• Make sure to whisk your egg mixture thoroughly for a fluffy texture.
• Use high-quality cocoa powder for a richer chocolate flavor.
• Experiment with different food colorings for a more colorful appearance.

Variation

Feel free to change up the flavors! You can substitute chocolate with vanilla or add fruit purees to the cake batter for a unique taste. Adding different toppings or colors can also create exciting variations.

FAQs

1. Can I make these cakes gluten-free?
Yes! You can replace the all-purpose flour with a gluten-free flour mix for a gluten-free version.

2. How can I make the frosting easier to spread?
If your frosting is too thick, you can add a small amount of milk or cream to thin it out while mixing.

3. Can I use this recipe for a larger cake?
Yes, just double the ingredients and use a larger baking pan to create a bigger cake! Adjust the baking time as needed.

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