5 Inch Bento Cake Recipe

Author: Cakes by Lynz

Bento cakes are miniature cakes which make the perfect gift

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Prep Time 10

Cook Time 45

Total Time 1 25

Servings 4 (4-6 servings)

Recipe Type Cake Recipe

Keyword American Buttercream, Bento Cake, Vanilla Cake

Ingredients

For the Cake

6 oz Self Raising Flour (170g)
6 oz Room Temperature Butter or Baking Spread (170g)
6 oz Caster Sugar (170g)
2 eggs
1 tbsp Vanilla Essence / Flavouring

For the Buttercream

18 oz Icing Sugar (500g)
9 oz Block of Salted Butter (250g)
1 tbsp Vanilla Essence / Flavouring
2.5 tbsp Milk

Instructions

Place all of the ingredients for your cake together in your mixing bowl.
Mix these together until the ingredients are fully combined. This usually takes around 30 seconds.
For this cake you'll need a 5 inch cake tin. My tins are 3 inches in height, so if your cake tin is not as high you will need 2 cake tins. I like to cover the inside of my tins in a thin layer of butter and dust with flour, before adding a circle of parchment to the bottom to stop the mixture from sticking.
You then want to bake your cake for around 45 minutes on the middle shelf at 180 degrees Celsius. For my oven I use a normal oven setting. I don’t actually use my fan oven when baking cakes as it tends to bake the cakes quicker on the outside so you get this hard crusty shell and the mixture is not baked all the way through.
After 45 minutes you can take a cocktail stick or bamboo skewer and push this into the center of the cake. If it comes out clean you know your cake is baked all the way through. You can then place your tins of a wire rack to let cool for a few minutes before turning it out, and allowing to fully cool.
To make your buttercream you will need to sift your icing sugar into your mixing bowl. To this add the butter, flavouring and milk.
Then mix your buttercream on a medium speed. After around 5 minutes your buttercream will start to go creamy. You can then add any gel colouring depending on the theme of your cake.
When your cake has cooled, level off the top of your cake and divide into 2 layers using a serrated knife.
You can then sandwich your layers together with some buttercream in the center. Use an offset spatula and smoothing tool to apply buttercream to the outside of your cake. With the rest of your buttercream fill a piping bag with your favourite nozzle and pipe a border around the edge.