Korean Bento Cake
The trendiest, most beautiful, and original cake for a celebration! Korean Bento Cake is the latest pastry fashion. These are small cakes for one or two people but made with all the rules — sponge, filling, and cream. They are decorated deliberately casually and packed in boxes.
Updated : 03 September, 2025
Easy
More than 1 hour.
Ingredients
Vanilla sponge cake
140 grams
Wheat flour
5
Eggs
150 grams
Sugar
20 grams
Butter
20 milliliters
Milk
10 grams
Baking powder
to taste
Vanillin
to taste
Salt
Chocolate sponge cake
120 grams
Wheat flour
60 grams
Cocoa
1
Eggs
140 grams
Sugar
100 grams
Kefir
40 grams
Vegetable oil
60 milliliters
Water
1 teaspoon
Baking soda
to taste
Salt
Cherry jam
150 grams
Sour Cherry
60 grams
Sugar
2 teaspoon
Cornstarch
2 teaspoon
Water
Strawberry jam
75 grams
Strawberry
30 grams
Sugar
1 teaspoon
Cornstarch
1 teaspoon
Water
Caramel filling
60 grams
Sugar
15 milliliters
Water
70 grams
Heavy cream
15 grams
Butter
50 grams
Peanut
to taste
Salt
Syrup
50 grams
Condensed milk
50 milliliters
Water
Cream (filling)
500 grams
Cream cheese
150 grams
Heavy cream
30 grams
Dark chocolate
70 grams
Powdered sugar
Cream (decoration)
600 grams
Cream cheese
200 grams
Heavy cream
100 grams
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by baking the sponges - vanilla and chocolate. Prepare the ingredients. I first baked the vanilla one. For fluffier sponge, keep all ingredients at room temperature: take eggs out in advance, butter and milk too. I am making 4 cakes - two vanilla with cherry and strawberry, one chocolate with cherry, and one Snickers.
Step 2
Crack eggs into a deep bowl. Add vanilla and a pinch of salt. Begin whisking eggs on low mixer speed. Gradually add sugar, whipping well after each addition. Beat until light and fluffy.
Step 3
Heat milk with butter in the microwave until almost boiling. Sift flour and baking powder into eggs to aerate. Gently fold in flour, then pour in milk with butter. Mix until smooth. Batter should be runny.
Step 4
Line a 12×16 inch (30×40 cm) baking sheet with parchment. Spread batter evenly. Bake in oven preheated to 350°F (180°C) for 15-20 minutes until golden and risen.
Step 5
Remove sponge, cool, and peel off parchment. Cut out 12 cm (about 4.7 in) rounds. Wrap in cling film and refrigerate 8 hours. Use leftovers for other desserts.
Step 6
While baking vanilla sponge, prepare chocolate one. Ingredients should be warm: kefir, egg, cocoa, and neutral oil. Boil water to ~175°F (80°C).
Step 7
Mix baking soda into kefir - it will foam and help sponge rise.
Step 8
Sift flour and cocoa with a pinch of salt. Mix well.
Step 9
Beat egg with sugar until fluffy. Add oil and foamed kefir, then pour in hot water. Mix well.
Step 10
Add dry ingredients to wet and fold until smooth. Batter will be thicker. Spread on lined baking sheet.
Step 11
Bake chocolate sponge at 350°F (180°C) for 30-40 minutes. Cool, peel parchment, cut circles, wrap, and refrigerate.
Step 12
Prepare fillings: cherry confiture, strawberry confiture, and caramel with peanuts. Fresh or frozen berries work. I made more cherry filling since I use it for two cakes.
Step 13
Place cherries, water, sugar, and starch in saucepan. Simmer until thickened. Stir and cool. Cover with cling film if made in advance.
Step 14
Cook strawberry confiture the same way. Mash softened berries while cooking. Cool.
Step 15
For caramel: heat cream (at least 33% fat) until almost boiling. In saucepan, heat sugar with a little water until amber. Do not stir, just swirl pan.
Step 16
Carefully add hot cream while stirring (mixture will bubble). Add butter and cook a few minutes until thick. Add pinch of salt. Cool and mix with peanuts.
Step 17
Prepare cream filling: chill cream cheese and whipping cream well. Melt chocolate in microwave.
Step 18
Beat cream cheese, cream, and powdered sugar until smooth. Separate 1/4 of cream, add melted chocolate (for Snickers cake). Put creams in piping bags.
Step 19
Prepare soak: mix condensed milk with water. Start assembling cakes. Example: vanilla with cherry. Soak first sponge.
Step 20
Pipe cream border around edge, fill center with filling, then cover with cream to seal.
Step 21
Place next sponge on top, soak, and repeat layers. Assemble strawberry and chocolate cakes the same way. Use chocolate cream for Snickers. Chill cakes 1-2 hours.
Step 22
Prepare outer cream: whip cold cream cheese, cream, and sugar. Divide into 4 parts and color as desired (white, pink, turquoise, etc.).
Step 23
Remove cakes, frost with cream, smooth with spatula. Decorate tops with strokes, flowers, or text. Bento cakes are meant to look imperfect and playful.
Step 24
Place cakes in parchment-lined lunch boxes. Attach spoon and candle to lid. Ready to gift!