Add a splash of colorful joy with our delightful Egg-Free Rainbow Sprinkle Bento Cake! Bento Cakes are mini-sized cakes Inspired by Japanese bento boxes, also known as lunch boxes. This charming dessert is designed to resemble a bento box for packed meals. With its vibrant rainbow sprinkles and adorable bento box shape, this treat will surely please both kids and adults. Our easy recipe makes it simple to whip up this Instagram-worthy dessert at home!
Table of Contents
About Egg-Free Rainbow Sprinkle Bento Cake
Egg-Free Rainbow Sprinkle Bento Cake is an eggless vanilla cake, perfect for celebrations. It features vibrant rainbow sprinkles and a moist, tender texture. Inspired by Japanese bento boxes, this cake is ideal for birthdays, parties, special occasions, and even for everyday treats.
Recipe Card
Egg-Free Rainbow Sprinkle Bento Cake
Egg-Free Rainbow Sprinkle Bento Cake is an eggless vanilla cake, perfect for celebrations. It features vibrant rainbow sprinkles and a moist, tender texture. Inspired by Japanese bento boxes, this cake is ideal for birthdays, parties, special occasions, and even for everyday treats.
Ingredients
- Oil - 28g/ 2 tbsp
- Curd - 30g/ 2 tbsp
- Powdered sugar - 115g/ 4 tbsp
- Maida - 60g/ 1/2 cup
- Baking powder - 2.5g/ 1/2 tsp
- Baking soda - 1.4g/ 1/4 tsp
- Salt - 1.4g/ ¼ tsp
- Milk - 62g 1/4 cup
- Whipping cream - 120g/ ½ cup
- Rainbow sprinkles - 21g/ 2 tbsp
- Rainbow sprinkles(topping) - 21g/ 2 tbsp
Instructions
- Preheat your oven to 180°C for 10 minutes and line the four inch baking tin with parchment paper.
- In a bowl, add oil, vanilla essence, curd, and powdered sugar.
- Mix well for 30-40 seconds until well combined.
- Sift in the flour, baking powder, baking soda and salt.
- Fold the batter gently with a spatula. To learn more about the folding technique, check out our blog on folding by clicking here.
- Gradually add the milk in two parts and fold it in well.
- Then, incorporate the rainbow sprinkles into the dough, gently folding them until evenly distributed.
- Pour the mixture into the tin and bake in the oven at 180°C for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool for 30 minutes.
- After cooling, cut the cake into three layers and set them aside.
- In a separate bowl, add the whipping cream.
- Beat the cream until stiff peaks form. To find out more about whipping cream, visit our blog on whipped cream by clicking here.
- Transfer the whipped cream to a piping bag.
- Place the cake on a turntable or serving plate and apply a thin layer of frosting.
- Repeat the same to each layer of the cake using an offset spatula, spreading it evenly to cover the entire surface.
- Chill the cake in the refrigerator for 10-15 minutes.
- After chilling, remove the cake from the refrigerator and apply a generous amount of frosting to the top of the cake, spreading it evenly with long, smooth strokes. Frost the sides, starting from the top and working your way down.
- Using a star nozzle, pipe decorations on top of the cake.
- You can add sprinkles by simply using a spatula or your hands to dab them onto the bottom of the cake, and then sprinkle more on top.
- Serve and enjoy!
Ingredients
- Oil - 28g/ 2 tbsp
- Curd - 30g/ 2 tbsp
- Powdered sugar - 115g/ 4 tbsp
- Maida - 60g/ 1/2 cup
- Baking powder - 2.5g/ 1/2 tsp
- Baking soda - 1.4g/ 1/4 tsp
- Salt - 1.4g/ ¼ tsp
- Milk - 62g 1/4 cup
- Whipping cream - 120g/ ½ cup
- Rainbow sprinkles - 21g/ 2 tbsp
- Rainbow sprinkles(topping) - 21g/ 2 tbsp
Recommended Equipment / Tools
- Measuring Cups
- Measuring Spoons
- Spatula
- Sieve
- Baking Tin (4x4 inch)
- Piping Bag
- Nozzle
- Handheld mixer
- Offset spatula
- Turntable
How To Make Egg-Free Rainbow Sprinkle Bento Cake
Note: In the step-by-step directions shown here, I am showing the ingredient measurements for a single serving of Egg-Free Rainbow Sprinkle Bento Cake. You can easily scale the recipe up or down as per your needs.
1. Preheat your oven to 180°C for 10 minutes and line the four inch baking tin with parchment paper.
2. In a bowl, add oil, vanilla essence, curd, and powdered sugar.
3. Mix well for 30-40 seconds until well combined.
4. Sift in the flour, baking powder, baking soda and salt.
5.Fold the batter gently with a spatula. To learn more about the folding technique, check out our blog on folding by clicking here.
FAQs
Chill the cake before carving.
Can I freeze the cake?
Yes, wrap with a cling wrap tightly and freeze for up to 2 months.
Try this recipe with Ask Foods range of Baking Decoratives