Bento Cake

To store leftover Bento Cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing individual slices. Just make sure to wrap them well to prevent freezer burn.

Yes, you can make several substitutions in the Bento Cake recipe. For a dairy-free version, use plant-based butter and almond or oat milk instead of whole milk. You can also replace all-purpose flour with a gluten-free flour blend if you're looking for a gluten-free option. For the jam, feel free to use any fruit preserves you prefer, such as apricot or peach.

Bento Cake pairs wonderfully with a cup of green tea or matcha for a traditional Japanese experience. You can also serve it with whipped cream or a scoop of vanilla ice cream for a delightful dessert. Fresh fruit on the side, such as sliced strawberries or blueberries, complements the flavors beautifully.

To ensure your Bento Cake layers bake evenly, make sure to preheat your oven to the correct temperature of 320°F (160°C) and use an oven thermometer to check accuracy. Greasing and flouring the cake pans properly also helps prevent sticking. Additionally, dividing the batter evenly among the pans will help them bake at the same rate.

This Bento Cake recipe can be adapted to suit various dietary needs. For a vegan version, substitute eggs with flaxseed meal or applesauce, and use plant-based butter and milk. For gluten-free diets, replace all-purpose flour with a gluten-free flour blend. Always check ingredient labels to ensure they meet your dietary requirements.