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Bento Cake

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Delicious mini cake perfect for small gatherings, customizable with frosting and fillings.

Ingredients

Scale
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup granulated sugar (or coconut sugar)
  • 1/4 cup unsalted butter, softened (or plant-based butter)
  • 1 large egg (or 1/4 cup applesauce)
  • 1/3 cup milk (almond or oat milk)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 4-inch round cake pan. In a bowl, cream the softened butter and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla, mixing well.
  2. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mix to the wet ingredients, alternating with the milk. Pour the batter into the prepared pan, smooth the top, and bake for 22-25 minutes.
  3. Let the cake cool in the pan for 10 minutes. Then, transfer it to a cooling rack. Once cooled, slice the top to make it flat and cut the cake horizontally into 2-3 layers.
  4. Beat the softened butter until creamy. Gradually add powdered sugar, cream, and vanilla while mixing for about 5 minutes. Set aside 1/3 of the frosting for the outer layer; color the remaining frosting as desired. Spread some frosting between the cake layers and apply a crumb coat. Chill the cake for 15 minutes.
  5. Apply the final layer of frosting. Use piping bags and edible markers to add creative touches. Personalize your bento cake with fun colors, names, or designs.

Notes

Store the bento cake in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://voxrecipes.com/7-bento-cake-ideas-trendy-treats-you-can-make-easily/