Description
A delicious and aesthetically pleasing bento cake recipe! Perfect for small celebrations, these mini cakes are soft, fluffy, and beautifully decorated.
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ¼ tsp salt
For the Buttercream Frosting:
- 1 cup unsalted butter (room temperature)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- Food coloring (optional)
Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C). Grease and line a 4-inch cake pan.
- Mix Dry Ingredients: In a bowl, whisk flour, baking powder, and salt.
- Cream Butter & Sugar: Beat butter and sugar until light and fluffy.
- Add Eggs & Vanilla: Mix in eggs one at a time, then add vanilla.
- Combine & Bake: Alternately add dry ingredients and milk, mixing until smooth. Pour batter into the pan and bake for 18-22 minutes.
- Cool & Frost: Let the cake cool completely before frosting.
- Make Frosting: Beat butter until creamy. Add powdered sugar, vanilla, and milk. Beat until smooth. Add food coloring if desired.
- Decorate: Frost the cake and add custom designs using a piping bag.
- Serve & Enjoy: Place the cake in a takeout box for a cute presentation!
Notes
- Store leftover cake in an airtight container for up to 3 days.
- Customize with different flavors like chocolate or matcha.
- Use edible flowers or sprinkles for extra decoration.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 mini cake
- Calories: 350 kcal
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg