Description
This bento cake is a charming layered dessert that brings together fluffy sponge, creamy frosting, and fresh fruit in one adorable package that you can customize however you like. Once you master the basic technique, you’ll find yourself making these pretty little cakes for celebrations or just because you’re craving something special that tastes as good as it looks.
Ingredients
Scale
Cake Base:
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter (softened)
Frosting:
- 2 cups powdered sugar (sifted)
- 1/4 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
Instructions
- Set your oven to 350°F and grease two small round cake pans so your layers release easily.
- Whisk together 1 cup cake flour, 3/4 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt in a large bowl until the dry ingredients are evenly distributed.
- In a separate bowl, combine 1/2 cup whole milk, 2 large eggs, and 1/4 cup softened unsalted butter, stirring until you reach a smooth consistency.
- Pour your wet mixture into the dry ingredients and fold everything together gently until just combined – stop mixing once you don’t see any streaks of flour.
- Divide your batter evenly between the two prepared pans and slide them into the oven for 25 to 30 minutes at 350°F until a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and let them cool completely in the pans before you turn them out onto a wire rack.
- Beat 1/4 cup softened unsalted butter with 2 cups sifted powdered sugar for several minutes at medium speed until the frosting becomes light and fluffy.
- Add 1 tsp vanilla extract to your frosting and mix for another 30 seconds to blend the flavors throughout.
- Once your cake layers are completely cooled, spread a generous layer of frosting between them, then frost the top and sides as desired, and decorate your bento cake however you like.
Notes
- Grease your pans thoroughly so the delicate cake layers release easily without sticking to the sides.
- Mix your wet and dry ingredients just until combined, since overmixing develops gluten and makes the cake tough and dense.
- Let both cake layers cool completely to room temperature before frosting, otherwise the frosting melts and sliding around on warm cake.
- For a vegan version, replace eggs with applesauce, use plant-based milk, and swap butter for coconut oil in both the batter and frosting to keep the same tender crumb and creamy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes - 30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 401 kcal
- Sugar: 65 g
- Sodium: 132 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.4 g
- Carbohydrates: 64 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 93 mg