Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
- Food gel coloring (optional)
Instructions
- Step 1: Prepare the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour a 6-inch round cake pan, line with parchment paper. Whisk together flour, baking powder, and salt. Cream butter and sugar until fluffy, beat in egg, then gradually add the dry ingredients, alternating with milk. Stir in vanilla. Pour into the pan.
- Step 2: Bake the Cake: Bake for 25-30 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack. Level the top if needed. Slice horizontally into two layers. Prepare buttercream frosting by creaming butter, adding powdered sugar and milk until desired consistency, then stir in vanilla.
- Step 3: Frost and Fill: Place one cake layer on a plate. Spread a layer of buttercream. Place the second layer on top. Frost a thin crumb coat and refrigerate for 15-20 minutes. Apply a final layer of buttercream, smoothing it. Divide remaining frosting into bowls and tint with food coloring, if desired. Load frostings into piping bags.
- Step 4: Decorate Your Cake: Decorate the bento cake with colored frostings using piping techniques to add borders, messages, or designs. Use sprinkles, edible pearls, candies, or fresh fruit. Transfer the cake into a bento box or small container.
Notes
- Use a cake strip around the pan for even baking.
- Brush layers with simple syrup for extra moisture.
- Use a Ziploc bag with a corner snipped off if you don’t have piping bags.
- Practice piping on parchment paper before decorating.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 850 Kcal
- Sugar: 80g
- Sodium: 250mg
- Fat: 45g
- Saturated Fat: 28g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 110g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg