Ingredients
- Flour: All-purpose flour forms the base of the cake.
- Sugar: Granulated sugar adds sweetness and moisture.
- Eggs: Binds the ingredients and adds richness.
- Butter: Unsalted butter provides flavor and tenderness.
- Milk: Adds moisture to the batter.
- Baking Powder: Leavening agent for a light and fluffy texture.
- Vanilla Extract: Enhances the flavor profile.
Instructions
- Preparing the Dry Ingredients: In a mixing bowl, whisk together the flour and baking powder. This ensures that the baking powder is evenly distributed throughout the flour, which is crucial for a consistent rise.
- Mixing the Wet Ingredients: In a separate bowl, cream together the unsalted butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combining Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake.
- Baking the Cake: Pour the batter into a greased and floured 4-inch cake pan. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Frosting and Decoration: Once the cake is completely cool, it’s time to frost and decorate. A simple buttercream frosting works wonderfully for bento cakes, but you can also use cream cheese frosting or even a ganache. Get creative with your decorations; consider using edible markers, sprinkles, or fondant to add a personal touch.
Notes
- Use room temperature ingredients for better emulsification.
- Measure ingredients accurately to ensure the right consistency.
- Avoid overbaking to keep the cake moist.
- Let the cake cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 650 Kcal
- Sugar: 60g
- Sodium: 250mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 80g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg