Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 egg
- 2 tablespoons milk
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
For Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Food coloring (optional)
Instructions
- Prepare the Cake Pan: Preheat oven to 350°F (175°C). Grease and flour a 4-inch round cake pan, lining the bottom with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Combine Wet and Dry Ingredients: In a separate bowl, whisk together egg, milk, vegetable oil, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined (do not overmix).
- Bake the Cake: Pour batter into prepared cake pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Frosting: Beat softened butter until smooth and creamy. Gradually add powdered sugar, mixing well after each addition. Add milk and vanilla extract, and beat until light and fluffy. Divide frosting and add food coloring as desired.
- Frost and Decorate: Once the cake is completely cool, frost and decorate it using piping bags and tips, or keep it simple with a smooth layer of frosting and sprinkles.
Notes
- Flavor Variations: Add cocoa powder for a chocolate cake, lemon zest for a citrusy flavor, or almond extract for a nutty taste.
- Frosting Flavors: Experiment with different extracts or add fruit purees to the frosting.
- Vegan Option: Substitute the egg with a flax egg and use plant-based milk and butter.
- Storage: Store the decorated bento cake in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 850 Kcal
- Sugar: 85g
- Sodium: 150mg
- Fat: 45g
- Saturated Fat: 28g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 110g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg