Why Make This Recipe
Bento cakes are not just visually stunning; they are also delightful to eat! This small, round cake is perfect for individual servings and makes for a charming addition to any occasion. Whether for a birthday, a picnic, or a cozy night in, this bento cake is sure to impress. It’s easy to make, can be customized with various fruits and decorations, and is perfect for sharing—or enjoying all by yourself!
How to Make Bento Cake
Ingredients:
- 1 cup Flour (120g)
- 1/2 cup Sugar (100g)
- 1 tsp Baking Powder (5g)
- 1/4 tsp Salt (1g)
- 2 large Eggs
- 1/2 cup Milk (120ml)
- 1/4 cup Butter (60g)
- 1 tsp Vanilla extract (5ml)
- 1/2 cup Fresh strawberries (75g)
- 1/4 cup Fresh blueberries (40g)
- 1 Kiwi (sliced)
- Edible flowers (A few for decoration)
- 1/2 cup Buttercream frosting (120g)
Directions:
- Prepare the dry ingredients: In a mixing bowl, sift together flour, sugar, baking powder, and salt. Set aside.
- Mix the wet ingredients: In another bowl, whisk together eggs, milk, melted butter, and vanilla extract.
- Combine wet and dry ingredients: Gradually add the wet mixture to the dry ingredients, stirring until well combined and smooth.
- Prepare the baking pan: Grease a small round cake pan or line it with parchment paper. Pour the batter into the pan.
- Bake: Preheat the oven to 350°F (175°C) and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake: Let the cake cool for about 10 minutes before removing it from the pan.
- Decorate: Once the cake is fully cooled, frost with buttercream, then top with fresh fruit and edible flowers.
- Serve: Slice and serve as a cute and delicious individual cake!
How to Serve Bento Cake
Serve the bento cake as a lovely individual treat. Place each slice on a small plate and add a few extra pieces of fresh fruit or a sprinkle of edible flowers for an added touch. This cake pairs perfectly with tea or coffee, making it great for afternoon snacks or dessert.
How to Store Bento Cake
If you have leftover bento cake, store it in an airtight container in the refrigerator. It can stay fresh for up to 3 days. If you want to keep it longer, consider freezing it. Wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Tips to Make Bento Cake
- Make sure to measure your ingredients accurately for the best results.
- You can substitute the fruits with your favorites, like raspberries or peaches.
- For a fun twist, try adding a bit of lemon zest to the batter for extra flavor.
- Allow the cake to cool completely before frosting to avoid melting the buttercream.
Variation
Feel free to get creative! You can add chocolate chips to the batter for a chocolatey twist or use a different flavored icing, such as cream cheese frosting. The decoration options are endless too—think sprinkles, nuts, or your favorite fruits.
FAQs
1. Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance. Simply store it in the refrigerator and frost it the next day.
2. What can I use instead of butter?
You can use vegetable oil or unsweetened applesauce as a substitute for the butter in this recipe.
3. How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. It should also spring back when gently pressed in the center.
Bento Cake
Ingredients
Dry Ingredients
- 1 cup Flour (120g)
- 1/2 cup Sugar (100g)
- 1 tsp Baking Powder (5g)
- 1/4 tsp Salt (1g)
Wet Ingredients
- 2 large Eggs
- 1/2 cup Milk (120ml)
- 1/4 cup Butter (60g), melted
- 1 tsp Vanilla extract (5ml)
Fruits and Decorations
- 1/2 cup Fresh strawberries (75g)
- 1/4 cup Fresh blueberries (40g)
- 1 piece Kiwi, sliced
- A few pieces Edible flowers for decoration
Frosting
- 1/2 cup Buttercream frosting (120g)
Instructions
Preparation
- In a mixing bowl, sift together flour, sugar, baking powder, and salt. Set aside.
- In another bowl, whisk together eggs, milk, melted butter, and vanilla extract.
- Gradually add the wet mixture to the dry ingredients, stirring until well combined and smooth.
Baking
- Grease a small round cake pan or line it with parchment paper. Pour the batter into the pan.
- Preheat the oven to 350°F (175°C) and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cooling and Decorating
- Let the cake cool for about 10 minutes before removing it from the pan.
- Once the cake is fully cooled, frost with buttercream, then top with fresh fruit and edible flowers.
- Slice and serve as a cute and delicious individual cake!