Bento Cake
Delightful individual servings of bento cake, perfect for any occasion and customizable with various fruits and decorations.
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!
Notes
Store leftover bento cake in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly in plastic wrap, then in aluminum foil and freeze.