Irresistible Bento Cake
This mini cake recipe is perfect for special occasions or as a personalized treat. Fluffy vanilla sponge and a smooth buttercream frosting make every bite delightful.
Equipment
- 4-inch cake pans
- Mixer
Ingredients
Cake Base
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Frosting
- 1/2 cup butter for frosting
- 1 1/2 cups powdered sugar
- 1 tbsp heavy cream
- 1 tsp vanilla extract
- Food coloring optional
Instructions
- Preheat oven to 350°F. Grease and line 4-inch pans.
- Cream butter and sugar. Add eggs and vanilla.
- Mix dry ingredients separately.
- Alternate adding dry and milk to the wet.
- Bake for 18–22 min. Cool completely.
- Make frosting. Beat all ingredients until fluffy.
- Frost and decorate cooled cakes.
Notes
You can store frosted cakes in the fridge for up to 3 days. Best served at room temp. Customize flavors and colors for any occasion!