Description
This adorable mini bento cake recipe features a soft sponge and creamy buttercream frosting—perfect for gifts, celebrations, or a sweet treat for yourself.
Ingredients
For the Cake:
- 6 oz self-raising flour
- 6 oz unsalted butter
- 6 oz caster sugar
- 2 eggs
- 1 tbsp vanilla extract
For the Buttercream:
- 18 oz powdered sugar
- 9 oz salted butter
- 1 tbsp vanilla extract
- 2.5 tbsp milk
Instructions
- Preheat oven to 350°F and prepare a 5-inch cake tin.
- Mix cake ingredients until smooth.
- Pour into tin and bake for 45 minutes.
- Cool completely before slicing.
- Make buttercream by whipping ingredients until creamy.
- Assemble layers with buttercream, apply crumb coat, chill.
- Decorate with colored buttercream and piping.
Notes
- Use gel food coloring for vibrant buttercream. Store chilled for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Korean-American fusion