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Cat Bento Cake

Cat Bento Cake Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 ¼ cups (160 g) cake flour
  • ¾ cup (150 g) granulated sugar
  • 1 ½ tsp baking powder
  • ¼ tsp fine sea salt
  • ½ cup (120 ml) whole milk, at room temperature
  • ¼ cup (60 ml) neutral oil
  • 1 large egg, at room temperature
  • 1 ½ tsp vanilla extract
  • 1 cup (240 ml) cold heavy whipping cream
  • 2 tbsp powdered sugar
  • 5 to 6 fresh strawberries
  • 4 white chocolate chips

Method
 

  1. Heat oven to 350°F (180°C). Grease two 6-inch round pans and line with parchment. Whisk flour, sugar, baking powder, and salt. Add milk, oil, egg, and vanilla; stir just until smooth.
  2. Divide batter between pans, tap once, and bake 20 to 24 minutes until a toothpick has moist crumbs. Cool in pans 10 minutes, then turn out and cool completely.
  3. Beat cold cream and powdered sugar to stiff peaks. Keep cold.
  4. Spread half the cream on one layer, add sliced strawberries for the collar, and top with the second layer. Cut two triangle ears from the top layer and place them pointing up. Cover top with remaining cream, add chocolate chip eyes, strawberry nose, and cream nose line and whiskers. Chill 1 hour before slicing.

Notes

Chilling the assembled cake for at least an hour firms the ears and makes slicing cleaner. If the cake layers are even slightly warm, the cream will soften, so be sure they're fully cool before assembling.