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Floral Bento Cake

Floral Bento Cake Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1/2 cup all-purpose flour, spooned and leveled
  • 1/4 tsp baking powder
  • 1/8 tsp fine salt
  • 3 tbsp unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/2 tsp vanilla extract
  • 2 tbsp whole milk, room temperature
  • 4 tbsp unsalted butter, softened (for buttercream)
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1–2 tsp heavy cream or milk
  • Gel food coloring

Method
 

  1. Whisk flour, baking powder, and salt in a small bowl. In another bowl, beat 3 tbsp butter with sugar until fluffy, about 2 minutes. Beat in egg and 1/2 tsp vanilla, then stir in half the dry ingredients, the milk, and the remaining dry ingredients just until combined.
  2. Preheat oven to 350°F (175°C). Scrape batter into a greased, parchment-lined 4-inch pan. Bake 22–25 minutes until golden and a toothpick comes out with moist crumbs. Cool in pan 10 minutes, then turn out and cool completely.
  3. Beat 4 tbsp butter until pale, 2–3 minutes. Sift in powdered sugar gradually, then add 1/2 tsp vanilla and 1 tsp cream. Whip on medium 2 minutes until light. Divide and tint.
  4. Slice cooled cake into two layers. Spread a thin layer of plain buttercream between layers and a crumb coat all over. Chill 15 minutes, then frost top and sides smoothly.
  5. Pipe small buttercream flowers across the top using a petal tip or a snipped bag. Add dot leaves and serve.

Notes

If the buttercream softens too much while piping, pop the bag in the fridge for 5 minutes. The cake can be assembled and frosted the day before; add fresh flowers on top the day you serve it.