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Kuromi Bento Cake

Kuromi Bento Cake Recipe

Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 2 servings
Calories: 550

Ingredients
  

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg, room temp
  • 1/2 tsp vanilla extract
  • 1/4 cup whole milk, room temp
  • 1 cup unsalted butter, softened (for buttercream)
  • 2 to 2-1/2 cups powdered sugar
  • 2 to 3 tbsp heavy cream or whole milk
  • 1 tsp vanilla extract
  • Food coloring: black, purple, pink, blue (optional)
  • Small round piping tip and piping bags

Method
 

  1. Preheat oven to 350°F (180°C). Grease and line two 4-inch round pans. Whisk flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy, then beat in egg and vanilla. Add flour mixture in three additions alternating with milk, mixing just until combined.
  2. Divide batter between pans and bake 20-25 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
  3. Beat 1 cup butter until creamy. Gradually add 2 cups powdered sugar, then cream and vanilla; beat 3 minutes until fluffy. Tint portions white, black, purple, and pink.
  4. Level cake layers if needed. Stack with a layer of white buttercream, then apply a crumb coat and chill 15 minutes. Frost with a smooth white coat for the skull base.
  5. Using a small round tip, pipe the black hood, eyes, nose, and mouth. Add a purple jester's hat, pink cheeks, and a small flower on the hat. Serve or chill until ready.

Notes

Cool the cake layers completely before frosting or the buttercream will melt. The finished cake stays fresh in the fridge for up to 3 days. If the buttercream gets too soft while you decorate, pop the cake back in the fridge for 10 minutes to firm up.