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Rose Bento Cake

Rose Bento Cake Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1 servings
Calories: 670
Ingredients Method Notes

Ingredients
  

  • 1/4 cup all-purpose flour (30 g)
  • 2 tbsp granulated sugar (25 g)
  • 1/4 tsp baking powder
  • Pinch of fine sea salt
  • 1 large egg yolk
  • 1 tbsp melted unsalted butter (14 g)
  • 1 tbsp whole milk, room temperature
  • 1/4 tsp rose water
  • 1/4 tsp vanilla extract
  • 2 tbsp unsalted butter, very soft (28 g)
  • 1/2 cup powdered sugar (60 g)
  • 1 tsp whole milk, plus more as needed
  • 1/8 tsp rose water
  • 1 tiny drop pink gel food coloring

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 4-inch round cake pan, lining the bottom with parchment. Whisk the flour, sugar, baking powder, and salt together in a medium bowl.
  2. Make a well in the center and add the egg yolk, melted butter, milk, rose water, and vanilla. Whisk until the batter is smooth and glossy.
  3. Scrape the batter into the pan, smooth the top, and bake for 18 to 20 minutes until springy. Cool in the pan 5 minutes, then turn out onto a rack and cool completely.
  4. Beat the soft butter until fluffy, then add powdered sugar gradually. Beat in the milk, rose water, and gel coloring until the frosting holds a soft peak.
  5. Spread a thin crumb coat on the cooled cake. Fit a piping bag with a star tip, fill with remaining frosting, and pipe a rose in the center. Serve.

Notes

The cake must be completely cool before frosting, which takes about 30 minutes. Account for that cooling time, not included in the prep number. If the buttercream gets too warm while you work, pop the bag in the fridge for 5 minutes.