New Year Bento Cake
A delightful and visually appealing bento-style cake, perfect for celebrating the New Year and customizable for any occasion.
Ingrédients
Cake Ingredients
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1 cup sugar
- 1/2 cup unsalted butter Can substitute with coconut oil for a dairy-free version.
- 2 large eggs Can substitute with flax eggs for a vegan version.
- 1/2 cup milk Use almond or oat milk for a dairy-free version.
- 1 tsp vanilla extract
- 1 tsp baking powder Ensure it is gluten-free if using gluten-free flour.
- 1/4 tsp salt
Decorative Elements
- fruits, edible flowers Use a variety of colorful fruits for decoration.
Instructions
Preparation
- Gather all your ingredients on the countertop. Make sure your butter is at room temperature for easier creaming with sugar.
- Preheat your oven to 350°F (175°C).
Baking the Cake
- In a mixing bowl, cream together the unsalted butter and sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- Pour in the milk and vanilla extract, mixing until just combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Pour the prepared batter into a bento box or small cake pan, smoothing the top.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Decoration
- Once the cake has cooled, decorate it with an assortment of fresh fruits and edible flowers to showcase your personal flair.
Notes
Store the cake in an airtight container. It can be kept at room temperature for a few days or refrigerated for longer storage. Optionally freeze wrapped for later enjoyment.