Pink Bento Cake: A Cute and Customizable Mini Celebration Cake

Key Info:

Prep time: 20–30 minutes
Cook time: 20–25 minutes
Total time: 45–60 minutes
Servings: 2–4
Difficulty: Easy to Intermediate
Dietary: Vegetarian (adaptable to vegan/gluten-free)

Equipment Needed:

– 4–6 inch round cake pans
– Mixing bowls
– Hand mixer
– Rubber spatula
– Parchment paper
– Measuring tools

Ingredients:

Cake Batter:

– 3/4 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1/4 cup milk
– 1 tsp vanilla extract
– 1 tsp baking powder
– Pink food coloring
– Pinch of salt

Pink Buttercream:

– 1 cup buttercream frosting
– Pink food coloring

Optional Decorations:

– Edible glitter
– Fresh berries
– Fondant shapes
– Sprinkles

Method:

1. Prep Your Station

– Preheat oven to 350°F (180°C)
– Grease and line cake pans with parchment
– Measure all ingredients precisely

2. Mix Cake Batter

– Cream butter and sugar until light and fluffy
– Add eggs one at a time, mixing thoroughly
– Incorporate vanilla and gradually add pink food coloring
– Sift dry ingredients
– Gently fold dry ingredients into wet mixture
– Add milk, mixing until just combined

3. Bake the Cake

– Pour batter into prepared pans
– Smooth tops with spatula
– Bake for 20–25 minutes
– Check doneness: Toothpick comes out clean
– Cake springs back when lightly pressed

4. Cool and Decorate

– Cool cakes completely on wire rack
– Level cake layers if needed
– Prepare pink buttercream
– Frost cake smoothly with offset spatula
– Add decorative piping or garnishes

Crucial Tips:

– Don’t overmix batter – it creates dense cake
– Let cake cool fully before frosting
– Use gel food coloring for vibrant, even color
– Minimal food coloring prevents bitter taste

Storage:

– Refrigerate in covered container
– Best consumed within 1–2 days
– Bring to room temperature before serving

Variations:

– Vegan: Use plant-based milk and egg substitutes
– Gluten-free: Swap all-purpose flour
– Flavor additions: Strawberry, rose extract
– Shape variations: Heart, round, square

Common Substitutions:

– Flour: Gluten-free blend
– Sugar: Coconut sugar
– Butter: Plant-based spread
– Milk: Non-dairy alternatives

Perfect for birthdays, anniversaries, or just because you want a cute, shareable mini cake that’s as delightful to make as it is to eat!