Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
1/2 cup whole milk
8 oz cream cheese, softened
2 cups powdered sugar
1 tbsp milk (for frosting)
Strawberries, sliced
Blueberries
Fresh mint leaves
Instructions
Preheat oven to 350°F (175°C) and grease a mini bento-sized cake pan (approximately 6x6x2 inches)
In a bowl, whisk together flour, baking powder, and salt
In a separate bowl, cream butter and sugar until light and fluffy
Beat in eggs one at a time, then stir in vanilla extract
Gradually mix in the flour mixture and milk until well combined
Pour the batter into the prepared pan and bake for 20-22 minutes, or until a toothpick comes out clean
Let the cake cool completely in the pan
In a separate bowl, beat cream cheese and powdered sugar until smooth
Blend in 1 tbsp milk to reach a spreadable consistency
Slice the cooled cake horizontally into two equal layers
Spread a thin layer of frosting on one layer and place the second layer on top
Frost the top and sides evenly
Garnish with strawberries, blueberries, and mint leaves for an elegant finish
Notes
For best presentation, use a serrated knife to slice the cooled cake to prevent crumbling
Frosting can be tinted with natural food colorings for a personalized aesthetic
Store in the refrigerator for up to 2 days or freeze for longer storage
- Prep Time: 20
- Cook Time: 25
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (approximately 1/4 of the cake)
- Calories: 320
- Sugar: 40g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 13g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg