Batch Perfect Red Velvet Bento Cake

Name: Batch Perfect Red Velvet Bento Cake
Total time: 1500 s
Yield: 2 - 3 servings
Cuisine: British
Ingredients: 105 g cake flour; 100 g sugar; 1 Tbsp light cocoa powder, sifted and leveled; 1/4 tsp bicarbonate soda; Pinch salt; 75 g margarine, softened and roughly chopped; 1 large egg; 1 tsp vanilla extract; 80 ml soured milk; 1 tsp white vinegar; 1 Tbsp red liquid food coloring; 1 c finowhip (powdered whip); 1 c cold milk or water; 1/2 tsp vanilla or lemon extract

Bianca Mwale @bianca_eatsy

Zomba, Malawi

When it comes to making a single Red Velvet Bento Cake, I now skip the hassle of cutting out layers from a sheet cake. Instead, I bake it directly in a 5-inch round tin—keeping it simple, mess-free, and most importantly, waste-free (because we’re trying to watch our portions, keep track of inventory and count calories over here 🙈).

This method lets me focus on perfecting the flavor and decoration without unnecessary steps. It is quicker, easier, and just as delicious. That said, the sheet method is equally efficient if you’re making more than one bento at a time.

#newyear2025 #BakingByTheNumbers

Bianca Mwale @bianca_eatsy

Zomba, Malawi

#newyear2025 #BakingByTheNumbers

Saved

Ingredients

25minutes

2 - 3 servings

Dry ingredients
105 gcake flour
100 gsugar
1 Tbsplight cocoa powder, sifted and leveled
1/4 tspbicarbonate soda
Pinchsalt
Wet ingredients
75 gmargarine, softened and roughly chopped
1large egg
1 tspvanilla extract
80 mlsoured milk
1 tspwhite vinegar
1 Tbspred liquid food coloring
Frosting
1 cfinowhip (powdered whip)
1 ccold milk or water
1/2 tspvanilla or lemon extract

Saved

Steps

25minutes

1

Preheat oven to 180 C and grease and line two 5-inch round cake pans with baking paper
2

In a bowl, whisk together all dry ingredients. Add butter and beat with an electric mixer on low speed, until butter and dry mixture form small wet pieces
3

Mix in the egg and vanilla until just to combine, followed by the milk and vinegar. Now beat until creamy and smooth
4

Add food colouring and fold it in using a spatula until you have a bright red cake batter. Do not mix in rigorous stirring motion as this will overmix the cake batter and result in a tough and dense cake
5

Transfer into the prepared pans and bake for 25 minutes or until a skewer inserted in the middle comes out clean. Let cakes completely cool on a rack before frosting
6

Make the frosting by placing all ingredients into a mixing bowl and whisking on fast speed until firm
7

Spread frosting on cooled cake and decorate as desired