Korean Cake: Fresh Cream Cake Recipe

Korean Fresh Cream Cake Recipe

For the most part, our purpose is to find joy in tiny things. This exquisite Korean-style cake will thrill dessert connoisseurs. Recently, this eye-catching Korean cake has been making the rounds on Pinterest and Instagram. It is frequently topped with gorgeous embellishments. It will, no doubt, brighten your day, whether you are having a casual picnic or a little gathering. This article will teach you everything you need to know about making this cheerful yet simple Korean fresh cream cake. With the easy chocolate lunchbox Korean cake recipe, you will be able to make this at home in no time.

This is the Korean cake that you see at Asian bakeries all the time, shining in all its brilliance behind the case, inviting you to take it home. It is the favorite type of cake to enjoy when there’s a reason to celebrate. And now, there is no need to buy it because you can make it at home.

Origin of Korean cake

You’ll learn the Korean cake recipe step by step, but first, learn about its origin. This Korean confection is a small dessert served in takeout boxes. Their delicacies are famous for their beauty and minimalist design. K-pop fans have popularized the dessert by making it a tradition to serve it on special occasions. Inside and out, the delicious work of art is stunning. It is not only pleasant to the sight but also to the palates.

Common Flavors and Frosting:

In Korean sweet treats, vanilla or chocolate flavoring is common. These are the most popular flavors since they complement the frosting so perfectly. You can, however, make it in a number of flavors, including more exotic ones such as lemon. You can use either whipped cream or buttercream to frost the cake.


Baking is about the precision of technique and ingredients. Following is the list of all the ingredients you’ll need to make your cake.

Korean cake:

  • 2 cups cake flour
  • 2 tsp baking powder
  • 1⁄4 tsp fine salt
  • 1⁄2 cup oil
  • 1⁄4 cup water
  • 1 tsp vanilla extract
  • lemon juice
  •  zest, 1⁄2 lemon
  • 6 eggs, room temperature
  • 1 1⁄2 cup sugar,
  • 1⁄2 tsp cream of tartar

Whipped Cream:

  • 1 1⁄2 cup heavy cream, cold
  • 5 tbsp. sugar
  • tsp. vanilla
  • 1⁄2 tsp. unflavored gelatin
  • 2 tsp. Water


  • 1⁄4 cup water
  • 1⁄4 cup sugar
  • 3 lemon peel

Instructions to bake Korean cake:

In a mixing bowl, sift the cake flour, baking powder, and salt twice. Sift two more times if desired. Divide the eggs between two bowls. In one, there are yolks, while in the other, there are whites. Make sure the egg white is completely free of yolks.

In a separate bowl, whisk together the yolks and 1 cup of sugar. Combine the oil, water, vanilla, and lemon juice In a mixing dish,

In a cold dish, whisk the egg whites until frothy. Stir in the cream of tartar after that. Gradually add the 12 cup sugar, a spoonful at a time, until the egg whites reach a stiff peak. In thirds, combine the wet and dry bowls. Just enough to tie it all together.

Fold the egg whites in slowly and carefully. The batter needs to be more consistent, and the large streaks should go away. But not so hard that the bruised whites’ air supply is crushed.

Fill 8-inch cake tins evenly with batter and line the bottoms and sides with parchment paper.

Preheat the oven to 350°F and bake for 30–35 minutes. Meanwhile, prepare the fruit, icing, and simple syrup.

In a chilled mixing dish, combine the cream, sugar, and vanilla extract. Cool fully after dissolving the gelatin in warm water or heating it until it is totally dissolved. When the cream has reached the appropriate consistency, fold in the chilled gelatin mixture.

In a saucepan, combine the water, sugar, and lemon peels to produce the simple syrup. Heat until the sugar is completely dissolved. Remove the peels after they have cooled fully.

To assemble, brush the simple syrup over each cooled layer. On the first layer, spread the whipped cream frosting. Add the fruit and the second layer after that. To frost, the entire cake, repeat the process and decorate as desired.


A lunchbox cake’s baking time is governed by the baking dish used. Check your pastry after 25 minutes in the oven to make sure it was not overdone. Prepare the buttercream frosting up to a week ahead of time and store it refrigerated in an airtight container if you’re short on time. Bring it to room temperature and re-whip it when you’re ready to use it. To produce vibrantly colored frostings, use gel food coloring.

So, what are you waiting for? Follow the above Korean cake recipe and make your loved ones happy.

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