Are you a fan of sweet treats? Look no further! Korean cakes are renowned for their moist textures, vibrant flavors, and stunning presentations. From traditional recipes passed down through generations to modern twists on classic desserts, we’ve got you covered with 18 mouthwatering Korean cake recipes that will satisfy your sweet tooth.
From the popular Honey Butter Korean Cream Cake to the unique Matcha Green Tea Korean Sponge Cake, each recipe is a reflection of Korea’s rich cultural heritage and love for baking. Whether you’re a seasoned baker or just looking to try something new, these cakes are sure to impress your family and friends. So go ahead, indulge in the sweet side of Korea!
Honey Butter Korean Cream Cake
A sweet and indulgent dessert that combines the richness of honey butter with the creamy texture of a traditional Korean cream cake.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup whole milk
– 1/4 cup honey
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, milk, honey, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted comes out clean.
6. Allow the cake to cool completely before dusting with confectioners’ sugar.
Cooking Time: 30-35 minutes
Matcha Green Tea Korean Sponge Cake
This light-as-air sponge cake infused with the subtle bitterness of matcha green tea is a unique and delightful twist on traditional Korean desserts. Perfect for a sophisticated afternoon treat or as a sweet surprise to brighten up any day.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 3 large eggs, at room temperature
– 1/4 cup (30ml) whole milk
– 1 teaspoon matcha powder
– 1/4 teaspoon baking powder
– Salt to taste
– Unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, and matcha powder.
3. In a large bowl, whisk together eggs, milk, and melted butter.
4. Gradually add dry ingredients to wet ingredients and mix until smooth.
5. Pour batter into prepared pan and smooth top.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 25-30 minutes
Korean Sweet Potato Cake
Korean Sweet Potato Cake: A Delicious Twist on Traditional Pajeon
This sweet potato cake, or “garaetteok” in Korean, is a delightful variation of the classic pajeon recipe. By adding sweet potatoes to the batter, you’ll create a moist and flavorful dessert that’s perfect for snacking or serving at your next gathering.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup water
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour, cornstarch, sugar, and salt.
2. Add mashed sweet potatoes, water, and baking powder to the dry ingredients. Mix until smooth.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small amounts of batter into the oil and flatten slightly with a spatula.
5. Fry for 2-3 minutes on each side or until golden brown. Drain excess oil on paper towels.
Cooking Time: 8-10 minutes
Bungeoppang (Korean Fish-Shaped Cake)
A traditional Korean sweet treat, Bungeoppang is a crispy and chewy fish-shaped cake filled with sweet red bean paste. In this recipe, we’ll guide you through the process of making this delightful dessert.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup sugar
– 1/2 teaspoon salt
– 1/2 cup vegetable oil
– 2 tablespoons water
– 1/4 cup red bean paste (sweetened)
– Fish-shaped cake mold or a regular muffin tin
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together flour, cornstarch, sugar, and salt.
3. Gradually add in vegetable oil and water, mixing until a dough forms.
4. Divide the dough into small portions and shape each portion into a fish using the mold or muffin tin.
5. Bake for 15-20 minutes or until crispy and golden brown.
6. Allow the cakes to cool before filling with red bean paste.
7. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Korean Strawberry Shortcake
Korean Strawberry Shortcake Recipe: A Twist on a Classic!
This recipe combines the sweetness of strawberries with the richness of Korean-style whipped cream and crunchy cookies, creating a unique dessert that’s sure to impress.
Ingredients:
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1/4 teaspoon vanilla extract
– 12 Korean-style cookies (such as yuri or garaetteok)
– 2 cups sliced strawberries
– 1/4 cup confectioners’ sugar
Instructions:
1. In a large bowl, whip the heavy cream with electric beaters until stiff peaks form.
2. Add granulated sugar and vanilla extract; continue whipping until combined.
3. Split the Korean cookies in half horizontally.
4. Spoon whipped cream onto each cookie half, leaving a small border around the edges.
5. Top with sliced strawberries and sprinkle confectioners’ sugar.
6. Assemble shortcakes by placing another cookie half on top of the filling.
Cooking Time: 15-20 minutes ( preparation only)
Yakgwa (Traditional Korean Honey Pastry Cake)
Yakgwa is a classic Korean dessert that has been enjoyed for centuries. This sweet and fragrant pastry cake is made with honey, sesame seeds, and other traditional ingredients.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup vegetable oil
– 1/4 cup honey
– 1/2 cup sesame seeds
– 1/2 teaspoon salt
– 1/2 cup water
Instructions:
1. In a large bowl, combine flour, cornstarch, and salt.
2. Gradually add in the vegetable oil and mix until a dough forms.
3. Divide the dough into small balls, about the size of a walnut.
4. Flatten each ball slightly and place a few sesame seeds in the center.
5. Fold the dough over the sesame seeds to form a triangle or square shape.
6. Place the yakgwa on a baking sheet lined with parchment paper.
7. Brush the tops with honey and bake at 350°F (175°C) for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Korean Black Sesame Cake
This moist and nutty Korean Black Sesame Cake is a popular dessert in Korea, made with the rich flavor of black sesame seeds. Perfect for tea parties or special occasions, this cake is sure to impress.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons black sesame seeds
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon milk
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together butter, eggs, black sesame seeds, and milk.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
6. Let cool completely before serving.
Cooking Time: 35-40 minutes
Dalgona Coffee Sponge Cake
Elevate your coffee game with this show-stopping sponge cake, infused with the richness of Dalgona coffee and topped with a fluffy whipped cream. Perfect for special occasions or as a treat to brighten up any day.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup (240ml) whole milk, at room temperature
– 2 tablespoons Dalgona coffee powder
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour three 6-inch (15cm) round cake pans.
2. Whisk together eggs, sugar, and vanilla extract in a large bowl until light and fluffy.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Add dry ingredients to wet ingredients and whisk until smooth.
5. Divide batter evenly among prepared pans and bake for 15-20 minutes or until golden brown.
6. Allow cakes to cool completely before assembling with whipped cream and Dalgona coffee.
Cooking Time: Approximately 45 minutes
Korean Rice Cake (Baekseolgi)
A classic Korean snack, Baekseolgi is a simple and delicious rice cake made with glutinous rice flour and water. Perfect for a quick bite or as a side dish to your favorite Korean dishes.
Ingredients:
– 2 cups glutinous rice flour
– 1/2 cup warm water
– 1/4 teaspoon salt
Instructions:
1. In a large mixing bowl, combine the glutinous rice flour and salt.
2. Gradually add in the warm water while stirring with a wooden spoon until a dough forms.
3. Knead the dough for about 10 minutes until it becomes smooth and elastic.
4. Divide the dough into small portions and shape each portion into a ball or desired shape.
5. Cook the rice cakes by boiling them in water for 5-7 minutes, or until they float to the surface.
Cooking Time: 10-15 minutes
Red Bean Mochi Cake
Experience the harmonious blend of Japanese mochi and sweet red bean paste in this delightful cake. Moist and fluffy, with a subtle nutty flavor, this Red Bean Mochi Cake is perfect for any occasion.
Ingredients:
– 1 cup glutinous rice flour
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 cup red bean paste (anko)
– 1/2 cup water
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, combine glutinous rice flour, all-purpose flour, sugar, and salt. Mix well.
3. Add red bean paste, water, and vegetable oil. Mix until a sticky dough forms.
4. Knead the dough for 5-7 minutes until smooth and pliable.
5. Press the dough into the prepared cake pan. Bake for 30-35 minutes or until lightly golden brown.
6. Let cool before slicing and serving.
Cooking Time: 30-35 minutes
Korean Banana Milk Cake
This moist and creamy cake is a popular Korean dessert that combines the natural sweetness of bananas with the richness of milk, perfect for satisfying your sweet tooth.
Ingredients:
– 2 ripe bananas, mashed
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1/2 cup whole milk
– 3 large eggs
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch round cake pan.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, combine mashed bananas, softened butter, milk, eggs, vanilla extract, and salt. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour batter into prepared cake pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted in center comes out clean.
Cooking Time: 45-50 minutes
Korean Chocolate Lava Cake
Experience the rich flavors of Korean desserts with this decadent chocolate lava cake, infused with a hint of sesame and salt.
Ingredients:
– 2 large eggs
– 1/2 cup (100g) unsalted butter, melted
– 1/4 cup (50g) granulated sugar
– 1/2 cup (60g) all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon sesame oil
– 1/2 cup (120g) dark chocolate chips (at least 70% cocoa)
– 1/4 cup (30g) chopped roasted peanuts (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together eggs, melted butter, and granulated sugar.
3. Add flour, baking powder, salt, and sesame oil; whisk until smooth.
4. Melt chocolate chips in the microwave or in a double boiler.
5. Pour batter into ramekins or small cups.
6. Top each with melted chocolate and chopped peanuts (if using).
7. Bake for 12-15 minutes or until edges are set.
8. Remove from oven and let cool for 1 minute.
Cinnamon and Pear Korean Tea Cake
This moist and aromatic tea cake combines the warm spices of cinnamon with the sweetness of pears, creating a delightful treat perfect for any time of day. With its subtle complexity and delicate flavors, it’s no wonder this traditional Korean dessert has become a modern favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1/2 teaspoon baking powder
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 ripe pear, diced
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. Whisk together flour, sugar, and baking powder in a medium bowl.
3. In a large bowl, cream butter and egg until light. Add cinnamon and salt; mix well.
4. Gradually add dry ingredients to wet mixture, mixing until just combined.
5. Fold in diced pear.
6. Pour batter into prepared pan and smooth top.
7. Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.
8. Allow cake to cool before dusting with confectioners’ sugar (optional).
Cooking Time: 40-45 minutes
Korean Injeolmi (Soybean Powder Cake)
Injeolmi is a traditional Korean dessert made with soybean powder, sugar, and water. This sweet treat is often served at special occasions or as a snack.
Ingredients:
– 1 cup soybean powder
– 1/2 cup granulated sugar
– 1/4 cup hot water
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
Instructions:
1. In a large bowl, whisk together soybean powder and sugar.
2. Gradually add in the hot water while stirring with a wooden spoon until a sticky dough forms.
3. In a separate bowl, mix cornstarch, salt, and baking soda.
4. Add the dry mixture to the dough and stir until well combined.
5. Knead the dough for 10-15 minutes until it becomes smooth and elastic.
6. Shape into small cakes or balls.
7. Serve warm or at room temperature.
Cooking Time: None (no cooking required)
Pumpkin Korean Steamed Cake (Hobak-tteok)
This traditional Korean dessert is a delightful fusion of pumpkin and steamed cake, perfect for fall gatherings or as a sweet treat any time of the year.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 cup whole milk
– 1 large egg
– 1 tablespoon vegetable oil
Instructions:
1. In a medium bowl, whisk together flour, cornstarch, sugar, and salt.
2. Add mashed pumpkin, milk, egg, and vegetable oil to the dry ingredients. Whisk until smooth.
3. Pour batter into a small steamer basket lined with parchment paper.
4. Steam over boiling water for 15-20 minutes or until a toothpick inserted comes out clean.
5. Remove from heat and let cool before serving.
Cooking Time: 15-20 minutes
Korean Grapefruit Chiffon Cake
This light and airy chiffon cake is infused with the sweet-tart flavor of Korean grapefruit, creating a delightful dessert perfect for any occasion. With its moist texture and subtle citrus notes, this cake is sure to impress your friends and family.
Ingredients:
– 1 cup (200g) unsalted butter, softened
– 2 cups (250g) granulated sugar
– 4 large egg whites
– 1/2 cup (60g) grapefruit juice
– 1/4 cup (30g) all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup (15g) chopped fresh grapefruit zest
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 10-inch (25cm) tube pan and set aside.
2. In a large bowl, whisk together sugar, egg whites, and grapefruit juice until stiff peaks form.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Fold the dry ingredients into the wet ingredients until just combined.
5. Pour in melted butter and fold until smooth.
6. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Remove from oven and let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Korean Almond Jelly Cake
This classic Korean dessert combines the tender crumb of a sponge cake with the creamy texture of almond jelly, making it a perfect treat for any occasion. With its delicate flavor and beautiful presentation, this cake is sure to impress.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup unsalted butter, softened
– 1/4 cup almond jelly (homemade or store-bought)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, and eggs until smooth.
3. Add softened butter and mix until fully incorporated.
4. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
5. Allow the cake to cool completely before spreading almond jelly on top.
6. Dust with confectioners’ sugar and serve.
Cooking Time: 25-30 minutes
Jeonju Bibingka (Korean Coconut Rice Cake)
Experience the unique flavors of Korea’s Jeonju Bibingka, a popular street food that combines crispy rice cakes with sweet and savory coconut milk. This recipe brings together the warmth of caramelized sugar and the creaminess of coconut to create a delightful treat.
Ingredients:
– 2 cups cooked white rice
– 1/4 cup grated coconut
– 1/4 cup granulated sugar
– 1/4 cup unsweetened coconut milk
– 1/4 teaspoon salt
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine cooked rice, grated coconut, and granulated sugar. Mix well.
2. Add unsweetened coconut milk and salt to the rice mixture. Stir until well combined.
3. Cover the mixture and refrigerate for at least 30 minutes or overnight.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Using wet hands, shape the rice mixture into small patties.
6. Fry the patties for 3-4 minutes on each side, until golden brown and crispy.
7. Drain excess oil and serve warm.
Cooking Time: About 30-40 minutes
Summary
Indulge your sweet tooth with these 18 mouthwatering Korean cake recipes! From classic treats like Honey Butter Korean Cream Cake and Yakgwa (Traditional Korean Honey Pastry Cake) to innovative creations like Matcha Green Tea Korean Sponge Cake and Dalgona Coffee Sponge Cake, there’s something for everyone. Discover the unique flavors of Korea, such as sweet potato, red bean, and black sesame, and satisfy your cravings with these delicious and easy-to-make cakes.
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