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Korean Fresh Cream Cake 생크림 케이크


This Asian bakery style birthday cake has soft and fluffy layers of cake wrapped in light whipped cream frosting which is then studded with plenty of fresh fruit.  It’s the perfect cake for those who don’t have a huge sweet tooth but still want to enjoy a nice dessert.  It’s subtle sweet layers are a lovely platform for the airy frosting and both the citrus within the cake paired with the fresh fruit on top provide a bright contrast and really help this cake sparkle.

This is the cake you see quite often in Asian bakeries, glistening in all of its glory behind the case, alluring you to take it home.  You know what waits for you is the most light-as-air cake that melts in your mouth.  It’s my favorite kind of cake to have when there’s something to celebrate but it’s so good that often, I’ll try and pluck out something from obscurity to highlight because this cake is just that good.  If you’ve never had it, it’s not quite like an angel food cake or a sponge cake.  It’s a chiffon cake since it contains both a leavening agent, not solely relying on beaten egg whites as well as a liquid oil as in the case here, grapeseed {you can also use any other high heat, neutral oil}.  The key to unlocking a chiffon cake that is as light as a feather is to gently fold in properly beaten egg whites that have reached stiff peaks meaning that when the beater is pulled up, the points of the egg whites stand tall and firm, not bending over.  I show you precisely what stage you want the egg whites at in the video as well.  A generous spread of stabilized whipped cream frosting and a crown of beautiful berries is all you need to finish this cake off.  The stabilized whipped cream is a great choice here as it won’t make your cake soggy.  I like to use unflavored, grass fed gelatin which is also what I use for my homemade gummy bears.

Aside from my Japanese cotton cheesecake, this is one of my all time favorite cakes and I hope you’ll try it.  You won’t regret it!


5.0 from 19 reviews

Korean Cream {Birthday} Cake 생크림 케이크

Prep time

Cook time

Total time


Serves: 12 Servings

  • 2 c cake flour
  • 2 ts baking powder
  • ¼ ts fine salt
  • ½ c oil {I like grapeseed}
  • ¼ c water
  • 1 ts vanilla extract
  • Juice of ½ lemon + its zest {optional}
  • 6 room temperature eggs {separated}
  • 1½ c sugar {separated}
  • ½ ts cream of tartar
Simple syrup
  • ¼ c water
  • ¼ c sugar
  • 3 lemon peels
Stabilized Whipped Cream
  • 1½ c cold heavy cream
  • 3-5 tb sugar
  • ½ ts vanilla
  • ½ ts unflavored gelatin + 2 ts water

  1. In a bowl, double sift the cake flour, baking powder and salt. Sift two more times if you want. This will ensure a silkier cake later. This is your dry bowl.
  2. In another bowl, separate the eggs, yolks in one bowl, whites in the other. Take care not to leave any yolks behind in the egg whites.
  3. In another bowl, whisk together the yolks with 1 cup of sugar well. Add the oil, water, vanilla, and lemon juice {you can use its zest too}. This is your wet bowl.
  4. In a cold bowl, whisk the egg whites until they get frothy. Then, add the cream of tartar. Slowly sprinkle in the ½ c sugar a tablespoon at a time until the egg whites reach stiff peaks.
  5. Combine the wet and dry bowls together in thirds. Mix just to combine so you don’t over work the batter.
  6. Slowly and carefully fold in the egg whites. You want the large streaks to disappear and be a uniform batter but you don’t want to be too rough with it as to crush out all the air from the beaten whites.
  7. Pour equally into 8″ cake tins lined with parchment on the bottom and around.
  8. Bake at 350 for 30-35 minutes.
  9. Meanwhile, cut up the fruit and make the frosting and simple syrup.
  10. In a cold bowl whip the cream with the sugar and vanilla. Dissolve the gelatin in warm water {or heat until just dissolved} and cool completely. Blend in the cooled gelatin mixture to the cream when it’s whipped to your desired consistency.
  11. For the simple syrup, heat the water with the sugar and lemon peels until the sugar dissolves. Cool completely and extract the peels.
  12. To assemble, brush each cooled layer with the simple syrup. On the first layer, slather on the whipped cream frosting, add fruit then add the second layer. Repeat and frost the entire cake and decorate as you wish.

I used un-greased aluminum cake tins


Your Squishy Monster ^.~

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146 thoughts on “Korean Fresh Cream Cake 생크림 케이크

  • Deepti says:

    What a lovely cake this is… Strawberry is just the perfect decorator for these kind of cakes…loving it

  • ela@GrayApron says:

    Oh my gosh! A strawberry flower! Beautiful!

  • brian says:

    but who’s bday is it? hehe..any day is a good day for desserts!

  • Francesca says:

    Ahh i love this cake! I used to teach English in Seoul, and I cannot tell you how many of my kids brought this in for their birthdays.

    And more berries are better

  • Nami | Just One Cookbook says:

    Ohhh I want a gigantic slice of this cake! Beautiful job on strawberry decoration too! I enjoyed watching your video.

  • The Squishy Monster says:

    Thank you, Nami!

  • The Squishy Monster says:

    My gf is currently doing this and she loves it!

  • The Squishy Monster says:

    Sometimes, I consider telling the restaurant it’s mine so I can get birthday cake, lol…this is just another good excuse for cake

  • The Squishy Monster says:

    Lol, thanks Ela.

  • The Squishy Monster says:

    I do love edible decorations!

  • Choc Chip Uru says:

    The frosting is simply superb, it looks so delicious!
    I want this cake

  • The Squishy Monster says:

    Cheers, Uru!

  • Louise says:

    Oh my word, Angela, such a perfect cake for not only a birthday but any time of year especially Spring and Strawberry season.

    Your video was so helpful, especially the part about the strawberry jam “trick.” Nice touch:) Thank you so much for sharing, Angela. I enjoyed the video with a cup of tea too bad no cake:)

  • Bianca @ Confessions of a Chocoholic says:

    Fluffy cake with airy whipped cream frosting and topped with strawberries sounds so lovely! I’ve had similar versions in Chinatown and Japan, too.

  • Pepper says:

    I’ve been looking for a good recipe for this cake. A couple of questions… 1) In your recipe, it calls for 6 eggs separated, but in the video you only separated three eggs. 2) I think you mentioned adding cream of tartar, but I don’t see it listed in your recipe. Thanks for your help! Can’t wait to try it.

  • Amelia says:

    Hi Angela, that’s a really lovely cake.The cream look so delightful. Very spectacular strawberries decoration. 2 thumbs up for you.

    Have a nice day.

  • Tandy | Lavender and Lime says:

    Hi, something seems to have gone wrong as I can’t see any instructions for your cake

  • The Squishy Monster says:

    Thank you. I hope yours is lovely!!

  • The Squishy Monster says:

    I hope you enjoy it 1). I often scale back the recipe when it’s just for me but the recipes provided are always for full/standard. 2). I’ve since fixed the glitch in my recipe as for a while today, nothing was showing up. Good luck!!

  • The Squishy Monster says:

    I wish I was more technically savvy, I think I’ve fixed it but think I broke something in the process, lol!

  • The Squishy Monster says:

    Oooh, Chinatown had the best when I visited NY last year…I’m salivating!

  • The Squishy Monster says:

    Thank you so much, Louise! I too enjoy watching food when I’m having something myself =)

  • Angie@Angie's Recipes says:

    That’s a very beautiful birthday cake, Angie. I love how you arranged the berries.

  • Danielle @ TheCharmItSpot says:

    Your cake looks perfect! Thanks for sharing! Sounds delish!

  • The Squishy Monster says:

    Thanks for watching!

  • The Squishy Monster says:

    Thank you, Angie

  • Kumar's Kitchen says:

    your introduction for this lovely cake said it all and we have started feeling hungry for one now….will have to make this treat as soon as possible,thanks so much for sharing

  • The Squishy Monster says:

    I hope you love it!

  • Gemma @andgeesaid says:

    Angie this looks wonderful! I love how the berries are arranged on the top. The cake looks super fluffy!

    xx gemma @

  • The Squishy Monster says:

    Thanks, Gemma!

  • DefinitelynotJ says:

    I changed my mind after watching that, I definitely want a dessert. Is there anything besides fruit that I could stuff inside that hot warm center though?

  • The Squishy Monster says:

    Nice gooey chocolate ganache =)

  • The Squishy Monster says:

    Thank you, Kelly. I appreciate it!

  • Bona says:

    Hi, so I’m a bit confused still… is it 6 or 3 eggs? I made the cake with my son and daughter (4y.o & 2 y.o) and we had lots of fun. We used 6 eggs but the cake turned out a bit too hard (i was expecting it soft). I guess i must have done something wrong along the way…
    Also is the cream of tartar necessary? What would be possible the outcome if I don’t use it? Thank you, my kids love watching your videos!

  • The Squishy Monster says:

    Hi, Bona! I’d love to help you troubleshoot =) The recipe provided is for a standard cake. Often I’ll halve it since it’s just me. From the bat, it either sounds that the leavening factor {the whipped whites} weren’t substantial enough or that it was overworked and perhaps a lot of the whites were deflated? I like to take the first third and just mix it in then carefully fold in the 2 and 3rd portions. Also, the culprit could be that it was over-baked. Also, I don’t spray and grease my pans like for regular cakes since this one needs something to cling on to in order to rise properly. The cream of tartar helps stabilize the protein structure of the whites. For me in my kitchen, I always use it. Also, if you don’t have a stand mixer, room temperature whites will also puff up better. Let me know if you have any other questions =)

  • Jared Chung says:

    I have been searching for a korean cake recipe like this for forever. And then one day, I stumbled upon this Holy Grail of the internet. I made it the same day I found the recipe. Ironically, it was my brother’s birthday. THIS CAKE IS AMAZING AND WONDERFUL!!!! THERE ARE NO WORDS TO EXPLAIN HOW WONDERFUL THIS RECIPE IS. But it baffles me how covered the cake with so little cream. I had to make a lot more of it to cover the cake :P:P:P

  • The Squishy Monster says:

    I’m so glad you found this recipe and me! Thank you for letting me know how it turned out. It makes my heart happy, Jared. Please tell your brother a happy belated birthday for me!!!

  • Jared Chung says:

    Also, how did you cool the gelatin mixture without it jelly-ing? After I dissolved it, I cooled it down all the way but it turned into a flavorless jello and then the cream had some gelatin clumps in it. Is the gelatin supposed to help the cream set so it doesn’t melt at room temperature? Thanks!

  • The Squishy Monster says:

    Hi Jared! It will definitely “gel up” but that’s ok. I tend to use warm water from the tap so it cools fairly quickly and then, it’s not all the way firm/set. If you’re still finding clumps, I’d add about a quarter of the bloomed gelatin at a time to prevent lumps =)

  • Jared Chung says:

    Thank you so much!

  • Mai says:

    Hello again!!! For Christmas I would like baking tools. What are the essential tools and what do you recommend?

  • The Squishy Monster says:

    Hello, Mai! How exciting!! That’s still what I prefer over most things when receiving presents too =) Spatulas are endlessly giving, a food scale is super handy, and measuring cups are always necessary. I personally love my porcelain measuring spoons and have my eye on some vintage sets as well. Beautiful baking cups are always nice to have and amassing a collection of sparkly sprinkles or cake adornments are always fun. For everyday baking, I love my flat, light colored, double insulated baking pans/cookie sheets. Personally, I’m always on the look out for cute jars to hold my baking ingredients and am always hoarding quality baking chocolates of all kinds and am currently kind of obsessed with coconut sugar. Happy baking, Mai!

  • Pang says:

    Would love to try this recipe. Have you a chocolate version? Thanks

  • J beers says:

    This is a fabulous cake. I have a dear friend from Korea and I made this for her birthday. She loved it, so did everyone else.
    I have made it a few times since. Just wonderfully light and moist. Great balance of lemon and a touch of sweet. Can’t say enough good about this recipe.
    I have made it with 8″ pans
    Also halved the recipe and made a layer cake with a 6″ and 4″

  • Jessica says:

    Omg! I just made this cake today, and it is amazing! Very fluffy, light and not too sweet! My kids love it! I was so worried about folding the batter right, but it was great! Took a lot of patience and I’m so happy with the result! Thank you so much for this beautiful and delicious recipe!

  • The Squishy Monster says:

    Hello, Jessica. Thank you so much for sharing this with me. I love that you and your kids loved it. I can’t wait to make it for mine one day as you’re right–it’s not so sweet that you’re worried that your kids are inhaling sugar, lol. I hope you have a beautiful rest of the week =)

  • The Squishy Monster says:

    Thank you so much! I love that you’re getting creative with this cake and yes, I love the touch of lemon, too. It really brightens and lightens it up. You’re wonderful for making this for your friends!!

  • Jane says:

    Angela! i actually used your recipe for my birthday

  • The Squishy Monster says:

    Happy belated, Jane! I’m happy to troubleshoot. Off the bat, there are several things that come to mind. Is your oven properly calibrated? Bake times/temperatures can also be impacted by elevation. Also, when it comes to beating meringue, the environment is important. Humidity tends to destroy the light structure of the meringue. Also, what kind of tins were used to bake them in and were the same ones used for each batch? Finally, over working to develop too much gluten is definitely a large culprit of dry cakes. Cake flour is even more delicate. Let me know and we’ll go from here =)

  • Jane says:

    Thank you! And to answer your questions, my oven has been properly calibrated, but it’s a bit old so maybe that could be the factor. I had a window open while I was preparing the cake (I live in NY so it’s pretty cold) bc I was sweating from running around my house to prepare for the party LOL and I used Wilton’s nonstick cake pan. I make my own cake flour using all purpose flour and corn starch since there was none available at the nearest store. So perhaps that could be a possible answer as to why my first cake was dry since all purpose flour has a higher gluten content than store bought cake flour?

  • sidradean says:

    So happy you made this recipe available :)!!! I made this for the first time a couple months ago for my brother’s birthday and it was a hit!!! So I was thinking to make it again for my sister-in-laws birthday which is this Saturday. The thing is is that we will have to be traveling out of town for her birthday. I wanted to ask if you think the cake will be just as fresh if I baked it on Friday night, or is it better to bake the same day. Do you have any storing suggestions. I just want the cake to be as moist and fresh as it was the first time I made it. Thanks

  • The Squishy Monster says:

    Hello! I’m so happy that it was such a hit–thanks for letting me know! If you bake it Friday, it will definitely be fine the next day. If it’s traveling, I’d keep the layers double or triple wrapped and assemble at the location but if it won’t be too long or too bad of a bumpy ride, it should be just fine and actually, it will taste better as it sits {as long as it’s not too warm out}. Happy baking!!

  • Sharon says:

    Thank you sooo much for the recipe. I will be making this for my two year old this Sat! I want to bake the cake on Friday, while he’s at day care, and perhaps whip up the cream and assemble it on Sat? My question is… will the cake dry out? Any ideas on how I could keep the cake fresh(er) over night?

    Thank you!!!

  • The Squishy Monster says:

    Hi, Sharon! I had a reader tell me that a slice of bread on cake layers keeps it moister longer. Also, I’d double or triple wrap each layer separately and keep it in a cool/draft free place. Since there’s only a day in between, your cake will be just fine. You’re a sweet mama! Happy baking, Sharon!

  • Amy says:

    Hi, I’m about to make the cake for my grandparent’s birthday but I don’t have two cake pans at home so would the cake lose it’s softness if I just added all of the batter into one pan and cut the cake into layers? Or would I be able to make one half first and bake the other half later or would that make the cake taste weird?
    Also, would it taste weird if I added blueberries into one layer and strawberries in another layer?

  • The Squishy Monster says:

    Hi, Amy. First off, happy birthday to your grandparents! You’re such a wonderful and thoughtful granddaughter to make a homemade cake for them. I would recommend baking this off in 2 separate pans but if need be, baking it in one and splitting it into two separate layers shouldn’t be a huge issue. Also, a mixed berry touch would be nice in this. Happy baking and good luck, Amy! =)

  • Amy says:

    Ok! Thank you! ^0^ <3

  • Ellen says:

    I used this recipe for father’s day yesterday, and it came out so much better than I expected!! Usually I mess up on food made from scratch, but I was able to handle this. One thing I’d like to add it that the measurements for the whipped cream is off. I had to double the recipe in order to cover the entire cake, but in retrospect, I probably should have tripled it. What exactly does the gelatin do to the cream, though? I’m a vegetarian, so I chose not to use it. The cream ended up having a similar texture to Ricotta cheese, but it wasn’t terrible. Anyway, thank you for this recipe and your detailed instructions!!!

  • The Squishy Monster says:

    Thank you so much for letting me know. I’m so happy that it was included in your Father’s Day festivities! The gelatin helps stabilize the frosting so that it doesn’t bleed or run. This also means that it stands up longer to the elements. If the frosting ended up getting lumpy, grainy/etc, it means that it was whipped well on its way to being butter. This is why it didn’t seem to be enough as it clumps together and shrinks in size. You’re aiming for peaks {sometimes I like it soft, other times stiff.} This means that when you lift the beater, it softly wilts down at the point {for soft peaks} or stands at attention {for stiff peaks}. I tend to play it by ear and when it gets fluffy, gains body and looks to be a nice spreadable consistency, I stop. Any further, and you make butter. I hope this helps =)

  • Jane says:

    If I use extra large eggs for this recipe, do I only need 5 eggs?

  • The Squishy Monster says:

    Hello, Jane! I find that most of my regular large eggs weigh 2 oz in volume. An extra large egg is about 2.25 oz so I’d definitely whip out that digital scale and weigh it out to add the appropriate amount to a baking recipe {since those vs. savory/cooking recipes are a lot less lenient}.

  • Stacie says:

    This cake sounds so yummy! You used ungreased pans. I was wondering how you prevent the cake from sticking to the pans.

  • The Squishy Monster says:

    Hi, Stacie! Since this is a foam cake, it needs something to cling on to so it can rise. It helps to obtain a pan with a removable bottom and allow it to cool resting upside down while it’s a bit elevated. When your cake is completely cool, it shouldn’t be an issue to get it out–it definitely helps to use a pan with a removable bottom but not necessary. If you still find it sticking {if properly made, it should shrink away from the sides anyways} run a butter knife around the edge. Any use of fat/grease will negatively impact the texture of the cake. I hope this helps!

  • Yoori says:

    In the video, you used three eggs and in the recipe, it says 6…. do we use 3 or 6?

  • The Squishy Monster says:

    Hi, Yoori. The written recipe is correct. I just halved it since it was just me =)

  • Yoori says:

    So you halved the entire recipe? or is it ok to use just 3 eggs?

  • Yoori says:

    and also can we use any type of oil?

  • The Squishy Monster says:

    If you want a full/standard sized cake then go with the written recipe. The one I made with 3 eggs was baked in a 2-3″ pan =)

  • The Squishy Monster says:

    As long as it’s a neutral oil. I personally love grapeseed but you can use canola/veggie. Coconut oil works well but it does carry a bit of a nuttier taste.

  • Celeste says:

    Hi! Um so i understand that you halved it so should i half EVERYTHING? or just half the eggs to get what yu got in the video

  • Celeste says:

    I’ve read in the comments that you halved the receipe.
    What would the measurements be if I want to half them as well? Or are the measurements the same, and i just half the eggs?

  • Soyeon says:

    Hello! My mom’s birthday is coming up, and she wanted a coffee cake! I know that she loves Korea strawberry cake, so I wanted to use this cake recipe by making it coffee flavored. I am thinking of adding strong coffee to the cake batter, but I am sure that adding extra liquid to the batter will make an impact, but I’m not sure how… do you have any suggestions on what to do? Thank you!

  • The Squishy Monster says:

    Hi, Soyeon! That’s so awesome that you’re baking a cake from scratch for her. I wouldn’t recommend adding more liquid to the batter as it will completely change the texture/bake time/consistency of it. You could add 1/2-1 ts of instant espresso but I find that to be better suited for chocolate cakes as it really enhances the flavor as salt does sugar.

  • Soyeon says:

    So would you recommend adding chocolate and coffee powder? Would it change the texture in anyway if I add a tablespoon of each?
    Thank you!

  • The Squishy Monster says:

    Hi, Soyeon! I wouldn’t recommend changing this recipe up too much since I can only assure its final product for the recipe testing I did with this particular recipe. I can definitely add a chocolate Korean cream cake to my book to do for future recipes =)

  • Francis says:

    I’m very excited to try this recipe out as soon as possible; my only concern is the gelatin… are there any substitutes like tapioca starch or rice flour or anything that you know of that would be either kosher and/or vegetarian?

  • The Squishy Monster says:

    Agar agar is the only other substitute I’ve tested this recipe with. Also, if you’re serving this sooner rather than later, it shouldn’t be a problem to omit it altogether =)

  • Marylou says:

    Hi there. Do you put anything else with the berries, like sugar? Can you recommend, is this just for fresh berries? No frozen, right? How about the side of the cake, what frosting did you use? Is it also the whipped cream?


  • The Squishy Monster says:

    Hi, Marylou! I use just straight up berries. I would recommend fresh as you’re decorating with them and you also don’t want them to be too wet. I used the stabilized whipped cream for the entire cake. I would recommend this over “normal” whipped cream as it holds up better and won’t weep.

  • Stel says:

    Hi there! I made this twice for two different occasions (birthdays) and both times it was a HUGE hit!! THANK YOU!! I do have a question about converting the bake time to make this recipe into cupcakes. Again, thank you for your inspiration! This recipe is going in the family heirloom stash of recipes that will be passed on over the generations.

  • The Squishy Monster says:

    Hi, Stel! Oh wow, thank you so much for such a high compliment!! I’ve actually never made these into cupcakes but for my conventional ones, they usually take about 17 minutes. For these, I’d aim at around half the full cake bake time {around 13-15} and check on them then. I wouldn’t check before lest your cakes fall. Please let me know how they turn out. Much love to you and yours!!

  • Carissa Tsu says:

    I want to use the cake and filling because we love whipped cream (not buttercream) but I want to do a fondant cover. If I make it in the evening including the fondant outside, will it keep until the next day morning if not kept in the fridge? Party is 10am-12pm… But fondant shouldn’t go in the fridge… Will the filling keep? Thank you!!

  • The Squishy Monster says:

    Hi, Carissa. That’s a tough one as I’m pretty biased against fondant and don’t really use it. I find this cake to have a really light crumb and worry that the covering might be too heavy? Please let me know if you give it a try!

  • Carissa Tsu says:

    Will definitely let you know! Follow-up question — do you think substituting blueberries for strawberries would work?

  • The Squishy Monster says:


  • Noelle says:

    Can I bake this in two 9″ round pans instead of two 8″ round pans? And if so, would you just adjust the bake time?

  • The Squishy Monster says:

    That should be just fine, Noelle. Just keep in mind that your cakes will be a bit flatter. I recommend an aluminum tin for best results, too =)

  • Noelle says:

    Thank you so much! I can’t wait to try this out!

  • Th says:

    This recipe for the frosting is stupid. How the fuck does the gelatin work when it’s already cooled?

  • The Squishy Monster says:

    Hi there, Th. You need it to be cooled as not to separate your cream. Blending it into the dairy is essential. What she has not won in academia, she has compensated in the beauty division as she’s the most billowy, fluffy mass of cake-cream. Yum!

  • nora1 says:

    This cake is sooo good! My sister and I made it for my dad’s birthday and it was easy, even though we’re not great bakers.Everyone loved it and we’ll make it again. Thanks for a fantastic recipe. Yum.

  • Sophy says:

    In the video, you only used 3 eggs but the recipe written says 6 eggs?

  • The Squishy Monster says:

    Hiya, Sophy! I made one just for myself by halving it but the full recipe is the one listed.

  • Joe says:

    Hi, i followed your recipe, but for some reason the cake shrinks after it cool down. Could you please tell me what went wrong?

  • The Squishy Monster says:

    Hi, Joe! There could be a number of factors at play here. You want to make sure to properly weigh or portion out your ingredients {the former is best for the most accurate results}. Over mixing can destroy a cake as can over or under-baking. For best results, make sure you use plain aluminum tins to bake, meaning not oil or butter on the pan itself. Non-stick pans don’t work well with this recipe. When it cools, allow it to do so gradually. Any big shift in temperature can cause it to deflate {some even recommend cooling upside down}. Lastly, the cream of tartar may seem like a trivial amount but if you’re new to whipping egg whites, it can really help stabilize the foam.

  • Shirley says:

    This cake was a success! I love the recipe

  • The Squishy Monster says:

    Thank you so much for letting me know, Shirley!

  • ELLen says:

    Hi! My daughter has a lot of severe food allergies… but I Love Korean cakes and want to make a vegan version. Do you think the cake would work with aquafaba to replace the eggs? And can you freeze the whip cream to use later? I keep treats ready in the freezer in case her school has a party. I usually freeze frosting and rewhip…. and I’d LOVE to have the whip cream available too!

  • The Squishy Monster says:

    Hi, Ellen! I haven’t tested this recipe with aquafaba but have frozen the frosting and it’s worked well for me =)

  • Ellen says:

    thank you for responding! I’m attempting to make the cream today. One last question. Should I cool the gelatin till it solidifies? Or just wait till it’s no longer warm but still liquid?

  • The Squishy Monster says:

    Hi, Ellen. The latter where it’s still warm/workable is best =)

  • Seia says:

    Hello! How long should I bake it if I’m going to use a 6” pan? Thank you!

  • My Secret Identity is a Baker ;) says:

    Hi! I loved your recipe! At the moment, I have a un-cut cake sitting in the fridge-would it be fine if I left it there until tomorrow? I finished around 9-10 PM, so I thought it would be too late to decorate it. Thanks!

  • The Squishy Monster says:

    Hello! I would recommend brushing it with simple syrup and covering it tightly with wrap =)

  • The Squishy Monster says:

    Hi, Seia. Try cutting back the baking time 4-7 minutes and check on it from there =)

  • Liz says:

    Hi there! I really appreciate this recipe. My partner is Korean and grew up eating these cakes from the market on his birthday, so I decided to surprise him by making one from scratch! It turned out to be delicious, with the exception of the frosting. I tried mixing in the gelatin with the cream but it solidified into tiny chunks of gelatin that I had to just fish out and scrap, making for a weepy frosting. I thought I had allowed the gelatin to cool enough but then it just didn’t blend in. What do you think could have happened? I’d like to try again soon.

  • The Squishy Monster says:

    Hi, Liz! Happy belated birthday to your hubby. You’re so sweet to surprise him with something so personal to him. Let’s trouble shoot. Was the gelatin completely dissolved? Did it cool to much where it was beginning to solidify? Did you use a mixer to whip it all up? When I was first testing this recipe for my video, my too cold cream kind of shocked the warm-ish gelatin making little chunks happen like you had. Let me know =)

  • Ashley J says:

    My name is Ashley! My boyfriend is Korean and his birthday is coming up! I really want to make him this cake, but he loves chocolate cake. So I was wondering if there is anyway to alter this recipe to make the cake chocolate?

  • The Squishy Monster says:

    Hi, Ashley! I’ve never tested it for chocolate but you could *try* taking out 1/2 cup of cake flour and replacing it with 1/2 cup cacao. I cannot guarantee this will work but it would be my baseline if I was experimenting with it for my husband =)

  • The Squishy Monster says:

    Thank you so much for letting me know, Lori! Enjoy!!!

  • The Squishy Monster says:

    Morning, J! Thank you so much for letting me know. For 6″ cakes, I would either fill up the pans (and the cakes should just be a bit fatter) or if it ends up being too much, you could use the overflow for cupcakes which I’ve done often =)

  • J says:

    Thank you! I ended up going for 1/2 the recipe for the 6” tin and it worked perfectly. The cake was yet another roaring success. I’m so grateful you’ve got this blog. Thank you again!!

  • The Squishy Monster says:

    Much love, J! =)

  • Angie says:

    I was wondering if you could let me know how long to bake a 6″ and a 4″ for?
    Thank you!

  • The Squishy Monster says:

    Hi, Angie. Start by shaving off 10 minutes. Make sure the cake is baked for at least half the time before opening the oven to check on it. When in doubt, strive to under bake rather than over bake as you can always add more time in. The bake time may also be impacted by humidity. Happy birthday to your son!

  • Cherise Quash says:

    Hello, the recipe looks wonderful and I would like to try it tonight. So I have a few questions:
    1) would it be ok to add some lemon peel into the wet ingredients to give it a more lemon taste (I would remove before folding in egg whites)
    2) to cool do I turn them upside down immediately out of the oven or should I let it cool q bit first.
    3) can I use a honey glaze instead of the simple syrup?

    Looking forward to your response and baking this beauty up

  • The Squishy Monster says:

    Hello, Cherise! I would recommend lemon zest (just avoiding most of the bitter pith). Allow the cake to cool a bit before handling. A honey glaze would be just fine =)

  • Cherise says:

    Thank you for the feedback. I am just taking them out of the oven and they look amazing. I wasn’t expecting each layer to be so thick! It’s beautiful lol. It takes some TLC but from the looks of it alone it’s definitly worth it.

  • Helen says:

    Hi the squishy monster! I made this cake for the first time and wow. Simply amazing!

    I was wondering 1. if I were to make 24 cupcakes how long should I bake this for and 2. Can I use the whip to fill the middle or would it get too watery?

    Thank you for this awesome recipe!!

  • The Squishy Monster says:

    Hi, Helen. Thanks for trying it and letting me know! I would start with 9-12 minutes for a standard size pan. When in doubt, go low and slow. Just make sure you don’t open the oven until it’s at least half way baked through so it doesn’t fall. I would fill just before serving so it doesn’t get too soggy =)

  • Helen says:

    Awesome! Thank you! I’ll be trying your macaron recipe soon!

  • Binh says:

    How many cake pans did you use?

  • The Squishy Monster says:

    two ungreased 8″ aluminum cake tins =)

  • chanikan says:

    If I want to make it for 6 servings what will I need to do to the recipe? Half them? Please let me know as I need this cake asap xx

  • 5 Fun & Festive Christmas Treats | The Squishy Monster says:

    […] fresh Korean cream cake is my absolute favorite cake of all time.  If you’ve never had an Asian bakery style cake, […]

  • Mary Beth says:

    Hello! I live in Korea and I would love to try this recipe for my two-year anniversary with my boyfriend. Do you have any advice or suggestions for making a cake like this in a tiny Korean kitchen and tiny oven? I do my best to cook and bake as much as I can, this past Christmas I made cookies!

  • Mama mia says:

    Hi ,your cake looks amazing, will try it soon. Just like to know do you bake the cake using conventional ( top & bottom heat with no fan ) or convection ( top & bottom with fan). Looking forward to your comments.

  • The Squishy Monster says:

    Hi, Mary Beth! We too have a tiny kitchen and no oven. The toaster oven has worked for me with this recipe =) Happy baking and sending love to you in Korean from STX!

  • The Squishy Monster says:

    Hello! I’ve baked this in both a conventional oven and in my toaster oven

  • Bunny Kim says:

    Hello there,

    Thanks for sharing the recipe!

    So I tried it out and everything seemed to be perfect, but the cake turned out to be very dense and dry, not fluffy and moist and airy T_T
    Would you please give me some suggestion of what I might have done wrong and how to fix it?

    Thank you so much!
    Have a good day!

  • The Squishy Monster says:

    Hello! I’m happy to trouble shoot. What kind of flour did you use? I really only recommend cake flour here as bread or even all purpose won’t yield results that are “just right.” I know the sifting part is a real pain but even up to 3 times will ensure a lighter crumb (as will the kind of flour you use). I use a very very fine sifter. Make sure you’re using a light hand when combining the batter. Room temperature ingredients will greatly help in this. When you’re folding in the meringue, you need to make sure you’re using an even lighter hand there. Let me know =)

  • VIc says:

    Can’t wait to try this! I love the cakes at the Chinese bakery, I was wondering if the cream is the same. Once made marshmellows from scratch with gelatin, but it smelled awful like the gelatin even after cooled. Is there a smell/aroma in the finished cream mixed w gelatin? Thanks for your help.

  • The Squishy Monster says:

    I used grass-fed gelatin and haven’t encountered that problem…I suppose it comes down to the quality of the gelatin? Happy baking!

  • Vlc says:

    Thank you! I will try this and let u know how it turns out!!I’ve made this recipe 3 times now and I’ve always received so much compliment from friends and family. Thank you!! I’m hoping to make this cake again for my baby’s 1st birthday party and this time, I need to make two tiers! Do you have an advice on how I should alter the recipe for 6 inch tins please?

  • Susie says:

    Hello, I made three cakes to feed 60 people at my daughter’s first birthday party using your recipe! So much fun (though a challenge as I’m not an expert baker) and so many compliments! I will say, it’s a tough cake to cut and serve if more than two layers (I did three, and they did not stick together). Nevertheless, so delicious and a light, fresh ending after a savory dinner. Thank you so much for this recipe!!

  • Collette says:

    I would like to make this cake for a friend of mine. She is a teacher and each year the school has a “Tour of Countries.” One of the project to a recipe from the country they were studying. My friend asked me to bake something from South Korea. I’ve been searching and came across your birthday cake recipe. My question: Can I make this cake in a 9×13 inch sheet pan? If so, do I follow the directions you have? I need to cut very small pieces to cover approx. 300 or so students and guests. Thank you for your speedy reply.

  • Collette says:

    If this cake can be baked as a sheet cake. Can I use ungreased glass 9×13 inch pans?

  • The Squishy Monster says:

    I’ve made this in an 8×8 cake tin before but never a 9×13. I’ve also made mini cupcakes which may be a safer bet!

  • Collette says:

    Thank you for your reply.. I’ll try the mini cupcakes.

  • Collette says:

    Thank you for your reply.. I’ll try the mini cupcakes.
    Can I make the cupcake in advance and frost them later?

  • The Squishy Monster says:

    That should work just fine

  • Soyoung says:

    How many layers does this recipe make?

  • The Squishy Monster says:

    Hi, Soyoung! It makes two

  • The Squishy Monster says:

    I would make sure to brush the tops with a simple syrup and cover them with silicone or parchment (so it doesn’t stick)

  • Monica says:

    Hello I’m a bit of a latecomer but can I bake this cake in a convection oven? If so, how should I adjust the temperature and the time for it?

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