27 Delicious Korean Cake Recipes for Dessert Lovers

Prepare to fall in love with Korean desserts! From fluffy chiffon cakes to decadent cream creations, Korean baking offers incredible flavors that will transform your dessert game. Whether you’re craving matcha, black sesame, or classic vanilla, these 27 cake recipes bring authentic Korean bakery magic right to your kitchen. Let’s explore these irresistible treats that will have everyone asking for seconds!

Bungeoppang Ice Cream Cake

Picture this: a frozen dessert that combines the nostalgic fish-shaped pastry you love from street fairs with creamy ice cream and sweet red bean paste. You get all the fun textures and flavors without needing any special molds or equipment. It’s the perfect make-ahead treat for summer gatherings or when you’re craving something uniquely delicious.

Ingredients

• 1 pint vanilla ice cream, softened (let sit at room temperature for 10-15 minutes)
• 1 cup sweet red bean paste (canned works perfectly)
• 8 waffle bowls or sugar cones, crushed into coarse crumbs (about 1 cup)
• 2 tablespoons melted butter, cooled (helps the crust hold together)
• 1 tablespoon granulated sugar (enhances the cone flavor)
• Chocolate syrup for drizzling (or caramel sauce if you prefer)

Instructions

1. Line a 9×5 inch loaf pan with plastic wrap, leaving overhang on all sides for easy removal later.
2. Combine crushed waffle bowls, melted butter, and sugar in a medium bowl until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom of the prepared pan using the back of a measuring cup to create an even layer.
4. Spread half of the softened vanilla ice cream over the crust in a smooth, even layer using an offset spatula.
5. Freeze the pan for 30 minutes or until the ice cream layer is firm to the touch.
6. Spread the sweet red bean paste over the frozen ice cream layer, leaving a ½-inch border around the edges.
7. Top with the remaining softened vanilla ice cream, spreading carefully to avoid mixing the layers.
8. Cover the pan tightly with plastic wrap and freeze for at least 6 hours or overnight until completely solid.
9. Lift the cake from the pan using the plastic overhang and transfer to a serving plate.
10. Drizzle generously with chocolate syrup just before serving.

Cut into thick slices to reveal those beautiful layered stripes of golden crust, creamy ice cream, and dark red bean paste. The contrast between the crunchy cone base, cold creamy layers, and chewy sweet beans makes every bite exciting. Try serving it with a sprinkle of crushed peanuts or a dollop of whipped cream for extra decadence.

Korean Mugwort Tteok Cake

Venturing beyond your usual baking routine? This Korean mugwort tteok cake brings earthy, herbal flavors into a delightfully chewy, subtly sweet treat that’s surprisingly simple to make at home. You’ll love its vibrant green color and unique taste—perfect for those cozy, curious kitchen moments. Let’s get started!

Ingredients

– 1 cup sweet rice flour (also called glutinous rice flour)
– ¼ cup granulated sugar (adjust for sweetness preference)
– 1 tbsp dried mugwort powder (or 2 tbsp fresh mugwort puree, strained)
– ½ cup water (more if needed for consistency)
– 1 tbsp vegetable oil (or any neutral oil, for greasing)
– Pinch of salt (to balance sweetness)

Instructions

1. Preheat your oven to 350°F and lightly grease a 6-inch round cake pan with vegetable oil.
2. In a medium bowl, whisk together 1 cup sweet rice flour, ¼ cup granulated sugar, 1 tbsp dried mugwort powder, and a pinch of salt until evenly combined.
3. Gradually add ½ cup water to the dry ingredients, stirring continuously until a thick, smooth batter forms. Tip: If the batter feels too dry, add water 1 tbsp at a time until it reaches a pourable consistency.
4. Pour the batter into the greased pan and smooth the top with a spatula.
5. Bake for 25–30 minutes, or until the edges pull away from the pan and a toothpick inserted into the center comes out clean. Tip: Avoid overbaking to keep the cake moist and chewy.
6. Remove the pan from the oven and let the cake cool in the pan for 10 minutes.
7. Transfer the cake to a wire rack to cool completely before slicing. Tip: For clean slices, use a sharp knife lightly coated with oil.
You’ll adore the soft, springy texture and the gentle, earthy notes from the mugwort. Try serving it warm with a drizzle of honey or paired with fresh berries for a lovely contrast.

Sweet Potato Castella Cake

Sometimes you want something sweet that feels a little fancy but is secretly simple to make. Sweet potato castella cake is that perfect treat—it’s moist, subtly sweet, and has this beautiful golden color that makes it look way more impressive than the effort required. You’re going to love how the sweet potato adds natural sweetness and keeps everything super tender.

Ingredients

– 1 cup mashed sweet potato (cooled completely, or the eggs might cook)
– 4 large eggs (at room temperature for better volume)
– ¾ cup granulated sugar (or a bit less if you prefer less sweet)
– 1 cup all-purpose flour (sifted for a lighter texture)
– ¼ cup whole milk (or any milk you have on hand)
– 3 tablespoons unsalted butter, melted (cooled slightly)
– 1 teaspoon vanilla extract (or almond extract for a twist)

Instructions

1. Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper, letting the paper hang over the sides for easy removal.
2. In a large bowl, beat the eggs and sugar with an electric mixer on medium-high speed for 5–7 minutes until the mixture is pale, thick, and forms ribbons when you lift the beaters.
3. Gently fold in the mashed sweet potato and vanilla extract with a spatula until just combined, being careful not to deflate the egg mixture.
4. Sift the flour over the batter in two additions, folding gently after each until no dry streaks remain; this prevents lumps and keeps the cake airy.
5. Warm the milk and melted butter together in a small saucepan or microwave until just hot to the touch (about 110°F), then drizzle it into the batter while folding continuously to incorporate evenly.
6. Pour the batter into the prepared pan and tap it lightly on the counter to release any large air bubbles.
7. Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean with no wet batter.
8. Remove the cake from the oven and immediately drop the pan from a height of about 6 inches onto a towel-lined counter to prevent shrinkage as it cools.
9. Let the cake cool completely in the pan on a wire rack before lifting it out using the parchment paper overhang.

Keep this cake in an airtight container at room temperature for up to 3 days—it gets even more moist and flavorful overnight. The texture is incredibly soft and springy, with a delicate sweetness that pairs wonderfully with a dusting of powdered sugar or a dollop of whipped cream for an extra treat.

Injeolmi Honey Butter Cake

Let’s be real—you’ve probably seen those gorgeous Korean rice cakes all over social media, but making traditional injeolmi can feel intimidating. This honey butter cake gives you all those cozy, nutty flavors in an easy-to-bake form that’s perfect for your next coffee date or potluck. You’re going to love how the chewy texture plays with that sweet-salty honey butter glaze.

Ingredients

– 1½ cups all-purpose flour (spoon and level for accuracy)
– ¾ cup granulated sugar
– ½ cup unsalted butter, softened (leave out 30 minutes before baking)
– ⅓ cup sweet rice flour (also called glutinous rice flour)
– ¼ cup honey
– 2 large eggs at room temperature
– ½ cup whole milk
– 2 tsp baking powder
– 1 tsp vanilla extract
– ¼ tsp salt
– 2 tbsp roasted soybean powder for dusting (find it in Asian markets)

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. Whisk together all-purpose flour, sweet rice flour, baking powder, and salt in a medium bowl.
3. Beat softened butter and sugar in a separate bowl until light and fluffy, about 2 minutes.
4. Add eggs one at a time, mixing fully after each addition.
5. Stir in honey and vanilla extract until combined.
6. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour.
7. Pour batter into the prepared pan and smooth the top with a spatula.
8. Bake for 28-32 minutes until golden and a toothpick inserted comes out clean.
9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
10. Dust generously with roasted soybean powder while still slightly warm.

Get ready for that magical contrast between the moist, dense crumb and the earthy soybean coating. The honey butter base keeps it from being overly sweet, making it fantastic with afternoon tea or even slightly toasted for breakfast. Try serving warm slices with a scoop of vanilla ice cream for the ultimate comfort dessert.

Red Bean Matcha Layer Cake

Perfect for when you want something impressive but not overly complicated, this red bean matcha layer cake combines earthy green tea with sweet adzuki beans in a stunning dessert. You’ll love how the flavors balance each other out—it’s not too sweet, not too bitter, just right. Plus, the layers make it look way fancier than it actually is to put together.

Ingredients

– 1 ½ cups all-purpose flour
– 2 tbsp matcha powder (high-quality for vibrant color)
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– ¾ cup granulated sugar
– ½ cup unsalted butter, softened (or margarine)
– 2 large eggs, room temperature
– 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
– 1 tsp vanilla extract
– 1 cup sweetened red bean paste (canned or homemade)
– 8 oz cream cheese, softened
– 1 cup heavy whipping cream
– ¼ cup powdered sugar

Instructions

1. Preheat your oven to 350°F and grease two 8-inch round cake pans.
2. Whisk together 1 ½ cups flour, 2 tbsp matcha powder, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt in a medium bowl.
3. In a large bowl, beat ¾ cup sugar and ½ cup softened butter with an electric mixer on medium speed for 2 minutes until fluffy.
4. Add 2 eggs one at a time, beating well after each addition.
5. Mix in 1 tsp vanilla extract.
6. Alternate adding the dry ingredients and 1 cup buttermilk to the butter mixture, starting and ending with dry ingredients, mixing on low until just combined.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 25–28 minutes until a toothpick inserted into the center comes out clean.
9. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. While cakes cool, beat 8 oz softened cream cheese and ¼ cup powdered sugar in a bowl until smooth.
11. In another bowl, whip 1 cup heavy cream to stiff peaks.
12. Fold the whipped cream into the cream cheese mixture gently until uniform.
13. Place one cake layer on a serving plate and spread ½ cup red bean paste evenly over the top.
14. Spread half of the cream cheese frosting over the red bean layer.
15. Top with the second cake layer and spread the remaining frosting over the top and sides.
16. Chill the cake in the refrigerator for at least 1 hour before serving.

Slice into this beauty and you’ll get tender matcha cake, creamy frosting, and that lovely red bean surprise in the middle. The earthy matcha and sweet beans create this perfect harmony that’s not too heavy. Try serving it with a dusting of extra matcha powder or alongside hot green tea for the full experience.

Chestnut Jujube Pound Cake

Holiday baking just got cozier with this chestnut jujube pound cake. You’ll love how the earthy chestnuts pair with sweet jujubes in a buttery, dense cake that’s perfect with your morning coffee or as an afternoon treat. It’s surprisingly simple to make and fills your kitchen with the most wonderful aroma while it bakes.

Ingredients

– 1 cup all-purpose flour (spooned and leveled for accuracy)
– 1 cup chestnut flour (or substitute with almond flour for different flavor)
– 1 cup unsalted butter, softened (leave at room temperature for 30 minutes)
– 1 cup granulated sugar (can reduce to ¾ cup if you prefer less sweet)
– 4 large eggs (at room temperature for better incorporation)
– ½ cup chopped dried jujubes (also called red dates, available at Asian markets)
– 1 tsp vanilla extract (pure extract recommended for best flavor)
– ½ tsp baking powder
– ¼ tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together both flours, baking powder, and salt until well combined.
3. In a separate large bowl, beat the softened butter and sugar together on medium speed for 3-4 minutes until light and fluffy.
4. Add eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in the vanilla extract until just combined.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined—don’t overmix.
7. Fold in the chopped jujubes gently with a spatula until evenly distributed.
8. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
9. Bake at 350°F for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
11. Allow the cake to cool completely before slicing, about 1-2 hours.

This pound cake has a wonderfully dense, moist crumb with little bursts of sweet jujube throughout. The chestnut flour gives it a subtle nutty flavor that pairs beautifully with the caramel-like notes of the dates. Try serving it warm with a dollop of whipped cream or toasted slices with your afternoon tea for an extra cozy treat.

Omija Chiffon Cake

Craving something light and floral? This omija chiffon cake brings a delicate Korean berry flavor to the classic airy dessert—it’s surprisingly simple to make and perfect with afternoon tea. You’ll love how the subtle tartness balances the sweet, fluffy crumb.

Ingredients

• 1 cup cake flour, sifted (for a lighter texture)
• 1 ½ cups granulated sugar
• 6 large eggs, separated and at room temperature
• ½ cup vegetable oil (or any neutral oil)
• ½ cup water
• 2 tbsp omija powder
• 1 tsp baking powder
• ½ tsp cream of tartar (helps stabilize egg whites)
• ¼ tsp salt

Instructions

1. Preheat your oven to 325°F.
2. In a large bowl, whisk together the sifted cake flour, 1 cup of sugar, baking powder, and salt until fully combined.
3. Make a well in the center of the dry ingredients and add the egg yolks, vegetable oil, water, and omija powder.
4. Whisk the wet and dry ingredients together until the batter is smooth and free of lumps.
5. In a separate clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy.
6. Add the cream of tartar and continue beating until soft peaks form.
7. Gradually add the remaining ½ cup of sugar while beating, and continue until stiff, glossy peaks form—this ensures maximum volume.
8. Gently fold one-third of the egg white mixture into the batter using a spatula to lighten it.
9. Fold in the remaining egg whites carefully until no white streaks remain, being careful not to deflate the mixture.
10. Pour the batter into an ungreased 10-inch tube pan and smooth the top gently.
11. Bake for 55–60 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean.
12. Immediately invert the pan and cool the cake completely upside down on a wire rack—this prevents collapsing.
13. Once cooled, run a thin knife around the edges and center tube to release the cake from the pan.

Not overly sweet, this cake has a cloud-like texture that melts in your mouth. The omija adds a subtle berry tang that pairs beautifully with a dusting of powdered sugar or fresh berries on the side. Try serving it with a dollop of whipped cream for an extra treat.

Kimchi Chocolate Lava Cake

Gotta admit, when you first hear “kimchi chocolate lava cake,” it sounds wild. But trust me, this sweet and spicy combo is about to become your new favorite dessert adventure—it’s surprisingly balanced and totally unforgettable.

Ingredients

• 1 cup all-purpose flour (spoon and level for accuracy)
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup finely chopped kimchi, drained (use a mild or spicy variety, adjust to preference)
• 1/2 cup unsalted butter, melted (or coconut oil for dairy-free)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and grease four 6-ounce ramekins with butter or non-stick spray.
2. Whisk together the flour, cocoa powder, sugar, baking powder, and salt in a medium bowl until no lumps remain.
3. In a separate bowl, combine the melted butter, eggs, and vanilla extract, stirring until fully blended.
4. Fold the wet ingredients into the dry mixture using a spatula, mixing just until combined—overmixing can make the cake dense.
5. Gently stir in the chopped kimchi, distributing it evenly throughout the batter.
6. Divide the batter evenly among the prepared ramekins, filling each about two-thirds full.
7. Place the ramekins on a baking sheet and bake for 12–14 minutes, until the edges are set but the centers still jiggle slightly when shaken.
8. Let the cakes cool in the ramekins for 1 minute, then run a knife around the edges to loosen them.
9. Invert each ramekin onto a plate, tapping the bottom if needed to release the cake.
10. Serve immediately while warm for the best lava flow effect.

Just imagine cutting into that warm cake and watching the rich chocolate center ooze out, with the kimchi adding a subtle tang and kick. It’s a fun twist for dinner parties or when you’re feeling bold—top it with vanilla ice cream to balance the heat, and watch your friends’ surprised faces.

Honey Citron Ginger Cake

Tired of the same old desserts? This honey citron ginger cake brings together warm spices and bright citrus in the most comforting way. You’ll love how the flavors meld together into something truly special.

Ingredients

– 2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground ginger
– ½ tsp cinnamon
– ¼ tsp salt
– ¾ cup honey
– ½ cup unsalted butter, softened
– 2 large eggs
– ½ cup whole milk
– 2 tbsp fresh ginger, grated
– 1 tbsp citron zest
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9-inch loaf pan.
2. Whisk together the flour, baking soda, ground ginger, cinnamon, and salt in a medium bowl.
3. Beat the softened butter and honey together in a large bowl until creamy, about 2 minutes.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the milk, fresh ginger, citron zest, and vanilla extract until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
10. Cool completely before slicing, about 1 hour.

Perfectly moist with a tender crumb, this cake has a wonderful balance of spicy ginger and bright citrus notes. The honey adds a subtle sweetness that isn’t overpowering. Try serving warm slices with a dollop of whipped cream or alongside your afternoon tea for an extra cozy treat.

Black Sesame Mochi Cake

Craving something different for your next dessert? This black sesame mochi cake is chewy, nutty, and surprisingly easy to make. You’ll love how the unique flavor and texture come together in one simple pan.

Ingredients

– 1 cup glutinous rice flour (also called sweet rice flour)
– ¾ cup granulated sugar
– 1 tsp baking powder
– ¼ tsp salt
– ¾ cup black sesame powder (toasted for best flavor)
– 1 cup coconut milk (full-fat for richness, or any milk you prefer)
– 2 large eggs
– ¼ cup vegetable oil (or any neutral oil)
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease an 8×8-inch baking pan lightly with oil or line it with parchment paper.
2. In a large bowl, whisk together 1 cup glutinous rice flour, ¾ cup granulated sugar, 1 tsp baking powder, and ¼ tsp salt until no lumps remain.
3. Add ¾ cup black sesame powder to the dry ingredients and mix well to combine evenly.
4. In a separate medium bowl, whisk 1 cup coconut milk, 2 large eggs, ¼ cup vegetable oil, and 1 tsp vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix to keep the texture tender.
6. Pour the batter into the prepared pan and spread it evenly with a spatula.
7. Bake at 350°F for 35–40 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan on a wire rack for at least 30 minutes before slicing—this helps it firm up for neat squares.
9. Use a sharp knife to cut into portions, wiping the blade between cuts for clean edges.
The finished cake is wonderfully chewy with a deep, toasty sesame flavor that’s not too sweet. Try serving it warm with a scoop of vanilla ice cream or dusted with extra sesame powder for an extra nutty kick.

Yuja Citrus Pound Cake

Craving something bright and buttery to chase away the winter blues? You’ve come to the right place. This yuja citrus pound cake is like a burst of sunshine in every slice, perfect for your next cozy baking session.

Ingredients

– 1 cup unsalted butter, softened (room temperature for easier creaming)
– 1 ½ cups granulated sugar
– 4 large eggs, room temperature (helps prevent curdling)
– 2 cups all-purpose flour, spooned and leveled
– ½ tsp baking powder
– ¼ tsp salt
– ½ cup whole milk
– ¼ cup yuja tea concentrate (or substitute with lemon juice for a different citrus note)
– 1 tsp vanilla extract
– Zest of 1 lemon (optional, for extra brightness)

Instructions

1. Preheat your oven to 350°F and generously grease a 9×5 inch loaf pan, then line it with parchment paper for easy removal.
2. In a large bowl, use an electric mixer on medium speed to cream the softened butter and sugar together for 3-4 minutes until pale and fluffy.
3. Add the eggs one at a time, mixing for 30 seconds after each addition until fully incorporated before adding the next.
4. In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
5. Tip: Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients, and mix on low speed just until no streaks of flour remain.
6. Gently fold in the yuja tea concentrate, vanilla extract, and lemon zest (if using) with a spatula until the batter is smooth and uniform.
7. Pour the batter into your prepared loaf pan and use a spatula to spread it evenly into the corners.
8. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
9. Tip: If the top is browning too quickly, tent it loosely with aluminum foil halfway through baking.
10. Let the cake cool in the pan on a wire rack for 15 minutes before carefully lifting it out using the parchment paper.
11. Tip: For maximum moisture, brush the warm cake with an extra tablespoon of yuja tea concentrate while it’s still hot.
12. Allow the cake to cool completely on the wire rack before slicing.

Yuja brings such a delightful floral-citrus punch that really shines through. The crumb is incredibly tender and moist, making each slice pure comfort. Try serving it lightly toasted with a dollop of honey-sweetened Greek yogurt for a next-level breakfast treat.

Soybean Flour Rice Cake

Just when you thought rice cakes couldn’t get more interesting, soybean flour brings a nutty twist to this classic comfort food. You’ll love how simple this recipe comes together with pantry staples, creating a chewy, satisfying treat that’s perfect for snacking or dessert. Let’s get mixing!

Ingredients

– 2 cups glutinous rice flour
– 1/2 cup soybean flour (also called kinako)
– 1/4 cup granulated sugar
– 1 1/4 cups water
– 1 tbsp vegetable oil (or any neutral oil)
– Cooking spray for greasing

Instructions

1. Lightly spray an 8×8 inch baking pan with cooking spray to prevent sticking.
2. Combine 2 cups glutinous rice flour, 1/2 cup soybean flour, and 1/4 cup granulated sugar in a large mixing bowl.
3. Gradually add 1 1/4 cups water while stirring continuously to avoid lumps.
4. Mix until the batter becomes smooth and thick, about 2 minutes of vigorous stirring.
5. Pour the batter into the prepared baking pan and spread evenly with a spatula.
6. Cover the pan with aluminum foil to trap steam during cooking.
7. Place the covered pan in a steamer basket over boiling water.
8. Steam for 25 minutes over medium heat until the cake becomes firm to touch.
9. Insert a toothpick into the center – it should come out clean when fully cooked.
10. Remove the pan from the steamer and let cool completely, about 1 hour at room temperature.
11. Brush the top surface with 1 tbsp vegetable oil for a glossy finish.
12. Cut into 2-inch squares using a sharp knife dipped in water to prevent sticking.

Keep these squares chewy by storing them in an airtight container, though they rarely last more than a day in my house. The soybean flour adds an earthy, slightly sweet flavor that pairs wonderfully with a drizzle of honey or sprinkle of toasted sesame seeds for extra crunch.

Sweet Rice and Pear Cake

Gosh, you know those cozy desserts that just feel like a warm hug? This sweet rice and pear cake is exactly that—a comforting treat that’s surprisingly simple to whip up, even on a busy weeknight. It’s got a tender, almost pudding-like texture from the rice, with juicy pears that melt right into every bite.

Ingredients

• 1 cup cooked short-grain rice (cooled, or use leftover rice)
• 2 ripe pears, peeled and diced (Bartlett or Anjou work well)
• 1/2 cup granulated sugar (adjust for sweetness preference)
• 1/2 cup whole milk (or any milk you have on hand)
• 2 large eggs
• 1/4 cup unsalted butter, melted (plus extra for greasing)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round baking pan with butter.
2. In a large bowl, whisk the eggs until they’re fully blended and slightly frothy.
3. Add the melted butter, milk, sugar, vanilla, cinnamon, and salt to the eggs, and whisk until the mixture is smooth and the sugar has dissolved.
4. Fold in the cooked rice and diced pears gently with a spatula until everything is evenly coated. Tip: Don’t overmix—this keeps the cake tender.
5. Pour the batter into the prepared pan and spread it into an even layer.
6. Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even browning.
7. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing. Tip: It firms up as it cools, making cleaner slices.

Dig into this cake while it’s still slightly warm for the best experience—the pears stay soft and jammy, and the rice gives it a unique, creamy chew. Serve it with a dollop of whipped cream or a drizzle of caramel for an extra indulgent twist, or enjoy it plain with your morning coffee.

Conclusion

Korean cakes offer incredible variety for every dessert craving! From fluffy chiffons to rich cream cakes, there’s something magical for every home baker to discover. We’d love to hear which recipes caught your eye—drop a comment with your favorites and share these delicious discoveries on Pinterest so fellow dessert lovers can enjoy them too!