Birthday Cake Korean
This minimalist Korean Birthday Cake is light, fluffy, and full of heartfelt charm — a celebration of simplicity, creativity, and love. Perfect for birthdays, bento boxes, or small gatherings, it’s as beautiful as it is delicious.
Equipment
- 8-inch round cake pan
- Mixing Bowls
- Electric Mixer
- Whisk
- Spatula
- Parchment Paper
- Cooling Rack
Ingredients
For the Sponge Cake
- 4 eggs room temperature
- 0.5 cup sugar
- 0.5 cup cake flour for soft texture
- 1 tsp vanilla extract
- 2 tbsp milk adds moisture
- 1 tbsp vegetable oil
For the Whipped Cream Frosting
- 1 cup heavy whipping cream cold
- 2 tbsp powdered sugar for sweetness
- food coloring (optional) pastel tones like pink or lavender
Optional Decorations
- fresh berries or edible flowers for a natural touch
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease it.
- In a large bowl, beat eggs and sugar until pale, fluffy, and tripled in volume — about 7 minutes with a mixer.
- Gently fold in vanilla extract and milk, keeping the mixture airy.
- Sift in cake flour in small batches, folding gently after each addition. Finally, fold in the oil until smooth.
- Pour the batter into the prepared pan and bake for 25–28 minutes, or until golden and springy to the touch. Cool completely on a rack.
- Whip heavy cream and powdered sugar in a chilled bowl until soft peaks form.
- Slice cooled cake horizontally into two layers. Spread whipped cream between layers and over the top and sides for a smooth, clean look.
- Decorate with pastel colors, hearts, or simple lettering. Add berries or flowers if desired for a touch of elegance.
Notes
Keep it simple and elegant. Chill the bowl before whipping cream for best texture. Add decorations just before serving to maintain freshness. Perfect as a minimalist bento-style birthday cake.