Description
Create a dreamy Korean cake aesthetic with a fluffy honey‑milk sponge and pastel buttercream—perfect for Instagram‑worthy desserts.
Ingredients
Scale
- 1 ½ cups (180 g) all‑purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 4 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (60 ml) whole milk
- ¼ cup (60 ml) honey
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- ¼ cup (60 ml) heavy cream
- ½ cup (115 g) unsalted butter, softened
- 2 ½ cups (300 g) powdered sugar, sifted
- 2‑3 drops pastel food coloring (pink, lavender, mint)
- Fresh berries or edible flowers for garnish (optional)
Instructions
- Preheat & Prepare: Set oven to 350°F (175°C). Grease a 9‑inch round cake pan and line the bottom with parchment paper.
- Dry Mix: In a medium bowl whisk together flour, baking powder, and salt. Set aside.
- Egg‑Sugar Foam: Using a stand mixer on high speed, beat the eggs and granulated sugar for 5‑6 minutes until the mixture triples in volume, turns pale, and ribbons form when the beaters are lifted.
- Liquid Blend: In a small saucepan gently warm milk, honey, and melted butter until just combined (do not boil). Remove from heat and stir in vanilla.
- Combine: With the mixer on low, slowly drizzle the warm liquid into the egg‑sugar foam, allowing the batter to stay airy.
- Fold In Dry: Sprinkle the dry flour mixture over the batter in three additions, folding gently with a spatula each time. Stop when no streaks remain; over‑mixing will deflate the cake.
- Bake: Pour batter into the prepared pan, smooth the top, and bake for 22‑25 minutes. The cake is done when a toothpick inserted in the center comes out clean and the top is lightly golden.
- Cool: Let the cake rest in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Buttercream Prep: While the cake cools, whip the softened butter in a bowl until fluffy (about 2 minutes). Gradually add sifted powdered sugar, beating on low until incorporated.
- Silky Finish: Add heavy cream and continue to beat on medium‑high for 3‑4 minutes until the frosting is light and spreadable. Divide the frosting into separate bowls if you plan to use multiple pastel colors.
- Coloring: Add 2‑3 drops of pastel food coloring to each bowl, mixing just until the hue is uniform. Remember, a little goes a long way.
- Assemble: If you baked a single layer, simply spread a thin crumb coat of frosting over the top and sides, chill for 15 minutes, then apply a final smooth layer. For a two‑layer cake, slice the cooled cake horizontally, spread frosting between layers, then continue with the crumb coat.
- Finish: Smooth the final coat with an offset spatula, creating a matte finish. Garnish with fresh berries or edible flowers for that true korean cake aesthetic look.
Notes
- Use room‑temperature eggs; they incorporate air more easily.
- Do not over‑bake – the cake should feel springy to the touch.
- If the batter looks too thick after adding the liquid, gently fold in an extra tablespoon of milk.
- Chill the crumb‑coated cake before the final frosting to prevent cracks.
- For an ultra‑smooth surface, dip your offset spatula in hot water, wipe dry, and glide over the frosting.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Desserts
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: korean cake aesthetic