Korean Birthday Cake: A Traditional Dessert Recipe

Surprising fact: more than 35% of American home bakers say a light, fruit-forward sponge is their go-to for special occasions.

This airy, fruit-forward cake blends a delicate crumb with fresh fruit and a lightly sweet finish that suits modern U.S. tastes. The recipe follows straightforward steps, clear baking temperatures, and common tools so you can get a professional look the first time.

Expect a sponge base, a whipped cream and strawberry layer, a second sponge, and a fully iced top with clean edges. The method focuses on structure and moisture: use a simple syrup soak, handle egg and flour gently, and aerate properly to keep the crumb tender.

You will learn key techniques: how to reach proper aeration, how to fold without deflating, and how to finish the top neatly — all designed to save time and improve results for home bakers.

Key Takeaways

Light, fruit-forward profile: ideal for U.S. palates.
Clear expectations: simple steps and exact temperatures.
Moisture control: simple syrup and careful handling help texture.
Layer build: sponge, cream and strawberries, second sponge, iced top.
Techniques: aeration, folding, and clean finishing for a celebration-ready look.

What Makes a Korean Birthday Cake Special Today

What sets this dessert apart is a cloudlike sponge married to ripe fruit and a soft whipped topping. The result is a balanced treat that feels light, not heavy.

Light sponge, fresh fruit, and whipped cream: the signature trio

The signature trio combines an ultra-light sponge with fresh strawberries and softly sweet whipped cream to create a cloudlike texture.

Controlled aeration of egg whites and gentle folding preserves important air bubbles. That lift makes the crumb tender and springy, so fruit sits nicely between thin, even layers.

How this airy style differs from buttercream-heavy cakes in the United States

Compared with heavier buttercream-centered desserts, this style uses minimal fat and restrained sweetness.

Simple syrup adds moisture without weight, so slices stay soft even after chilling. A hint of lemon zest can brighten the flavor without masking the sponge.

“Delicate technique and basic tools — a bowl, mixer, and steady hands — deliver a refined look.”

Thin layers encourage clean slices and make the fruit the star.
The method is ideal for American home kitchens using common equipment.
See video tips later in the guide for neat finishes and consistent layers.

Ingredients and Tools at a Glance

A clear mise en place of ingredients and equipment helps keep the batter airy and the final layers neat.

For the sponge

Essentials: large eggs separated, flour (consider cake flour for extra tenderness), a touch of cornstarch, white sugar, warm water, vanilla, neutral vegetable oil, and a pinch salt.

Use kosher salt when measuring dry ingredients and a pinch salt to fine-tune flavor; salt tightens gluten and balances sweetness.

For simple syrup and whipped cream

Granulated sugar heated with water makes the syrup. Cold heavy whipping cream plus confectioners’ sugar and vanilla whip to stiff peaks. A little lemon zest is optional for brightness.

Special equipment

A stand mixer or hand mixer speeds whipping. Keep a large bowl and a medium sized bowl for whites and yolks. Line only the bottoms of two 8×3-inch pans and leave sides ungreased to prevent shrinkage. Plan a wire rack for upside-down cooling and an offset spatula for clean finishes.

birthday cake korean Recipe: From Airy Sponge to Strawberry Layers

This recipe hinges on careful whipping and gentle folding to keep the sponge airy and even. Preheat the oven to 320°F with fan or 347°F conventional. Line only the bottoms of two 8×3-inch pans and leave the sides ungreased.

Prep and mix dry

Combine cake flour with a bit of all-purpose, cornstarch, baking powder, and kosher salt. Sift these dry ingredients so the batter can mix well without large lumps.

Whip whites and build the yolk mixture

In a large bowl, whip egg whites with a splash of vinegar on medium speed. Gradually add the remaining cup sugar until glossy stiff peaks form.

In a medium sized bowl, whisk yolks with white sugar and warm water until ribbons form. Stream in vegetable oil slowly to make a smooth yolk mixture without losing lift.

Fold, bake, and cool

Fold half the egg whites into the yolk mixture to lighten it. Sift in the flour blend and fold gently, then add remaining whites and fold to preserve tiny air bubbles.

Portion batter into pans, tap to level, and run a thin knife to release large air bubbles.
Bake about 25 minutes; times vary, so check that tops spring back.
Tap pans immediately, invert on a wire rack while still in tins, and cool to prevent collapse.

Trim, soak, and finish

Unmold, trim browned edges, and generously brush simple syrup made from granulated sugar dissolved in hot water. Stack with whipped cream and sliced strawberries between layers.

Whip the whipped cream to stiff peaks and smooth it over the sides cake and top cake. Chill before slicing and use video-style tips for clean edges and neat strawberry fans.

Serving, Storage, and U.S. Notes

Finish assembly with a light soak, a steady hand, and enough chill time for clean layers. Trim browned tops, split each sponge horizontally, and brush simple syrup over the exposed crumb to lock in moisture.

Chill time and slicing on a stand

Plan 30–60 minutes so the whipped cream firms and layers stay stable on a cake stand. Warm a thin knife in water, wipe dry, and cut in one smooth stroke for tidy edges.

Fridge placement and best-by timeline

Cool briefly on a wire rack after unmolding to avoid condensation on the bottom. Store the finished dessert on the bottom shelf of the fridge under a loose dome.

Best texture: enjoy within 24–36 hours; the simple syrup keeps the crumb tender while whipped cream stays light.

Where to find ready-made options in the U.S.

TOUS les JOURS runs a nationwide franchise network with daily bakes and cloud-style options. Use their store locator for in-store or online ordering of custom or pre-made cakes.

Keep a bowl, a medium sized bowl, or a sized bowl nearby for quick touch-ups of whipped cream.
If a cut edge looks dry after a few minutes, brush simple with a quick mix of granulated sugar dissolved in hot water.
Refer to see video-style finishing tips for crisp sides and a neat top cake after chilling or transport.

Conclusion

Finish strong by using measured cups or, better, weight, steady medium sized motions in the bowl, and accurate oven timing to keep the sponge light and even.

Look for glossy egg whites at stiff peaks, a ribboning yolk base, and a smooth, lump-free mixture that holds structure without overmixing.

Balance flavors with a whisper of lemon in the syrup or cream, and add a small pinch salt to tame sweetness.

Brush simple syrup made with white sugar and water, let the layers rest on a rack, and check for a slightly springy top and clean slices.

With sugar dissolved, vegetable oil emulsified, and steady technique, this recipe delivers reliable results every time.

FAQ

What ingredients are essential for the airy sponge?

For a light sponge use large eggs separated into whites and yolks, cake flour (or all-purpose plus cornstarch), white sugar, a pinch of kosher salt, warm water, vanilla, and vegetable oil. Whipping egg whites to stiff peaks and folding gently preserves air bubbles for that signature light texture.

How do I whip egg whites correctly?

Use a stand mixer or hand mixer at medium speed. Start with clean, dry bowls and add a pinch of salt. Gradually add granulated sugar once soft peaks form, then beat to stiff peaks without overmixing to avoid collapsing the foam.

What’s the purpose of the simple syrup and how do I apply it?

Simple syrup, made from sugar and water, keeps layers moist and improves flavor. Trim cake layers, brush the tops and sides lightly with the syrup using a pastry brush, then chill briefly before adding whipped cream to help everything set.

How do I make stable whipped cream for frosting?

Chill your bowl and beaters first. Use heavy whipping cream and add confectioners’ sugar to taste. Whip on medium speed until you reach firm but spreadable peaks. For extra stability, chill the bowl between steps or fold in a small amount of mascarpone.

What oven temperature and baking time work best?

For an even bake, preheat to about 320°F with a fan (or 347°F conventional). Bake until a toothpick comes out clean and the cake springs back. Exact minutes depend on pan size; monitor closely to avoid overbaking.

How should I cool and trim the layers?

Cool pans on a wire rack briefly, then invert the cake and cool completely upside down to keep the top flat. Tap pans and pop any large air pockets before baking. Trim edges with a serrated knife for even layers before brushing with syrup and assembling.

Can I substitute cake flour with all-purpose flour?

Yes. Replace cake flour by using all-purpose flour plus cornstarch to mimic the lower protein of cake flour. Sift the mix to keep the batter light and avoid developing gluten.

How do I prevent the whipped cream from sliding between layers?

Chill each layer after applying a thin crumb coat of whipped cream, then build a firmer outer coat. Work on a chilled cake stand and use an offset spatula for smooth, even layers. Refrigerate between steps to firm the filling.

What tools make the assembly neater?

Use a stand mixer or hand mixer for consistent whipping, a large bowl and medium sized bowls for mixing, a wire rack for cooling, an offset spatula for smoothing, and a cake stand for assembling and slicing clean layers.

How long can the finished dessert be stored?

Store in the refrigerator on the bottom rack for best stability. Consume within 2–3 days for optimal texture and freshness. Keep well covered to prevent odors from affecting the cream.

Where can I buy this style of layered sponge in the U.S.?

Many Korean-style bakeries carry similar layered sponges topped with fresh fruit. TOUS les JOURS is one widely available chain that offers these light, whipped-cream desserts and accepts orders for custom sizes.

Any tips for working with yolk mixture and oil?

Whisk yolks with white sugar and warm water until slightly thickened, then stream in vegetable oil while whisking to emulsify. This helps incorporate moisture without deflating the whipped whites when folded together.