Korean Sweet Potato Cake Recipe

Have you ever tried a cake that is both creamy and light, yet packed with natural sweetness? Korean Sweet Potato Cake also known as Goguma cake is a popular dessert in South Korea. It is often seen in bakeries and served at celebrations. It has a soft sponge base, a rich sweet potato filling, and a fluffy whipped cream frosting. Unlike super sweet Western cakes, this one has a mild and balanced taste. It is perfect for those who do not like overly sugary desserts.

Key Takeaways

• Main Ingredient: The secret to its amazing taste is Korean or Japanese sweet potatoes, which have a naturally sweet and creamy texture.
• Unique Features: Unlike traditional sweet potato cakes, this Korean-style sweet potato cake is light, fluffy, and not overly sweet. It contains delicious sweet potato cream.
• Versatility: You can top it with pistachios, candied nuts, or even cake crumbs for extra texture and decoration.

How to Make Korean Sweet Potato Cake

First, cook and mash your sweet potatoes until they’re nice and smooth. Whisk together eggs, sugar, and honey until light and fluffy, then gently mix in the dry ingredients. 

Melt some butter, stir it into milk and vanilla, and fold everything together to keep the batter light. Pop it in the oven at 325°F (160°C) for about 15 to 20 minutes. 

Meanwhile, make the filling by heating mashed sweet potatoes with cream, butter, and condensed milk until it is creamy and delicious. Whip up some fluffy frosting by beating heavy cream with powdered sugar. 

Once the cake has cooled, slice it, layer on the sweet potato filling, frost it with the whipped cream, and sprinkle some pistachios or cake crumbs on top. Let it chill before serving for the best flavor. 

I have added detailed step by step instructions to make this easy Korean sweet potato cake recipe.

Korean Sweet Potato Cake Recipe – Lutfan

Recipe by Lutfan

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

290

kcal

Korean sweet potato cake is a light and creamy cake made with mashed sweet potatoes, fluffy sponge layers, and a rich whipped cream frosting. It has a perfect balance of sweetness and texture. This cake is a must try for any dessert lover.

Ingredients For Korean Sweet Potato Cake Recipe

• For the Cake:

• 4 large eggs (you can also use egg yolks only)

• ½ cup brown sugar

• 1 tbsp honey

• 1 cup cake flour

• 1 tsp baking powder

• 1 tbsp melted butter

• 2 tbsp milk

• 1½ teaspoon vanilla extract

• For the Creamy Sweet Potato Filling:

• 2 medium Korean or Japanese sweet potatoes (purple skin, yellow flesh)

• ¾ cup heavy cream

• 3 tbsp unsalted butter

• 5 tbsp sweetened condensed milk

• Splash of milk (if needed for consistency)

• For the Whipped Cream Frosting:

• 1 cup whipping cream

• 3 tbsp sugar (powdered)

Step by Step Instructions

• Prepare the Sweet Potatoes: First, peel and cut the Korean or Japanese sweet potatoes into small cubes. After that, boil or bake them until they become soft. Baking gives them a slightly deeper, caramelized flavor, while boiling keeps them moist. Once they are tender, mash them well until they become smooth. Let the mashed sweet potatoes cool completely before using.
• Mix the Cake Batter: Start by sifting the all purpose flour and baking powder together so your cake turns out light and fluffy. Take another large bowl and whisk eggs, sugar, and honey in it until the mixture becomes pale and airy. Melt the butter, mix it with milk and vanilla extract, and gently fold it into the batter along with the sweet potato puree. Try not to overmix this mixture, or the cake will become dense.
• Prepare the Cake Pans: Preheat your oven to 325°F (160°C). Grease and line three 6 inch round cake pans with parchment paper to make sure the cakes come out easily after baking. Pour the batter evenly into the prepared pans.
• Baking the Cake: Place the cake pans in the oven and bake for 15 to 20 minutes. Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready. When cakes are baked, let them cool completely on wire racks before slicing them into thick layers.
• Make the Sweet Potato Filling: Take a saucepan and warm up the mashed sweet potatoes, heavy cream, butter, and condensed milk in it while stirring continuously. Keep mixing until everything is smooth and creamy. Let it cool at room temperature before using, so it does not melt the layer of sponge cake during assembling.
• Prepare the Whipped Cream Frosting: Take a bowl and whip the cream with powdered sugar in it until soft peaks form. If you want a little extra sweet potato flavor, mix in a small amount of sweet potato puree.
• Assembling the Cake: Once the cakes have completely cooled at room temperature, slice them into even layers. To keep them moist, slightly brush each layer of sponge cake with simple syrup (just sugar dissolved in hot water). Spread a generous amount of sweet potato filling between each cake layer, then coat the whole cake with whipped cream frosting.
• Decorate the Cake: Feel free to decorate with pistachios, cake crumbs, or extra sweet potato filling.
• Chill and Serve: Chill the cake for at least an hour before serving to help all the flavors come together. Serve and enjoy your delicious Korean-style sweet potato cake.nd baking powder in it. Use a whisk to mix everything evenly. Sifting the dry ingredients beforehand can help ensure a lighter, fluffier cake.

Chef Recommendations

• Sweet Potatoes: Use Korean or Japanese sweet potatoes instead of regular sweet potatoes to get the best flavor and texture for this cake.
• Make Ahead: For making this cake in advance, bake the sponge cake a day in advance and wrap it well in plastic wrap to keep it moist before assembling.
• Blending the Filling: If you want an extra smooth sweet potato filling, use an immersion blender for a creamy consistency.sh ingredients always give the best results.

Also Enjoy a slice of Fruit Coffee Cake, a moist and fruity delight perfect for pairing with your morning coffee.

Purple Velvet Cake Recipe      

What to Serve With this Korean-style Sweet Potato Cake

This cake goes perfectly with a warm cup of green tea or matcha latte, which brings out its natural earthy flavors. If you are looking for something richer, a scoop of vanilla ice cream pairs beautifully with this cake. Serve it with strawberries or blueberries for a burst of fruity goodness.

Tips for Storing and Preserving Korean Sweet Potato Cake

• For the best taste and texture, store your cake in an airtight container in the fridge. It will stay fresh for up to three days without drying out. If possible, place a sheet of parchment paper between layers to prevent them from sticking.
• If you want to store your Korean sweet potato cake for a longer period of time, wrap individual slices tightly in plastic wrap, then place them in a freezer safe bag to prevent freezer burn. Your cake will stay good for up to two months.
• For extra freshness, consider wrapping each slice in aluminum foil before placing it in the bag.
• When you’re ready to enjoy your cake, transfer a slice to the refrigerator overnight. This helps it thaw evenly while maintaining its moist, fluffy texture.
• If you are in a hurry, let it sit at room temperature for about 30 minutes, but avoid microwaving, as it can alter the delicate texture of the cake.

FAQs

Amira Rahman

I’m a sweet chef who loves creating irresistible cakes, pastries, and sweet treats. When I’m not baking, you’ll find me experimenting with new flavors, enjoying a good cup of coffee, and sharing my passion for desserts with the world.