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The Viral Korean Dot Cake Everyone Wants at Their Party

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A light, barely-sweet chiffon cake covered in pastel piped whipped cream dots for the viral Korean bakery look.

Ingredients

Scale
  • 5 large eggs, separated, room temperature
  • 1/2 cup (100g) granulated sugar, divided
  • 6 tbsp (90ml) neutral oil
  • 6 tbsp (90ml) whole milk
  • 1 tsp vanilla extract
  • 3/4 cup (100g) cake flour, sifted
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1/4 tsp cream of tartar
  • 3 cups (720ml) heavy cream, very cold
  • 8 oz mascarpone, cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • Gel food coloring, 2-3 pastel shades

Instructions

  1. Preheat oven to 325°F (165°C). Line the bottoms of two 6-inch round pans.
  2. Whisk egg yolks with half the sugar, then the oil, milk, and vanilla until smooth. Sift in flour, baking powder, and salt; whisk until just combined.
  3. Beat egg whites with cream of tartar until foamy, then gradually add remaining sugar and whip to stiff, glossy peaks.
  4. Fold the egg whites into the yolk batter in three additions, keeping as much air as possible. Divide between pans.
  5. Bake 25-28 minutes until a toothpick comes out clean. Cool completely in the pans, then level the tops.
  6. Chill the leveled cake layers, uncovered, for at least 1 hour or overnight.
  7. Whip mascarpone with powdered sugar until smooth, then stream in the cold heavy cream and vanilla, whipping to stiff, pipeable peaks.
  8. Divide the cream and tint into 2-3 pastel shades with gel color.
  9. Stack and crumb-coat the cake with a thin layer of untinted or lightly tinted cream. Chill 20 minutes.
  10. Fit piping bags with round tips (Wilton 12 and 10). Holding each bag perpendicular to the cake, pipe dots in a squeeze-stop-lift motion, working in patches of color and chilling briefly between shades.
  11. Chill the finished cake at least 1 hour before slicing.

Notes

Use cold mascarpone and cold cream for a frosting that holds its dot shape — room-temperature dairy will slump. If dots smear together, the cream underneath was too soft; chill and try again. No mascarpone? Whipped cream cheese is a close substitute, just slightly tangier. Cake layers pipe cleanest when baked a day ahead and well chilled.

Find it online: https://www.rapidrecipes.blog/the-viral-korean-dot-cake-everyone-wants-at-their-party/