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–+ servings
Layered Korean cream cake displaying green fruit slices and white frosting

Shine Muscat Cake: Korean Cream Cake with Grape

Blonde Kimchi
Prep 5 minutes
Cook 5 minutes
Total 10 minutes
This effortless Shine muscat cake combines soft Castella sponge cake, simple syrup, stabilized cream cheese frosting, and sweet Shine Muscat grapes. Enjoy an authentic Korean cream cake experience with this quick 10-minute Asian bakery grape cake recipe.
Servings 2 servings
Calories 410

Ingredients

Base & Fruit
  • 1 Castella cake  Substitutes: Soft egg cake, store-bought cheesecake. Madeleines are not recommended due to their dense texture
  • 6 Shine Muscat grapes
Syrup
  • 10 g sugar
  • 20 g water
Cream Cheese Froasting
  • 120g heavy cream cold
  • 40 g cream cheese room temperature
  • 15 g sugar
  • 2 drops vanilla extract optional

Equipment

Method

  1. Make the Simple Syrup: Combine 10g sugar and 20g water in a microwave-safe bowl. Microwave for 2 minutes until the sugar dissolves completely. Set aside to cool.
    Microwaving simple syrup for two minutes to soak Korean cream cake layers
  2. Prepare the Cake Base: Slice the Castella cake into 1 cm (0.4 inch) thick round pieces matching the size of your cup.
    Slicing Castella cake into 1 cm thick rounds for an asian bakery grape cake base
  3. Cream Cheese Base: Place the room-temperature cream cheese into a bowl and smooth it out using a silicone spatula. Add the sugar and vanilla extract, whisking or stirring smoothly until no lumps remain and the sugar dissolves.
    Softening room temperature cream cheese with a silicone spatula for Korean cream cake
  4. Whip the Cream: Pour the cold heavy cream into the cream cheese mixture. Whip until firm peaks form.
    Whisking heavy cream frosting with an electric hand mixer for asian bakery grape cake
    5. Tip: Be careful not to overwhip
  5. Prepare the Grapes: Slice the Shine Muscat grapes in half.
    Slice seedless green grapes to decorate your Korean cream cake.
  6. Assemble the Layers: Place a round cut piece of Castella at the bottom of a transparent glass or cup and brush generously with simple syrup.
    Placing round Castella cake slice at the bottom of a Shine Muscat Cake glass
  7. Arrange Shine Muscat halves along the inner side of the glass with the cut surface facing outward.
    Arranging halved grapes against inner glass walls for an asian bakery grape cake
  8. Pipe or spoon cream into the center, add a few Shine Muscat pieces, and layer with more cream.
    Add a second layer of Castella cake and cover with cream.
    Piping final cream layer up to the glass cup rim for Shine Muscat Cake
  9. Finish & Decorate: Smooth the top surface neatly using a scraper or spatula.
    Leveling top cream surface with a scraper tool for Korean cream cake
  10. Top with remaining Shine Muscat halves for decoration.
    Layered Korean cream cake displaying green fruit slices and cream cheese frosting

Nutrition

Calories 410kcal | Carbohydrates 30g | Protein 4g | Fat 31g | Saturated Fat 19g | Polyunsaturated Fat 2g | Monounsaturated Fat 8g | Cholesterol 88mg | Sodium 150mg | Potassium 133mg | Fiber 0.3g | Sugar 25g | Vitamin A 1172IU | Vitamin C 1mg | Calcium 89mg | Iron 0.5mg
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