Korean Strawberry Milk Earthquake Bundt Cake
If you have ever wandered the streets of Seoul during strawberry season, you know the absolute hysteria surrounding 'Ttalg-i Uyu'—fresh, chunky Korean strawberry milk. It is not the neon-pink syrup of Western childhoods; it is creamy, floral, and bursting with real fruit texture. This recipe captures that ephemeral cafe experience and fuses it with the chaotic beauty of an 'Earthquake Cake.' Why 'Earthquake'? Because we embrace the cracks. A rich, heavy ribbon of cream cheese filling runs through the center of this cake, causing the batter to split and fault-line as it rises. The result is a topographic masterpiece of texture: dense, moist strawberry crumb meeting a molten cheesecake-like interior. We achieve the signature 'milk' flavor by using both a fresh strawberry reduction and freeze-dried strawberry powder, ensuring a punchy flavor profile without compromising the structural integrity of the bundt. This isn't just a cake; it's a love letter to Korean cafe culture.
The Masterplan
1. Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan. This is crucial for the earthquake effect to release properly.
2. Prepare the Strawberry Reduction: Puree fresh strawberries and simmer on low heat until reduced by half. Let cool completely.
3. Make the Cream Cheese 'Magma': In a medium bowl, beat the softened cream cheese, 1/2 cup granulated sugar, and vanilla until smooth. Set aside.
4. Mix Dry Ingredients: Whisk together flour, baking powder, salt, and freeze-dried strawberry powder in a bowl.
5. Create the Batter: In a stand mixer, cream the butter and remaining 1.5 cups sugar until fluffy (5 mins). Add eggs one at a time. Mix in the cooled strawberry reduction and pink coloring if using.
6. Combine: Alternate adding the flour mixture and the milk to the wet ingredients, starting and ending with flour. Do not overmix.
7. Layer the Earthquake: Pour two-thirds of the pink batter into the pan. Spoon the cream cheese mixture into the center of the batter ring (avoid touching the sides). Top with remaining batter.
8. Bake: Bake for 55-65 minutes. The cream cheese will cause the cake to crack and sink slightly—this is intentional. A skewer should come out with moist crumbs, not wet batter (avoid the cheese tunnel when testing).
9. Cool and Glaze: Cool in the pan for 15 minutes, then invert onto a rack. Once fully cooled, whisk the glaze ingredients and drizzle over the craggy surface.
Perfect Pairings
Zero-Waste Candied Citrus Peel & Golden Syrup Duo
Spicy Hot Honey & Chili Candied Orange Peels
Chewy Ube & Candied Orange Peel Mochi Brownies
Gather Your Energy
Step by Step
1. Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan. This is crucial for the earthquake effect to release properly.
2. Prepare the Strawberry Reduction: Puree fresh strawberries and simmer on low heat until reduced by half. Let cool completely.
3. Make the Cream Cheese 'Magma': In a medium bowl, beat the softened cream cheese, 1/2 cup granulated sugar, and vanilla until smooth. Set aside.
4. Mix Dry Ingredients: Whisk together flour, baking powder, salt, and freeze-dried strawberry powder in a bowl.
5. Create the Batter: In a stand mixer, cream the butter and remaining 1.5 cups sugar until fluffy (5 mins). Add eggs one at a time. Mix in the cooled strawberry reduction and pink coloring if using.
6. Combine: Alternate adding the flour mixture and the milk to the wet ingredients, starting and ending with flour. Do not overmix.
7. Layer the Earthquake: Pour two-thirds of the pink batter into the pan. Spoon the cream cheese mixture into the center of the batter ring (avoid touching the sides). Top with remaining batter.
8. Bake: Bake for 55-65 minutes. The cream cheese will cause the cake to crack and sink slightly—this is intentional. A skewer should come out with moist crumbs, not wet batter (avoid the cheese tunnel when testing).
9. Cool and Glaze: Cool in the pan for 15 minutes, then invert onto a rack. Once fully cooled, whisk the glaze ingredients and drizzle over the craggy surface.