21 Trendy Japanese & Korean Cafe-Style Desserts

Japanese and Korean cafe desserts are taking over social media for good reason – they’re Instagram-worthy, not too sweet, and have amazing textures. These treats focus on subtle flavors and beautiful presentation that make you feel fancy. Many use ingredients like matcha, red beans, and condensed milk that might seem unusual but taste incredible together. Most of these are surprisingly doable at home even though they look super complicated.

Japanese Cheesecake (Jiggly Soufflé)

This cheesecake is completely different from American versions – it’s light, fluffy, and literally jiggles when you shake the pan. The secret is folding whipped egg whites into the cream cheese mixture which makes it airy like a soufflé. It’s way less sweet than regular cheesecake and has this amazing wobble that’s mesmerizing to watch. The texture is more like eating a cloud than dense cheese. Perfect for people who think regular cheesecake is too heavy or rich. Get the recipe here.

Korean Bingsu (Shaved Ice)

This isn’t just crushed ice – it’s shaved so fine it’s almost like snow. The ice gets topped with things like sweetened condensed milk, fruit, ice cream, or red beans. The key is having the right machine to get that super fine shave. Some places put flavoring in the ice itself like matcha or strawberry. Eating it is an experience because the ice melts on your tongue immediately. Perfect summer dessert that’s refreshing but not too filling. Get the recipe here.

Matcha Tiramisu

This is regular tiramisu but with matcha instead of coffee. The ladyfingers get soaked in matcha tea and the mascarpone mixture has matcha powder mixed in which gives it a beautiful green color. The earthy, slightly bitter matcha works surprisingly well with the creamy cheese. Some recipes layer white and green for a prettier presentation. This is less sweet than regular tiramisu but more complex flavored. Great for matcha lovers who want something different. Get the recipe here.

Korean Hotteok (Sweet Pancakes)

These are crispy on the outside and gooey on the inside filled with brown sugar, cinnamon, and chopped nuts. The dough is yeasted which makes them chewy and the filling melts during cooking. They’re usually made on a griddle and pressed flat which makes the edges crispy. You gotta eat them hot or the filling hardens up. Street vendors in Korea sell these fresh which is the best way but they’re fun to make at home too. Get the recipe here.

Mochi Ice Cream

These are balls of ice cream wrapped in sweet rice dough (mochi). The mochi is chewy and slightly sweet which contrasts with the cold, creamy ice cream inside. Traditional flavors are vanilla, chocolate, and strawberry but now you can find crazy ones like matcha, taro, or black sesame. The trick is working fast when wrapping because the ice cream melts quickly. These are portion-controlled which is nice when you want just a little something sweet. Get the recipe here.

Korean Milk Bread (Shokupan) French Toast

This uses super fluffy Korean milk bread which is way softer and more tender than regular bread. The bread soaks up the egg mixture really well but doesn’t fall apart. Some recipes stuff the bread with things like cream cheese or jam before dipping. The result is crispy outside and custardy inside but lighter than regular French toast. Often served with fruit, whipped cream, or maple syrup. Perfect brunch dish that feels special but isn’t hard to make. Get the recipe here.

Matcha Swiss Roll Cake

This is a thin sponge cake with matcha flavor that gets rolled up with whipped cream or buttercream inside. The key is making the cake thin and flexible so it doesn’t crack when rolled. The matcha gives it a beautiful green color and earthy flavor that’s not too sweet. Some recipes add white chocolate or fresh berries to the filling. These look really impressive sliced but are actually not that hard to make if you’re careful with the rolling. Get the recipe here.

Korean Bungeoppang (Fish-Shaped Pastry)

These are fish-shaped pastries filled with sweet red bean paste or sometimes custard or chocolate. The outside is crispy waffle-like batter and they’re cooked in special fish-shaped molds. The red bean filling might sound weird if you’ve never had it but it’s creamy and mildly sweet. These are popular street food in Korea, especially in winter. They’re fun to make at home if you can find the special pan, otherwise you can use a regular waffle maker. Get the recipe here.

Japanese Fruit Sandwich (Fruit Sando)

This sounds simple but it’s actually an art form – perfectly ripe fruit layered with whipped cream between slices of soft milk bread. The fruit is arranged so when you cut the sandwich, you get a beautiful cross-section. The bread crusts are always removed and the whole thing is wrapped tightly and chilled before cutting. It’s not too sweet and lets the fruit shine. Popular fruits are strawberries, kiwi, and peaches. Perfect light dessert or fancy picnic food. Get the recipe here.

Korean Tteok (Rice Cake) Desserts

These use chewy rice cakes in dessert form instead of savory like most people know them. They can be served in sweet soup, covered in coconut, or filled with sweet beans. The texture is uniquely chewy and satisfying. Some versions are colorful from natural ingredients like purple sweet potato or green tea. These might be an acquired taste if you’re not used to the texture but they’re worth trying. Good for people who want something sweet but not heavy. Get the recipe here.

Matcha Latte Art Cookies

These are sugar cookies shaped and decorated to look like matcha lattes with foam art on top. They use white royal icing for the “milk” and matcha-flavored icing for the “latte” part. Some even have realistic foam art designs piped on top. They’re more about the cute factor than amazing taste but they do taste like matcha. Perfect for Instagram and gifts but take some patience to decorate. These are my favorite ones to make for matcha-obsessed friends. Get the recipe here.

Korean Honey Butter Toast

This is thick-cut toast topped with butter, honey, ice cream, and sometimes nuts or fruit. The toast is usually hollowed out in the center and filled with toppings. Some versions use condensed milk instead of honey or add whipped cream. It’s served warm so the ice cream starts melting which is part of the experience. This is definitely a sharing dessert because it’s huge and rich. Perfect for groups or when you want something indulgent to split. Get the recipe here.

Japanese Dorayaki (Pancake Sandwich)

These are two small pancakes sandwiched together with sweet filling, usually red bean paste. The pancakes are fluffy but dense and slightly sweet. Modern versions use fillings like custard, chocolate, or even ice cream. The traditional red bean version might taste strange at first but grows on you. These are popular because they’re portable and not messy to eat. Good for trying if you want to experience traditional Japanese sweets but in a familiar pancake form. Get the recipe here.

Korean Churros with Condensed Milk

These are regular churros but served with sweetened condensed milk for dipping instead of chocolate. Some versions fill the churros with the condensed milk which gets warm and gooey. The condensed milk is thicker and sweeter than chocolate sauce which coats the churros better. Some places add flavoring to the condensed milk like matcha or strawberry. These are super sweet so a little goes a long way. Perfect for sharing or when you want something really indulgent. Get the recipe here.

Matcha Mille Crepe Cake

This is layers and layers of thin crepes with matcha cream in between. Each layer is paper-thin and the cream is light so even though it looks huge, it’s not too heavy. The matcha flavor gets stronger with each bite as the flavors meld together. Making all those crepes takes forever but the result is stunning. Some recipes alternate matcha and plain cream for a prettier pattern when sliced. This is definitely a special occasion dessert that takes time but impresses everyone. Get the recipe here.

Korean Patbingsu (Red Bean Shaved Ice)

This is the Korean version of shaved ice but specifically topped with sweetened red beans, fruit, ice cream, and condensed milk. The red beans might sound weird on ice cream but they’re creamy and mildly sweet. Some versions include rice cakes, nuts, or jelly cubes for extra texture. The combination of cold ice, creamy beans, and sweet milk is really refreshing. This is a popular summer dessert in Korea and becoming trendy elsewhere too. Get the recipe here.

Japanese Castella Cake

This is a sponge cake that’s incredibly moist and has a unique texture that’s denser than regular sponge but still light. It’s made with lots of eggs and honey which gives it a golden color and subtle sweetness. The texture is almost bouncy when fresh. Traditional versions are plain but modern ones include flavors like matcha, chocolate, or cheese. This cake improves with age – it’s actually better the day after baking when the flavors develop more. Get the recipe here.

Korean Tornado Potato Dessert

This takes the spiral-cut tornado potato concept but makes it sweet instead of savory. The potato gets coated in cinnamon sugar, honey, or chocolate instead of cheese powder. Some versions use sweet potato which works even better for dessert. The spiral shape makes it fun to eat and very Instagram-worthy. This might sound weird but the natural sweetness of potato works well with sweet toppings. Good for people who want something different and shareable. Get the recipe here.

Matcha White Chocolate Truffles

These combine the earthy bitterness of matcha with sweet white chocolate which balances perfectly. The ganache center has matcha powder mixed in and they’re usually coated in more matcha powder or white chocolate. The color contrast is beautiful – bright green centers with white coating or vice versa. These are rich so you only need one or two. Perfect for gifting or when you want an elegant little bite after dinner. Get the recipe here.

Korean Egg Bread (Gyeran-ppang)

This is a sweet bread baked with a whole egg cracked into the center. The bread is slightly sweet and fluffy while the egg adds richness and protein. Some versions include corn kernels or cheese for extra flavor. The egg cooks as the bread bakes so you get a soft-cooked egg in the middle. This is more of a snack than dessert but it’s sweet enough to count. Popular street food in Korea that’s surprisingly satisfying. Get the recipe here.

Japanese Kakigori (Flavored Shaved Ice)

This is similar to Korean bingsu but focuses more on flavored syrups than toppings. The ice is shaved super fine and topped with fruit syrups, matcha, or other flavorings. Some fancy versions use natural fruit purees instead of artificial syrups. The goal is ice so fine it melts immediately on your tongue. Traditional flavors include strawberry, melon, and blue Hawaii but now you can find exotic ones like yuzu or black sesame. Perfect summer treat that’s refreshing and not too sweet. Get the recipe here.