23 Delicious Red Beans Cake Recipes Amazing

Unleash your culinary creativity with our roundup of 23 Delicious Red Beans Cake Recipes that promise to transform your baking game! Whether you’re craving a sweet treat or looking to impress at your next gathering, these recipes blend tradition with innovation. From moist and fluffy to rich and decadent, there’s a red beans cake here for every palate. Dive in and discover your next favorite dessert!

Sweet Red Bean Mochi Cake

Zesty and sweet, this mochi cake is your next obsession. Packed with red bean goodness, it’s chewy, sweet, and utterly addictive.

Ingredients

• Glutinous rice flour – 1 cup
• Sugar – ½ cup
• Water – 1 cup
• Sweet red bean paste – 1 cup
• Vegetable oil – 1 tbsp

Instructions

1. Preheat your oven to 350°F. Grease an 8-inch square baking pan with vegetable oil.
2. In a large bowl, mix glutinous rice flour and sugar until well combined.
3. Gradually add water to the flour mixture, stirring continuously to avoid lumps. Tip: Use a whisk for a smoother batter.
4. Pour half of the batter into the prepared pan. Spread evenly with a spatula.
5. Drop spoonfuls of sweet red bean paste over the batter. Use the back of the spoon to spread it lightly.
6. Pour the remaining batter over the red bean layer. Smooth the top with a spatula.
7. Bake for 45 minutes, or until the top is golden and a toothpick inserted comes out clean. Tip: Rotate the pan halfway through for even baking.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Tip: Cooling slightly makes it easier to cut into squares.

Unbelievably soft and chewy, this cake is a textural dream. Serve it warm for a gooey center or chilled for a firmer bite. Pair with green tea for a classic combo.

Red Bean Paste Sponge Cake

Yearning for a dessert that’s both fluffy and flavorful? This Red Bean Paste Sponge Cake hits all the right notes—light, airy, and packed with sweet red bean goodness.

Ingredients

• Flour – 1 cup
• Sugar – ¾ cup
• Eggs – 4
• Red bean paste – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F. Tip: Always preheat for at least 10 minutes to ensure even baking.
2. In a large bowl, beat eggs and sugar together until light and fluffy, about 5 minutes. Tip: Use room temperature eggs for maximum volume.
3. Sift flour, baking powder, and salt into the egg mixture. Fold gently to keep the air in.
4. Pour half the batter into a greased 8-inch pan. Spread red bean paste evenly, then cover with remaining batter.
5. Bake for 25 minutes or until a toothpick comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.

Delight in every bite of this cake’s soft texture and the sweet surprise of red bean paste. Serve it warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra treat.

Matcha Red Bean Swiss Roll

Zesty meets zen in this Matcha Red Bean Swiss Roll—a vibrant, creamy, and utterly Instagrammable treat that’s easier to make than you think.

Ingredients

• Matcha powder – 2 tbsp
• Flour – 1 cup
• Sugar – ¾ cup
• Eggs – 4
• Red bean paste – 1 cup
• Heavy cream – 1 cup

Instructions

1. Preheat oven to 350°F. Line a 10×15 inch jelly roll pan with parchment paper.
2. In a bowl, whisk matcha powder and flour until no lumps remain.
3. Separate eggs. Beat yolks with ½ cup sugar until pale. Tip: Use room temp eggs for better volume.
4. In another bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks.
5. Fold yolk mixture into whites. Gently fold in matcha flour mix in two batches.
6. Spread batter evenly in pan. Bake for 12 minutes until top springs back when touched.
7. Cool cake on a wire rack for 5 minutes, then roll it up in a clean towel to cool completely. Tip: Rolling warm prevents cracks.
8. Whip heavy cream to stiff peaks. Unroll cake, spread cream, then red bean paste evenly.
9. Re-roll cake tightly without towel. Chill for 1 hour before slicing. Tip: Use dental floss for clean cuts.

Light as air with a rich matcha flavor, this swiss roll pairs perfectly with a dollop of extra red bean paste on top or a sprinkle of powdered sugar for that snowy effect.

Red Bean Cheesecake

Hit the sweet spot between creamy and rich with this Red Bean Cheesecake—no fancy skills needed, just pure indulgence.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Cream cheese – 24 oz, softened
• Sugar – ¾ cup
• Eggs – 3
• Red bean paste – 1 cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat oven to 325°F. Tip: Ensure your cream cheese is at room temperature for a smoother mix.
2. Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crust evenly.
3. Bake crust for 10 minutes. Cool on a wire rack.
4. Beat cream cheese and sugar until smooth. Tip: Scrape the bowl sides to avoid lumps.
5. Add eggs one at a time, then vanilla, mixing well after each.
6. Fold in red bean paste gently to create a marbled effect.
7. Pour over crust. Bake for 45 minutes or until the center is almost set.
8. Cool in the oven with the door ajar for 1 hour, then refrigerate for 4 hours.

The cheesecake boasts a velvety texture with sweet red bean swirls. Serve chilled with a drizzle of honey for an extra layer of flavor.

Red Bean Brownies

Hit your sweet spot with these fudgy Red Bean Brownies—packed with protein and a twist on tradition that’ll have you ditching the box mix for good.

Ingredients

• Red bean paste – 1 cup
• Dark chocolate chips – 1 cup
• Eggs – 2
• Butter – ½ cup
• Sugar – ¾ cup
• Flour – ½ cup
• Baking powder – 1 tsp

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Melt the butter and dark chocolate chips together in a microwave-safe bowl in 30-second bursts, stirring until smooth.
3. Whisk the eggs and sugar in a large bowl until the mixture is pale and slightly thickened.
4. Fold the melted chocolate mixture into the egg mixture until fully combined.
5. Gently mix in the red bean paste, ensuring it’s evenly distributed without overmixing.
6. Sift the flour and baking powder over the batter and fold in until just combined—overmixing leads to tough brownies.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25 minutes or until a toothpick inserted comes out with a few moist crumbs.
9. Let the brownies cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Zesty with a deep chocolate flavor and a subtle sweetness from the red bean, these brownies are a chewy, dense dream. Serve them warm with a scoop of vanilla ice cream for a contrast in temperatures that’s downright divine.

Red Bean Pancakes

Dig into these fluffy, sweet Red Bean Pancakes—a twist on breakfast that’s as easy as it is delicious. Perfect for those mornings when you’re craving something different but don’t want to fuss.

Ingredients

• Flour – 1 cup
• Sugar – 2 tbsp
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – ¾ cup
• Egg – 1
• Butter – 2 tbsp, melted
• Red bean paste – ½ cup

Instructions

1. Whisk together flour, sugar, baking powder, and salt in a large bowl.
2. In another bowl, beat the milk, egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined—lumps are okay.
4. Heat a non-stick skillet over medium heat (350°F). Wait until it’s hot to start cooking.
5. Pour ¼ cup of batter onto the skillet. Drop 1 tbsp of red bean paste in the center.
6. Cook until bubbles form on the surface, about 2 minutes. Flip carefully.
7. Cook the other side for 1-2 minutes until golden brown. Tip: Don’t press down; it squeezes out the fluffiness.
8. Repeat with remaining batter and red bean paste. Keep pancakes warm in a 200°F oven if making a batch.
9. Serve stacked high with a drizzle of honey or a dollop of whipped cream for extra indulgence.

These pancakes are a dream—crispy edges with a gooey, sweet red bean center. Try them with a scoop of vanilla ice cream for a dessert twist.

Red Bean Ice Cream Cake

Yearning for a dessert that’s cool, creamy, and utterly unique? This Red Bean Ice Cream Cake blends sweet red bean paste with velvety ice cream, all atop a crunchy biscuit base. No churn, no fuss—just pure, frozen delight.

Ingredients

• Red bean paste – 1 cup
• Vanilla ice cream – 4 cups
• Digestive biscuits – 2 cups
• Butter – ½ cup, melted

Instructions

1. Crush digestive biscuits into fine crumbs using a food processor or rolling pin.
2. Mix biscuit crumbs with melted butter until evenly coated. Press firmly into the bottom of a 9-inch springform pan. Chill for 10 minutes to set.
3. Soften vanilla ice cream at room temperature for 5 minutes. Spread half over the biscuit base.
4. Drop spoonfuls of red bean paste over the ice cream layer. Use a knife to swirl gently for a marbled effect.
5. Top with remaining ice cream, smoothing the surface. Freeze for at least 4 hours, or until solid.
6. Before serving, run a warm knife around the pan’s edge to loosen. Slice and serve immediately.

Zesty with a hint of sweetness, this cake offers a delightful contrast between the creamy ice cream and the earthy red bean. Try garnishing with fresh mint or a drizzle of chocolate sauce for an extra touch of elegance.

Red Bean Pound Cake

Elevate your baking game with this Red Bean Pound Cake—moist, rich, and packed with flavor. Perfect for dessert lovers craving something unique.

Ingredients

• Flour – 1 ½ cups
• Sugar – 1 cup
• Butter – ½ cup
• Eggs – 3
• Red bean paste – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – ¼ cup

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition.
4. Mix in the red bean paste until fully incorporated.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Lightly sweet with a dense, moist crumb, this cake pairs wonderfully with a scoop of vanilla ice cream. For an extra touch, drizzle with honey or sprinkle with powdered sugar before serving.

Red Bean Chocolate Cake

Dive into this decadent Red Bean Chocolate Cake that’s as easy to make as it is to devour. Perfect for when you crave something sweet with a twist.

Ingredients

• Red bean paste – 1 cup
• Flour – 1 ½ cups
• Cocoa powder – ½ cup
• Sugar – ¾ cup
• Eggs – 2
• Butter – ½ cup, melted
• Baking powder – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and grease a 9-inch cake pan.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
3. Add eggs and melted butter to the dry ingredients, mixing until just combined. Tip: Overmixing leads to a dense cake.
4. Fold in the red bean paste gently to create a marbled effect. Tip: Don’t overmix to keep those beautiful swirls.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Tip: Check at 25 minutes to avoid overbaking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Heavenly moist with a rich chocolate flavor and sweet red bean surprises in every bite. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Red Bean Tiramisu

Punch up your dessert game with this twist on a classic—Red Bean Tiramisu. It’s creamy, dreamy, and packed with a punch of flavor that’ll have your taste buds dancing.

Ingredients

• Ladyfingers – 1 package
• Mascarpone cheese – 1 cup
• Heavy cream – 1 cup
• Sugar – ½ cup
• Red bean paste – 1 cup
• Espresso – 1 cup
• Cocoa powder – 2 tbsp

Instructions

1. Whip heavy cream and sugar together until stiff peaks form, about 3 minutes.
2. Fold in mascarpone cheese gently to keep the mixture light and airy.
3. Dip ladyfingers into espresso quickly, ensuring they’re moist but not soggy.
4. Layer the bottom of a dish with half the dipped ladyfingers.
5. Spread half the red bean paste over the ladyfingers evenly.
6. Top with half the mascarpone mixture, smoothing it out with a spatula.
7. Repeat the layers once more, ending with the mascarpone mixture.
8. Dust the top with cocoa powder using a fine sieve for an even coat.
9. Chill in the refrigerator for at least 4 hours, or overnight for best results.

Cool, creamy layers meet the earthy sweetness of red bean in every bite. Serve chilled with a sprinkle of cocoa or a drizzle of extra red bean paste for an Instagram-worthy finish.

Red Bean Coffee Cake

Snag this Red Bean Coffee Cake recipe for a twist on your morning routine. It’s moist, rich, and packed with flavor—perfect with your first cup.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ½ cup, melted
• Red bean paste – 1 cup
• Instant coffee – 1 tbsp

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, beat eggs, then mix in milk and melted butter.
4. Combine wet ingredients with dry ingredients until just mixed. Tip: Overmixing leads to a tough cake.
5. Dissolve instant coffee in 1 tbsp hot water, then fold into the batter.
6. Pour half the batter into the prepared pan. Spread red bean paste evenly over the batter.
7. Cover with the remaining batter. Tip: Use a spatula to smooth the top for an even bake.
8. Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Tip: Check at 30 minutes to avoid overbaking.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Wow, this cake is a game-changer—moist with a hint of coffee bitterness balanced by sweet red bean. Serve warm with a dollop of whipped cream or enjoy as is for a hearty breakfast.

Red Bean Angel Food Cake

Kickstart your dessert game with this fluffy, cloud-like cake that’s a twist on the classic—infused with the rich, earthy sweetness of red beans.

Ingredients

• Egg whites – 1 ½ cups
• Sugar – 1 cup
• Cake flour – 1 cup
• Red bean paste – ½ cup
• Cream of tartar – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F. No greasing—angel food cakes cling to the pan to rise properly.
2. Whip egg whites with cream of tartar and salt until soft peaks form. Tip: Ensure no yolk mixes in for maximum fluff.
3. Gradually add sugar, beating until stiff peaks form. The mix should look glossy and hold its shape.
4. Sift flour over the egg whites in batches, folding gently to keep the air in. Overmixing deflates the batter.
5. Swirl in red bean paste lightly for a marbled effect. Tip: Don’t overmix to maintain those beautiful streaks.
6. Pour into an ungreased tube pan, smoothing the top. Bake for 35-40 minutes until golden and springy to touch.
7. Invert the pan immediately after baking. Cool completely upside down to prevent sinking. Tip: Use a bottle neck to hold the pan if it doesn’t have feet.
8. Run a knife around the edges to release. Serve slices with a dusting of powdered sugar or fresh berries.

Ultra-light with a subtle chew, this cake balances sweetness with the nutty depth of red beans. Try it toasted with a smear of butter for breakfast—trust us.

Red Bean Carrot Cake

Overtake your dessert game with this Red Bean Carrot Cake—moist, flavorful, and packed with a surprise twist that’ll have everyone asking for seconds.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Vegetable oil – ½ cup
• Carrots – 2 cups, grated
• Red bean paste – 1 cup

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, beat eggs, then mix in milk and vegetable oil.
4. Combine wet ingredients with dry ingredients. Stir until just mixed.
5. Fold in grated carrots. Tip: Don’t overmix to keep the cake fluffy.
6. Pour half the batter into the prepared pan. Spread red bean paste evenly over the batter.
7. Cover with the remaining batter. Tip: Use a spatula to smooth the top for an even bake.
8. Bake for 45 minutes or until a toothpick inserted comes out clean. Tip: Check at 40 minutes to prevent overbaking.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack.

This cake boasts a tender crumb with sweet, earthy layers from the carrots and red bean. Serve warm with a dollop of whipped cream or enjoy it as is for a hearty breakfast treat.

Red Bean Banana Bread

You won’t believe how red beans transform banana bread into a moist, protein-packed delight. This twist on a classic is your next obsession.

Ingredients

– Ripe bananas – 3 medium
– Red bean paste – 1 cup
– Flour – 1 ½ cups
– Sugar – ¾ cup
– Eggs – 2 large
– Baking soda – 1 tsp
– Salt – ½ tsp
– Butter – ½ cup, melted

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mash the bananas until smooth.
3. Stir in the melted butter, then beat in the eggs one at a time.
4. Mix in the sugar, followed by the red bean paste until fully incorporated.
5. Sift together flour, baking soda, and salt, then fold into the wet ingredients just until combined. Tip: Overmixing leads to tough bread.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Tip: Cover with foil if the top browns too quickly.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack. Tip: Slicing is easier once completely cooled.

Not your average banana bread, this version boasts a velvety texture with a subtle earthy sweetness from the red beans. Serve toasted with a smear of cream cheese for an unexpected twist.

Red Bean Chiffon Cake

Bake this fluffy, cloud-like Red Bean Chiffon Cake and watch it disappear faster than you can say ‘delicious’. Perfect for those who crave a light, airy dessert with a hint of sweetness.

Ingredients

• Flour – 1 cup
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Salt – ¼ tsp
• Eggs – 5
• Vegetable oil – ½ cup
• Water – ½ cup
• Vanilla extract – 1 tsp
• Red bean paste – 1 cup

Instructions

1. Preheat oven to 325°F.
2. Sift flour, sugar, baking powder, and salt into a large bowl.
3. Separate egg yolks from whites; set whites aside.
4. Whisk yolks, oil, water, and vanilla until smooth.
5. Fold yolk mixture into dry ingredients until just combined.
6. Beat egg whites to stiff peaks in a clean bowl.
7. Gently fold whites into batter in three additions.
8. Pour half the batter into an ungreased tube pan.
9. Dollop red bean paste over batter; swirl with a knife.
10. Top with remaining batter; smooth the top.
11. Bake for 55 minutes or until top springs back when touched.
12. Invert pan immediately; cool completely before removing.

Red Bean Chiffon Cake is a dreamy blend of moist cake and sweet red bean swirls. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra treat.

Red Bean Coconut Cake

Alright, let’s dive into this tropical twist on a classic dessert that’s as easy as it is addictive.

Ingredients

• Red bean paste – 1 cup
• Coconut milk – 1 cup
• Flour – 1 cup
• Sugar – ½ cup
• Eggs – 2
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F. Line a cake pan with parchment paper for easy removal.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Tip: Sift dry ingredients to avoid lumps.
3. Add eggs and coconut milk to the dry ingredients. Mix until just combined. Tip: Don’t overmix to keep the cake fluffy.
4. Fold in red bean paste gently, leaving streaks for a marbled effect. Tip: Use room temperature paste for easier mixing.
5. Pour the batter into the prepared pan. Bake for 25 minutes or until a toothpick comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Kick back and enjoy this moist, subtly sweet cake with a hint of coconut. Serve it warm with a scoop of vanilla ice cream for a decadent twist.

Red Bean Lemon Drizzle Cake

Craving a twist on the classic lemon drizzle? This red bean lemon drizzle cake blends zesty citrus with sweet, earthy notes for a bold flavor combo that’s downright addictive.

Ingredients

• Flour – 1 ½ cups
• Sugar – 1 cup
• Butter – ½ cup, softened
• Eggs – 2 large
• Lemon zest – 2 tbsp
• Lemon juice – ¼ cup
• Red bean paste – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat oven to 350°F. Grease a 9-inch loaf pan.
2. In a bowl, cream butter and sugar until light and fluffy. Tip: Scrape the bowl sides for even mixing.
3. Beat in eggs one at a time, then stir in lemon zest.
4. Whisk flour, baking powder, and salt in a separate bowl.
5. Alternately add dry ingredients and lemon juice to the butter mixture, starting and ending with flour. Tip: Don’t overmix to keep the cake tender.
6. Fold in red bean paste gently, leaving streaks for a marbled effect.
7. Pour batter into the pan. Bake for 45-50 minutes until a toothpick comes out clean. Tip: Cover with foil if the top browns too quickly.
8. Cool in pan for 10 minutes, then transfer to a wire rack.

Bursting with moist, dense crumb and a tangy-sweet glaze, this cake shines when served warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Red Bean Pumpkin Cake

Oozing with autumnal vibes, this Red Bean Pumpkin Cake is your next kitchen conquest. Bold flavors meet effortless baking—let’s dive in.

Ingredients

• Pumpkin puree – 1 cup
• Red bean paste – ½ cup
• Flour – 1 ½ cups
• Sugar – ¾ cup
• Eggs – 2
• Butter – ½ cup, melted
• Baking powder – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch cake pan.
2. In a bowl, whisk together pumpkin puree, eggs, and melted butter until smooth.
3. Tip: For extra fluffiness, let your eggs sit at room temperature for 10 minutes before using.
4. Add sugar, flour, baking powder, and salt to the wet ingredients. Mix until just combined.
5. Tip: Overmixing leads to dense cake—stop when you see the last streak of flour disappear.
6. Pour half the batter into the prepared pan. Spread red bean paste evenly over the batter.
7. Cover with the remaining batter. Use a knife to swirl the layers slightly.
8. Tip: For a marbled effect, make only 3-4 figure-eight motions with the knife.
9. Bake for 40 minutes or until a toothpick inserted comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Now, the cake boasts a moist crumb with pockets of sweet red bean surprise. Serve it warm with a dollop of whipped cream or enjoy as is for a cozy treat.

Red Bean Apple Cake

Let’s dive into a dessert that’s as unexpected as it is delicious—Red Bean Apple Cake. This twist on classic flavors combines the earthy sweetness of red beans with the crisp tartness of apples, all wrapped in a moist, tender crumb. Ready in under an hour, it’s the perfect quick bake for any occasion.

Ingredients

• Flour – 1 cup
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Eggs – 2
• Milk – ½ cup
• Butter – ¼ cup, melted
• Red bean paste – 1 cup
• Apple – 1, diced

Instructions

1. Preheat your oven to 350°F and grease a 9-inch cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Beat in eggs, milk, and melted butter until just combined—don’t overmix.
4. Fold in red bean paste and diced apple gently to keep the batter light.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

This cake strikes a beautiful balance between the creamy richness of red bean and the fresh crunch of apple. Try serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Red Bean Almond Cake

Unlock the secret to a dessert that’s both nutty and sweet with this Red Bean Almond Cake. Perfect for those who crave a twist on traditional flavors, this cake combines the earthy tones of red beans with the rich crunch of almonds.

Ingredients

• Red bean paste – 1 cup
• Almond flour – 2 cups
• Eggs – 3
• Sugar – ¾ cup
• Butter – ½ cup, melted
• Baking powder – 1 tsp

Instructions

1. Preheat your oven to 350°F and grease a 9-inch cake pan.
2. In a large bowl, mix the almond flour and baking powder until well combined.
3. Add the eggs one at a time, stirring after each addition to ensure a smooth batter.
4. Pour in the melted butter and sugar, mixing until the batter is glossy and thick.
5. Fold in the red bean paste gently, creating a marbled effect without overmixing.
6. Tip: For an extra nutty flavor, toast the almond flour lightly before using.
7. Transfer the batter to the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Let the cake cool in the pan for 10 minutes to set before transferring to a wire rack.
10. Once cooled, dust with powdered sugar or drizzle with honey for added sweetness.
11. Tip: Serve slightly warm to enhance the flavors and textures.

This cake boasts a moist, dense texture with a delightful contrast between the creamy red bean and the crunchy almonds. Try pairing it with a scoop of vanilla ice cream for an indulgent treat.

Red Bean Honey Cake

Transform your dessert game with this Red Bean Honey Cake—simple, sweet, and utterly irresistible.

Ingredients

• Red bean paste – 1 cup
• Honey – ½ cup
• Flour – 1.5 cups
• Eggs – 2
• Baking powder – 1 tsp
• Butter – ½ cup, melted

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch cake pan.
2. In a bowl, whisk together flour and baking powder. Tip: Sift for a smoother batter.
3. In another bowl, mix melted butter, honey, and eggs until smooth.
4. Combine wet and dry ingredients, stirring until just mixed. Tip: Don’t overmix to keep the cake tender.
5. Fold in red bean paste gently. Tip: Swirl it slightly for a marbled effect.
6. Pour batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick comes out clean.

Zesty and moist, this cake pairs the earthy sweetness of red beans with the floral notes of honey. Serve warm with a drizzle of extra honey or a scoop of vanilla ice cream for contrast.

Red Bean Gingerbread Cake

Oozing with warmth and spice, this Red Bean Gingerbread Cake is your next kitchen obsession. Bold flavors meet moist texture in every bite—perfect for cozy mornings or dessert.

Ingredients

• Flour – 2 cups
• Baking soda – 1 tsp
• Ground ginger – 2 tsp
• Cinnamon – 1 tsp
• Salt – ½ tsp
• Butter – ½ cup, melted
• Brown sugar – ¾ cup
• Egg – 1
• Molasses – ¼ cup
• Red bean paste – 1 cup
• Hot water – 1 cup

Instructions

1. Preheat oven to 350°F. Grease a 9-inch cake pan.
2. Whisk flour, baking soda, ginger, cinnamon, and salt in a bowl.
3. In another bowl, mix melted butter and brown sugar until smooth.
4. Beat in the egg, then stir in molasses and red bean paste.
5. Alternately add dry ingredients and hot water to the wet mix, starting and ending with dry. Tip: Don’t overmix to keep the cake tender.
6. Pour batter into the pan. Bake for 35 minutes or until a toothpick comes out clean. Tip: Rotate pan halfway for even baking.
7. Cool in pan for 10 minutes, then transfer to a wire rack. Tip: For extra moisture, brush with simple syrup while warm.

Unbelievably soft with a spicy kick, this cake pairs amazingly with whipped cream or a drizzle of caramel. Try it toasted for a crispy edge contrast.

Red Bean Vanilla Cake

Unleash a dessert revolution with this Red Bean Vanilla Cake—moist, fluffy, and packed with a surprise twist that’ll have everyone begging for the recipe.

Ingredients

• Flour – 1 cup
• Sugar – ¾ cup
• Butter – ½ cup, softened
• Eggs – 2
• Vanilla extract – 1 tsp
• Baking powder – 1 tsp
• Salt – ½ tsp
• Red bean paste – 1 cup
• Milk – ¼ cup

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch cake pan.
2. In a bowl, cream together butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for smoother mixing.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. Whisk flour, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients, alternating with milk. Tip: Start and end with dry ingredients for the best texture.
5. Pour half the batter into the prepared pan. Spoon red bean paste over, then cover with remaining batter. Tip: Use a knife to swirl the paste slightly for a marbled effect.
6. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Kick back and admire your creation—velvety vanilla layers hugging sweet, earthy red bean pockets. Serve warm with a dollop of whipped cream or chilled for a firmer bite.

Conclusion

Whether you’re a seasoned baker or new to the kitchen, these 23 red beans cake recipes offer a delightful way to explore diverse flavors and techniques. We hope you find inspiration to whip up something delicious. Don’t forget to share your favorite recipe in the comments and spread the joy by pinning this article on Pinterest. Happy baking!