Craving something sweet? Mix up your usual dessert routine with this amazingly fluffy Castella Cake Recipe!
Nothing brings me more joy than castella cake. It’s all at once spongy, chewy, and fluffy, with a subtle honey sweetness. I’ve grown to appreciate cakes and desserts that are a bit less sweet, and this cake hits the mark. Lately, I’ve been enjoying it with my morning coffee. With a handful of sliced strawberries and a dollop of whipped cream, it turns into the perfect breakfast.
My grandmother, Rumi, absolutely loved castella cake, and every time we’d visit her in Tokyo, she’d whip up a few and stash them in our suitcases to take back to the US. Whenever I’m craving a slice of castella cake, I turn to this delightful recipe without hesitation. While I absolutely adore my grandmother’s traditional version, my take is much more approachable. It’s perfect for busy weekdays or when I want a quick fix for my sweet tooth.
This cake recipe is a perfect example of how Japanese baking has mastered the art of subtle sweetness and delicate textures that differ so beautifully from Western desserts. What I find fascinating is how castella represents the Japanese approach to sweets—refined, balanced, and never overwhelming the palate. It’s become such an iconic part of Japanese confectionery culture, and once you experience that perfect spongy texture and gentle honey flavor, you’ll understand why.
What’s the difference between bread flour and all-purpose flour?
Castella cake relies on bread flour to create its signature spongy texture. The main difference between bread flour and all-purpose flour lies in their protein content. Basically, bread flour contains more protein than all-purpose flour. This protein directly affects how the flour behaves in baking. It’s also what helps form the gluten in your dough. More protein means a stronger, more elastic dough perfect for recipes like castella cake.
How do I store leftovers?
Store the cake in an airtight container at room temperature for up to 4 days. For longer storage, freeze in plastic wrap and foil for approximately 2 months. To defrost the cake, transfer it from the freezer to the refrigerator and let it thaw overnight for the best texture. Alternatively, you can leave it at room temperature for a few hours until it’s fluffy again.
Serving suggestions
Sticking to the Japanese theme, enjoy this dessert after a meal of Chicken Katsu served over a bed of Sushi Rice and this delicious Asian Cabbage Salad. Whenever I make chicken katsu, I love serving it with a drizzle of Tonkatsu Sauce, fresh lemon slices, and this Pickled Daikon recipe—it adds crunchy contrast. You can also make this tasty Beef Yakisoba, pair it with this Cucumber Kimchi, and of course, end the meal with a slice of that fluffy castella cake!
Prep: 20 minutes
Cook: 50 minutes
Cooling Time: 10 minutes
Total: 1 hour 20 minutes
Ingredients
- Nonstick cooking spray as needed (for pan)
- 7 large eggs at room temperature
- 1 1/4 cups granulated sugar
- 4 1/2 tablespoons whole milk
- 4 tablespoons honey
- 1 1/2 cups bread flour sifted
- 3/4 teaspoon salt
Instructions
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Preheat your oven to 300°F. Spray a standard loaf pan with cooking spray and line it with parchment paper.
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In a stand mixer bowl, beat the eggs and granulated sugar until the mixture becomes light, fluffy, and noticeably increased in volume.
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In a small saucepan, warm the whole milk with honey for a few seconds until well combined. Do not overheat; it should be lukewarm.
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Slowly drizzle the warm milk and honey mixture into the egg-sugar blend while mixing on low speed.
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Sift the bread flour with salt into the batter. Gently fold the flour in until just combined, taking care not to deflate the mixture.
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Pour the batter into the prepared pan. Firmly tap the pan on the counter a few times to remove any large air bubbles.
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Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes. Then, invert it onto a wire rack to cool completely before slicing.
Nutrition Info:
Calories: 238kcal (12%) Carbohydrates: 46g (15%) Protein: 6g (12%) Fat: 4g (6%) Saturated Fat: 1g (6%) Sodium: 222mg (10%) Fiber: 0.5g (2%) Sugar: 32g (36%)
Recipes written and produced on Food Faith Fitness are for informational
purposes only.
