Castella Cake Recipe

If you’re searching for a delightfully light cake with a delicate sweetness and a golden, bouncy crumb, you’ll fall head over heels for this Castella Cake Recipe. Born in Japan yet inspired by Portuguese sponge cakes, Castella is beloved for its honey-infused flavor, pillowy texture, and that wonderfully glossy, caramelized top. Baking it feels like uncovering a little piece of Japanese tradition in your own kitchen, and every bite has a comforting warmth that makes you want to share it with everyone you know.

this Recipe

Ingredients You’ll Need

Castella Cake Recipe champions the beauty of simplicity—these few ingredients are essential for building that signature airy yet decadently moist sponge. Each one plays a starring role, so let’s make sure we do them justice!

• Bread flour (1 cup/130g): Using bread flour gives the cake its lovely structure and chewy bite, but cake flour works for a more tender crumb.
• Large eggs (6, room temperature): The heart of the cake! They create the signature rise and fluffy texture, so don’t skip bringing them to room temperature for maximum volume.
• Granulated sugar (¾ cup/150g): Gently sweetens the cake and adds shine to the top; beat thoroughly with eggs for that signature foamy batter.
• Honey (¼ cup/60ml): The not-so-secret ingredient—honey adds subtle floral notes and keeps the cake moist for days.
• Warm milk (2 tbsp/30ml): Helps dissolve the honey and ensures a supple, smooth batter that bakes evenly.
• Vanilla extract (1 tsp, optional): For a whisper of vanilla aroma that compliments the honey (totally optional, but so lovely).

How to Make Castella Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by greasing and lining your loaf pan (9×5 inch) or 8×8 square pan with parchment paper. This simple step prevents the cake from sticking and makes for a sharp, beautiful finish. Preheat your oven to 150°C (300°F), so it’s perfectly warm when you’re ready—Castella loves an even, gentle heat for that golden top and soft crumb.

Step 2: Warm the Honey and Milk

In a small bowl, gently warm the honey and milk together (microwave is fine!) and stir until combined. This makes the honey pourable and helps it blend seamlessly into the batter, ensuring every bite of your Castella Cake Recipe is moist and aromatic.

Step 3: Whip Eggs and Sugar to Fluffy Perfection

Crack six large eggs into a spacious mixing bowl. Add the sugar, then beat on high speed with a hand or stand mixer for a full 8–10 minutes. Be patient! You’re looking for a thick, pale mixture that’s tripled in volume—this is what gives that irresistible rise and airy texture. If you think you’ve mixed enough, give it another minute for good measure.

Step 4: Incorporate the Honey Mixture and Vanilla

Pour in your warm honey-milk blend (plus vanilla extract, if you’ve chosen that fragrant route) straight into the whipped egg mixture. A quick 30-second mix on low speed is all you need to incorporate these liquid gold elements without deflating the airy batter.

Step 5: Sift and Fold in the Flour

Sift the flour directly into the bowl over three additions. Each time, gently fold with a spatula—think smooth, sweeping motions. The goal here is to keep as much air in the batter as possible. This step is where patience pays off for the perfect Castella Cake Recipe texture.

Step 6: Strain the Batter and Eliminate Air Bubbles

Pour the finished batter through a fine sieve into your prepared pan to catch any stubborn lumps and help remove big air bubbles. Tap the pan lightly on the counter to coax out any remaining bubbles—this ensures that gloriously even crumb!

Step 7: Bake Low and Slow

Slide your cake into the preheated oven and let it bake for 50 to 60 minutes. Resist the urge to peek for the first 30 minutes—Castella needs undisturbed heat to rise evenly and shine. You’ll know it’s done when the top is golden and a skewer emerges clean.

Step 8: Finish and Cool with Care

Once baked, immediately drop the pan (gently!) on the counter to prevent shrinkage. While warm, wrap the cake—still in its parchment—in plastic wrap. This magic trick locks in moisture and gives that melt-in-your-mouth quality. Let it cool completely for several hours or overnight for the very best flavor and texture.

Step 9: Trim and Slice to Serve

When you’re ready to enjoy, unwrap the cake and trim the edges for those iconic, silky-smooth sides. Slice with a sharp serrated knife and admire the beautiful, honeyed crumb. Your Castella Cake Recipe is ready!

How to Serve Castella Cake Recipe

Garnishes

The minimalist beauty of Castella means a simple dusting of powdered sugar goes a long way, but you can also drizzle extra honey on each slice for added shine or pair it with fresh berries for a burst of color and tartness. Edible flowers or a touch of matcha powder make it extra stunning for gatherings, proving you can keep things classic or add a bit of flourish.

Side Dishes

For a truly authentic touch, enjoy each slice of Castella Cake Recipe alongside a cup of hot green tea—the earthy bitterness contrasts beautifully with the cake’s sweetness. Or, serve it with a scoop of vanilla bean ice cream or luscious whipped cream for a more indulgent treat. Even a bowl of juicy fresh fruit can set off its flavors in the loveliest way.

Creative Ways to Present

Cut your Castella into petite cubes for an elegant dessert platter, or layer slices with sweetened whipped cream and fruit for a fun twist on a trifle. For afternoon tea, stack thin pieces on a pretty plate dotted with fruit compote or dip the edges in chocolate for a playful, decadent spin.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Castella Cake Recipe tightly in plastic wrap and store at cool room temperature for up to three days. The flavor actually improves the next day as the honey continues to work its magic. Just be sure to keep it well wrapped so it stays moist and fluffy.

Freezing

For longer storage, Castella freezes wonderfully! Slice and wrap individual portions in plastic, then slip them into an airtight container or freezer bag. They’ll keep beautifully for about a month—just thaw to room temperature when ready to enjoy.

Reheating

If you like your Castella ever so slightly warm, just pop a slice in the microwave for 10–15 seconds. Go gently—a quick zap is all it takes to revive that just-baked aroma and softness, making leftovers taste freshly made!

FAQs

Why is my Castella Cake Recipe dense instead of fluffy?

A dense cake usually means the eggs and sugar weren’t whipped enough, or the flour was over-mixed in. Next time, be patient with the egg-sugar stage and use gentle folding to preserve all that precious air—this is what builds the signature soufflé-like texture.

Can I use all-purpose flour instead of bread or cake flour?

All-purpose flour can work in a pinch, but bread flour gives you more chew, and cake flour more tenderness. If you use all-purpose, sift it well and expect a slight difference in texture—still delicious, just not quite as authentic.

Do I have to use honey? What about maple syrup or golden syrup?

Honey is truly the heart of the Castella Cake Recipe, lending flavor and moisture. You could substitute maple syrup or golden syrup, but each will give a distinct taste; honey’s floral sweetness is what makes this cake special.

Why should I wrap the cake while it’s warm?

Wrapping the cake while warm traps in moisture, giving that signature tender and supple crumb. It’s a little step that makes a world of difference for both flavor and texture—don’t skip it!

What’s the best way to cut Castella Cake without squishing it?

Wait until the cake is completely cool and use a sharp serrated knife. Clean the blade between slices for the neatest, most professional-looking cuts, preserving those beautiful straight lines and ensuring every piece looks as good as it tastes.

Final Thoughts

I hope you’re as excited to try this Castella Cake Recipe as I am to share it with you! It’s a beloved treat that feels special yet approachable, and it always brings a smile to the table. Give it a whirl, and you might just find yourself a new favorite in your baking rotation. Happy baking!