Soft, Fluffy Castella Cake
If you adore melt-in-your-mouth, pillow-soft sponge cakes, this soft and fluffy castella cake will win your heart. Originating from Japan, this delicate treat is all about lightness, richness, and that signature bouncy texture. With just a handful of pantry staples and a gentle baking technique, you’ll have a bakery-style sponge that’s perfect for teatime or special occasions.
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Why You’ll Love This Castella Cake
This Castella cake is a true celebration of texture—light and airy, with a slight chew that makes every bite addictive. It’s subtly sweet, enriched with butter and milk, and gently flavored with vanilla. Whether you’re baking it for a quiet morning with tea or to impress at a dinner party, it’s a simple yet stunning sponge that always delights.
Why it’s a must-try:
- Featherlight sponge texture
- Classic Japanese dessert with a European twist
- No fancy tools or mixers required
- Gorgeous golden top and soft, custardy crumb
Ingredients List
- 4 large eggs
- 75g (2.6 oz / 1/2 cup + 1 tbsp) all-purpose flour
- 75g (2.6 oz / 1/3 cup) unsalted butter
- 60ml (1/4 cup) milk
- 1 tsp vanilla extract
- 70g (2.5 oz / 1/3 cup) sugar
Necessary Tools for Preparation
- 6-inch square cake pan or loaf pan
- Mixing bowls
- Whisk or electric hand mixer
- Sifter
- Rubber spatula
- Parchment paper
- Double boiler or microwave-safe bowl
Step-by-Step Instructions
- Prepare the pan
Cut parchment paper to line the bottom and sides of your cake pan. Preheat oven to 320°F (160°C). - Melt butter and milk
In a small saucepan or microwave, melt butter with milk. Set aside to cool slightly, then stir in vanilla. - Whip eggs and sugar
In a large bowl, beat eggs and sugar with a hand mixer until pale, thick, and tripled in volume—about 5–6 minutes. The mixture should form ribbons. - Add dry ingredients
Sift the flour over the egg mixture and gently fold it in with a spatula, careful not to deflate the batter. - Incorporate melted butter mixture
Gradually add the warm butter-milk mixture, folding until just combined and smooth. - Bake
Pour the batter into your prepared pan. Gently tap to release air bubbles. Place the pan in a larger tray filled with hot water (bain-marie). Bake for 35–40 minutes, or until a toothpick comes out clean and the top is golden. - Cool and serve
Let the cake cool in the pan for 10 minutes, then remove and peel off the parchment. Chill for 1 hour for best texture. Slice and enjoy!
Tips for Perfecting the Recipe
- Room temperature eggs whip up fluffier—don’t skip this!
- Use a gentle folding motion to keep the air in your batter.
- The bain-marie ensures even, gentle heat for that soft, silky crumb.
- Chill before slicing for clean, perfect squares.
What to Serve With It
- A warm cup of matcha or jasmine tea
- Fresh berries and a dollop of whipped cream
- Light fruit preserves or honey drizzle
Storage Instructions
- Store covered at room temperature for up to 2 days
- Refrigerate in an airtight container for up to 5 days
- Freeze (wrapped tightly) for up to 1 month—thaw overnight in the fridge
General Information
Castella cake is a Japanese take on European sponge cake, often served in delicate slices. It’s naturally low in sugar, light on the stomach, and a great make-ahead dessert. This version stays true to tradition but is simplified for the home baker.
Looking for more elegant sponge cakes? Try:
Follow our baking inspo on Pinterest too!
FAQ
Why is my Castella cake not fluffy?
Most often, overmixing or under-whipping the eggs is the cause. Make sure to whip until ribbons form and fold very gently.
Can I use cake flour instead of all-purpose?
Yes! Cake flour will make it even more tender and delicate.
Do I need a bain-marie?
Yes, for even baking and that soft, uniform sponge. Without it, the cake may bake unevenly or form bubbles.
Can I make this gluten-free?
You can try a gluten-free 1:1 flour blend, though the texture may vary slightly.
Conclusion
This soft and fluffy Castella cake is a beautiful bake that delivers maximum satisfaction with minimal effort. Elegant, light, and full of melt-in-your-mouth texture—it’s a must-try for any sponge cake lover.
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Print
Soft & Fluffy Castella Cake Recipe (Japanese Sponge Perfection)
- Total Time: 55 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A soft, fluffy Japanese Castella cake with a golden top, delicate texture, and buttery vanilla flavor. Perfect for tea time or light dessert.
Ingredients
4 large eggs
75g all-purpose flour
75g unsalted butter
60ml milk
1 tsp vanilla extract
70g sugar
Instructions
-
Line and prep cake pan. Preheat oven to 320°F.
-
Melt butter and milk. Stir in vanilla.
-
Beat eggs and sugar until pale and thick (ribbons).
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Sift and fold in flour.
-
Gently fold in butter mixture.
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Pour into pan, place in water bath.
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Bake 35–40 mins. Cool, chill, then slice.
Notes
Use room temp eggs. Avoid overmixing. Bake in a water bath for an ultra-smooth texture.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
