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Two slices of golden and fluffy Castella cake with a smooth top, served on a decorative plate, highlighting the perfect texture of the Easy Castella Cake Recipe.

Castella Cake Recipe

5 from 1 vote
This traditional Japanese Castella Cake Recipe features a uniquely bouncy texture and honey-sweet flavor that melts in your mouth. Using simple ingredients and time-tested techniques, create this beloved dessert at home!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 9 slices
Course: Dessert
Cuisine: Japanese (カステラ)
Calories: 245
Ingredients Equipment Method Nutrition Notes

Ingredients
  

the Cake:
  • 6 large eggs room temperature
  • 200 g 1 cup granulated sugar
  • 80 ml ⅓ cup honey
  • 120 ml ½ cup warm whole milk
  • 200 g 1⅔ cups cake flour
  • ½ teaspoon baking powder
the Glaze:
  • 1 tablespoon honey
  • 1 tablespoon warm water

Equipment

  • 9x5 inch loaf pan
  • Parchment paper
  • Stand mixer or hand mixer
  • Sifter
  • Wooden skewer
  • Serrated knife

Method
 

Prep:
  1. Preheat oven to 320°F (160°C)
  2. Line pan with parchment paper
  3. Warm milk and honey together
  4. Sift flour and baking powder twice
    An oven preheated to 320°F with a parchment-lined loaf pan ready on the counter, alongside a mixing bowl with flour being prepared for the Easy Castella Cake Recipe.
Make Batter:
  1. Beat eggs and sugar on high speed (8-10 minutes) until tripled in volume
  2. Drizzle in warm milk-honey mixture on low speed
  3. Fold in flour mixture in three portions
Bake:
  1. Pour into prepared pan
  2. Tap pan gently to remove air bubbles
  3. Bake 50-60 minutes until skewer comes out clean
  4. Brush top immediately with honey glaze
  5. Cool 10 minutes in pan, then remove to wire rack

Nutrition

Calories: 245kcalCarbohydrates: 47.5gProtein: 6.4gFat: 4.2gSaturated Fat: 1.3gTrans Fat: -2gCholesterol: 112mgSodium: 48mgFiber: 0.6gSugar: 31.2g

Notes

  • Eggs must be at room temperature (leave out for 30 minutes) for maximum volume
  • The milk-honey mixture should be warm but not hot (around 100°F/38°C) to help create structure
  • Preheat oven fully before baking - temperature stability is crucial

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