Soft Japanese Castella Cake With a Light Honey Flavor

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Castella always reminds me of the honey-scented loaf my aunt brought back from the market, dense but somehow airy at the same time. The trick is beating the eggs until they hold their shape, then baking low and slow so the crumb stays fine and springy.

Whether you’re an experienced baker or just trying your hand at cake-making, this Japanese Castella Cake Recipe is easy to follow and yields impressive results.

Fluffy Japanese Honey Cake Recipe

The Castella Cake is a traditional Japanese sponge cake characterized by its moist texture and rich honey flavor. It typically takes about 1 hour from preparation to baking, serving approximately 8 slices.

Ingredients

4 large eggs, room temperature
120g (1/2 cup) granulated sugar
100g (3/4 cup) all-purpose flour, sifted
30g (2 tablespoons) honey
30g (2 tablespoons) milk, warmed
30g (2 tablespoons) unsalted butter, melted
1/2 teaspoon vanilla extract
A pinch of salt

Instructions

Preheat the Oven: Preheat your oven to 160°C (320°F). Line an 8×8 inch baking pan with parchment paper.
Whisk Eggs and Sugar: In a mixing bowl, use a hand mixer to whisk the eggs and sugar together until pale and fluffy, about 5-7 minutes.
Combine Wet Ingredients: Gently heat the honey, milk, and melted butter together until combined, then add it to the egg mixture along with the vanilla extract.

Fold in Dry Ingredients: Sift the flour and salt over the mixture and gently fold in until no lumps remain.
Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Cool and Serve: Once baked, let the cake cool for 10 minutes in the pan before transferring it to a wire rack. Once cooled completely, slice and serve.