Chocolate Castella Cake Recipe: Easy 13 step

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We know—we can see you rolling your eyes and wondering how an old-fashioned Japanese cake could be better than fluffy yellow butter cake or dense chocolate fudge brownies.

Chocolate Castella Cake Recipe

What is Chocolate Castella Cake Recipe

Chocolate Castella Cake Recipe is a Japanese cake you can get in Japan. It’s a sponge cake filled with cream chiffon.

The Castella cake recipe is made in Tokyo’s  Higashikurume neighborhood, same as  Oreo biscuits, and was invented in 1908 by the owner of an Italian pastry shop.

The cake’s sponge base is mixed with castella flour.  Castella is a type of water roux (a thickening agent) used in Japanese cuisine with a slightly sweet taste.

The chocolate castella cake recipe is soft, stretchy, and stays fresh for up to four days. It’s great to serve at parties or even just for dessert.

How To Make Chocolate Castella Cake Recipe?

  • Prepare Time: 15 Minutes
  • Cook Time: 12 Minutes
  • Total Time: 27 Minutes


For the cake

  • 1 can sweeten condensed milk (18-20oz)
  • Butter to grease cake pans
  • 6 eggs, separated (about 2.5 cups)

For the filling

  • 1 can sweeten condensed milk (18-20oz)
  • 3/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1/8 cup water
  • 0.25 teaspoon vanilla extract
  • About 1.5 cups heavy whipping cream, thawed in the fridge

For garnish

  • Hot fudge sauce or sauce of your choice


Step 1.

Prepare a cake pan(s) by greasing every square inch of the surface with butter. Preheat the oven to 350F.

Step 2.

In a large bowl, mix the sweetened condensed milk and egg yolks with a portable mixer until smooth and fully incorporated.

Step 3.

Sift the cake flour gently over the egg mixture in two or three parts. Mix until just mixed, and no lumps remain.

Step 4.

Using a hand-held electric beater, beat the egg whites at high speed until they are fluffy and hold soft peaks.

Do not overbeat your egg whites, or they will lose volume and begin to break down into the liquid, which will affect the texture of your cake later on.

Step 5.

Add 1/4 of the egg whites to the egg yolk mixture and mix briefly until just incorporated.

Step 6.

Add the rest of the egg whites, beat until fully mixed, and then again. When you’ve brought all your egg whites to almost their full volume, add them all at once to your batter and blend briefly until your mixture absorbs them. 

Step 7.

Divide your batter between two greased cake pans for each layer in whatever pattern you want. Bake each layer on the top rack in your oven for about 12 minutes, or until a toothpick inserted into the center comes out clean.

Step 8.

While your cake layer is baking, prepare the filling by adding all the ingredients to a saucepan and cooking over medium heat, often stirring until it becomes like a thick syrup.

It will not look like much at first, but keep stirring and cooking it until you end up with a thick amber-colored syrup.

Step 9.

Once your cake layers are baked, and the filling is done, it’s time to assemble your cake. Take a wire rack and place it over a baking sheet lined with parchment or wax paper.

Place one of your cake layers on the wire rack and drizzle 1/3 of the filling on top. Using a spatula, carefully spread it evenly over the entire surface of the first layer.

Step 10.

Place the second layer over the top and repeat with another 1/3 of the filling, then end with the final layer of cake on top.

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Step 11.

Whip your heavy cream on high with a hand-held electric beater until it forms soft peaks. Add in cream cheese, and continue beating until all lumps are gone, and you have a smooth consistency.

Step 12.

Use a rubber spatula to spread the whipped cream evenly on top of the cake.

Step 13.

Refrigerate for at least 4 hours before serving.


You can also use a different flavor of cream cheese, make both of your filling flavors, and create one layer with each flavor: vanilla, chocolate, strawberry, and so on.

Nutrition Fact Of Chocolate Castella Cake Recipe

Proteins 1.2g
Cholesterol112.4 mg
Chocolate Castella Cake Recipe

5 best variations of Chocolate Castella Cake Recipe

Chocolate Castella Cake Recipe

1. Chocolate Cake

You can make this chocolate castella cake recipe with any original variation. You can change the ingredients to create a moist and rich chocolate cake, or try it with a mix of castella and all-purpose flour.

2. Castella Muffins

For more individual servings, you might try making these as muffins. Use the same recipe but bake the batter in lined muffin cups until they’re golden brown. These treats will be easy to serve as party favors or snacks.

3. Castellani:

Try one of these popular Italian sandwiches if you want to make something akin to a hamburger. The original recipe is named after the creator of the castella cake, Mr. Hiroyuki Hiura.  

This sandwich consists of a bun with fried beef (or ham) and American cheese on top and is known as a “castellani.”

4. Castella Ice Cream:

You can make ice cream out of your castella cake for a unique dessert that most people outside of Japan haven’t tried. Add some cream cheese and vanilla extract and freeze it in an ice cream maker.

Instead of using brown sugar to make the syrup, try substituting honey or maple syrup, which will give your dessert an even richer flavor.

5. Castella Candy:

The sweet syrup you made from the original recipe makes a great base for all kinds of candies. You can stir in some chocolate chunks or other types of candy, such as caramel or marshmallow, and make these bite-sized snacks.

Your candy will come out soft and stretchy, so you can roll them into balls or use cookie cutters to make different shapes.

Why is it called castella cake?

The castella cake was created to celebrate the birthday of a Japanese baker, who named his creation after his store’s name. The store, which sells cake ingredients and baked goods for everyday use, is called Hiura Sugi Shokai.

Hiura Sugi Shokai was established in 1885 in Kyōbashi, Tokyo, by Hiroyuki Hiura. He opened the bakery in an area where many other businesses were located. The area was a busy commercial district with many small stores at that time.

Why did my castella cake not rise?

If your castella cake fails to rise, there are a few reasons for this. It could be that you used the wrong type of flour, were using too much water for the amount of flour you added, or didn’t use all of the baking powder.

If your case falls in the middle, it could be because your water is too hot.

How to store castella cake?

You can store your cake for about seven days at room temperature or two weeks if it’s in the fridge. It can be frozen for up to three months, but it should be well wrapped with a layer of plastic wrap first.

If you don’t plan to use the cake for a couple of weeks, cover it with parchment paper and place it in the freezer so that it’ll stay cold.

Final word

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