The Fluffiest Chocolate Castella Cake Recipe You’ll Ever Bake

Whipping up a dreamy chocolate castella cake brings pure joy to any kitchen adventure.

Soft, pillowy layers melt in your mouth with incredible lightness.

Bakers love how simple ingredients create such magnificent results.

Dense yet airy textures promise a delightful experience for anyone seeking a decadent treat.

Japanese-inspired techniques make this dessert surprisingly straightforward for home cooks.

Each slice promises rich chocolate comfort without complicated steps.

You’ll want to savor every delectable moment of this delightful cake creation.

Why You’ll Love Chocolate Castella Cake

• Perfect for novice bakers who want to try a delightful chocolate cake without complex techniques, offering simple steps and minimal professional skills required.
• Combines rich dark chocolate with cocoa powder, creating a decadent dessert that satisfies deep chocolate cravings with an incredibly soft and moist texture.
• Delivers a professional-looking cake that appears sophisticated and elegant, making it excellent for special gatherings or when you want to wow family and friends without extensive baking experience.
• Adaptable for various occasions like birthdays, afternoon tea, potlucks, or as a weekend treat, bringing a touch of gourmet elegance to any setting.

Chocolate Castella Cake Ingredient List

Main Ingredients:

• Egg Yolks: Rich base for the cake's structure.
• Dark Chocolate: Provides deep chocolate flavor.
• Cocoa Powder: Intensifies chocolate taste.
• Milk: Adds moisture and smoothness.

• Egg Whites: Creates light and fluffy texture.
• Granulated Sugar: Stabilizes egg white foam.
• Lemon Juice: Helps egg whites achieve perfect peaks.

• Vegetable Oil: Ensures cake's softness and moisture.
• Vanilla Extract: Enhances overall flavor.

• Flour: Provides cake's fundamental structure.

• Parchment Paper: Prevents cake from sticking.
• Tinfoil: Protects cake during water bath baking.

How To Bake Chocolate Castella Cake

Step 1: Set Up Oven and Ingredients

Preheat the oven to 320°F (160°C).

Separate egg whites and yolks, storing egg white bowl in the refrigerator.

Warm vegetable oil to 158°F (70°C).

Step 2: Create Chocolate Base

Transfer heated oil to a clean bowl.

• Cocoa powder
• Flour
• Melted dark chocolate
• Milk
• Egg yolks

Mix thoroughly until smooth.

Step 3: Whip Egg White Mixture

• Lemon juice
• Granulated sugar
• Vanilla extract

Whip until soft peaks form.

Step 4: Combine Batters

• Add one scoop of egg white first
• Pour remaining egg white
• Fold until just combined

Step 5: Prepare Baking Pan

Line 24x24x8cm square springform pan with parchment paper.

Pour batter into pan.

Smooth surface and tap pan gently.

Step 6: Water Bath Baking

Wrap pan bottom with tinfoil.

Pour room temperature water into baking sheet (about 1cm high).

Place springform pan in water bath.

Bake for 65 minutes.

Step 7: Cool and Serve

Remove cake from oven.

Take cake out of springform pan.

Cool on wire rack to prevent excess moisture.

Helpful Tips For Chocolate Castella Cake

• Chill the egg white bowl in the refrigerator to help stabilize the egg whites and create a more stable meringue for a fluffier cake texture.
• Use a thermometer to heat vegetable oil to exactly 158°F (70°C) for optimal ingredient integration and smooth batter consistency.
• Fold egg whites delicately into the chocolate batter using a bottom-to-top motion to preserve air bubbles and ensure a light, airy cake structure.
• Wrap the springform pan bottom with tinfoil to prevent water seepage and create a moist, even baking environment for a perfectly soft chocolate castella cake.
• Remove the cake from the springform pan immediately after baking and cool on a rack to prevent excess moisture and maintain the cake's delicate texture.

Storage Tips For Chocolate Castella Cake

• Store the chocolate castella cake in an airtight container in the refrigerator for up to 5 days. Wrap the cake tightly with plastic wrap to prevent moisture loss and maintain its soft texture.
• Slice the cake into individual portions, wrap each slice separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month for best quality and taste.
• Keep the cake at room temperature for 1-2 days if stored in a sealed container away from direct sunlight and heat sources. Ensure the container is completely airtight to preserve freshness.
• Gently warm refrigerated or frozen slices in the microwave for 10-15 seconds. Alternatively, let frozen slices thaw at room temperature for 30 minutes before serving to maintain the cake's delicate texture.

What To Pair With Chocolate Castella Cake

Decadent Chocolate Companions: Flavor Enhancers

• Pair with Espresso Delight: Rich, dark espresso cuts through the cake's sweetness, creating a perfect balance of bold coffee notes and smooth chocolate intensity.
• Raspberry Zest Boost: Fresh raspberries or raspberry coulis provide a tart contrast that brightens the deep chocolate flavor, adding a refreshing and tangy dimension.
• Creamy Vanilla Complement: Serve with a scoop of vanilla bean ice cream or light whipped cream to enhance the cake's soft texture and create a luxurious dessert experience.
• Wine Harmony Match: Select a medium-bodied red wine like Pinot Noir or a sweet Port to echo the cake's rich chocolate profile and elevate the tasting experience.

Fun Spins On Chocolate Castella Cake

• Gluten-Free Chocolate Castella: Replace wheat flour with almond flour or gluten-free flour blend for a celiac-friendly version that maintains the cake's soft texture.
• Vegan Chocolate Version: Substitute eggs with aquafaba or commercial egg replacer, use plant-based milk, and swap dark chocolate for dairy-free chocolate chips to create a completely vegan cake.
• Low-Sugar Chocolate Castella: Use monk fruit sweetener or stevia instead of granulated sugar, reducing overall sugar content while keeping the cake's rich chocolate flavor and fluffy consistency.
• Matcha Chocolate Fusion: Add 1-2 tablespoons of matcha powder to the batter for a Japanese-inspired chocolate variation with a subtle green tea undertone and beautiful color contrast.

FAQs

• Why do I need to separate eggs and keep egg whites in the fridge?

Keeping egg whites chilled helps stabilize them when whipping, creating better volume and smoother meringue for a fluffier cake texture.

• What's the purpose of water-bath baking for this cake?

Water-bath baking creates gentle, even heating which prevents the cake from cracking and ensures a soft, uniform texture throughout the cake.

• Why heat the vegetable oil to 158°F before mixing?

Heating the oil helps blend ingredients more smoothly and allows better incorporation of cocoa powder and flour, creating a more consistent cake batter.

• How do I know when the egg whites are properly whipped?

Look for soft peaks that slightly curl when the mixer is lifted – they should hold their shape but not be stiff or dry, which indicates perfect meringue consistency.

Chocolate Castella Cake (Fluffy and Easy to Make!) Recipe

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4.5 from 33 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Rich chocolate castella cake promises a silky journey through Japanese baking traditions, blending velvety cocoa with delicate texture. Smooth slices invite chocolate enthusiasts to savor each heavenly bite of this elegant dessert.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 8 eggs
• 100 g cake flour
• 95 g granulated sugar
• 100 g milk
• 95 g vegetable oil

Chocolate Ingredients:

• 25 g dark chocolate
• 18 g cocoa powder

Flavor Enhancers:

• 8 g vanilla extract
• 8 g lemon juice

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Instructions

1. Prepare the oven at 320°F (160°C). Separate egg whites, refrigerating them. Heat vegetable oil to 158°F (70°C) in a separate container.

1. Create the chocolate base by combining heated oil with cocoa powder and flour. Incorporate melted dark chocolate and milk thoroughly. Add egg yolks and mix until smooth.

1. Whip egg whites with lemon juice, sugar, and vanilla extract using a hand mixer until soft peaks form.

1. Gently incorporate a small portion of whipped egg whites into the chocolate mixture. Gradually fold in remaining egg whites, maintaining a light, airy texture.

1. Prepare a square springform pan by lining with parchment paper. Transfer batter into the pan, smoothing the surface carefully. Tap pan gently to release any air bubbles.

1. Wrap pan bottom with aluminum foil to prevent water seepage. Place pan in a larger baking sheet filled with room temperature water (approximately 1cm deep). Bake for 65 minutes at the preset temperature.

1. Remove cake from oven and springform pan immediately. Cool on a wire rack to prevent excess moisture and maintain the cake’s delicate texture.

Notes

• Always use room temperature eggs for better volume and smoother mixing when creating the batter.
• Sift cocoa powder and flour together to prevent lumps and ensure a silky smooth texture in the cake.
• Maintain precise oil temperature when mixing to help create a consistent and light chocolate base.
• Fold egg whites gently using a bottom-to-top motion to preserve the delicate air bubbles, which keep the cake fluffy and soft.
• Use a water bath technique to create even heat distribution and prevent the cake from cracking or drying out.
• Cool the cake completely on a wire rack to prevent condensation and maintain the perfect cake structure.
• For gluten-free option, substitute regular flour with almond or rice flour and ensure all other ingredients are gluten-free certified.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 8
• Calories: 239
• Sugar: 12 g
• Sodium: 64 mg
• Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 91 mg