Best Chocolate Castella Cake Recipe

The chocolate castella cake was the very first recipe I learned from my baking teacher. On the surface, it may seem simple, but creating that cloud-like, spongy texture is truly an art. Every fold, every whip, and every minute in the oven comes together to create a cake that’s soft, airy, and delicately chocolatey. Today, I’m thrilled to share this timeless favorite with you, along with all the tips and tricks to make it just right!

Why This Chocolate Castella Cake Will Be Your New Favorite

Cottony, cloud-like texture: This cake’s texture is a showstopper—dense enough to hold its shape but soft and fluffy, like biting into a chocolatey dream. It’s the kind of melt-in-your-mouth magic that makes you go back for seconds (or thirds, who’s counting?).

Delicate chocolate hint: The rich chocolate flavor is just right—satisfying without overpowering your taste buds. It’s perfect for those who love chocolate but want something lighter and less intense than a traditional fudge cake.

Endless variations: Like my triple chocolate cake, this recipe is like a blank canvas for your creativity! Add a layer of ganache, dust with powdered sugar, or pair it with whipped cream and fresh berries. You can even toss in some chocolate chips or espresso powder to mix things up—the possibilities are endless!

9 Simple Steps To Make Chocolate Castella Cake

Step 1

First, separate 4 large eggs into yolks and whites. This step always reminds me of baking with my grandmother. She had this old-school trick of using the shell halves to separate eggs. 

If you’re like me and tend to drop yolks into the whites, don’t stress—it’s all part of the journey. (Pro tip: a slotted spoon works wonders if you’re in a pinch!)

Step 2

Add 60g of vegetable oil to a medium bowl and microwave it for 40 seconds. This little trick ensures your batter stays smooth and luscious. 

I’ll admit, the first time I skipped this step, my cake was… less than dreamy. Lesson learned! Warm oil is key to that melt-in-your-mouth texture we’re aiming for.

Step 3

Grab a sieve and sift together 40g of all-purpose flour and 20g of unsweetened cocoa powder into the oil. This is non-negotiable, folks. Think of sifting as giving your cake a head start—it prevents lumps and makes mixing later a breeze. I always feel like a pastry chef in a fancy bakery during this step!

Step 4

Into the dry ingredients, pour 60g of sugar-free milk (room temperature is a must) and add those rich, golden 4 egg yolks. 

Mix until everything comes together in a glossy, cocoa-scented batter. It’s mesmerizing to watch the ingredients transform—like a prelude to the deliciousness ahead.

Step 5

Now for the egg whites! Add 70g of granulated sugar, a little at a time, while beating with an electric mixer. This part is so satisfying. Watching the whites transform into fluffy, glossy peaks feels like baking alchemy. 

Beat until it reaches soft peaks. Trust me on this—I once got carried away and whipped it to stiff peaks, and the cake ended up cracking halfway through baking.

Step 6

Here’s where things get delicate. Take a small scoop of those beautiful egg whites and mix them into the cocoa batter to loosen it up. Then, gently fold the cocoa mixture back into the whites. Don’t be too rough here!

Step 7

Line a 15 x 15 x 7 cm square mold with parchment paper and wrap it snugly in foil. This foil trick is a lifesaver for preventing water leaks. 

Place the mold on a baking sheet and pour in hot water (about 80°C) until it comes halfway up the sides. Baking in a hot water bath is my ultimate secret weapon—no cracks, just a smooth, glossy dome of perfection.

Now, pour the cake batter into the prepared pan.

Step 8

Bake the cake at 150°C for 50 minutes. I know it’s tempting, but don’t open the oven door! Let the magic happen undisturbed. The smell that fills your kitchen is like a warm hug from the universe.

Step 9

Once your cake is out of the oven, gently remove it from the mold and peel off the parchment paper. Let it cool completely on a wire rack. I love this part—the anticipation builds as the cake settles into its final, glorious form.

Want to taste more chocolate cake variants? Try my chocolate molten lava cake or mint chocolate cake for interesting flavor twists!

Some Baking Tips

Make It Yours

Baking is like an art canvas—this cake is your masterpiece! One of my favorite ways to elevate it is by layering it with chocolate buttercream or frosting. I remember the first time I sliced the cake into layers; I was nervous it would crumble, but with a sharp knife and a steady hand, it worked like a dream. 

Another crowd-pleaser? A chocolate ganache glaze. The glossy, decadent finish makes it look like you’ve stepped into a pâtisserie. Whether you keep it simple with a dusting of powdered sugar or serve warm slices with a scoop of ice cream, the possibilities are endless. Experimenting with toppings is the best part—each version feels brand new!

If you want that extra chocolate decadence with less hassle, simply toss some chocolate chips into the batter!

Fix A Cracked Cake

Oh no, a cracked cake! Don’t worry; I’ve been there, too—more times than I’d like to admit. The culprit is usually an unstable meringue or over-beaten egg whites. 

To avoid cracks, I’ve learned a few key tricks: always use a clean bowl wiped with vinegar or lemon juice to stabilize the meringue, and beat the whites at medium to low speed for small, strong air bubbles. 

One time, I rushed and beat to stiff peaks—the cake rose beautifully, only to crack like a fault line. Now, I aim for soft to medium peaks, which rise gently in the oven. If a crack does appear, embrace it! A layer of ganache or frosting hides everything, and honestly, no one notices—it’s too delicious to care!

FAQs

My cake didn’t rise. Why?

If your cake didn’t rise, it’s likely due to an unstable or under-whipped meringue. The meringue is the backbone of this cake, creating a lift and fluffy texture. Make sure to whip the egg whites to soft, dense peaks using a clean bowl and chilled eggs. Add the sugar as soon as the whites turn foamy and beat on medium-low for a stable, airy texture. If the meringue isn’t whipped enough, the cake won’t achieve that lovely souffle-like rise we’re going for!

What to do with a sunken cake?

A sunken cake might feel disappointing, but don’t give up—it can still be delicious! If it’s slightly sunken, serve it with whipped cream and fresh fruits to turn it into a rustic dessert. For a more dramatic sink, crumble the cake and layer it into a parfait with cream, berries, or even ice cream. The flavor will still shine, and no one will even notice the mishap!

Can I use cake flour instead?

Yes, you absolutely can use cake flour! This leads to an even softer, more tender crumb. Just make sure to sift the cake flour with the cocoa powder for a smooth, lump-free batter.

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Happy baking, my sweet friends!