This castella pudding cake creates two distinct layers in one bake, with caramel custard on the bottom and soft sponge cake on top. It's an elegant Japanese-style dessert that looks impressive, tastes light and creamy, and is simple to make at home.
Why You'll Love It
- The pudding and cake layers form naturally in the oven.
- The texture combines creamy custard with light sponge cake.
- It looks elegant but uses simple pantry ingredients.
- The dessert chills beautifully and is perfect to make ahead.
This castella pudding cake is one of those desserts that feels special the moment it comes out of the oven. As it bakes, the caramel settles into a silky custard layer while the soft sponge cake rises gently on top, creating the beautiful two-layer texture that makes this Japanese-style pudding cake so appealing. It has the same elegant feel I enjoy in desserts like caramel pudding or classic flan, but with the added lightness of sponge cake.
What makes this caramel custard cake recipe stand out for me is the contrast in every spoonful. The caramel custard stays creamy, the Castella sponge keeps the top light, and the whole dessert feels rich without becoming heavy. After a short chill in the fridge, the layers become even more defined. It's the kind of dessert that works perfectly after other comforting sweets like lemon pudding cake or peach cobbler pudding.
What Is Castella Pudding Cake?
Castella pudding cake is a Japanese-style dessert that combines caramel custard and sponge cake in one bake. As the mixture cooks in a water bath, the batter separates naturally into two layers: a silky caramel custard on the bottom and a soft sponge cake on top.
This type of dessert is sometimes called Japanese pudding cake or caramel custard cake. It has similarities to desserts like flan or crème caramel, but the addition of sponge cake creates a lighter texture and a beautiful layered result.
Key Ingredients in Castella Pudding Cake
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Sugar, Water & Lemon Juice: I use regular white sugar for both the caramel and the custard; it melts evenly and gives that perfect golden sweetness. A splash of water helps the sugar cook smoothly, while a touch of lemon juice keeps the caramel from crystallizing and adds just enough brightness to balance the richness.
- Eggs & Egg Yolks: The custard gets an extra yolk for a softer, silkier texture once chilled. Whole eggs bring everything together, giving both the custard and the sponge that gentle structure and classic flan-like flavor I can never resist.
- Milk & Vanilla: Whole milk is always my choice; it blends beautifully and gives the custard a creamy texture without needing cream, while a small splash of vanilla adds cozy, fragrant warmth to each spoonful.
- Flour & Egg White: The extra egg white from the custard goes into the Castella sponge, making it wonderfully light and fluffy. Meanwhile, a little sifted flour adds just enough structure, and folding it in slowly keeps the batter soft and airy, exactly the texture I love.
How to Make Castella Pudding Cake
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Cook sugar, water, and lemon juice over medium heat until it turns amber, then pour into pudding cups and let cool.
2. Whisk 1 egg yolk, 3 eggs, and sugar in a bowl, then add milk and mix well.
3. Strain the pudding mixture into a pitcher, skim foam, and pour over the cooled caramel in cups.
4. In a separate bowl, beat 1 egg white, 1 egg, and sugar until stiff peaks form and pale yellow.
5. Fold in sifted flour gently with a spatula to make the castella batter.
6. Spoon the castella batter on top of the pudding layer.
7. Place the cups in a tray with hot water and bake at 160ºC for 28 minutes until golden.
8. Remove the baked castella cake creme caramel pudding from the oven, cool to room temperature, then refrigerate for 2 hours before serving.
Tips for Smooth Custard and Fluffy Sponge
Use a Deep Baking Tray for the Water Bath: The pudding cups should sit comfortably in the tray with space for hot water around them. A deeper tray helps the custard cook gently and evenly.
Tap the Cups Before Baking: I like to tap the filled cups lightly on the counter before baking. This helps release small air bubbles so the custard layer stays smooth.
Let the Desserts Cool Slowly: After removing the cups from the water bath, I like to let them cool naturally on the counter. This helps the layers settle and prevents the custard from tightening too quickly.
Serve Slightly Chilled: I find the texture is best when the puddings are chilled but not ice cold. Taking them out of the fridge a few minutes before serving keeps the custard creamy.
Storage
Store the pudding cakes covered in the refrigerator for up to 3 days. I like to keep them in their cups and cover them loosely so the custard stays smooth and the caramel layer keeps its flavor.
Try These Pudding Recipes Next!
Recipe
Castella Pudding Cake
Ingredients
Caramel Layer
- 150 g granulated sugar
- 40 ml water
- 1 tablespoon lemon juice
Pudding Layer
- 1 large egg yolk - room temperature
- 3 large eggs - room temperature
- 60 g granulated sugar
- 320 ml whole milk
- 1 tablespoon vanilla extract - optional
Castella Cake Layer
- 1 large egg white - room temperature
- 1 large egg - room temperature
- 35 g granulated sugar
- 30 g all-purpose flour - sifted
Instructions
Make the caramel
- Add ¾ cup (150 g) granulated sugar, 3 tablespoons (40 ml) water, and 1 tablespoon lemon juice to a saucepan. Cook over medium heat until the sugar dissolves. Let the mixture boil without stirring until it begins to turn amber. Reduce the heat and gently tilt the saucepan so the caramel colors evenly. Cook for about 2 minutes more, then carefully pour the caramel into 5 pudding cups. Let it cool completely.
Prepare the pudding mixture
- Separate 1 egg yolk from the white and reserve the egg white for the cake layer. In a large bowl, whisk together 1 egg yolk, 3 eggs, and ¼ cup (60 g) granulated sugar until smooth. Pour in 1⅓ cups (320 ml) milk and whisk again until fully combined. Strain the mixture through a fine-mesh sieve into a jug and skim off any foam from the surface. Pour the pudding mixture evenly into the cups over the cooled caramel.
Make the Castella cake batter
- In another bowl, combine the reserved egg white, 1 whole egg, and 3 tablespoons (35 g) granulated sugar. Beat with an electric mixer on medium-low speed for 2 minutes, then increase to high speed and beat for 4 minutes until the mixture becomes pale and forms stiff peaks. Sift in ¼ cup (30 g) all-purpose flour and gently fold it in with a spatula until fully incorporated.
Assemble and bake
- Spoon the cake batter gently over the pudding mixture in each cup. Place the cups in a deep baking tray and pour hot water into the tray until it reaches halfway up the sides of the cups. Bake in a preheated oven at 320°F / 160°C for about 28 minutes, or until the tops are golden brown.
Cool and chill
- Remove the cups from the water bath and allow them to cool to room temperature. Refrigerate for at least 2 hours before serving so the custard layer can fully set.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Recently I was in Korea where I got to try this delicious recipe, since then I have been looking for the recipe, and now I will be able to give it a go. thanks
Estefania says
I hope you will try and let me know how it goes, thanks
Estefania says
Hi John, Hope it goes well let me know your result, you can also share picture of your dessert on Facebook or Instagram, I will be very happy to see.