Castella Custard Pudding Caramel Cake Recipe
A Dreamy Dessert with Three Irresistible Layers
Have you ever made something so beautiful, so delicate, that you didn’t want to slice into it—until you did, and your taste buds just melted with joy? That’s exactly how I feel about this Castella Custard Pudding Caramel Cake. This dessert has everything: a deep amber caramel, a silky custard pudding, and a fluffy Castella sponge. It’s a magical combination that looks like it came from a bakery window display, but it’s surprisingly simple to recreate at home.
I discovered this fusion dessert while hopping between YouTube cooking channels in different languages—Japanese, Thai, Turkish, and even Hindi. I saw variations of this cake everywhere, and each version had its own unique twist. So I decided to make it my own—easy to follow, delicately balanced, and absolutely stunning.
🛠️ Tools You’ll Need
| Tool | Purpose | Where to Buy |
|---|---|---|
| 8-inch round cake pan | Layering and baking the cake | Local kitchen store / Amazon |
| Fine mesh strainer | For smooth custard | Grocery or online |
| Mixing bowls (various sizes) | For separating and mixing batters | Any kitchen supply store |
| Electric hand mixer | Whipping eggs and sugar | Online / Supermarket |
| Measuring cups & spoons | Accurate ingredient measuring | Most supermarkets |
| Saucepan | Making the caramel | Kitchen store |
| Roasting pan | For the hot water bath | Supermarket / online |
⏱️ Prep & Cook Time
- Prep Time: 30 minutes
- Bake Time: 50 minutes
- Chill Time: 3 hours
- Total Time: 4 hours 20 minutes (includes cooling)
🧾 Ingredients
Caramel
- 100g Sugar (½ cup)
- 30ml Water (2 tbsp)
- 30ml Hot water (2 tbsp)
Custard Pudding
- 3 Whole Eggs
- 3 Egg Yolks
- 1 tsp Vanilla Extract
- 600ml Milk (2½ cups)
- 80g Sugar (6½ tbsp)
Castella Cake
- 2 Eggs
- ¼ tsp Lemon Juice
- 50g Sugar (4 tbsp)
- 50g Cake Flour (⅓ cup)
- 10ml Milk (2 tsp)
- 10g Cooking Oil (2 tsp)
👩🍳 Instructions
🔶 Step 1: Make the Caramel
- In a saucepan, combine 100g sugar and 30ml water over medium heat.
- Swirl (don’t stir!) until the sugar turns into a deep amber caramel.
- Remove from heat and carefully add 30ml hot water. Be cautious—it will bubble up!
- Immediately pour the caramel into your cake pan. Tilt to coat the bottom evenly. Let it cool and harden.
🔶 Step 2: Prepare the Custard
- In a bowl, gently whisk 3 eggs, 3 yolks, and 80g sugar until just combined—don’t overbeat.
- Warm 600ml milk until slightly hot (not boiling) and slowly pour it into the egg mixture while whisking continuously.
- Add 1 tsp vanilla extract.
- Strain the mixture through a fine mesh strainer to remove bubbles and bits.
- Pour over the hardened caramel in the pan.
🔶 Step 3: Make the Castella Cake
- Separate 2 eggs—you’ll need the whites and yolks.
- Beat the egg whites with ¼ tsp lemon juice until soft peaks form. Gradually add 50g sugar and beat until stiff peaks.
- In another bowl, lightly whisk the yolks, then fold them into the meringue.
- Sift in 50g cake flour and fold gently.
- Mix 10ml milk and 10g oil in a cup, then fold this in as well.
- Pour the cake batter on top of the custard layer in the pan.
🔶 Step 4: Bake
- Place the cake pan into a larger roasting pan and fill the outer pan with hot water (about halfway up the sides).
- Bake at 150°C (300°F) for 50 minutes.
- Once baked, cool completely at room temperature.
- Cover and refrigerate for at least 3 hours or overnight.
🔶 Step 5: Unmold and Serve
- Run a knife around the edge of the cake.
- Place a serving plate on top and flip the cake. Tap gently if needed. The caramel will drizzle beautifully over the top!
❄️ Food Storage
- Store in an airtight container in the refrigerator for up to 3 days.
- Do not freeze as the custard may separate.
🔥 Pro Tips
- Don’t rush the caramel—wait for it to turn a rich amber before removing it from heat.
- Straining the custard ensures a silky, lump-free texture.
- Use room temperature eggs for better whipping and incorporation.
- To prevent cracks, avoid overbaking and ensure an even water bath.
- Try infusing the milk with Earl Grey tea or cinnamon for a flavor twist!
🧮 Nutrition Facts (per slice, based on 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | 270 kcal |
| Carbohydrates | 30g |
| Protein | 7g |
| Fat | 13g |
| Saturated Fat | 4g |
| Cholesterol | 160mg |
| Sodium | 60mg |
| Sugar | 24g |
| Fiber | 0g |
❓ FAQs
1. Can I make this cake ahead of time?
Yes! In fact, it tastes better the next day. The layers set perfectly overnight.
2. What if I don’t have cake flour?
Substitute with all-purpose flour and remove 1 tbsp, replacing it with cornstarch.
3. My custard curdled. What happened?
The milk may have been too hot, or the eggs were overmixed. Warm the milk gently and whisk carefully.
4. Can I use a springform pan?
It’s not recommended due to caramel leakage. Stick to a solid-bottom pan.
5. Why did the cake and custard swap places while baking?
That’s the magic! The batter floats while the custard sinks, creating layers as it bakes.
💌 Final Thoughts
This Castella Custard Pudding Caramel Cake is a showstopper, not just in looks but in taste too. It’s soft, creamy, caramel-kissed, and utterly satisfying.
If you’re nervous about trying a layered dessert – don’t be. Follow these steps, take your time, and I promise, your kitchen will smell like a bakery and your heart will swell with pride.
I’m not a professional chef – just someone who loves exploring flavors and bringing joy through food.
So thank you for being here, and I truly hope this recipe inspires you to bake something unforgettable today.
With love and sweet cravings,
– Your Food Friend ❤️
