Matcha Castella cake

Irresistible Castella Cake Recipe: Easy Matcha Dessert Delight

Savor the Delightful Flavor of Matcha with this Irresistible Castella Cake. 

Make it right the first time and enjoy it with all your friends and family. 

That is of course if you don’t eat it all yourself! 🤣

Sliced of Matcha Castella



What is Matcha Castella?

Matcha, the finely powdered green tea, is known for its distinct flavor and health benefits.  

One such delectable creation is the Matcha castella. This cake is a Japanese-style sponge cake infused with the goodness of matcha

Soft, fluffy, and packed with flavor, this cake is a must-try for all matcha lovers. 

Whether you have a sweet tooth or a craving for something light and fluffy, this cake is perfect for every occasion.


Brief History of Matcha Castella

Nagasaki Japan

Castella cake is a popular Japanese sponge cake with a rich history that dates back to the 16th century. 

The cake was introduced to Japan by Portuguese traders and missionaries, who first brought it to Nagasaki, a port city in southwestern Japan. 

At the time, Nagasaki was the only place where foreigners were allowed to reside, and the Portuguese were among the first Westerners to establish a presence there.

The original version of the cake was known as “Pão de Castela” (meaning “bread from Castile”), and it was made with wheat flour, sugar, and eggs. 

Over time, the recipe was adapted to suit Japanese tastes and ingredients, with the addition of local ingredients such as honey, rice flour, mirin, and soy sauce.

The cake became particularly popular during the Edo period (1603-1868), when it was served as a sweet treat with tea in the homes of the samurai and other nobles. 

Today, Castella cake is a beloved part of Japanese culinary culture, and it can be found in a variety of other flavors, including hoijcha, chocolate, and honey.

Next time you’re in Japan, consider visiting Nagasaki and getting it at a specialty shop, or alternatively in the depa-chika (food floor) of many department stores in major cities.

Suggestions for serving Matcha Castella

Matcha Castella serving suggestion

Are you ready for some matcha madness?

 Here are some fun ways to serve your matcha castella:

  1. Keep it simple and slice your matcha castella into thin pieces. It’s like a zen garden on a plate – peaceful and satisfying.
  2. Add some fresh fruit to your castella for a colorful explosion of flavor. It’s like a party in your mouth, and everyone’s invited!
  3. Whip up some cream and add a dollop on top of your matcha castella for a creamy and dreamy dessert. You’ll feel like you’re floating on a cloud of deliciousness.
  4. Take your matcha game to the next level and serve your castella with green tea ice cream. It’s like a matcha match made in heaven!
  5. For a traditional Japanese twist, add some red bean paste to your matcha castella. It’s like a sweet and earthy hug in dessert form.

No matter how you serve it, your matcha castella is sure to be a hit. 

So go ahead, have some fun, and get creative with your matcha madness!


Tips for slicing Matcha Castella

Slicing of Matcha Castella

Slicing the matcha castella is a crucial step to ensure that it looks and tastes amazing. 

Here’s how you can do it:

After the castella has cooled to room temperature, remove it from the baking pan and place it on a cutting board.

First, let your castella cool down to room temperature and then place it on a cutting board.

Get out your trusty sharp knife and trim the edges of the castella, just like you would with your hair. We want those edges to be straight!

Cut your castella into pieces that are around 1/2 inch to 1 inch thick. 

You can make your slices as small or as large as you want, depending on how big you want to open your mouth.

To get neat and tidy slices, you’ll want to use a gentle sawing motion when cutting. 

In Japan, they like to serve matcha castella in bite-sized pieces. 

So you might want to consider cutting your cake into smaller squares or rectangles. 

And if you’re feeling fancy, go ahead and sprinkle some extra matcha powder or powdered sugar on top of your slices

Voila! You’re a master chef!


Storing the leftover Matcha Castella

So, you’ve got some leftover matcha castella – congrats on your self-restraint for not devouring the entire thing in one sitting! 

Now, let’s talk about how to store it.

You can keep the castella at room temperature for a couple of days, or stick it in the fridge for up to a week. 

Just be sure to wrap it up nice and tight in plastic wrap or an airtight container, so it doesn’t dry out and get all sad and crumbly.

If you’re feeling extra fancy, you can even freeze the castella for up to three months. 

That way, you’ll always have a slice of matcha goodness on hand for those dessert emergencies.

When you’re ready to eat the leftovers, you can either slice ’em up and chow down at room temperature, or pop ’em in the microwave for a quick zapping. 

Next Step

What do you think of this recipe? 

If you found it enjoyable, give my video a thumbs up to let me know. 

Share it with a friend who might be interested in making this dessert.

If you have any comments or feedback, please leave them in the comment section below. 

And if you want to try more plant-based Japanese cooking like this one click here.

And another thing, next time you’re in Japan, consider visiting Nagasaki and getting matcha castella at a specialty shop, or alternatively in the depa-chika (food floor) of many department stores in major cities.


castella cake recipe | easy matcha dessert (step-by-step)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: fdlingan
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: dessert
  • Method: baking
  • Cuisine: Japanese



1 1/2 tbsp matcha powder

3 eggs yolks

Dash of Salt

3/4 cups sugar

3/4 cups cake flour

23 tbsp honey

3 tbsp mirin

3 egg whites

2 tsp vanilla extract


Step 1: Combine egg yolk and sugar while whisking until it is pale yellow. Don’t forget to preheat your oven to 350 ° F.

Step 2: Gradually whisk the egg white with the egg mixture while on top of the hot water bath until it’s nice and thick.

Step 3: In a separate bowl, sift the cake flour and matcha powder together, then mix with the egg mixture.

Step 4: Put the remaining ingredients while mixing.

Step 5: Transfer to a baking pan. Make sure to remove all air bubbles.

Step 6: Bake for 40-45 minutes.Best to let it rest overnight.

Share on:

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese tea, checkout some of the newestorganic japanese tea, matcha bowls and noren and more!

** Curious about the Plant Based Japanese Cooking Club? ** Learn more here!


Enter your email to get a

free PDF sample !

japanese cooking club getting started with plant based japanese foods cover

Enter your email to get a

PDF sample of Tofu Ryouri

Scroll to Top