Dive into the sweet, delicate world of Japanese desserts with our roundup of 20 Delicious Japanese Cake Recipes! Whether you’re a seasoned baker or just starting out, these recipes promise to bring a touch of Japan’s exquisite pastry artistry into your kitchen. From fluffy cheesecakes to matcha-infused delights, get ready to whisk, bake, and savor your way through these irresistible treats. Let’s get baking!
Matcha Green Tea Cheesecake
Dive into the creamy, dreamy world of this Matcha Green Tea Cheesecake, where the earthy tones of matcha perfectly balance the sweetness of the classic dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp matcha green tea powder
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 325°F. Mix 1 1/2 cups graham cracker crumbs with 1/4 cup granulated sugar and 6 tbsp melted butter. Press firmly into the bottom of a 9-inch springform pan.
- Beat 24 oz softened cream cheese with 3/4 cup granulated sugar until smooth. Add 3 eggs, one at a time, then mix in 1 tsp vanilla extract and 2 tbsp matcha powder until fully incorporated.
- Gently fold in 1/2 cup heavy cream to lighten the batter. Pour over the crust and smooth the top.
- Bake for 45-50 minutes until the edges are set but the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill in the refrigerator for at least 4 hours before serving. The matcha not only gives this cheesecake its vibrant color but also a subtle bitterness that cuts through the richness, making each bite perfectly balanced.
Tip: For an extra touch of elegance, dust the top with a little more matcha powder before serving.
Sakura Blossom Sponge Cake
Welcome the spring with this delicate Sakura Blossom Sponge Cake, a light and floral dessert that’s as beautiful as it is delicious.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 1/4 cup sakura (cherry blossom) petals, preserved in salt, rinsed and dried
- Pink food coloring (optional)
Instructions
- Preheat your oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.
- Using a mixer, beat 4 large eggs and 1 cup granulated sugar on high speed until pale and thick, about 5 minutes.
- Gently fold in the dry ingredients, then stir in 1/4 cup whole milk and 1 tsp vanilla extract until just combined.
- Add 1/4 cup sakura petals and a few drops of pink food coloring if using, folding gently to distribute evenly.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The sakura petals not only add a subtle floral flavor but also create a stunning speckled appearance, making this cake a showstopper at any spring gathering.
Tip: For an extra touch of elegance, garnish with additional sakura petals and a dusting of powdered sugar before serving.
Black Sesame Swiss Roll
Dive into the unique, nutty flavor of this Black Sesame Swiss Roll, a stunning dessert that’s as fun to make as it is to eat.
Ingredients
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/4 cup black sesame paste
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat egg yolks with 1/2 cup granulated sugar until pale and thick. Mix in black sesame paste and vanilla extract.
- In another bowl, beat egg whites with salt until soft peaks form. Gradually add remaining 1/4 cup granulated sugar, beating until stiff peaks form.
- Gently fold egg whites into yolk mixture. Sift flour over the top and fold until just combined.
- Spread batter evenly into prepared pan. Bake for 12-15 minutes, until the cake springs back when lightly touched.
- While warm, roll the cake with parchment paper from the short end. Cool completely on a wire rack.
- Whip heavy cream with powdered sugar until stiff peaks form. Unroll cake, spread with whipped cream, and re-roll without parchment.
- Chill for at least 1 hour before serving. Slice to reveal the beautiful spiral.
The black sesame paste not only gives this Swiss roll its distinctive flavor but also creates a striking contrast against the creamy white filling.
Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.
Japanese Strawberry Shortcake
Light, fluffy, and delicately sweet, Japanese Strawberry Shortcake is a delightful twist on the classic dessert, perfect for any celebration or a cozy afternoon treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1/4 cup whole milk, room temperature
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 lb fresh strawberries, hulled and sliced
Instructions
- Preheat your oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.
- Beat 4 large eggs and 1 cup granulated sugar on high speed until pale and thick, about 5 minutes. Gently fold in 1/4 cup whole milk and 1 tsp vanilla extract.
- Gradually fold the dry ingredients into the egg mixture, then gently mix in 1/2 cup melted butter until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
- Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until stiff peaks form.
- Place one cake layer on a serving plate. Spread half of the whipped cream over the top, then arrange half of the sliced strawberries on top. Repeat with the second layer.
- Chill for at least 1 hour before serving to allow the flavors to meld.
What sets this cake apart is its airy sponge and the fresh contrast of strawberries against the lightly sweetened cream, making every bite a harmonious blend of textures and flavors.
Tip: For an extra touch of elegance, dust the top with powdered sugar or garnish with whole strawberries before serving.
Castella Honey Cake
Dive into the sweet, fluffy world of Castella Honey Cake, a Japanese-inspired sponge cake that’s perfectly moist and subtly sweet, thanks to a generous drizzle of honey.
Ingredients
- 1 cup bread flour
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup honey, plus extra for drizzling
- 2 tablespoons whole milk
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat your oven to 320°F (160°C) and line a 9×9 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is pale, thick, and tripled in volume, about 5 minutes.
- Gently fold in the bread flour with a spatula, being careful not to deflate the mixture, until just combined.
- Warm the 1/4 cup honey and milk together in a small saucepan over low heat until the honey is fully dissolved. Stir in the melted butter.
- Gradually fold the honey mixture into the batter until fully incorporated, then pour into the prepared pan.
- Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Immediately drizzle the top with additional honey while the cake is still warm, then let it cool in the pan before slicing.
The magic of this Castella Honey Cake lies in its delicate texture and the way the honey seeps into every bite, creating a moist cake that’s irresistibly tender.
Tip: For an extra touch of elegance, serve each slice with a light dusting of powdered sugar and a side of fresh berries.
Red Bean Mochi Cake
Dive into the delightful world of Red Bean Mochi Cake, a chewy, sweet treat that combines the earthy flavors of red bean paste with the unique texture of mochi.
Ingredients
- 1 cup sweet rice flour (mochiko)
- 1/2 cup sugar
- 1 tsp baking powder
- 1 cup milk
- 1/4 cup melted butter
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup red bean paste
Instructions
- Preheat your oven to 350°F and grease an 8×8 inch baking pan.
- In a large bowl, whisk together 1 cup sweet rice flour, 1/2 cup sugar, and 1 tsp baking powder.
- Add 1 cup milk, 1/4 cup melted butter, 1 egg, and 1 tsp vanilla extract to the dry ingredients. Stir until the batter is smooth.
- Pour half of the batter into the prepared pan. Drop 1/2 cup red bean paste by spoonfuls over the batter, then cover with the remaining batter.
- Bake for 45 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
The magic of this cake lies in its contrasting textures—creamy red bean paste enveloped in a chewy mochi crust. It’s a dessert that surprises and satisfies with every bite.
Tip: For an extra layer of flavor, sprinkle toasted sesame seeds on top before baking.
Purple Sweet Potato Cake
Dive into the vibrant world of baking with this Purple Sweet Potato Cake, a visually stunning and deliciously moist treat that’s as fun to make as it is to eat.
Ingredients
- 1 cup mashed purple sweet potatoes (about 2 medium)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract and 1 cup mashed purple sweet potatoes.
- In another bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt.
- Alternately add the dry ingredients and 1/2 cup buttermilk to the sweet potato mixture, beginning and ending with the dry ingredients.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The natural sweetness and earthy flavor of purple sweet potatoes make this cake a standout, with its gorgeous hue adding a pop of color to any table.
Tip: For an extra moist cake, wrap it in plastic wrap while still slightly warm and let it sit overnight before serving.
Japanese Cheesecake (Cotton Cheesecake)
Light as a cloud yet rich in flavor, this Japanese Cheesecake, also known as Cotton Cheesecake, is a delightful twist on the classic dessert that’s sure to impress.
Ingredients
- 1/2 cup whole milk
- 4 oz cream cheese, softened
- 4 tbsp unsalted butter
- 6 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup cake flour
- 1/4 cup cornstarch
- 1/4 tsp cream of tartar
Instructions
- Preheat your oven to 320°F. Line the bottom of an 8-inch round cake pan with parchment paper, but do not grease the sides.
- In a saucepan over low heat, warm the milk, cream cheese, and butter until melted and smooth. Remove from heat and let cool slightly.
- Whisk the egg yolks with 1/4 cup of sugar, salt, and vanilla extract until pale. Gradually mix in the milk mixture, then sift in the cake flour and cornstarch, stirring until just combined.
- In a separate bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
- Pour the batter into the prepared pan. Place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the cake pan.
- Bake for 70 minutes until the top is golden and the cake springs back when lightly touched. Turn off the oven, crack the door open, and let the cake cool inside for 30 minutes.
- Run a knife around the edges to loosen, then invert onto a serving plate. The cake’s jiggly, cotton-like texture is a testament to its unique baking method, creating a dessert that’s as fun to make as it is to eat.
Tip: For the fluffiest results, ensure your egg whites are at room temperature before beating.
Dorayaki (Red Bean Pancake Cake)
Dorayaki, the sweet red bean pancake sandwich, is a delightful treat that brings a taste of Japan to your kitchen with simple ingredients and steps.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 large eggs
- 1/2 cup sugar
- 2 tbsp honey
- 1/3 cup water
- 1 cup sweet red bean paste (anko)
- 1 tbsp vegetable oil
Instructions
- In a bowl, sift together 1 cup all-purpose flour and 1 tsp baking powder.
- In another bowl, whisk 2 large eggs, then mix in 1/2 cup sugar and 2 tbsp honey until smooth.
- Gradually add the flour mixture to the egg mixture, alternating with 1/3 cup water, stirring until just combined.
- Heat a non-stick skillet over medium-low heat and lightly brush with 1 tbsp vegetable oil.
- Pour 1/4 cup batter for each pancake, cooking until bubbles form on the surface, about 2 minutes, then flip and cook for another 1-2 minutes until golden.
- Spread 2 tbsp sweet red bean paste on the underside of one pancake and sandwich with another.
The honey in the batter gives these pancakes a subtle sweetness and a beautiful golden color, making them irresistibly soft and fluffy.
Tip: For an extra touch, lightly warm the dorayaki before serving to make the red bean paste even more luscious.
Green Tea Opera Cake
Dive into the delicate layers of this Green Tea Opera Cake, a sophisticated dessert that combines the earthy tones of matcha with the rich flavors of chocolate and coffee.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 tbsp matcha green tea powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup heavy cream
- 1 tbsp instant coffee powder
- 1/2 cup dark chocolate, chopped
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan and line it with parchment paper.
- In a bowl, whisk together all-purpose flour, almond flour, and matcha powder. Set aside.
- Cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually fold in the dry ingredients until just combined. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick comes out clean.
- While the cake cools, heat the heavy cream and coffee powder until steaming. Pour over the chopped chocolate, let sit for 2 minutes, then stir until smooth.
- Once the cake is cool, spread the chocolate ganache evenly over the top. Chill for at least 1 hour before serving.
The Green Tea Opera Cake stands out with its harmonious blend of matcha’s bitterness and chocolate’s sweetness, creating a dessert that’s as visually stunning as it is delicious.
Tip: For an extra layer of flavor, sprinkle a little matcha powder on top of the ganache before chilling.
Japanese Mont Blanc Cake
Dive into the delicate flavors of Japan with this Mont Blanc Cake, a luxurious dessert that combines sweet chestnut cream with a light sponge base for an unforgettable treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 4 large eggs
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup sweetened chestnut cream
- 1/2 cup heavy cream
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract (for whipped cream)
- Marrons glacés (candied chestnuts) for garnish
Instructions
- Preheat your oven to 350°F. Grease and line an 8-inch round cake pan.
- In a large bowl, beat the eggs and granulated sugar until light and fluffy. Add 1/2 tsp vanilla extract and salt, mixing well.
- Sift the all-purpose flour into the egg mixture, folding gently until just combined. Pour into the prepared pan.
- Bake for 25 minutes, or until the sponge is golden and springs back when touched. Let cool completely.
- Whip the heavy cream with powdered sugar and 1/2 tsp vanilla extract until stiff peaks form.
- Spread the sweetened chestnut cream over the cooled sponge, then pipe the whipped cream on top in a spiral pattern to resemble spaghetti.
- Garnish with marrons glacés before serving.
The magic of this Mont Blanc Cake lies in its contrast of textures—the smooth chestnut cream against the airy sponge and crisp candied chestnuts.
Tip: For an extra smooth chestnut cream, pass it through a fine sieve before spreading.
Anmitsu Fruit Jelly Cake
Dive into the delightful world of Japanese desserts with this Anmitsu Fruit Jelly Cake, a refreshing treat that combines the sweetness of fruit with the delicate texture of agar jelly.
Ingredients
- 1 cup water
- 1/2 cup sugar
- 1 tbsp agar powder
- 1 cup mixed fresh fruits (such as strawberries, kiwi, and oranges), diced
- 1/4 cup sweet red bean paste
- 1 tbsp honey
- 1 tsp lemon juice
Instructions
- In a small saucepan, combine water, sugar, and agar powder. Bring to a boil over medium heat, stirring constantly until the agar is completely dissolved, about 5 minutes.
- Remove from heat and let the mixture cool slightly. Stir in lemon juice.
- Pour a thin layer of the agar mixture into a square mold or dish. Refrigerate for 10 minutes until set but still slightly sticky.
- Arrange the diced fruits and dollops of sweet red bean paste on top of the set jelly layer. Gently pour the remaining agar mixture over the fruits.
- Refrigerate for at least 2 hours, or until the jelly is fully set.
- Drizzle honey over the top before serving. Cut into squares and enjoy!
This Anmitsu Fruit Jelly Cake stands out with its layers of vibrant fruits encased in a translucent jelly, offering a playful contrast of textures and flavors in every bite.
Tip: For an extra touch of elegance, garnish with a sprinkle of toasted sesame seeds or a mint leaf before serving.
Kinako Soy Flour Cake
Discover the nutty, comforting flavors of Kinako Soy Flour Cake, a delightful treat that’s as easy to make as it is delicious.
Ingredients
- 1 cup kinako (soy flour)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and grease an 8-inch round cake pan.
- In a large bowl, whisk together 1 cup kinako, 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt.
- In another bowl, beat 2 large eggs, then mix in 1/2 cup milk, 1/4 cup melted butter, and 1 tsp vanilla extract.
- Combine the wet ingredients with the dry ingredients, stirring until just mixed.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
This cake stands out with its unique kinako flavor, offering a subtly sweet and richly nutty taste that’s perfectly balanced by the soft, moist texture.
Tip: For an extra nutty flavor, sprinkle a little kinako on top of the cake before serving.
Japanese Pear Cake
This Japanese Pear Cake is a delightful twist on the classic, offering a moist, tender crumb with the subtle sweetness of ripe pears.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 medium Japanese pears, peeled and thinly sliced
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- In another bowl, mix 1/2 cup melted unsalted butter, 2 large eggs, 1 tsp vanilla extract, and 1/2 cup buttermilk until smooth.
- Gradually fold the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared pan and arrange the thinly sliced Japanese pears on top in a circular pattern.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
The cake’s beauty lies in the pear slices that caramelize slightly on top, creating a visually stunning and flavorful dessert.
Tip: For an extra touch of elegance, dust the cooled cake with powdered sugar before serving.
Yuzu Citrus Chiffon Cake
Light as air with a refreshing citrus twist, this Yuzu Citrus Chiffon Cake is a showstopper that’s surprisingly simple to make at home.
Ingredients
- 1 1/2 cups cake flour
- 1 cup granulated sugar, divided
- 1 tbsp baking powder
- 1/2 tsp salt
- 7 large egg yolks
- 1/2 cup water
- 1/4 cup vegetable oil
- 2 tbsp yuzu juice
- 1 tbsp yuzu zest
- 8 large egg whites
- 1/2 tsp cream of tartar
Instructions
- Preheat your oven to 325°F. In a large bowl, sift together cake flour, 3/4 cup granulated sugar, baking powder, and salt.
- In another bowl, whisk egg yolks, water, vegetable oil, yuzu juice, and yuzu zest until smooth. Gradually fold into the dry ingredients until just combined.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg white mixture into the batter in thirds, being careful not to deflate the whites.
- Pour the batter into an ungreased 10-inch tube pan. Bake for 55 minutes, or until the cake springs back when lightly touched.
- Invert the pan onto a cooling rack and let cool completely before removing the cake.
The magic of this cake lies in its delicate balance of sweet and tart, with the yuzu’s unique flavor shining through every fluffy bite.
Tip: For an extra zesty kick, drizzle the cooled cake with a simple glaze made from powdered sugar and yuzu juice.
Azuki Bean Paste Cake
Dive into the sweet, comforting world of homemade Azuki Bean Paste Cake, a delightful treat that combines the rich flavors of red bean paste with the soft, fluffy texture of cake.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1 cup sweetened azuki bean paste
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup sugar, and 1 tsp baking powder.
- Add 1/4 cup melted unsalted butter, 2 large eggs, 1/2 cup milk, and 1/2 tsp vanilla extract to the dry ingredients. Mix until just combined.
- Pour half of the batter into the prepared cake pan. Spread 1 cup sweetened azuki bean paste evenly over the batter, then cover with the remaining batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This Azuki Bean Paste Cake stands out with its unique layer of sweet red bean paste nestled between soft, moist cake layers, offering a perfect balance of flavors and textures.
Tip: For an extra touch of elegance, dust the top of the cooled cake with powdered sugar before serving.
Japanese Pumpkin Cake
This Japanese Pumpkin Cake is a delightful twist on traditional pumpkin desserts, offering a moist, subtly sweet treat that’s perfect for any season.
Ingredients
- 1 cup pureed pumpkin (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together 1 cup pureed pumpkin, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 large eggs, 1/2 cup vegetable oil, and 1 tsp vanilla extract until smooth.
- In another bowl, sift together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground ginger.
- Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The unique blend of spices in this cake enhances the natural sweetness of the pumpkin, creating a flavor that’s rich yet not overpowering.
Tip: For an extra moist cake, wrap it in plastic wrap once cooled and let it sit overnight before serving.
Raspberry Mousse Cake
This Raspberry Mousse Cake is a dreamy, light dessert that combines the tartness of fresh raspberries with the sweetness of a fluffy mousse, all atop a buttery crust.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 cups fresh raspberries
- 1/4 cup water
- 1/2 cup granulated sugar
- 1 envelope unflavored gelatin
- 1 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- Blend raspberries and water until smooth. Strain to remove seeds. Heat puree with 1/2 cup sugar over medium heat until sugar dissolves. Sprinkle gelatin over, let sit for 1 minute, then stir until dissolved. Cool to room temperature.
- Whip heavy cream and vanilla to soft peaks. Fold into raspberry mixture until no streaks remain. Pour over crust. Chill for at least 4 hours or until set.
The magic of this cake lies in the contrast between the crunchy crust and the airy, fruity mousse, making it a showstopper that’s surprisingly simple to make.
Tip: For an extra touch, garnish with fresh raspberries and a dusting of powdered sugar before serving.
White Sesame Chiffon Cake
Light as air with a nutty twist, this White Sesame Chiffon Cake is a delightful treat that brings a subtle sophistication to your dessert table.
Ingredients
- 1 1/2 cups cake flour
- 1 cup granulated sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 6 large egg yolks
- 3/4 cup water
- 1 tablespoon vanilla extract
- 1/4 cup white sesame seeds, toasted and ground
- 8 large egg whites
- 1/2 teaspoon cream of tartar
Instructions
- Preheat your oven to 325°F. Have an ungreased 10-inch tube pan ready.
- In a large bowl, sift together the cake flour, 3/4 cup of the granulated sugar, baking powder, and salt.
- Make a well in the center and add the vegetable oil, egg yolks, water, vanilla extract, and ground white sesame seeds. Whisk until smooth.
- In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg white mixture into the yolk mixture in three additions, being careful not to deflate the batter.
- Pour the batter into the tube pan and bake for 55 minutes, or until the cake springs back when lightly touched.
- Invert the pan immediately after baking and let the cake cool completely before removing from the pan.
The toasted sesame seeds lend a delicate crunch and aroma that elevates the classic chiffon cake into something unexpectedly elegant.
Tip: For an extra nutty flavor, sprinkle some whole toasted sesame seeds on top of the cake before serving.
Japanese Chestnut Cake
Dive into the delicate sweetness of Japanese Chestnut Cake, a dessert that beautifully marries the earthy flavors of chestnuts with a light, fluffy texture.
Ingredients
- 1 cup chestnut puree
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a large bowl, cream together 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract and 1 cup chestnut puree.
- In another bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
- Alternately add the dry ingredients and 1/2 cup whole milk to the chestnut mixture, beginning and ending with the dry ingredients.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The magic of this cake lies in its unique chestnut flavor, which is subtly sweet and perfectly complemented by the cake’s tender crumb.
Tip: For an extra touch of elegance, dust the cooled cake with powdered sugar or serve with a dollop of whipped cream.
Conclusion
We hope this roundup of 20 Delicious Japanese Cake Recipes Sweet has inspired you to explore the delightful world of Japanese baking. Each recipe offers a unique taste of Japan’s rich culinary tradition, perfect for home cooks in North America looking to try something new. Don’t forget to leave a comment with your favorite, share your baking adventures, and pin this article on Pinterest for others to enjoy. Happy baking!