Japanese Purin Cake

If there is one dessert that has captured my heart, it’s this Japanese Purin Cake!

Known for its delicate layers of caramel, custard, and fluffy cake, this dessert has become a sensation not just in Japan but also in other countries where similar desserts like leche flan are loved. A year ago, I shared a video of this cake on my Instagram, and to my surprise, it went viral! Since then, countless people have recreated this stunning treat, and I couldn’t be more thrilled to see it enjoyed by so many.

What makes this cake so special…

This cake has two distinct layers: the creamy pudding layer with the signature caramel on top, and the soft sponge cake that soaks in all the caramel goodness. While the recipe itself is straightforward, there are specific steps that must be followed to ensure these beautiful layers form perfectly. So, let’s get baking!

When you make this recipe, don’t forget to tag me @takahasheats so I can see your creations. I’m always excited to see how this dessert turns out in your kitchens around the world!

INGREDIENTS

Caramel Layer:

• Granulated sugar: Creates the rich, golden caramel base for the dessert.
• Water: Helps dissolve the sugar and form the caramel.
• Boiling water: Thins out the caramel to make it easier to spread.

Purin Layer:

• Milk: Forms the creamy and smooth pudding layer that is light and my preferred purin texture.
• Vanilla bean paste: Adds a hint of vanilla aroma to the custard and I especially love the black vanilla bean specks that float on top of the caramel purin. I used a vanilla bean paste, but you can also infuse your milk with full vanilla bean pods if you prefer that!
• Eggs: Provides structure to the custard but be sure to use 2 full eggs and only 4 egg yolks. I recommend using the egg whites for other desserts like my black sesame meringue cookies!

Cake Layer:

• Cake flour: Ensures a light and fluffy cake layer — you may find that using AP flour creates a more dense cake layer but it can still be used if that is all you have.
• Egg: Creates the airy texture of the sponge cake (pro-tip is to take out this egg before making this cake and let it come closer to room temperature to get a fluffier cake batter).
• Neutral oil: I personally like using rice oil, but avocado oil or canola oil would work for this as long as it’s a neutral flavored oil. Olive oil and coconut oil may be too strong of a flavor to use for this cake.

Tips & Important Points

• When making caramel, avoid stirring with utensils to prevent crystallization. Swirl the pot gently instead.
• Overall, be very gentle with mixing the purin mixture because you want you ensure you get a light and creamy purin without whipping too much air into it.
• Strain the purin mixture to ensure a smooth custard layer.
• Be sure to beat the egg and sugar together for the cake batter until it becomes a light pale yellow color — the fluffier this step is, the more airy the cake will be.
• Use aluminum foil if the cake browns too quickly while baking. You may need to take the cake out after 50 minutes, but some people may need 60 minutes depending on your particular oven. Your cake will still be jiggly when you take it out of the oven but it should not be completely liquid form.
• For best results, refrigerate the cake for at least 10-12 hours to set the layers properly. I like to make it the day before and leave it in the fridge overnight.

Japanese Purin Cake

A custard-y soft purin layer on top on a fluffy sponge cake that soaks in all the caramel for a decadent but simply delicious dessert! It's simple and yet so beautiful and a crowd-pleaser dessert!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Course Brunch, Dessert

Cuisine Japanese, Japanese Fusion

Servings 15 cm cake

Equipment

• 15cm cake pan *Be sure it's not the kind where the bottom separates!

Ingredients

  

CARAMEL LAYER

• 4 tbsp granulated sugar
• 1 tbsp water
• 1 tbsp boiling water

PURIN LAYER

• 500 ml whole milk
• 1 tsp vanilla bean paste
• 110 g granulated sugar (~1/2 cup)
• 6 eggs (2 full eggs and 4 egg yolks)

CAKE LAYER

• 1 egg
• 1 tbsp granulated sugar
• 20 g cake flour (heaping tbsp but I would HIGHLY recommend using a scale)
• 1 tbsp neutral oil (rice oil, avocado oil, canola oil, etc.)

Instructions

 

Caramel Layer

• Prepare a bit of boiling water in a microwave or an electronic kettle on the side (you only need 1 tbsp).
• Melt your granulated sugar and water together and heat it in a pot on medium heat.
• Don’t touch your pot until all of the sugar is melted and starts bubbling. If your sugar mixture starts to brown slightly around the edges, lift up your pot and move it in a circular motion to get the mixture evened out. As your caramel mixture deepens in color, continue to lift up the pot and move it in a circular motion to make sure your caramel coloring is even throughout.
• Once your caramel is a deep amber color, CAREFULLY add in your boiling water (USE A NET OR STEP AWAY FROM THE PAN AS MUCH AS YOU CAN BECAUSE THIS WILL CRACKLE AND BOIL!!)
• Mix together the caramel mixture and pour it into your 15cm cake pan. QUICKLY spread your caramel layer across the bottom of the pan evenly before it hardens! Let that cool while you prepare your purin and cake batter.
• Preheat your oven to 170C or 335F (if your oven takes a long time to preheat, you may have to start preheating your oven before you start making the caramel layer).

Purin Layer

• In a clean pot, add the milk, vanilla and half of the sugar mixture and heat on low for a few minutes just until you see it start to gently steam (don’t overheat this milk mixture or else you will get a skin on top!) Turn off the heat once your milk mixture is warm.
• In a large bowl, GENTLY mix together the 2 full eggs, 4 egg yolks and the other half of the sugar with a whisk.
• Add the milk mixture into the egg mixture 1/4 at a time and quickly (BUT GENTLY) mix together to prevent the milk from cooking the eggs. Set aside this purin mixture while you prepare your cake layer.
• Begin heating a pot of water to use for your water bath later (when baking the cake).

Cake Layer

• To make the cake batter, mix together the egg and sugar and whip it up with an electronic mixer (or a stand mixer) until you get a pastel colored fluffy egg mixture.
• Sift in the cake flour and gently fold it into your egg mixture with a spatula just until the flour mixture is about to be fully incorporated.
• Drizzle in the neutral oil and gently fold it into the batter just until it is evenly mixed — don’t overmix!
• To assemble the cake, pour the purin mixture through a sieve over the caramel layer. Then pour the cake layer on top of the purin layer gently — this cake batter is very fluffy which is why it will float on top of the purin mixture!

Baking the cake

• Prepare your water bath by pouring hot water in a shallow pan and place your cake pan in the shallow water with a paper towel underneath (cover the bottom of your cake pan with aluminum foil if you are worried about water getting into your cake pan)
• Bake your cake for 50 to 55 minutes until the top of your cake is golden brown — if your oven is strong, it may bake the top too quickly and you may need to cover your cake in aluminum foil so keep an eye on it for the last 5-10 minutes!
• Remove your cake gently from the water bath once it’s done baking and let it cool on a heat-safe surface for at least 30 minutes at room temperature or until it is safe to touch and place in the fridge overnight. If you want to speed up the process, you can place it in a shallow ice bath until it is ready to be placed in the fridge.
• Once your cake has rested in the fridge for at least 10 hours or overnight if possible, it’s ready to eat!
• Run a thin spatula between the cake and the mold to separate it and make the cake flip out easier in the next step.
• Place a large plate on top of the cake pan and swiftly flip it over onto the cake (be quick when you flip it because it’s a soft cake!) Gently lift the cake pan off and see the caramel drizzle off and soak into the cake.
• Cut into the cake and enjoy! Itadakimas!

Video

https://www.instagram.com/p/DFQWnljyB2E/

Notes

When serving the cake, I recommend separating the cake from the mold using a thin spatula and run it around the edge to help the cake flip out easier!

ケーキをサーブする際は、薄いヘラを使って型からケーキを外し、縁をぐるっと一周させることで、ケーキがひっくり返しやすくなりますよ！

Keyword Cake, Christmas Dessert, Easy Dessert, Japanese Dessert, Pudding, Purin