Japanese White Chocolate Cake with Only 3 Ingredients: Fluffy and Soft!

Japanese White Chocolate Cake is a refined dessert that marries the sweetness of white chocolate with cream cheese. This cake is ideal for sophisticated gatherings or as the crowning touch to a celebratory meal. The smooth ganache-like base, which is prepared by melting premium white chocolate in a bain-marie, forms the foundation of a tender filling.

What is Japanese Cake?

Popularly known as Japanese cotton cheesecake or soufflé cheesecake, this cake ditches the flour, butter, and a pantry’s worth of add-ins.

Unlike traditional Western cheesecakes that are dense and rich, Japanese cake is known for its cloud-like texture, achieved by folding whipped egg whites into a cream cheese and chocolate batter. Japan’s relationship with Western desserts really took off in the 20th century, adapting classics like cheesecake into their own soft-spoken versions.

Streamlining the classic Japanese cheesecake to its essential trio, cream cheese, white chocolate, and eggs, turns it into the kind of dessert you could theoretically whip up in your pajamas on a lazy Sunday.

Pro Tips for the Best Japanese 3-Ingredient Cake

• Separate those eggs like a pro because even the tiniest bit of yolk in your whites will mess with your meringue’s ability to fluff up.
• Use good quality white chocolate. Not all white chocolates are created equal, so, get one that lists cocoa butter near the top of the ingredient list.
• Use parchment paper to line your mold so the cake doesn’t stick. Also, it helps the cake climb higher and bake evenly.
• Once baked, leave the cake in the oven with the door ajar for 10 minutes. This gentle cool-down helps avoid sudden shrinking.

Can I Use Milk Chocolate Instead of White Chocolate?

Yes, but prepare for a different result, because milk chocolate will change the texture and flavor profile of the cake.

Do I Need to Add Sugar?

Nope! The white chocolate brings enough sweetness to the party. But if you’ve got a serious sweet tooth, you could dust a bit more powdered sugar on top or pair the cake with fresh fruit.

Can I Use a Hand Whisk for the Egg Whites?

Electric mixers are best when whisking egg whites to get the desired consistency. You need stiff peaks, and whisking by hand will be stressful and make you question your life choices.

Can I Add Flavors?

Absolutely! Try adding a bit of lemon zest or a drop of vanilla extract to the cream cheese mixture for subtle upgrades. Just keep additions minimal, as this cake thrives in simplicity.

How to Make Japanese 3-Ingredient White Chocolate Cake

Break the white chocolate into chunks and gently melt it using a bain-marie. Stir until it’s smooth, glossy, and very tempting.

Add the softened cream cheese and the egg yolks to the bowl of melted chocolate. Use a spatula to mix until you get a lump-free batter.

In a separate clean bowl, pour in the egg whites and whisk with an electric mixer.

Gently fold the whipped egg whites into the chocolate-cheese mixture in batches.

Use a spatula and make slow, sweeping motions to keep the air in while mixing. Don't rush this step, as it’s where the fluffiness is born.

Pour the finished batter into an 18cm round cake mold lined with parchment paper. Smooth the top lightly with your spatula, but don’t press it down.

Pop it into a preheated oven at 170°C (338°F) and bake for 30 minutes.

After baking, remove from the mold and dust with powdered sugar. Slice gently and serve!