This Yuzu and Soy Caramel Marble Cake is incredibly flavourful with a moist and tender crumb, all soaked in a rich brown butter glaze.

It’s citrus season! My favourite citrus is HANDS DOWN!! Yuzu. If you’re lucky enough to find fresh Yuzu where you live, don’t sleep on it! It’s a wonderful fruit to both cook and bake with.

What is Yuzu?

Yuzu is a small yellow or green citrus fruit commonly used in Japanese cuisine for sweet and savory dishes. It has a complex fragrance and flavour with sweet, sour and floral notes.

Just like a lemon, you can utilize both the juice and the rind. It’s particularly difficult to find here in Canada, but you can find yuzu juice at some specialty asian grocery stores.

What is Soy Sauce Caramel?

Soy sauce caramel is like salted caramel with an additional savory and umami flavour. In Japan, you can find soy sauce caramel at specialty desserts like ice cream, crepes and cakes!

Ingredients for this yuzu soy caramel cake

There are three components to this cake: the soy caramel, cake batter and a glaze. Here’s what you’ll need for this sweet citrus loaf cake:

For the soy sauce caramel:

  • caster sugar
  • water
  • soy sauce

For the cake batter:

  • soy milk
  • yuzu (juice & zest): or use bottled yuzu juice and zest of a lemon
  • vanilla extract
  • silken tofu
  • butter: you can substitute for all coconut oil
  • refined coconut oil: use refined coconut oil so the cake does not give off any coconut-y notes
  • all purpose flour
  • corn starch
  • caster sugar
  • baking powder
  • baking soda
  • salt

For the brown butter yuzu glaze

  • butter (I use Miyoko’s dairy free butter)
  • sugar
  • yuzu juice
  • dark rum
  • vanilla extract

While developing this recipe, I ran out of butter so on a whim made a condensed milk yuzu glaze which also just as delicious and alcohol-free! All you need for this version is condensed milk and yuzu juice.

How to make yuzu cake

There are 4 major steps to making this yuzu cake:

First, we start with the soy caramel. The process of making this soy sauce caramel is much quicker than making caramel with milk, butter and cream. Be sure to remove the pan from the heat as soon as it turns amber in colour to prevent burning.

Next, we move on to the cake batter. Whisk all the dry ingredients into a bowl and blend all the wet ingredients until smooth. Add wet ingredients to dry ingredients and mix together with a spatula. Use a scrape and fold/cut motion to prevent over-mixing. Then transfer 1/3 of the batter to the caramel sauce with more flour and mix until combined.

How to make the marble effect

Now that are two cake batters are ready, it’s time to combined them together to make the marble cake

I tried a few different methods to create a marble effect and this process was by far my favourite with a beautiful swirl. Add a little less than half the yuzu batter to the loaf pan to coat the bottom. Then scoop 4-5 dollops of batter, alternating from left to right. Fill the empty spaces with the caramel batter. Repeat this process but layering the yuzu cake batter on top of the soy caramel batter and vice versa. Once all the batter is used up, use a chopstick and poke it through all the way down to the bottom of the pan, starting from the top left corner. Swirl the batter using a figure eight motion three full times. Lift to remove the chopstick and then start from the top right corner and repeat the process. Tap the loaf pan on the counter three times to remove any air bubbles.

Bake for 45 minutes or until cooked through. You can check doneness by inserting a skewer in the middle of the loaf. It should come out clean or with a few crumbs stuck to the skewer.

Let the cake cool on a wire rack and then place the cake back into the loaf pan. Drizzle the glaze over and let the cake soak it up for at least 30 minutes.

Baking Tips & FAQ:

  1. Let the cake sit overnight: this cake tastes better the next day because it has a chance to fully soak up the glaze and let the flavours mend. Pour 2/3 of the glaze on top and save 1/3 of the glaze and pour on top before serving.
  2. Can I make this without a stand mix? Yes! I recommend using only oil if not using a stand mix. Substitute the butter and oil for 82 ml refined melted coconut oil and add an additional 1 tsp of milk. Whisk the wet ingredients into the dry ingredients and then use a spatula to mix using a sweep, fold and cut motion to prevent over-mixing.
  3. Can I replace yuzu with lemon? While lemon and yuzu are not interchangeable in terms of flavour, you can absolutely use lemon, or any other citrus fruit instead of yuzu for a different variation. I know yuzu can be difficult to find in North America and have made this with a combination of lemon and lime juice with great results!
  4. How to store this marble cake: Wrap or cover and keep at room temperature for up to 3 days. To freeze, wrap with cling wrap tightly for up to 1 month. Defrost in the refrigerator before serving.


If you recreate this Yuzu Soy Caramel Marble Cake recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Yuzu Soy Caramel Marble Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Lisa Kitahara
  • Total Time: 80 minutes
  • Yield: 6 servings 1x


This Yuzu and Soy Caramel Marble Cake is incredibly flavourful with a moist and tender crumb, all soaked in a rich brown butter glaze. 


Units Scale

Soy Sauce Caramel

  • 2 tbsp (26 g) sugar
  • 1 tsp (5 ml) water
  • 2 tbsp (30 ml) hot water
  • 1 tsp soy sauce
  • tbsp (14 g) all purpose flour

Brown Butter Yuzu Glaze (option 1)

  • 2.5 tbsp (35 g) butter
  • 4 tbsp (36 g) sugar
  • 2 1/2 tbsp yuzu juice
  • 1 tbsp dark rum, optional
  • 1/2 tsp vanilla extract

Condensed Milk Yuzu Glaze (option 2)

  • 2 tbsp (40 ml) condensed coconut milk
  • 1 1/2 (22 ml) tbsp yuzu juice

Cake Batter

  • 1/2 cup + 1 tsp (130 ml) soy milk
  • 3 tbsp (45 ml) yuzu juice*
  • 1 tsp (5 ml) vanilla extract
  • 1/3 of a block (65 g) silken soft tofu
  • zest of one yuzu
  • 1/4 cup (60 g) butter, melted
  • 2 tbsp (30 ml) refined coconut oil, melted
  • 1 1/3 cup + 2 tbsp (175 g) all-purpose flour
  • 1/4 cup (28 g) corn starch
  • 2/3 cup + 1 tbsp (150 g) cane sugar
  • 1 tsp (5 g) baking powder
  • 1/2 tsp (2.5 g) baking soda
  • 1/4 tsp (1.25) g salt


Soy Sauce Caramel

  1. Add the sugar and water to a small sauce pan. Turn on heat to medium low to medium and let it bubble (do not touch it during this time). Once it becomes amber in colour, turn off the heat and carefully pour in the hot water. It will bubble vigorously (please be careful!!). Whisk in the soy sauce and set aside.

#1: Brown Butter Yuzu Glaze

  1. Add butter to a small sauce pan over medium low heat and cook until just browned, toasty and nutty. Turn heat to low and whisk in the sugar. Continue to whisk until fully disolved. Pour in the yuzu juice and whisk until it thickens slightly. Turn off the heat and whisk in the rum and vanilla extract.

#2: Condensed Milk Yuzu Glaze

  1. For the condensed milk yuzu glaze, microwave the condensed milk for 15 seconds or until liquid. Whisk in the yuzu juice.

Cake Batter

  1. Pre-heat oven to 325 F (170 C) for convection oven or 350 F (180 C) for regular oven. Line or grease a 7.5 x 3 inch loaf pan.
  2. Sift the flour, corn starch, sugar, baking powder, baking soda and salt, and whisk together.
  3. Blend together the silken tofu, plant based milk, yuzu juice, melted butter, refined coconut oil and vanilla. Stir in the yuzu or lemon zest.
  4. Pour in the wet ingredients and use a spatula to mix with a scrape and fold motion, making sure not to over mix the batter. 
  5. Transfer 1/3 of the batter to the caramel sauce (should be about 2 tbsp / 30 g of caramel) bowl along with the 2 tbsp of flour and whisk together until combined.
  6. To a prepared loaf tin, add a little less than half the yuzu batter to the loaf pan to coat the bottom. Then scoop 4-5 dollops of batter, alternating from left and right (refer to photos). Fill the empty spaces with the caramel batter. For the third layer, scoop the yuzu batter on top of the caramel batter and then scoop the caramel batter on top of the yuzu batter. Use a chopstick and poke it through all the way down to the bottom of the pan starting from the top left corner. Swirl the dough using a figure-eight motion three full times. Lift to remove the chopstick out and then start from the top right corner and draw an S. Then start from the top left corner and draw a backward S.
  7. Drop the loaf pan 3 times to remove any air bubbles. Bake for 45 minutes, or until fully cooked through. 
  8. Once the cake comes out of the oven, transfer to a cooling rack and allow it to cool completely. Place it back into the loaf tin and pour the glaze on top, allowing the cake to soak up the glaze.


  • Helpful Equipment: Stand mixer, zester, citrius juicer, mixing bowls, whisk, spatula
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: dessert
  • Method: baking

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. This cake changed my mind about citrus desserts. I was always staunchly against them but made a version of this with fresh orange juice and zest for a Chinese New Year’s party and it was a hit with both the party guests and at my own house!! I didn’t top it with anything the first time so I could try out the flavors and it was good all on its own. I ended up adding a crumble topping and a bit of the extra caramel I had and it was so good. So moist, so much flavor, pleasantly sweet.

  2. This was probably my favorite dessert recipe I’ve made by you. It was jam-packed with flavor. It was super moist and tangy and sweet and everything I wanted. I couldn’t track down yuzu, so I made it with a combination of Meyer lemon, lime, and orange. My soy sauce caramel batter was also not nearly as dark as yours, so I suspect I didn’t let the sugar brown enough and therefore was unable to get the marble effect. In any case, it was still amazing. 10/10 would recommend.