If you’re a fan of melt-in-your-mouth desserts, prepare to fall head over heels for Cotton Cake. With its cloud-like texture, gentle sweetness, and striking simplicity, this Japanese-inspired treat manages to feel both comfortingly nostalgic and surprisingly sophisticated. Whether you’re celebrating something special or just craving a slice of softness with your afternoon tea, Cotton Cake never fails to impress. Each bite feels like eating a sweet, pillowy dream, making it just the kind of recipe you’ll want to share—and make again and again.
Ingredients You’ll Need
The magic of Cotton Cake lies in how a handful of humble ingredients come together to create a texture that’s impossibly light. Every item on this list plays a starring role—don’t be tempted to skip or swap, because it’s these simple touches that make the cake so unforgettable.
- Whole milk: The fat in whole milk adds subtle richness and ensures your crumb stays moist and tender.
- Unsalted butter: Melted together with milk, this gives the cake its signature soft, supple bite.
- Eggs (separated): Egg yolks lend color and flavor, while whipped whites are the secret to that signature cottony lift.
- Granulated sugar: Used in both the yolk and white mixtures for balanced sweetness and perfectly structured meringue.
- Cake flour (sifted): With less protein than all-purpose, cake flour keeps the texture light and delicate.
- Cream of tartar: Just a pinch stabilizes your meringue, so don’t omit it for the fluffiest result.
- Salt: A little salt sharpens flavors and stops the cake from being too sweet.
- Vanilla extract: Pure vanilla brings that irresistible cozy aroma and warmth.
- Powdered sugar (optional): Perfect for a light and pretty finishing dust, right before serving.
How to Make Cotton Cake
Step 1: Prep Your Pan & Oven
Begin by preheating your oven to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper, but skip greasing the sides. This helps Cotton Cake cling while it rises, creating sky-high fluffiness and a signature golden top. Simple pan prep, but trust me—it makes all the difference.
Step 2: Heat Milk and Butter
In a small saucepan, gently warm the milk and unsalted butter together, just until the butter is completely melted. Remove from heat and let it cool for a minute or two. This step combines richness with warmth, ensuring a super-smooth batter later on.
Step 3: Whisk Egg Yolks, Sugar, Vanilla & Salt
In a large mixing bowl, whisk together the egg yolks, half your sugar (that’s 1/4 cup), vanilla extract, and salt. Aim for a mixture that looks pale and smooth—the more you whisk, the lighter your cake’s crumb!
Step 4: Mix in the Milk Mixture & Cake Flour
Now, slowly stir in the warm milk and butter blend, letting your batter stay silky. Gently fold in the sifted cake flour using a spatula or whisk. Sifting here keeps the texture as feathery and lump-free as possible—the Cotton Cake hallmark.
Step 5: Whip the Egg Whites
In a clean, grease-free bowl, whip your egg whites with cream of tartar until they become foamy. Gradually add the remaining 1/4 cup sugar, and keep beating until stiff, glossy peaks form. This step transforms simple eggs into the magical lift that defines Cotton Cake.
Step 6: Combine and Fold
Carefully fold the whipped meringue into your yolk batter in three additions. Patience is key here—each addition should be just barely mixed, preserving all that lovely air you’ve beaten in. Stop folding as soon as no white streaks remain.
Step 7: Bake
Pour the finished batter into your prepared pan, then tap gently to release split bubbles. Bake for 40 to 45 minutes, or until the top is lightly golden and springs back with a gentle press. The aroma is proof you’re moments away from sweet success!
Step 8: Cool and Unmold
Let your Cotton Cake cool in the pan for 10 minutes—this helps it “set” and makes removal cleaner. Run a thin knife around the edge, lift out onto a wire rack, and cool completely. Once cool, dust with powdered sugar for a dreamy finish.
How to Serve Cotton Cake
Garnishes
This cake is a blank canvas for fun finishing touches. A simple shower of powdered sugar highlights its pillowy top, but try fresh berries, a swirl of whipped cream, or a few mint leaves for a pop of color and freshness. Since Cotton Cake is so delicate, light garnishes always feel just right.
Side Dishes
Pair your sweet slice with anything bright and a bit tangy—think lemon curd, lightly macerated fruit, or a dollop of Greek yogurt. For a classic feel, serve with green tea or a frothy café latte. The cake’s subtlety really lets sides shine!
Creative Ways to Present
Cotton Cake looks gorgeous as a single tall round, but you can get creative. Try baking in a square pan and cutting into dainty cubes for afternoon tea, or layer with softly whipped cream and fruit compote for an elegant plated dessert. Little individual rounds made in ramekins are a showstopper for brunch or gatherings.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers (a rare thing!), wrap cooled slices tightly in plastic or store in an airtight container at room temperature for up to two days. The Cotton Cake’s moisture is best fresh, but it remains delicious for a couple days if kept sealed from air.
Freezing
To freeze, slice your cooled cake into portions and wrap each slice in plastic, then pop them in a freezer bag. Cotton Cake actually freezes very well—just thaw on the counter for an hour whenever you crave a bit of cloud-like sweetness.
Reheating
Bring your slices to room temperature for best texture, or give them a quick five-second zap in the microwave. A super-short warm-up perks up the crumb and brings out the aroma without drying anything out.
FAQs
Why don’t you grease the sides of the pan for Cotton Cake?
Leaving the sides ungreased allows the batter to “climb” the pan as it bakes, helping Cotton Cake achieve its famously lofty, fluffy height. Greasing the sides can cause the cake to deflate or pull away too soon.
How do I know when the cake is fully baked?
The top should be evenly golden and spring back when gently touched. A skewer inserted into the center should come out clean or with just a few moist crumbs, not wet batter.
Can I make Cotton Cake without cake flour?
If you’re in a pinch, you can use all-purpose flour, but the texture will be a bit denser. For best results, make your own cake flour by replacing 1 tablespoon per half cup of flour with cornstarch, then sift well!
What happens if I overmix the meringue into the batter?
Overmixing will deflate the air you’ve carefully whipped in, resulting in a flatter, less airy cake. Fold gently, just until the meringue is incorporated and streaks disappear.
Can I add extra flavors to Cotton Cake?
Absolutely! Try folding in a touch of lemon zest, a splash of almond extract, or even a hint of matcha powder for a fun twist. Just add these to the yolk mixture before folding in the whites.
Final Thoughts
Cotton Cake is truly a slice of happiness—impossibly light, gently sweet, and so much fun to make and serve. Once you’ve experienced its airy texture and elegant flavor, you’ll want to bake it again for every occasion (even if that occasion is just a quiet afternoon at home). Give this recipe a try and share a bit of fluffy, homemade joy!
Print
Cotton Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Description
This Cotton Cake recipe yields a light and airy sponge cake with a delicate, fluffy texture. Also known as Japanese Cotton Cake, it is a delightful and satisfying dessert that can be enjoyed plain, with whipped cream, or fresh fruit.
Ingredients
Cotton Cake Ingredients:
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 5 large eggs (separated)
- 1/2 cup granulated sugar
- 1/2 cup cake flour (sifted)
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C).
- Prepare the pan: Line the bottom of an 8-inch round cake pan with parchment paper.
- Mix milk and butter: Heat the milk and butter in a saucepan until the butter melts. Let cool slightly.
- Prepare the batter: Whisk egg yolks, sugar, vanilla, and salt until smooth. Stir in the warm milk mixture and fold in the sifted cake flour.
- Beat egg whites: In a clean bowl, beat egg whites with cream of tartar and sugar until stiff peaks form.
- Combine batter: Gently fold the meringue into the batter in three additions.
- Bake: Pour the batter into the pan and bake for 40-45 minutes until golden and springs back when touched.
- Cool and serve: Cool the cake in the pan, then remove and cool completely on a wire rack. Dust with powdered sugar before serving if desired.
Notes
- This Japanese Cotton Cake can be enhanced with a teaspoon of lemon zest or almond extract for added flavor.
- Serve the cake plain, with whipped cream, or fresh fruit for a delightful treat.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 11 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 95 mg
