Cotton Cake Recipe
If you’ve ever longed for a dessert that feels as delicate as a cloud yet stands up to the richest cravings, Cotton Cake is about to become your kitchen’s shining star. With its irresistibly light and pillowy texture, subtle sweetness, and melt-in-your-mouth finish, this Japanese-inspired treat is a joyful ode to simplicity and technique. Every bite is an invitation to slow down and savor, whether you’re celebrating a special moment or just feel like turning an ordinary day into something extraordinary. Cotton Cake truly showcases how just a few humble ingredients, when treated with care, can transform into a showstopping centerpiece loved by all.
Ingredients You’ll Need
The beauty of Cotton Cake lies in the simplicity of its ingredients. Each one plays a starring role: eggs create structure and tenderness, milk and oil add incredible moisture, and cake flour ensures the crumb stays whisper-light. You likely already have everything you need!
- Eggs (6 large, separated): The backbone of the cake—yolks add richness, while whipped whites create that dreamy lift and fluffiness.
- Whole milk (1/2 cup): Contributes moisture and a creamy undertone, keeping every bite soft and luscious.
- Vegetable oil (1/2 cup): Ensures a moist crumb and a super tender texture without weighing down the cake.
- Cake flour (3/4 cup, sifted): Gives the Cotton Cake its signature airy structure and ultra-fine crumb.
- Salt (1/4 teaspoon): Balances flavors and subtly enhances sweetness—just enough to brighten every slice.
- Vanilla extract (1 teaspoon): Builds gentle, cozy aromatics in the cake, making it feel extra warm and inviting.
- Cream of tartar (1/4 teaspoon): Stabilizes those gorgeous meringue peaks, so your cake rises tall and proud.
- Granulated sugar (1/2 cup): Sweetens lightly and helps develop a lovely golden color on top.
How to Make Cotton Cake
Step 1: Prepare Your Pan and Oven
Set yourself up for success by preheating your oven to 300°F (150°C). Line the bottom of an 8-inch round cake pan with parchment paper, and leave the sides ungreased—this is key to encourage the Cotton Cake to climb up the edges as it bakes, giving you the perfect height and texture. Place your cake pan inside a larger baking dish; you’ll need this ready for the water bath later.
Step 2: Whisk Yolks and Wet Ingredients
In a large bowl, combine the egg yolks, whole milk, vegetable oil, vanilla extract, and salt. Whisk everything together until you have a smooth and silky mixture. This base adds richness and flavor depth to the Cotton Cake, ensuring it tastes as good as it looks.
Step 3: Sift and Mix in Cake Flour
Sift the cake flour directly into the yolk mixture. This little step ensures your batter stays lump-free and light—truly worth the extra moment! Gently whisk until just incorporated, taking care not to over-mix, as this will help preserve that soft and tender crumb.
Step 4: Whip the Egg Whites
In a separate clean bowl, begin beating the egg whites on medium speed until they become foamy. Sprinkle in the cream of tartar, which will help give your meringue structure and resilience. Gradually add the granulated sugar, and continue beating until you reach stiff, glossy peaks. This is where the magic of Cotton Cake really starts to happen!
Step 5: Fold Gently for Airiness
With gentle hands, fold one-third of the meringue into your yolk batter to lighten it. Then, working in two more additions, delicately fold in the remaining meringue, turning the bowl as you go to keep the mixture airy. Be patient—this is essential for that ethereal Cotton Cake texture.
Step 6: Pour, Tap, and Prepare the Water Bath
Pour the finished batter into your prepared cake pan and gently tap it on the counter to remove any large air bubbles. Fill the outer baking dish with hot water, so it reaches halfway up the sides of your cake pan. This gentle water bath ensures a slow, even bake, protecting the Cotton Cake from cracking and giving it that signature silky surface.
Step 7: Bake Low and Slow
Bake your Cotton Cake for 60 to 70 minutes, or until the top is just golden and a toothpick inserted in the center comes out clean. Once baked, leave the cake in the oven with the door slightly open for 15 minutes—this helps prevent shrinkage and keeps your crumb perfectly fluffy.
Step 8: Cool, Unmold, and Marvel
After cooling, carefully remove the cake from the oven, then let it cool completely in the pan. Run a thin knife around the edge if needed, and gently lift out your Cotton Cake masterpiece. The anticipation is all part of the experience!
How to Serve Cotton Cake
Garnishes
Let your Cotton Cake shine with a simple dusting of powdered sugar… or add elegance with fresh berries, thin citrus slices, or a few edible flowers for a lovely pop of color. If you want extra flair, a dollop of softly whipped cream or a drizzle of honey works wonders.
Side Dishes
Pair Cotton Cake with a scoop of ice cream or a spoonful of fruit compote for a more decadent dessert plate. For a light afternoon treat, serve slices alongside a cup of green tea, Earl Grey, or cold-brewed coffee—the subtle flavor of the cake makes it endlessly versatile.
Creative Ways to Present
Transform your Cotton Cake into individual mini cakes with round cutters, or layer slices with seasonal fruit and cream for a stunning trifle presentation. You can also cube the cake and serve it as part of a dessert platter, alongside macarons, mochi, and other bite-sized sweets for a playful twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cotton Cake in an airtight container in the refrigerator for up to three days. The cool environment preserves its moisture and fluffiness, and some say the flavor even improves after a day, making it an even more delightful treat.
Freezing
To freeze Cotton Cake, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to one month. Thaw slices in the refrigerator overnight when you want a pillow-soft slice at a moment’s notice.
Reheating
If you prefer your Cotton Cake warm, pop a slice in the microwave for about 10 to 15 seconds, or gently reheat it in a low oven (around 250°F) until it’s just warmed through. Be careful not to overheat, as you don’t want to lose that signature airy crumb.
FAQs
Can I use all-purpose flour instead of cake flour?
While you can substitute all-purpose flour in a pinch, the texture will be a bit denser and less silky than classic Cotton Cake. If possible, use cake flour or make a quick DIY version by replacing 1 tablespoon of every cup of all-purpose flour with cornstarch to mimic the finer texture.
Why do I need a water bath for this cake?
The water bath helps regulate the temperature around the Cotton Cake, allowing it to bake gently and evenly. This prevents the outside from cooking too quickly and cracking, ensuring the center stays soft and ultra-fluffy.
What’s the best way to separate eggs for this recipe?
Cold eggs are easiest to separate, so do that first, then let the whites come to room temperature before whipping for optimal volume. Make sure no yolk sneaks into your whites, as even a bit of fat can prevent your meringue from forming perfect peaks.
My cake collapsed after baking! What went wrong?
Cotton Cake can sometimes deflate if the meringue wasn’t stiff enough, if it was overmixed, or if it was removed from the oven too soon. Always allow it to cool gradually in the oven with the door ajar to help it retain its height and pillowy interior.
Can I add flavors other than vanilla?
Absolutely! Try folding in a little lemon zest, almond extract, or even a swirl of fruit puree to personalize your Cotton Cake. Just avoid adding too much liquid, which could affect the rise and texture.
Final Thoughts
If you’re searching for a bake that will instantly lift spirits and impress friends and family, this Cotton Cake is pure joy from start to finish. There’s something magical about a dessert this light, yet so full of flavor. Give it a try—you’ll quickly see why it’s a beloved classic in my kitchen!
Print
Cotton Cake Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Learn how to make a light and fluffy Cotton Cake, also known as Japanese cotton cheesecake. This airy dessert is a delightful treat with a hint of vanilla and a citrusy twist option. Perfect for a special occasion or a sweet indulgence.
Ingredients
Egg Yolk Mixture:
- 6 large eggs (separated)
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup cake flour (sifted)
- 1/4 teaspoon salt
Meringue:
- 6 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat the Oven: Preheat the oven to 300°F (150°C) and line the bottom of an 8-inch round cake pan with parchment paper.
- Mix Egg Yolk Mixture: Combine egg yolks, milk, vegetable oil, vanilla extract, salt, and sifted cake flour in a bowl until smooth.
- Whip Meringue: In a separate bowl, beat egg whites with cream of tartar and sugar until stiff peaks form.
- Combine Batters: Gently fold the meringue into the yolk mixture in three additions.
- Bake: Pour the batter into the pan, create a water bath, and bake for 60-70 minutes until golden.
- Cool and Serve: Cool in the oven, then remove from the pan and enjoy chilled or at room temperature.
Notes
- This cake is also known as Japanese cotton cheesecake or sponge cotton cake.
- For a citrusy twist, add lemon zest to the yolk mixture.
- Store leftovers in the fridge and serve chilled or at room temperature.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 105mg
