Soft, fluffy, and incredibly light this cotton cake is a dream come true for anyone who loves a delicate and airy dessert. It’s the kind of cake that feels like a cloud melting in your mouth, with just the right balance of sweetness and richness. Perfect for tea time, special occasions, or just because you deserve a treat! Trust me, once you take a bite, you’ll wonder why you haven’t been making this all along.
Why You’ll Love Cotton Cake
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re baking for a family gathering, a cozy evening with friends, or just to indulge in something comforting, this cake is perfect for any occasion. Here’s why it’s a favorite:
Versatile
Great as a light dessert, a tea-time treat, or even a base for layered cakes. You can dress it up with whipped cream, fresh fruits, or a dusting of powdered sugar.
Budget-Friendly
Made with simple, everyday ingredients that you likely already have in your pantry. No need for fancy or expensive items to achieve that luxurious texture.
Quick and Easy
This cake may look fancy, but it’s actually super simple to make. With just a few steps, you’ll have a bakery-quality cake ready to enjoy.
Customizable
Want to add some citrus zest? A hint of vanilla? Maybe even a swirl of chocolate? This recipe is the perfect canvas for creativity.
Crowd-Pleasing
A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Ingredients in Cotton Cake
Here’s the magic of this cake it’s made with just a few simple ingredients, yet the result is pure perfection.
Eggs: The key to the airy texture. Separating the yolks and whites ensures a fluffy, delicate crumb.
Flour: Provides structure while keeping the cake light and soft.
Sugar: Sweetens the cake just enough without overpowering its delicate flavor.
Milk: Adds moisture and a subtle richness.
Butter: A touch of butter enhances the flavor and gives the cake a slight richness.
Vanilla Extract: A hint of vanilla brings warmth and depth to the cake.
Baking Powder: Helps the cake rise beautifully.
Salt: A pinch of salt balances the sweetness and enhances the overall flavor.
Instructions
Preheat Your Equipment
Preheat your oven to the right temperature. This ensures even baking and gives the cake its signature soft and fluffy texture.
Prepare the Batter
In one bowl, beat the egg yolks with sugar until pale and creamy. Slowly add in the milk, melted butter, and vanilla extract, mixing until well combined. Sift in the flour, baking powder, and salt, then gently fold until smooth.
Whip the Egg Whites
In a separate bowl, beat the egg whites until soft peaks form. Gradually add sugar and continue whipping until stiff peaks form. This step is crucial for achieving that signature airy texture.
Combine Mixtures
Gently fold the whipped egg whites into the yolk mixture in batches. Use a light hand to maintain the fluffiness and prevent deflating the batter.
Prepare Your Baking Pan
Line your baking pan with parchment paper and lightly grease it to ensure the cake releases easily after baking.
Bake to Perfection
Pour the batter into the prepared pan and smooth out the top. Bake in a water bath until the cake is golden and set. This method keeps the cake extra moist and soft.
Cooling and Serving
Once baked, remove from the oven and let it cool in the pan before transferring to a wire rack. Slice and enjoy with your favorite toppings or just as it is!
Nutrition Facts
Servings: 8 slices
- 8 slices
Calories per serving: Approximately 150-180 calories per serving (varies depending on ingredients).
Preparation Time
Prep Time: 10-15 minutes
Cook Time:40-45 minutes
Total Time: 50-60 minutes
How to Serve Cotton Cake
This cake pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Enjoy it with a hot cup of tea or coffee for the perfect afternoon treat.
- Serve with fresh berries and whipped cream for a fruity twist.
- Drizzle with honey or maple syrup for a touch of extra sweetness.
- Add a dusting of powdered sugar for a simple yet elegant presentation.
- Pair with a scoop of vanilla ice cream for a delightful contrast of textures.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Use room-temperature eggs for better volume and easier mixing.
- Be gentle when folding in the egg whites to maintain the airy texture.
- A water bath helps prevent cracks and keeps the cake extra soft.
- Let the cake cool completely before slicing to maintain its structure.
- Store in an airtight container to keep it fresh for longer.
FAQ
Can I make this cake without a water bath? Yes, but a water bath helps keep it extra moist and prevents cracks.
Why did my cake deflate after baking? It’s likely due to overmixing or cooling too quickly. Be gentle when folding and allow it to cool gradually.
Can I add flavors like lemon or orange zest? Absolutely! Citrus zest adds a lovely freshness to the cake.
Do I need a special pan for this recipe? A regular cake pan works fine, but a springform pan makes removal easier.
How do I store leftovers? Keep in an airtight container at room temperature for a day or refrigerate for up to three days.
Can I freeze this cake? Yes! Wrap slices in plastic wrap and freeze for up to a month. Thaw before serving.
What’s the best way to ensure a fluffy texture? Properly beating the egg whites and gently folding them into the batter is key.
Can I use all-purpose flour instead of cake flour? Yes, but cake flour gives a lighter texture. If using all-purpose flour, try sifting it a couple of times.
Is this cake overly sweet? Not at all! It has just the right amount of sweetness, but you can adjust it to your preference.
Can I make this gluten-free? Yes! Substitute with a good-quality gluten-free flour blend for similar results.
Conclusion
Cotton cake is a true delight light, fluffy, and absolutely irresistible. Whether you’re a seasoned baker or trying this for the first time, this recipe is sure to impress. So grab your whisk, preheat that oven, and get ready to indulge in the softest, most delicate cake you’ve ever tasted!
Print
Cotton Cake
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cotton Cake is a light, fluffy dessert that melts in your mouth! Perfect for any occasion, this delicate cake is soft and airy with a subtle sweetness, making it a delightful treat
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1/4 tsp cream of tartar
- 1/4 tsp salt
Instructions
- Preheat the oven to 320°F (160°C). Grease and line a round cake pan with parchment paper.
- In a saucepan, melt the butter with the milk over low heat, stirring occasionally. Remove from heat and let it cool slightly.
- In a bowl, whisk together the flour and granulated sugar. Add the egg yolks and vanilla extract, and pour in the milk and butter mixture. Mix well until smooth.
- In a separate bowl, beat the egg whites with the cream of tartar and salt until stiff peaks form. Gradually add the powdered sugar and continue beating until glossy.
- Gently fold the egg whites into the batter, being careful not to deflate the mixture.
- Pour the batter into the prepared cake pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving for a decorative touch.
Notes
- For an extra flavor boost, add lemon zest or orange zest to the batter.
- This cake is perfect when served with whipped cream or fresh fruit on top.
- Make sure the egg whites are beaten to stiff peaks for the fluffiest texture.
Nutrition
- Serving Size: 1 slice
- Calories: ~150 kcal
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg