Soft Cotton Butter Cake: Light, Fluffy, and Buttery Perfection

Few desserts can rival the simple elegance of a Soft Cotton Butter Cake — a delicately fluffy, buttery sponge that melts in your mouth with every bite. This classic Asian-inspired cake gets its name from its light, cottony texture and rich, buttery aroma. I once made this with a hint of vanilla and a touch of lemon zest, and it turned out beautifully fragrant. Whether enjoyed plain with tea or dressed up with fresh fruit and whipped cream, this cake is an everyday indulgence that feels special.

Why You’ll Love This Recipe

This Soft Cotton Butter Cake is everything a perfect cake should be — tender, airy, and full of buttery flavor. You’ll love how it’s light like a chiffon cake yet rich like a pound cake, achieving the best of both worlds. It’s ideal for those who prefer less sugary desserts but still crave that melt-in-your-mouth satisfaction. The secret lies in whipping the egg whites to soft peaks and gently folding them into the batter for that signature cotton-like texture. Once baked, it’s golden on the outside, soft and moist on the inside — a true bakery-style delight you can easily make at home.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Butter – Unsalted butter adds richness and depth of flavor. Make sure it’s softened for easy mixing.

Cake Flour – Keeps the texture light and soft. Avoid substituting with all-purpose flour for best results.

Eggs – Separated into yolks and whites; the yolks add richness, while the whites make the cake airy.

Milk – Adds moisture and helps create a tender crumb. Whole milk works best.

Sugar – Balances the flavor and stabilizes the egg whites during whipping.

Vanilla Extract – Adds a subtle aroma and enhances the buttery flavor.

Salt – A small pinch to balance sweetness and elevate flavor.

Lemon Juice or Cream of Tartar – Stabilizes the egg whites for a stable meringue structure.

Directions

Preheat your oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper (do not grease it).

In a small saucepan, melt the butter and milk over low heat. Remove from heat and let it cool slightly. Sift the cake flour into the mixture and whisk until smooth. Add the egg yolks, one at a time, whisking until the batter is well combined. Stir in vanilla extract and a pinch of salt.

In a separate clean bowl, beat the egg whites with lemon juice or cream of tartar using an electric mixer. Gradually add the sugar and beat until soft peaks form — glossy and airy but not stiff. Gently fold the meringue into the yolk mixture in three parts, being careful not to deflate the batter.

Pour the batter into the prepared pan and tap gently to release air bubbles. Place the pan in a larger baking tray filled with about 1 inch of hot water (a water bath). Bake for 50–60 minutes, or until the top is golden and a skewer inserted comes out clean.

Once baked, remove from the oven and let cool for 10 minutes. Invert onto a wire rack, peel off the parchment paper, and let it cool completely. Slice and serve plain or dusted with powdered sugar.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes 8–10 slices and takes about 1 hour and 20 minutes total — 20 minutes for prep and 1 hour for baking and cooling.

Storage/reheating

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For best texture, bring the cake to room temperature before serving. To freeze, wrap slices tightly in plastic wrap and store for up to 2 months.

Variations and Customizations

Vanilla Butter Cake: Add extra vanilla extract for a classic, fragrant flavor.

Lemon Butter Cake: Add 1 teaspoon of lemon zest and a bit of juice for a refreshing twist.

Almond Butter Cake: Replace a portion of flour with almond flour for a nutty depth.

Marble Butter Cake: Swirl in a few spoonfuls of melted chocolate for a marbled effect.

Coconut Cotton Cake: Replace milk with coconut milk for a tropical note.

Honey Butter Cake: Substitute part of the sugar with honey for a natural sweetness.

Matcha Butter Cake: Add 1 teaspoon of matcha powder for a light green tea flavor.

Layered Cotton Cake: Slice horizontally and fill with whipped cream or custard for a fancy dessert.

Fruit Topping: Serve with fresh berries and a dusting of powdered sugar.

Mini Cotton Cakes: Divide the batter into cupcake tins for individual servings.

FAQs

What makes this cake so soft and airy?

The whipped egg whites (meringue) folded into the batter create the cotton-like texture.

Can I use all-purpose flour instead of cake flour?

You can, but the cake will be slightly denser. Cake flour is preferred for the softest result.

Why do I need to bake it in a water bath?

It keeps the temperature gentle, ensuring even baking and preventing cracks.

Can I make it without a mixer?

Yes, but beating the egg whites by hand takes longer and requires effort.

Why did my cake shrink after baking?

Overmixing or sudden temperature changes can cause shrinkage. Cool gradually for best results.

Can I add chocolate to this recipe?

Yes, mix in melted chocolate or cocoa powder for a chocolate variation.

How do I know when it’s done baking?

The top should be golden and a toothpick inserted in the center should come out clean.

Can I skip the water bath?

You can, but the texture might not be as soft or moist.

Can I double the recipe?

Yes, but use a larger pan and increase the baking time slightly.

What’s the best way to serve it?

It’s delicious plain, with whipped cream, or lightly dusted with powdered sugar.

Conclusion

Soft Cotton Butter Cake is a timeless dessert that embodies simplicity and elegance. With its fluffy, melt-in-your-mouth texture and delicate buttery flavor, it’s the perfect cake for any occasion. Whether enjoyed warm with tea or chilled with fruit, each bite feels light, cozy, and irresistible. It’s a recipe you’ll return to time and again — proof that sometimes, the simplest desserts bring the most joy.

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