Some cakes are rich. Some are dense. And then there are cakes that seem to defy gravity—cakes so light, airy, and delicate that one slice barely leaves a trace on your plate. Cotton Cake, often called Japanese Cotton Cheesecake, belongs to that magical category. With its pillow-soft crumb, subtle sweetness, and melt-in-your-mouth texture, this cake has charmed bakers around the world.
Unlike traditional Western cheesecakes, cotton cake is refreshingly light. Its signature wobble and featherlike texture come from a unique technique that blends cream cheese, whipped egg whites, and a gentle baking method known as “bain-marie” or water bath baking. The result? A dessert that feels like eating a sweet cloud.
This is a cake you make when you want something elegant yet comforting—something that draws “oohs” and “aahs” without requiring complicated decoration.
Let’s explore how to make this beautiful cake at home.
Ingredients for Cotton Cake
Cream Cheese Base
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200 g (about 7 oz) cream cheese
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50 g (3 ½ tbsp) butter
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100 ml (⅓ cup + 1 tbsp) milk
Dry Ingredients
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60 g (½ cup) cake flour
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20 g (2 tbsp) cornstarch
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¼ tsp salt
Egg Batter
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6 large eggs, separated
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120 g (½ cup + 2 tbsp) granulated sugar
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1 tsp vanilla extract
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1 tsp lemon juice (optional, helps stabilize)
How to Make Cotton Cake
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