Name: Soufflé Cake
Prep time: 20 min
Cook time: 55 min
Total time: 2 h
Cuisine: French
Ingredients: 6 large eggs, separated; 1/2 cup granulated sugar; 1/4 tsp cream of tartar or 1 tsp lemon juice; 2 tbsp butter, melted; 1/2 cup milk; 1/4 cup cake flour or all-purpose flour; 2 tbsp cornstarch; 1 tsp vanilla extract; 1/4 tsp salt; Powdered sugar, for dusting (optional)

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Soufflé cake is a light, airy dessert that brings the elegance of a classic soufflé together with the comforting richness of cake. With its fluffy texture and melt-in-my-mouth consistency, this dessert is perfect for special occasions or when I want to impress with minimal ingredients and effort.

Why You’ll Love This Recipe

I love how this soufflé cake manages to feel both indulgent and delicate at the same time. It’s not overly sweet, which makes it perfect after a rich meal. The egg-based structure gives it that signature airy lift, and it has a subtle custardy flavor that keeps me coming back for more. It’s also gluten-free by default in many versions, and I only need a handful of pantry staples to make it.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs
Granulated sugar
Cream of tartar or lemon juice (optional, for stabilizing the egg whites)
Butter
Milk
Cake flour or all-purpose flour
Cornstarch
Vanilla extract
Salt
Powdered sugar (for dusting, optional)

directions

I start by preheating the oven and preparing a cake pan with parchment paper and a light coating of butter.
Then, I separate the egg whites from the yolks, making sure there’s no trace of yolk in the whites.
I beat the egg whites with cream of tartar or lemon juice until soft peaks form, then gradually add sugar and continue whipping until stiff peaks form.
In a separate bowl, I whisk together the yolks, melted butter, milk, vanilla, and a pinch of salt.
I sift in the flour and cornstarch to the yolk mixture, mixing just until smooth.
Gently, I fold the whipped egg whites into the yolk mixture in batches, being careful not to deflate the batter.
I pour the batter into the prepared pan and give it a gentle tap to release air bubbles.
The cake is baked in a water bath at a low temperature until set and lightly golden.
Once baked, I let it cool in the oven with the door ajar to avoid collapsing.
I dust the cooled cake with powdered sugar before serving.

Servings and timing

This soufflé cake serves about 6 to 8 people.

Prep time: 20 minutes
Cook time: 50 to 60 minutes
Cooling time: 1 hour
Total time: Around 2 hours

Variations

When I want a citrusy twist, I add lemon or orange zest to the batter. For a chocolate version, I replace a few tablespoons of the flour with cocoa powder. I’ve also tried adding a cream cheese layer in the center before baking for an extra rich surprise. For flavoring, I occasionally swap out the vanilla for almond or coconut extract depending on what I’m in the mood for.

storage/reheating

I store leftover soufflé cake in the refrigerator for up to 3 days, wrapped in plastic or an airtight container. To reheat, I place a slice in the microwave for about 15 to 20 seconds—just enough to bring back a bit of that warmth and softness. However, I’ve found that this cake is best enjoyed fresh due to its delicate texture.

FAQs

What’s the difference between a soufflé cake and a regular cake?

A soufflé cake uses whipped egg whites to create a light, airy texture, unlike regular cakes that rely more on leavening agents like baking powder.

Why does my soufflé cake collapse after baking?

Slight collapsing is normal, but dramatic sinking might mean it was underbaked or cooled too quickly. I always let mine cool gradually in the oven.

Can I make this cake ahead of time?

Yes, but I recommend serving it the same day for the best texture. If I prepare it ahead, I store it in the fridge and reheat gently.

Do I need a water bath for baking?

Yes, a water bath helps cook the cake gently and evenly, preventing cracks and ensuring that soft, creamy center.

Can I freeze soufflé cake?

I don’t recommend freezing it since the airy structure can break down, making the cake lose its texture when thawed.

Conclusion

This soufflé cake is one of my favorite desserts when I want something light but satisfying. Its cloud-like texture, simple ingredients, and impressive presentation make it a go-to for both casual dinners and elegant gatherings. Once I made it the first time, it quickly became part of my regular dessert rotation.

Soufflé Cake