Discover the secret to incredibly light and airy cakes with this collection of 20 fluffy cake recipes. Whether you’re seeking a delicate sponge, a tall chiffon, or a tender layer cake, these recipes focus on techniques that yield a wonderfully soft crumb every time. Get ready to bake cakes that are as delightful to look at as they are to eat.
1. Strawberry Cream Swiss Roll
A flexible vanilla sponge sheet rolled tightly with fresh whipped cream and sweet strawberry slices. The cake is baked quickly at a high temperature to keep it pliable and soft.
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A jiggly and airy dessert made by whipping egg whites to soft peaks for a cloud-like texture. This cake is baked in a water bath to ensure it remains moist and rises high.
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Light and citrusy, this tall cake relies on vegetable oil and stiff meringue for its signature loft. It is cooled upside down to maintain its impressive height and airy crumb.
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Deep chocolate flavor meets an incredibly light texture in this dessert that relies solely on eggs for structure. It puffs up dramatically in the oven and settles into a rich, fudge-like center.
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Fragrant tea leaves infuse this fat-free sponge that rises high in a tube pan using only egg whites. The result is a stark white interior with a delicate, aromatic flavor profile.
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Layers of white cake are folded with coconut milk and topped with fluffy toasted flakes. The batter is lightened with beaten egg whites to prevent it from becoming dense.
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A Japanese specialty featuring a tight, springy crumb and a rich honey aroma without using any oil or butter. The sweetness develops over time, making it even better the day after baking.
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A vibrantly green, soft cake from Southeast Asia known for its cotton-soft crumb and sweet aromatic flavor. It utilizes the separated egg method to achieve a texture between a sponge and a chiffon.
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A traditional hot milk batter enriched with swirls of homemade salted caramel for a sweet and savory balance. Heating the milk and butter before adding them to the eggs creates a fine, velvety grain.
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Finely chopped walnuts and strong coffee flavor this light-as-air baked treat. The nuts are folded in gently to ensure they do not deflate the whipped egg foam.
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Heavy cream is whipped into the batter itself to create a tender and velvety crumb without traditional butter creaming. This simple method results in a moist cake that pairs well with simple frosting.
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Earthy green tea powder balances the sugar in this tall, airy dessert that is perfect for tea time. The oil-based batter ensures the cake stays soft even when refrigerated.
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An Italian sponge cake that uses whole eggs whipped over warm water for maximum volume and stability. It serves as a sturdy yet light base for soaking syrups and fresh fruit toppings.
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A light yogurt-based cake base topped with an airy fruit mousse layer for a refreshing dessert. The texture contrasts between the baked bottom and the chilled, creamy topping.
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A gluten-free option using fine almond meal and egg whites for a melting texture similar to a heavy soufflé. Dusting with powdered sugar gives it a simple, elegant finish.
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Warm spices swirl through this pillow-soft cake that pairs perfectly with a warm beverage. The structure comes from a strong meringue folded into a spiced yolk batter.
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Airy sponge layers are filled with tart raspberry puree and tender peach slices. The cake absorbs the fruit juices, becoming even more tender and flavorful.
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Known for its trembling texture, this large rectangular cake is baked in a water bath to prevent cracking. It has a distinctive eggy flavor and a texture that melts in the mouth.
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Pureed pumpkin folds into beaten egg whites for a light autumnal treat that isn’t heavy or dense. Spices like nutmeg and ginger cut through the sweetness for a balanced bite.
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A delicate variation of the classic angel food cake scented with floral orange water and zest. It contains no yolks or fats, resulting in a pristine and chewy texture.
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