This Cotton Cake recipe is a vintage gem that’s just as delightful today as it was in the 1920s. With its fluffy cocoa layers, marshmallow filling, and cloud-like icing, it’s a chocolate lover’s dream with a nostalgic twist. Originally featured in a Canadian Magic Baking Powder booklet as a prize-winning cake, this old-fashioned recipe has stood the test of time and it’s easy to see why.

Vintage Cotton Cake Recipe: A Classic Dessert with Cocoa, Marshmallow, and Nostalgic Charm

Why “Cotton Cake”? The fluffy texture of this cake is reminiscent of soft cotton, and it’s made with an unexpected but delightful ingredient, mashed potatoes. This old-school recipe combines simple ingredients with a touch of nostalgia, making it a wonderful way to bring some vintage charm into your modern day kitchen.

Perfect for special occasions or just because you feel like baking something a little different, this cake is a delicious reminder that sometimes the best recipes are the ones that stand the test of time.

WHY THIS RECIPE WORKS

Creamed butter and sugar create a light, tender crumb – This classic method incorporates air into the batter, giving the cake a soft, fluffy structure while enhancing richness.
Mashed potatoes add moisture without heaviness – They help lock in moisture and create a smooth texture, keeping the cake soft for days without making it dense.
Cocoa powder delivers bold chocolate flavor – Using unsweetened cocoa adds depth and richness, perfectly balancing the sweetness of the filling and icing.

Whipped egg whites provide lift and lightness – Folding in stiff egg whites keeps the cake airy and delicate, almost like a cross between a sponge cake and a chocolate layer cake.
Layered marshmallow filling and fluffy icing add texture and nostalgia – The contrast between soft cake, gooey filling, and cloud-like topping makes each bite memorable and comforting.

EXPERT TIPS FOR BAKING THE BEST COTTON CAKE

Measure ingredients carefully: Be sure to measure the flour and cocoa powder correctly for the best texture. Too much flour will make the cake dense, while too little will affect the rise.

Don’t overmix the batter: When combining the wet and dry ingredients, mix until just incorporated. Overmixing can deflate the batter and make the cake less fluffy.
Whip the egg whites properly: Ensure the egg whites are beaten to stiff peaks before folding them into the batter. This is key to getting the light, airy texture that makes this cake so special.
Check for doneness with a toothpick: When baking, check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready. Overbaking can dry it out.

Let the cake cool completely: Allow the cakes to cool completely before frosting. This prevents the frosting from melting and helps the layers stay neat and stacked.
Use a generous amount of frosting: For that vintage, nostalgic look, don’t be shy with the frosting between the layers and on top. It gives the cake its signature fluffy appearance!

INGREDIENTS FOR COTTON CAKE RECIPE

Unsalted butter – softened so it creams easily with sugar for a rich and tender base.

Granulated sugar – used in stages to sweeten the batter and whip into the egg whites for a glossy meringue texture.
Eggs – yolks add richness while whipped egg whites make the cake light and airy.
Mashed potatoes – yes, really! They keep the cake incredibly moist without making it heavy.

Milk – helps thin the batter and adds moisture for a smooth, even texture.
All-purpose flour – gives the cake its structure and balances the soft, moist ingredients.
Baking powder – this leavening agent gives the cake a gentle lift for a fluffy crumb.

Salt – just a pinch to balance out the sweetness and enhance the chocolate flavor.
Cocoa powder – unsweetened cocoa gives this cake its rich, deep chocolate taste.
Vanilla extract – adds warmth and rounds out the flavors for a classic finish.

Marshmallow fluff – spread between layers for a sweet, gooey surprise that pairs perfectly with the chocolate.
Foaming icing or 7-minute frosting – a vintage-style topping that’s soft, fluffy, and finishes the cake with old-school charm.

HOW TO MAKE COTTON CAKE

STEP 1). Prepare the pans and oven: Preheat your oven to 375°F (190°C). Grease and flour two 8-inch or 9-inch round cake pans.

STEP 2). Cream the butter and sugar: In a large bowl, beat the softened butter with 1/3 cup of the sugar until light and fluffy.
STEP 3). Mix in the egg yolks: In a separate bowl, whisk the egg yolks with another portion of the sugar (about 1/6 cup). Add this to the creamed butter and mix until smooth.
STEP 4). Whip the egg whites: In a clean, dry bowl, whip the egg whites until stiff peaks form. Gradually add the remaining sugar (about 1/2 cup), beating until the mixture is glossy and holds its shape. Set aside.

STEP 5). Add potatoes and milk: Stir the mashed potatoes and milk into the butter mixture until well combined.
STEP 6). Sift and add the dry ingredients: Sift together the flour, baking powder, cocoa powder, and salt. Add to the wet mixture and stir gently until just combined—don’t overmix.
STEP 7). Fold in the egg whites: Using a spatula, gently fold the whipped egg whites into the batter in batches. Be careful not to deflate the mixture—you want to keep it light and airy. Stir in the vanilla extract.

STEP 8). Divide and bake: Evenly divide the batter between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
STEP 9). Cool and fill: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. Spread marshmallow fluff or your favorite frosting between the layers.
STEP 10). Fill and frost: Place one cake layer on a serving plate and spread marshmallow fluff (or your chosen frosting) evenly over the top. Place the second layer on top, then generously frost the top of the cake with foaming icing or 7-minute frosting. For an extra vintage touch, you can finish it with a sprinkle of chocolate shavings or leave it simply cloud-like and fluffy.

RECIPE FAQ

How do I keep my cotton cake light and fluffy?

The key to keeping this cake light and airy is properly whipping the egg whites to stiff peaks before folding them into the batter. This adds volume and creates that soft, fluffy texture. Be careful not to overmix once the egg whites are added to maintain that fluffiness!

Can I add different fillings to the cotton cake?

While the original recipe calls for marshmallow fluff or a similar filling, you can customize it with other options to suit your taste. Try using whipped cream, cream cheese frosting, fruit preserves like raspberry or strawberry jam, or even a chocolate ganache for a richer twist.

Can I make this cake gluten-free?

Yes, you can make this cotton cake gluten-free by swapping the all-purpose flour for a gluten-free 1:1 flour blend. Just ensure the blend includes xanthan gum to help with structure.

How should I store my cotton cake?

This cake is best stored in an airtight container at room temperature for 2-3 days. If you have leftovers, you can refrigerate it for up to 5 days. Just let it come to room temperature before serving for the best flavor and texture.

Can I freeze this cake?

Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and foil, then store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and frost when ready to serve.