Name: Vanilla Soufflé Recipe That’s Light, Fluffy, and Irresistible – Sweet Easy Recipes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tablespoons unsalted butter, for greasing; 3 tablespoons granulated sugar, for dusting; 2 tablespoons all-purpose flour; 1/2 cup whole milk; 3 large eggs, separated; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/4 teaspoon cream of tartar; Powdered sugar, for dusting

Jump to Recipe

I still remember the first time I tried making a soufflé. Let’s just say the kitchen looked like a floury battlefield, and my confidence deflated faster than my dessert. But now? Now I’ve got a vanilla soufflé recipe that rises to the occasion—literally. This one’s light, fluffy, and just the right amount of sweet, without needing a pastry chef’s diploma. If you’ve ever been intimidated by the idea of soufflé, don’t worry. We’re not aiming for perfection here—we’re aiming for delicious. A little wobble is good. A golden top with a soft inside? Even better. This recipe combines easy steps with simple ingredients. And yes, it actually works. The worst thing that might happen? You’ll have to eat a test batch. Tragic, I know. This is the kind of dessert that makes people think you’ve got secret culinary training when really, you just followed a good recipe. And if someone asks how you pulled it off, you can always wink and say, ‘Lila helped me.’

1) Key Takeaways
2) Easy Vanilla Soufflé Recipe
3) Ingredients for Vanilla Soufflé
4) How to Make Vanilla Soufflé
5) Tips for Making Vanilla Soufflé
6) Making Vanilla Soufflé Ahead of Time
7) Storing Leftover Vanilla Soufflé
8) Try these desserts next!
9) Vanilla Soufflé
10) Nutrition

1) Key Takeaways

This vanilla soufflé recipe is lighter than air and uses simple pantry ingredients.
Sweet easy recipes like this one are great for beginners with a sweet tooth.
Serve right from the oven while still puffed and golden for best results.
You can prep it ahead a bit, but soufflés are best enjoyed fresh and warm.

2) Easy Vanilla Soufflé Recipe

My first soufflé attempt? Let’s just say it wasn’t cute. It sagged. I sulked. But over time, and with some good old trial and error, I figured out how to nail it. And now, I’m here to walk you through it so you don’t end up with vanilla soup like I did.

Sweet easy recipes can sometimes feel like a gamble—especially when eggs are involved. But this one’s tested, and it doesn’t require you to own a stand mixer or an art degree in piping meringue. It’s soft on the inside, golden on top, and just the right amount of sweet to feel like a reward.

We’re using familiar ingredients, a calm oven, and a steady hand. If you’re thinking, ‘Will this actually rise?’—it will. And even if it dips a little, no worries. That puff is just a bonus. The taste is where the magic lives.

3) Ingredients for Vanilla Soufflé

Unsalted Butter: Used for greasing the ramekins. It helps your soufflé rise evenly and not stick to the sides. Don’t skip this part. It’s the non-stick insurance you didn’t know you needed.

Granulated Sugar: This coats the inside of the ramekin and adds a slightly crisp texture to the outside of the soufflé. It also gives a touch of caramelized flavor when baked.

All-Purpose Flour: This thickens the base and gives the soufflé structure. No fluff without a little flour holding it all up.

Whole Milk: It creates the creamy base when mixed with flour. Warm it just enough to help things blend smoothly.

Eggs: These are the backbone—yolks for richness, whites for that magical lift. You’ll beat the whites until they hold peaks like a mountain goat on vacation.

Vanilla Extract: Adds warmth and flavor. Don’t go overboard. A teaspoon is plenty to keep it elegant.

Cream of Tartar: Helps the egg whites stay firm after beating. It’s like a little coach cheering them on not to collapse.

Powdered Sugar: For dusting at the end. It adds that polished, bakery-style finish. Plus, it’s always photogenic.

4) How to Make Vanilla Soufflé

Step 1. Preheat your oven to 375°F. Brush the ramekins generously with butter and coat with sugar. Shake out the excess and set them aside.

Step 2. In a small saucepan, whisk the flour and milk together over medium heat. Stir constantly until thick, smooth, and just beginning to bubble. Let it cool off a bit before adding eggs.

Step 3. Add the egg yolks and vanilla to the warm mixture. Stir until combined and smooth. Set it aside—you’re halfway to soufflé magic.

Step 4. In a large clean bowl, beat the egg whites with cream of tartar until foamy. Add sugar gradually while beating until stiff peaks form. Peaks should stand up tall without drooping.

Step 5. Fold the whites into the yolk mixture a little at a time. Use slow, wide strokes. You want the mixture to stay airy and light, not flattened like a pancake.

Step 6. Spoon the batter into ramekins. Fill them to the top and smooth the surface. Run your thumb along the inside edge to create a small gap—it helps them rise evenly.

Step 7. Place on a baking sheet. Bake for 13 to 15 minutes until golden and puffed. Serve right away with a sprinkle of powdered sugar.

5) Tips for Making Vanilla Soufflé

Timing is everything. Don’t let the batter sit too long once mixed. Get it into the oven fast or you risk losing that lift. Sweet easy recipes like this one do best when you move with purpose.

Use room-temperature eggs. Cold whites take forever to whip. Let them warm up on the counter while you prep everything else. Trust me—it’s worth the extra 10 minutes.

Use fresh cream of tartar. Old pantry ingredients won’t do you any favors here. A fresh pinch keeps your whites strong and sturdy like they mean it.

6) Making Vanilla Soufflé Ahead of Time

You can prep the ramekins, butter them, sugar them, and even mix the yolk base early. Keep that part in the fridge if you want. But hold off on whipping and folding in those egg whites until you’re ready to bake.

Once the whites go in, it’s go-time. That airy lift won’t wait around while you finish cleaning the kitchen or scroll on your phone. It’s like baking with a timer ticking in the background.

If you must delay, try covering the mixed batter tightly and refrigerate it—but expect a bit less rise when you bake later. It still tastes lovely though, which is half the reason we bake desserts anyway.

7) Storing Leftover Vanilla Soufflé

Soufflés are like hot gossip. Best enjoyed fresh. But if you have leftovers, store them in the fridge and eat within a day or two. They’ll sink, sure—but they’re still good.

Reheat gently in the oven at a low temp, or enjoy it chilled with a bit of whipped cream. It’s not the same puffed beauty, but the flavor hangs on just fine.

Use an airtight container or wrap them up well. Dry soufflé is just a muffin with a bad attitude. We don’t want that.

8) Try these desserts next!

9) Vanilla Soufflé