Cloud Cake Recipe

Cloud Cake is a heavenly, light-as-air dessert that lives up to its name with a soft, melt-in-your-mouth texture. Often made without flour, this delicate cake is typically prepared with whipped egg whites, yogurt, and sweetened condensed milk. It’s a wonderful gluten-free option and makes for a perfect treat when you want something subtly sweet, fluffy, and impressive without a lot of effort.

Why You’ll Love This Recipe

• Light, airy, and incredibly soft texture
• Naturally gluten-free with no flour
• Simple ingredients you probably already have
• Elegant yet easy dessert for any occasion
• Customizable with citrus, fruit toppings, or sauces

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 large eggs, separated
• 1 can (approx. 250 g) sweetened condensed milk
• 250 g Greek yogurt or sour cream
• 1/2 lemon, juice and zest
• 1/2 teaspoon vanilla extract (optional)
• 1 tablespoon powdered sugar (optional, for dusting)

Directions

this recipe

1. Preheat the oven to 320°F (160°C). Line an 8-inch (20 cm) round cake pan with parchment paper.
2. Separate the eggs. In one bowl, whisk the egg whites until stiff peaks form.
3. In another bowl, mix egg yolks with condensed milk, Greek yogurt, lemon juice, zest, and vanilla extract.
4. Gently fold the whipped egg whites into the yolk mixture in three parts, taking care not to deflate the batter.
5. Pour the mixture into the prepared cake pan.
6. Bake in a water bath (place the cake pan inside a larger pan filled with hot water) for about 45–50 minutes, or until just set.
7. Let the cake cool in the oven with the door slightly open, then chill in the fridge for at least 2 hours.
8. Dust with powdered sugar before serving, if desired.

Servings and timing

• Servings: 6–8
• Prep Time: 15 minutes
• Cook Time: 45–50 minutes
• Chill Time: 2 hours
• Total Time: 3 hours 10 minutes

Variations

• Citrus Cloud Cake: Use orange or lime zest instead of lemon.
• Chocolate Cloud Cake: Add 1 tablespoon of cocoa powder to the yolk mixture.
• Berry Topping: Serve with a berry compote or fresh fruit on top.
• Mini Cloud Cakes: Bake in ramekins for individual servings.
• Japanese-Style: Add a bit of cornstarch or cream cheese for a soufflé-like texture.

Storage/Reheating

Store leftover Cloud Cake in an airtight container in the refrigerator for up to 3 days. It’s best served cold or at room temperature. Avoid reheating, as it may lose its delicate texture.

FAQs

What makes it a “cloud” cake?

The whipped egg whites folded into the batter give it a fluffy, airy texture—like a cloud.

Is this recipe gluten-free?

Yes, it’s naturally flourless and gluten-free.

Can I use sweetened yogurt instead of plain?

Yes, but reduce the condensed milk slightly to balance the sweetness.

Do I have to use a water bath?

The water bath helps the cake bake evenly and stay moist, but you can skip it with slightly adjusted baking time.

Can I make it ahead?

Yes, it’s perfect to make the night before and chill overnight.

Can I freeze Cloud Cake?

It’s not ideal for freezing, as it may lose its texture upon thawing.

What pan works best?

An 8-inch round cake pan or springform pan is ideal. Line it well to avoid sticking.

Why did my cake deflate?

Overmixing or not baking long enough can cause deflation. Also, ensure egg whites are properly whipped.

Is it overly sweet?

No, it has a mild sweetness balanced by the yogurt and lemon.

What can I serve it with?

Fresh fruit, berry compote, whipped cream, or a dusting of powdered sugar.

Conclusion

Cloud Cake is a dreamy, soft dessert that’s both simple to make and delightfully elegant to serve. Whether you’re preparing a light treat for guests or indulging in a peaceful slice with coffee, this cake’s airy texture and subtle sweetness make it a must-try recipe. Its simplicity, versatility, and delicate charm will have you making it again and again.

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