Cloud Cake Recipe is a soft, fluffy dessert with a creamy texture, a mild vanilla flavor, and a fresh berry topping. Full-fat Greek yogurt keeps the cake moist and creamy, while sweetened condensed milk adds a lovely sweetness.
I love how fresh strawberries and blueberries add a fruity taste to every slice. Cloud cake recipe a lovely choice for afternoon tea, family desserts, or weekend get togethers.
I enjoy serving it chilled with extra berries on top. Let me walk you through the steps to make this delicious homemade cake in your own kitchen.
About This Cake Recipe
Cloud cake recipe is a flourless, some-ingredient dessert celebrated for its melt-in-your-mouth texture and light, airy structure.
Named for its resemblance to a soft cloud, it achieves a pillowy feel by gently folding whipped egg whites into a rich blend of Greek yogurt and condensed milk.
Baked using a gentle water bath, this technique locks in moisture without needing any butter. The result is a delightfully creamy, souffle like treat with a subtle tangy-sweet flavor that feels beautifully weightless in every bite.
How To Prepare Cloud Cake Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: 8 servings
Main Kitchen Utensils
- 8-Inch Round Cake Pan
- Mixing Bowls
- Electric Hand Mixer
- Whisk
- Rubber Spatula
Ingredients
For The Cloud Cake
- 4 large eggs, separated and brought to room temperature
- 1 cup (250 g) full-fat Greek yogurt
- 1 cup (250 g) sweetened condensed milk
- 1 teaspoon (5 ml) vanilla extract
- 1 tablespoon (8 g) cornstarch or corn flour
For The Topping
- 1–2 teaspoons (3–6 g) powdered sugar
- ½ cup (75 g) fresh strawberries and blueberries, sliced or halved
Instructions
Step 1
Preheat your oven to 325°F (163°C). Line an 8-inch round cake pan with parchment paper, making sure the bottom and sides are covered.
Step 2
Separate the egg whites from the yolks. Place them in two clean bowls, keeping even a small amount of yolk out of the whites.
Step 3
In a large bowl, whisk together the Greek yogurt, sweetened condensed milk, egg yolks, vanilla extract, and cornstarch until smooth and creamy.
Step 4
Beat the egg whites with an electric mixer until stiff, glossy peaks form. They should hold their shape when you lift the beaters.
Step 5
Gently fold one third of the whipped egg whites into the yogurt mixture. Add the rest in two batches, folding slowly so the batter stays light and airy.
Step 6
Pour the batter into the prepared cake pan. Give the pan a gentle tap on the counter to remove any large air bubbles.
Step 7
Bake for 40–45 minutes until the top turns lightly golden and the center is set. Keep the oven door closed while the cake bakes.
Step 8
Turn off the oven and leave the cake inside with the door slightly open for 10 minutes. Remove it, let it cool, then refrigerate for at least 20 minutes. Dust with powdered sugar before serving, then add fresh strawberries and blueberries on top.
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 190 kcal |
| Carbohydrates | 27 g |
| Protein | 7 g |
| Fat | 6 g |
| Saturated Fat | 3 g |
| Sugar | 25 g |
| Fiber | 0.5 g |
Why You Will Choose This Cloud Cake Recipe?
You’ll choose this cloud cake because it turns a few simple ingredients into a soft, fluffy dessert with a creamy texture and mild vanilla flavor.
Greek yogurt keeps the cloud cake recipe moist, while sweetened condensed milk gives it a lovely sweetness. The preparation is easy, so you don’t need any special baking skills.
Fresh strawberries and blueberries add a nice fruity touch on top. I also like that you can make it ahead, chill it in the fridge, and serve it whenever you’re ready for dessert.
Tips For Achieving The Best Texture
1. Use room-temperature eggs so the yolks mix smoothly into the yogurt and condensed milk, while the whites whip more evenly.
2. Make sure the mixing bowl and beaters are completely clean and dry before whipping the egg whites. Even a little grease can prevent them from forming soft peaks.
3. Beat the egg whites until soft peaks form. Avoid stiff peaks because they can make folding difficult and leave the batter uneven.
4. Fold the whipped egg whites gently into the yogurt mixture using a rubber spatula. Work in small batches to keep as much air in the batter as possible.
5. Bake the cake in a gentle water bath to maintain moisture and prevent the edges from cooking too quickly. Let it cool gradually to help reduce cracking and sinking.
How To Serve This Recipe
This cloud cake tastes best when served chilled, making it a lovely dessert after lunch or dinner. I enjoy having a slice with hot coffee, black tea, or a glass of cold milk.
For something a little sweeter, serve cloud cake recipe with a scoop of vanilla ice cream. You can also enjoy cloud cake recipe with plain Greek yogurt as an afternoon snack.
Cut it into smaller slices when serving guests, or save cloud cake recipe for a weekend family treat.
Best Variations
1. Add 1 teaspoon of lemon zest to the yogurt mixture for a fresh citrus flavor. A little lemon juice can also bring out a gentle tang that balances the condensed milk.
2. Replace the strawberries and blueberries with fresh raspberries or blackberries. Their slightly tart flavor works nicely against the cake’s creamy sweetness.
3. Mix 1 tablespoon of cocoa powder into the yogurt mixture for a mild chocolate flavor. Dust the cooled cake with a little cocoa powder before serving.
4. Add ½ teaspoon of almond extract in place of part of the vanilla extract. It gives the cake a delicate nutty flavor that pairs nicely with fresh berries.
5. Top the chilled cake with sliced mango, kiwi, or peaches instead of berries. I like this fruit variation for a sweeter, fresher finish during warmer months.
How To Store The Finished Cake?
Let the cloud cake recipe cool completely before putting it away. Since it contains Greek yogurt and fresh fruit, store it in an airtight container in the refrigerator for up to 3 days.
Keep cloud cake recipe covered so it stays fresh and doesn’t pick up smells from other foods. When you’re ready to enjoy another slice, take it out of the fridge and let it sit at room temperature for 10–15 minutes. This gives the cloud cake time to soften before serving.
Frequently Asked Questions
Why Did My Cloud Cake Sink After Baking?
A little sinking is normal as the cake cools. However, excessive sinking can happen if the egg whites lose too much air during folding or the cake cools too quickly.
Can I Make This Cake Without A Water Bath?
Yes, but a water bath helps maintain gentle, even heat. It also keeps the cake moist and reduces the chance of dry edges or cracks.
How Do I Know When The Cake Is Fully Baked?
The top should look lightly golden, while the center should be set with a slight jiggle. Avoid baking until the entire cake feels firm.
Can I Use Regular Yogurt Instead Of Greek Yogurt?
Yes, but choose thick, plain, full-fat yogurt. If it contains excess liquid, strain it before adding it to the batter.
Should I Serve Cloud Cake Warm Or Chilled?
I recommend serving it chilled. Refrigeration helps the cake firm up and gives it a creamier texture that is easier to slice.
Conclusion
I love the soft, fluffy texture of this cloud cake recipe, along with its creamy vanilla taste and fresh berries on top. You don’t need anything complicated to make it, just a few simple ingredients and easy steps.
I hope you try it at home and enjoy sharing it with your family. If you make this cloud cake recipe, let me know how it turns out and which toppings you use.
Don’t forget to save the cloud cake recipe for your next baking day!
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Cloud Cake Recipe
Equipment
- 8 inch round cake pan
- Mixing bowls
- Electric hand mixer
- Whisk
- Rubber spatula
Ingredients
For The Cloud Cake
- 4 large eggs separated and brought to room temperature
- 1 cup 250 g full-fat Greek yogurt
- 1 cup 250 g sweetened condensed milk
- 1 teaspoon 5 ml vanilla extract
- 1 tablespoon 8 g cornstarch or corn flour
For The Topping
- 1 –2 teaspoons 3–6 g powdered sugar
- ½ cup 75 g fresh strawberries and blueberries, sliced or halved
Instructions
Step 1
- Preheat your oven to 325°F (163°C). Line an 8-inch round cake pan with parchment paper, making sure the bottom and sides are covered.
Step 2
- Separate the egg whites from the yolks. Place them in two clean bowls, keeping even a small amount of yolk out of the whites.
Step 3
- In a large bowl, whisk together the Greek yogurt, sweetened condensed milk, egg yolks, vanilla extract, and cornstarch until smooth and creamy.
Step 4
- Beat the egg whites with an electric mixer until stiff, glossy peaks form. They should hold their shape when you lift the beaters.
Step 5
- Gently fold one third of the whipped egg whites into the yogurt mixture. Add the rest in two batches, folding slowly so the batter stays light and airy.
Step 6
- Pour the batter into the prepared cake pan. Give the pan a gentle tap on the counter to remove any large air bubbles.
Step 7
- Bake for 40–45 minutes until the top turns lightly golden and the center is set. Keep the oven door closed while the cake bakes.
Step 8
- Turn off the oven and leave the cake inside with the door slightly open for 10 minutes. Remove it, let it cool, then refrigerate for at least 20 minutes. Dust with powdered sugar before serving, then add fresh strawberries and blueberries on top.
Notes
Nutrition Facts Per Serving
Calories: 190 kcal | Carbohydrates: 27 g | Protein: 7 g | Fat: 6 g | Saturated Fat: 3 g | Sugar: 25 g | Fiber: 0.5 g