If you’ve ever dreamed of baking a cake so soft it feels like biting into a sweet little cloud, this Cloud Cake recipe is exactly what you need. Light as air, delicately sweet, and beautifully tender, Cloud Cake is perfect for birthdays, afternoon tea, baby showers, or whenever you want an elegant dessert that doesn’t feel heavy.

Often compared to a chiffon or sponge cake, Cloud Cake stands out because of its ultra-fluffy texture created by whipped egg whites folded gently into a silky batter. The result? A cake that rises high, feels feather-light, and practically melts on your tongue.

In this detailed guide, you’ll learn:

• What makes Cloud Cake so fluffy
• Step-by-step baking instructions
• Expert tips for perfect texture
• Flavor variations
• Frosting ideas
• Storage and serving suggestions

Let’s bake something heavenly.

What Is Cloud Cake?

Cloud Cake is a soft, airy cake made by incorporating whipped egg whites (like a meringue) into a delicate batter. The air trapped inside the whipped whites expands in the oven, creating a tall, fluffy, cloud-like crumb.

It’s similar in texture to:

• Chiffon cake
• Japanese sponge cake
• Angel food cake (though richer because it contains egg yolks)

Unlike dense butter cakes, Cloud Cake feels light and not overly sweet, making it perfect for pairing with fresh fruit or lightly sweetened whipped cream.

Classic Vanilla Cloud Cake Recipe

Ingredients (Serves 8–10)

For the cake:

• 4 large eggs, separated
• ¾ cup (150g) granulated sugar, divided
• ¼ cup (60ml) whole milk
• ¼ cup (60ml) neutral oil (vegetable or canola)
• 1 teaspoon pure vanilla extract
• 1 cup (120g) cake flour (sifted)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon cream of tartar (optional, stabilizes egg whites)

For topping (optional):

• Powdered sugar
• Fresh berries
• Whipped cream

Equipment You’ll Need

• 8-inch round cake pan
• Electric mixer or stand mixer
• Two mixing bowls
• Rubber spatula
• Sifter
• Parchment paper

Step-By-Step Instructions

1. Prepare the Pan

Preheat oven to 325°F (160°C).
Line the bottom of an 8-inch round pan with parchment paper. Do not grease the sides — this helps the cake climb up and rise properly.

2. Separate the Eggs

Carefully separate egg yolks from egg whites into two clean bowls.

Important: Make sure there is no yolk in the whites. Even a tiny bit of fat can prevent proper whipping.

3. Make the Yolks Batter

In the bowl with the egg yolks:

1. Add half the sugar (about ⅜ cup).
2. Whisk until pale and slightly thickened.
3. Add milk, oil, and vanilla extract. Mix well.
4. Sift in cake flour, baking powder, and salt.
5. Mix gently until smooth and lump-free.

Set aside.

4. Whip the Egg Whites

Using an electric mixer:

1. Beat egg whites on medium speed until foamy.
2. Add cream of tartar (if using).
3. Gradually add the remaining sugar while mixing.
4. Beat until stiff peaks form.

You’ll know it’s ready when:

• The peaks stand straight up.
• The mixture is glossy but not dry.

Do not overbeat — the whites should still look smooth.

5. Fold Carefully

This is the most important step.

1. Add one-third of the whipped whites into the yolk batter.
2. Fold gently using a spatula.
3. Add the remaining whites in two additions.
4. Fold using slow, sweeping motions from bottom to top.

Do not stir aggressively. You want to keep as much air as possible in the batter.

6. Bake

Pour batter into prepared pan.
Gently tap the pan on the counter once or twice to remove large air bubbles.

Bake for 40–45 minutes, or until:

• The top is golden.
• A toothpick inserted in the center comes out clean.

7. Cool Properly

Once baked:

• Immediately turn the pan upside down (if possible) to prevent collapse.
• Let cool completely before removing from the pan.

Carefully run a knife along the edges to release.

Why Cloud Cake Is So Fluffy

The secret lies in:

1. Whipped Egg Whites

Egg whites trap air. When heated, that air expands, lifting the cake.

2. Gentle Folding

Preserving those air bubbles keeps the cake tall and airy.

3. Low Baking Temperature

A moderate oven allows gradual rise without cracking.

Pro Tips for Perfect Cloud Cake

✔ Use room-temperature eggs for better volume.
✔ Make sure your bowl is completely grease-free before whipping whites.
✔ Sift flour twice for an ultra-fine texture.
✔ Don’t open the oven door during baking.
✔ Cool upside down to prevent sinking.

Flavor Variations

Once you master the base recipe, try these creative twists:

Lemon Cloud Cake

Add:

• 1 tablespoon lemon zest
• 1 tablespoon lemon juice (reduce milk slightly)

Top with lemon glaze for brightness.

Chocolate Cloud Cake

Replace:

• 2 tablespoons flour with 2 tablespoons cocoa powder (sifted)

Dust with powdered sugar or add light chocolate ganache.

Strawberry Cloud Cake

Fold finely chopped fresh strawberries into the batter, or layer cake with whipped cream and strawberries.

Coconut Cloud Cake

Replace milk with coconut milk and add ¼ cup shredded coconut.

Frosting & Topping Ideas

Because Cloud Cake is light, heavy buttercream can overpower it. Try:

• Fresh whipped cream
• Light cream cheese frosting
• Mascarpone frosting
• Powdered sugar dusting
• Fresh berries and mint

For an elegant layered version, slice the cake horizontally and fill with whipped cream and fruit.

Storage & Shelf Life

• Room temperature: 1 day (covered)
• Refrigerator: Up to 3 days (airtight container)
• Freezer: Wrap tightly and freeze up to 1 month

Bring to room temperature before serving for best texture.

Common Problems & Fixes

Cake Sank in the Middle

Cause: Underbaked or overmixed.
Fix: Bake fully and fold gently.

Dense Texture

Cause: Egg whites deflated.
Fix: Fold slower and avoid overmixing.

Cracked Top

Cause: Oven too hot.
Fix: Reduce temperature slightly.

Serving Suggestions

Cloud Cake shines when served:

• With afternoon tea
• As a light birthday cake
• With coffee or cappuccino
• At baby showers or bridal events

Its soft crumb pairs beautifully with tart fruits like raspberries and blueberries.

Nutritional Overview (Approximate per slice)

• Calories: 180–220
• Fat: 8g
• Carbohydrates: 25g
• Protein: 4g

Because it uses oil instead of butter and relies on air for volume, it’s lighter than traditional butter cakes.

Final Thoughts

Cloud Cake is the kind of dessert that feels magical the first time you make it. Watching egg whites transform into glossy peaks, folding them carefully into batter, and seeing the cake rise tall in the oven is deeply satisfying.

Best of all, it proves that you don’t need heavy ingredients to create something indulgent. With just a few pantry staples and proper technique, you can bake a cake so light it practically floats.

Whether you keep it simple with powdered sugar or dress it up with berries and cream, Cloud Cake is sure to become a go-to recipe in your kitchen.

Now it’s your turn — preheat that oven and start whipping. ☁️🍰