Cloud Cake is a very soft, airy, and light dessert that almost melts when you eat it. It is called “cloud cake” because its texture feels as light as a cloud. Unlike regular cakes, it does not use flour or baking powder. Instead, it rises with the help of whipped egg whites.
This is a great recipe for anyone who wants a simple dessert with very few ingredients. You only need five basic ingredients to make it. Even if you are new to baking, this recipe is easy to follow because the steps are simple.
Another good thing is that this cake is naturally gluten-free since it has no flour. It is also lighter than many other cakes because it uses fewer heavy ingredients.
The taste is mildly sweet, soft, and creamy. The texture is fluffy, moist, and delicate. It is often served with powdered sugar, fresh berries, or fruit on top.
You can enjoy this cake as an afternoon snack, a light dessert after meals, or with tea or coffee.
How I Discovered This Recipe
I saw this “Cloud Cake” on social media while scrolling online. I was surprised by how simple it looked, especially because it only used a few ingredients and no flour.
I decided to try it because I already had everything at home. I wanted to see if such a simple recipe could really turn into a fluffy cake.
When it came out of the oven, the top was golden and the cake felt very soft. After chilling it in the fridge and slicing it, I could clearly see how airy and light it was inside.
The taste was creamy, lightly sweet, and very soft. Since then, it has become one of my favorite easy desserts.
What Is Cloud Cake?
Cloud Cake is a cake that rises mainly because of whipped egg whites instead of flour or baking powder.
When egg whites are beaten, they trap air and become foamy and fluffy. This air makes the cake light when baked. As it cooks, the trapped air expands, helping the cake rise.
This is why the texture becomes soft, airy, and sponge-like.
It is very important to beat the egg whites correctly. If they are under-whipped, the cake will not rise well. If over-whipped, they can lose structure and become watery.
So the key is to beat the egg whites to stiff peaks and then fold them gently into the mixture.
Ingredients for Cloud Cake
This recipe uses only five simple ingredients:
Large Eggs
Eggs are the main part of this recipe. They are separated into yolks and whites.
The whites are whipped until fluffy and stiff to create the airy texture. The yolks are mixed with other ingredients to make a smooth base.
Cold eggs are easier to separate, but egg whites whip better when they are closer to room temperature.
Sweetened Condensed Milk
This adds sweetness and a creamy taste to the cake. It also helps bring the mixture together and keeps it rich and smooth.
Greek Yogurt
Thick full-fat Greek yogurt adds moisture and creaminess. It is much thicker than regular yogurt, which helps keep the cake stable and soft.
Cornstarch (Cornflour)
A small amount of cornstarch helps the cake hold its shape. It also prevents the cake from falling after baking while still keeping it light.
Vanilla Bean Paste
This gives a nice aroma and flavor. The tiny vanilla specks also make the cake look more beautiful.
If you do not have it, vanilla extract or a bit of lemon zest can also be used.
Equipment Needed
- Hand mixer or stand mixer
- 8-inch springform cake pan
- Mixing bowls
- Spatula or metal spoon
- Deep roasting tray
- Baking paper
- Foil
A mixer is very important because egg whites need strong whipping to become fluffy.
Preparing Oven and Cake Pan
Preheat your oven to 320°F (160°C).
Lightly spray an 8-inch springform pan with cake release spray. Line the base and sides with baking paper so the cake does not stick.
Wrap the outside bottom of the pan with two layers of foil. This is important because the cake will bake in a water bath, and the foil stops water from entering the pan.
Separating Eggs
Carefully split the eggs into two bowls.
Place egg whites in a clean, dry bowl. Put yolks in another bowl.
Make sure no yolk gets into the whites because even a small amount can stop them from whipping properly. The bowl must also be grease-free.
Making the Yolk Mixture
In the bowl with egg yolks, add sweetened condensed milk, Greek yogurt, and vanilla bean paste.
Mix everything until it becomes smooth.
Then sift in the cornstarch to avoid lumps and stir again until fully combined.
Whipping Egg Whites
Beat the egg whites using a mixer until stiff peaks form.
Stiff peaks mean the mixture stands upright when the whisk is lifted.
Do not overmix, or the egg whites may break and become watery.
Folding the Batter
Add the whipped egg whites into the yolk mixture in 3–4 parts.
Gently fold using a spatula. Do not stir roughly, as this will remove air.
Carefully mix until everything is combined and airy.
Water Bath Setup
Place the cake pan inside a deep roasting tray.
Pour the batter into the pan.
Then add hot water into the roasting tray until it reaches halfway up the cake pan.
Make sure no water gets into the batter.
This helps the cake bake slowly and evenly.
Baking
Bake for about 45 minutes.
The cake will rise and turn golden on top.
Do not open the oven while baking, or the cake may collapse.
Cooling
After baking, turn off the oven and leave the cake inside until it cools fully.
Then refrigerate it for at least 2 hours or overnight. This helps it set and become easier to slice.
Serving
Sprinkle powdered sugar on top before serving.
You can also add strawberries or other fresh fruits.
Slice and enjoy the soft, fluffy texture.
Why Over-Beating Egg Whites Is Bad
Egg whites hold air when whipped. If beaten too long, the structure breaks down and releases moisture.
This causes the cake to become dense instead of light.
That is why you should stop once stiff peaks form.
Tips & Tricks
- Always use a very clean bowl for egg whites
- Glass or metal bowls work better than plastic
- Fold gently to keep the air inside the batter
- Drain extra liquid from yogurt before using
- Do not open the oven too early while baking
- Make sure egg whites are not over-whipped
Part 2: Short Recipe Card
Easy Cloud Cake – 5 Ingredients Only
Description
A soft, fluffy, and light cake made without flour. Naturally gluten-free and perfect with fruit or powdered sugar.
Preparation Time
10 minutes
Cooking Time
45 minutes
Total Time
55 minutes
Servings
10 slices
Ingredients
- 4 large eggs
- 1 cup (240g) full-fat Greek yogurt
- 1 cup (240g) sweetened condensed milk
- 1 teaspoon vanilla bean paste
- 1 tablespoon cornstarch (cornflour)
For serving (optional):
- 1 tablespoon powdered sugar
- 1 cup (200g) sliced strawberries
Instructions
- Heat oven to 320°F (160°C). Prepare an 8-inch springform pan with baking paper and wrap the base in foil for a water bath.
- Separate eggs into two bowls, keeping whites and yolks apart.
- Mix egg yolks with condensed milk, Greek yogurt, and vanilla until smooth.
- Add cornstarch and mix well.
- Whip egg whites until stiff peaks form.
- Gently fold egg whites into yolk mixture in batches.
- Pour batter into pan placed in a roasting tray. Add hot water halfway up the pan.
- Bake for 45 minutes until golden.
- Turn off oven and let cake cool inside completely.
- Chill in fridge for 2 hours or overnight.
- Top with powdered sugar and strawberries before serving.
Tips & Tricks
- Use a clean bowl for whipping egg whites
- Fold slowly to keep the cake airy
- Do not open oven during baking
- Chill before slicing for best texture
Cloud Cake is the best dessert to consume for people who want low carbs. it has an incredible soft and moist texture with the crunchiness and fluffiness inside.
Ingredients:
- 1 cup plain Greek yogurt or coconut yogurt
- 1 1/2 cups powdered erythritol
- 1 1/2 cups unsalted butter, softened
- 1/2 cup almond flour
- 1 1/4 cups coconut flour
- 1 teaspoon vanilla extract (sugar-free)
- A pinch of salt
- 16g baking powder
- 5 large eggs
Instructions
- Heat up your oven to 360°F .
- Take a cakepan of 22cm and place a parchment paper in it.
- Take a large bowl, add the powdered erythritol and softened butter.
- Mix all these until smooth.
- Now add eggs gradually.
- Take another bowl, add coconut flour, baking powder, almond flour and a pinch of salt in it.
- Mix all the dry ingredients altogether.
- Now add the dry ingredients into the wet mixture with the yogurt as an alternate.
- Mix until everything is well combined.
- Add vanilla extract.
- Transfer the batter into the cake pan and make an even layer.
- Bake it in the oven for 35-40 minutes and then insert a toothpick to see if it is baked properly.
- Cool the cake at the room temperature. Cake is ready to enjoy.
Nutritional Facts
- Calories: ~330
- Net Carbs: ~5 grams
- Protein: ~6 grams
- Fat: ~32 grams
