I was not even thinking about baking that day. It was one of those afternoons where everyone is a bit bored and the kitchen is messy anyway. I looked around and there were eggs on the counter, a lemon rolling near the sink, yogurt in the fridge. I just thought… why not. So we started. No plan, just whisking and tasting. The kids climbed up on chairs to watch and argued over who gets to hold the spoon. The oven made the whole place smell like lemons. When it came out, it wasn’t fancy at all but we ate almost all of it while it was still warm.
We didn’t even know we were making a cloud cake that day. It just happened and now it’s a favorite.
Table of Contents
What Is Cloud Cake and Why It’s So Special
Cloud cake is one of those bakes that feels a bit like a secret. It doesn’t look like much when you start. You just mix a few things in a bowl, and it almost feels like you forgot something important. No flour? Really? But that’s the beauty of it. The whole trick is in the eggs. You whip the whites until they stand up on their own, all glossy and puffy, and then you fold them into the rest. That’s when the magic happens. In the oven it rises slow and steady, and by the time it’s ready it has that soft little wobble that makes you hold your breath when you open the door.
When you cut into it, it doesn’t behave like a regular cake at all. It’s light and a little silky, somewhere between cheesecake and a souffle. The first time I served it, my family just stared at their forks for a second like, “What is this?” And then it disappeared.
The unique texture of cloud cake
There’s nothing heavy about it. That fold-in step is the whole game. If you rush it, you lose the air and end up with something flat. Go slow, take your time, and you get this tender, dreamy slice that melts away as soon as it hits your tongue.
Why people love cloud cake
I think people love it because it feels a bit like a trick. You do so little work and out comes this lovely, delicate thing. You don’t need fancy icing. Sometimes I’ll throw a bit of sugar on top or a few berries if they’re around. It has the same fun, light feeling I get when I bake a smash cake for a birthday or one of those tiny bento cakes, just way easier.
Every time I watch a cloud cake bake, that little wiggle makes me smile.
Cloud Cake
Equipment
- Springform pan
- mixing bowls
- Electric mixer
- spatula
Ingredients
- 4 large eggs
- 250 g sweetened condensed milk
- 250 g Greek yogurt
- 1/2 lemon, juice and zest
Instructions
- Preheat oven to 340°F (160°C) and line an 8-inch springform pan with parchment paper.
- Separate egg yolks and whites. In one bowl, mix yolks with condensed milk, Greek yogurt, lemon juice and zest until smooth.
- Whip egg whites until soft peaks form. Fold them gently into the yolk mixture in batches to keep the air inside.
- Pour the batter into the pan. Place the pan inside a larger dish filled with 1 inch of hot water (water bath). Bake for 45 minutes, then turn off the oven and leave the cake to cool inside. Once cool, refrigerate for 2–3 hours before serving.
Notes
Key Ingredients for Perfect Cloud Cake
What I like about a cloud cake is how simple it is to get started. Four ingredients. That’s really it. You probably have them sitting around already. And since there are only a few, each one counts more than you think.
The four things you need
Eggs first. They pretty much do all the work in a cloud cake. You have to split them, yolks in one bowl, whites in another. It feels a bit fussy but it changes everything. Yolks make the cake taste rich and soft. The whites are what make it light once they’re whipped up. After that you just need thick Greek yogurt, a can of sweet condensed milk, and a lemon. Juice and zest. That lemon gives it a fresh bite that keeps it from feeling heavy. I use condensed milk a lot when I make creamy desserts like cottage cheese chocolate mousse, and it works the same magic here.
It still surprises me how those four ordinary things can turn into something so different once you bake them.
A few small tips that help
Let the eggs warm up a little before you start. Cold whites don’t whip as nicely, and the cloud cake depends on that lift. Use a thicker yogurt, not the runny stuff. And double-check the can. It has to be condensed milk, the sweet one, not evaporated.
For the lemon, I almost always use fresh because the zest really makes a difference. If all I have is an orange, I use that and the cake comes out softer and a bit sweeter.
That’s all. Four things, a bit of care, and you’re already most of the way to a cloud cake that looks like it came from a little café.
Step by Step Guide to Making Cloud Cake at Home
This cake is easy, but it has its own little pace. After you do it once or twice, you almost don’t need to look at a recipe card again.
Getting the batter ready
Heat the oven to 340°F and line a round pan with parchment. I use a springform pan just because it makes it easier to get the cloud cake out later.
Then I set out two bowls. In one, mix the yolks with condensed milk, yogurt, lemon juice and zest. Just stir until it’s smooth. That part doesn’t take long at all.
The second bowl is where the magic really starts. Beat the egg whites until they stand up in peaks that hold their shape. It takes a few minutes, but it’s worth it. If you’re curious about working with eggs safely, the USDA guide on safe handling of eggs is a good resource to check out before you start.
Now slow down. Fold the whites into the yolk mix a little at a time. It’s not a race. I always remind myself that this part makes or breaks a cloud cake. Scoop under and over with the spatula, don’t stir. That folding step always reminds me of the way I mix batter for a mini bento cake. Both need that gentle, slow movement so the cake stays soft and airy all the way through.
Baking low and slow
Pour the batter into the pan, then put that pan inside a bigger one. Add some hot water to the bigger pan so it comes up about an inch on the sides. That bath helps it bake soft and even.
Bake for 45 minutes, turn off the oven and leave it inside while everything cools. Later, move it to the fridge for a couple of hours at least. I usually just make the cloud cake the night before and leave it until the next day.
When you finally cut a slice, you get that soft, wobbly middle that makes this cake different from anything else.
Common Mistakes and How to Avoid Them
Cloud cake looks gentle but it can be a little touchy if you rush things. I learned that the hard way, more than once.
Mixing too much
The first mistake? Going overboard with the egg whites. You think “just a little longer” and then, boom, they’re dry and grainy and there’s no saving them. They need to stay shiny. If they look crumbly, the cloud cake won’t work.
And folding… oh, folding. I used to think it was just stirring slowly. It isn’t. It’s more like scooping under and over. I say it out loud to myself while I do it, so I don’t forget. Every time I got impatient and mixed too hard, the cake came out flat.
Rushing at the end
And here’s another thing. I am terrible at waiting. The cake comes out looking so pretty and all I want is one slice right away. Every single time I gave in, the middle sank and turned to mush. So now I just leave it in the oven, shut the door and walk away. Once it’s cool and spends a few hours in the fridge, it turns into a whole different cake.
Slow hands. Patience. That’s really the trick to a good cloud cake.
Variations and Flavor Ideas for Cloud Cake
Once you’ve made a cloud cake a few times, it’s kind of impossible not to start playing with it. That’s when it gets fun.
Citrus and fruit twists
Most of the time I stick with lemon. There’s almost always one rolling around in the fridge. Sometimes I swap in orange and it makes the cloud cake taste a bit softer and sweeter. Once I didn’t have enough of either, so I mixed half lemon and half orange just to see what would happen. It worked out fine. After the cake chills, I like to toss a few berries on top if they’re around. It looks like I tried harder than I really did.
Extra toppings for a special day
Most days I just give it a dusting of powdered sugar and leave it at that. On a day when I want to make it a little fancier, I’ll whip up some cream. Birthdays? My kids always ask for sprinkles, so of course I say yes. Once I even made a quick lemon glaze and drizzled it on top.
The nice thing is, you can do almost anything and it still works. It’s a forgiving recipe.
Cloud Cake FAQs
How to make clouds in a cake?
Honestly, it’s all about the egg whites. You beat them until they’re nice and fluffy and then fold them in slow. No rushing. That’s when the batter starts to look light, and in the oven it puffs up into that soft, cloudy texture.
Why is it called cloud cake?
Take one bite and you’ll get it. It’s so soft and fluffy it doesn’t even feel like a regular cake. More like a little piece of cloud that just melts as soon as it hits your tongue.
What are common cloud cake mistakes?
I’ve made them all. Whipping the egg whites too much, stirring instead of folding, and cutting into it way too soon. All three will ruin that airy texture. These days I just slow down, fold gently, and leave it alone to chill.
What is needed for golden cloud cake mix?
Nothing fancy. Four things: eggs, a can of sweetened condensed milk, some thick yogurt, and a lemon. That’s all you need to make a golden cloud cake that tastes like magic.
A Few Final Words
Every time I make this cake, it reminds me why I like baking. It’s simple. Nothing tricky, no long list of steps. Just four things in a bowl and some quiet baking time. I’ve made it on calm mornings and in the middle of noisy afternoons with kids knocking spoons onto the floor. Somehow it still comes out okay.
If you decide to try a cloud cake, give it time. Don’t rush the folding. Don’t rush the cooling. And when you finally take a slice, that soft, light texture makes it worth the wait. That’s the magic of a cloud cake—simple, a little bit messy, and special.
And if you want to try more easy recipes after this, the cottage cheese cookie dough is a fun no-bake snack, or bake a batch of protein muffins when you’re in the mood for something quick.
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