Light, airy, and incredibly soft, this Cloud Cake is the kind of dessert that feels almost weightless with every bite. Despite its delicate texture, it’s surprisingly easy to prepare using just a handful of everyday ingredients, making it a wonderful choice for both casual baking and special occasions.

Unlike traditional cakes that rely on flour for structure, this version gets its signature fluffiness from carefully whipped egg whites and creamy Greek yogurt. A touch of fresh lemon brightens the flavor, balancing the sweetness of the condensed milk and giving the cake a fresh, clean finish. Once chilled, it becomes even softer, creating a melt-in-your-mouth texture that’s hard to resist.

✨ Why You’ll Love This Cloud Cake

• Uses only four main ingredients.
• Naturally flourless, making it a great option for those avoiding flour.
• Light, airy texture that’s different from traditional sponge cakes.
• Fresh lemon adds a delicate citrus flavor without overpowering the cake.
• Easy to prepare with simple baking techniques.
• Perfect for afternoon tea, celebrations, or a light dessert after dinner.
• Can be made ahead and chilled before serving.

🥚 Ingredients You’ll Need

You’ll only need a few simple ingredients to create this incredibly soft cake.

• Large eggs – Use room-temperature eggs since they whip up with much better volume.
• Greek yogurt – Adds moisture, creaminess, and helps create the cake’s smooth texture. Plain yogurt can also be used if needed.
• Sweetened condensed milk – Provides sweetness while giving the cake a rich, silky consistency.
• Fresh lemon – Both the juice and finely grated zest add brightness and prevent the cake from tasting overly sweet.
• Powdered sugar (optional) – A light dusting on top gives the finished cake a simple, elegant look.

🔄 Ingredient Tips & Easy Substitutions

A few small adjustments can help you customize this recipe without changing its signature texture.

• Plain yogurt works well if Greek yogurt isn’t available, although the batter may be slightly thinner.
• Fresh lemons provide the best flavor. Bottled lemon juice won’t give the same fresh citrus aroma.
• Be sure the eggs are at room temperature before separating them. Cold egg whites don’t whip as efficiently.
• Powdered sugar is only for decoration, so you can leave it out if you prefer a plain finish.

Equipment

• Baking pan
• Measuring cups
• Mixing bowl

👩‍🍳 How to Make Cloud Cake

Although this cake uses only a few ingredients, the mixing technique plays an important role in creating its signature light texture. Work gently with the batter, avoid rushing the folding process, and let the cake cool gradually after baking for the best results.

Step 1: Prepare the Oven and Cake Pan

Preheat your oven to 320°F (160°C).

Line the base and sides of a 20 cm (8-inch) springform pan with parchment paper. If you’re using a springform pan, wrap the outside securely with aluminum foil. This helps keep water from leaking into the pan during baking.

Step 2: Separate the Eggs

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

Take your time with this step. Even a small amount of yolk in the egg whites can make it difficult to whip them properly.

Helpful Tip:
For the best volume, use eggs that have been sitting at room temperature for about 20–30 minutes.

Step 3: Prepare the Egg Yolk Mixture

Add the following to the bowl containing the egg yolks:

• Sweetened condensed milk
• Greek yogurt
• Fresh lemon juice
• Lemon zest

Whisk everything together until the mixture becomes smooth and creamy.

Make sure there are no streaks of yogurt or condensed milk remaining before moving to the next step.

Step 4: Whip the Egg Whites

Using a hand mixer or stand mixer, beat the egg whites until stiff peaks form.

You’ll know they’re ready when you lift the beaters and the peaks stand upright without folding over.

Don’t overbeat. If the egg whites become dry or grainy, they won’t fold smoothly into the batter.

Helpful Tip:
Always use a completely clean and dry mixing bowl. Any grease or moisture can prevent the egg whites from whipping properly.

Step 5: Fold the Mixtures Together

Add about one-third of the whipped egg whites to the yolk mixture and gently fold them in using a spatula.

Once combined, add the remaining egg whites in two more additions.

Use slow, sweeping motions from the bottom of the bowl upward, turning the bowl as you work.

Avoid stirring vigorously, as this will knock out the air that gives the cake its soft, cloud-like texture.

The finished batter should look smooth, light, and airy.

Step 6: Prepare the Water Bath

Pour the batter into the prepared cake pan and gently smooth the surface.

Place the cake pan inside a larger roasting pan.

Carefully pour hot water into the larger pan until it reaches about 3 cm (1 inch) up the sides of the cake pan.

The water bath creates gentle, even heat while baking, helping the cake cook evenly and reducing the chances of cracking.

Step 7: Bake the Cake

Bake for 45 minutes.

Resist the temptation to open the oven door while the cake is baking. A sudden drop in temperature can cause the cake to lose some of its height.

The cake is ready when the top looks lightly golden and the center has just set.

Step 8: Cool Slowly

Turn off the oven once baking is complete.

Leave the cake inside the oven to cool gradually before removing it. Slow cooling helps the delicate structure settle more evenly.

Afterward, transfer the cake to the refrigerator and chill for 2–3 hours, or overnight if possible.

Chilling improves both the texture and flavor, making each slice firmer, smoother, and easier to cut.

Step 9: Serve

Once fully chilled, carefully remove the cake from the pan.

If desired, dust the top with powdered sugar just before serving.

Slice with a sharp knife, wiping the blade clean between cuts for neat, smooth slices.

💡 Helpful Tips for Success

• Use room-temperature eggs for maximum volume.
• Don’t overmix after adding the egg whites.
• Wrap the cake pan with foil before placing it in the water bath.
• Bake at the recommended low temperature to help prevent cracks.
• Chill the cake completely before slicing for the best texture.
• If using plain yogurt instead of Greek yogurt, the batter may be slightly thinner, but the cake will still bake well.

🍽️ Serving Suggestions

Cloud Cake has a light texture and a delicate lemon flavor, making it easy to pair with simple toppings and drinks. It doesn’t need heavy frostings or rich fillings—its airy texture is what makes it special.

Here are a few delicious ways to serve it:

• 🍓 Fresh strawberries, blueberries, or raspberries
• 🍋 Thin slices of fresh lemon for a brighter citrus touch
• 🍦 A scoop of vanilla ice cream
• ☁️ Lightly whipped cream
• 🍯 A drizzle of honey for extra sweetness
• 🍃 Fresh mint leaves for a simple garnish
• ☕ A cup of coffee, cappuccino, or hot tea

For the best texture, serve the cake chilled or allow it to sit at room temperature for about 10 minutes before slicing.

📦 Storage Instructions

Because this cake contains yogurt and eggs, it should be refrigerated after it has completely cooled.

• Store leftovers in an airtight container or cover the cake tightly with plastic wrap.
• Keep refrigerated for up to 3 days.
• For the freshest texture, dust with powdered sugar just before serving rather than before storing.

❄️ Can You Freeze Cloud Cake?

Yes. Cloud Cake freezes surprisingly well.

Allow the cake to cool completely, then wrap individual slices or the whole cake tightly in plastic wrap followed by a layer of aluminum foil.

Freeze for up to 1 month.

When you’re ready to enjoy it, transfer the cake to the refrigerator and let it thaw overnight. Avoid microwaving, as rapid heating can affect its soft texture.

❓Frequently Asked Questions

Why did my Cloud Cake sink after baking?

A slight drop is normal because of the cake’s delicate structure. However, opening the oven door during baking, overmixing the batter, or removing the cake from the oven too quickly can cause it to deflate more than expected.

Can I make Cloud Cake without lemon?

Yes. The cake will still have the same light texture, but the lemon adds freshness and helps balance the sweetness of the condensed milk. Without it, the flavor may taste a little milder.

Can I use plain yogurt instead of Greek yogurt?

Yes. Plain yogurt works as a substitute, although the batter may be slightly thinner than when using Greek yogurt.

Why is a water bath necessary?

A water bath provides gentle, even heat while the cake bakes. This helps reduce the chance of cracks and supports the cake’s soft, fluffy texture.

Can I prepare this cake a day in advance?

Absolutely. In fact, many people prefer it after it has chilled for several hours or overnight because the texture becomes firmer and easier to slice.

How do I know when the egg whites are ready?

They should form stiff peaks that stand upright when the beaters are lifted. Avoid beating beyond this stage, as overwhipped egg whites become dry and harder to fold into the batter.

Nutritional Facts

Calories: 110kcal | Carbohydrates: 14g | Protein: 7g | Fat: 3g | Saturated Fat: 3g | PolyunsaturatedFat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 70mg |Sodium: 58mg |Potassium: 134mg | Fiber: 0.15g | Sugar: 16g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 0.4mg