Cloud Cake Recipe: Ever dream of a cake so light it seems to float off the plate? This Cloud Cake isn’t just a name—it’s a promise. With a crumb so tender and a texture like sweetened air, it’s the kind of dessert that makes you close your eyes and smile with every bite. Perfect for birthdays, Sunday treats, or just because the sky is blue.
Required Ingredients to make Cloud Cake Recipe
For the Cloud Cake:
- Large Eggs
- Granulated Sugar
- Pure Vanilla Extract
- Whole Milk
- Neutral Oil (e.g., Vegetable, Canola)
- Cake Flour
- Baking Powder
- Fine Salt
For the Cloud Frosting:
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
- Optional: Fresh Berries or Edible Flowers
Step-Wise Directions
1. Separate & Warm Up: Carefully separate your egg yolks and whites into two spotlessly clean bowls. Let them sit on the counter for 20-30 minutes to truly come to room temperature. This makes all the difference for volume.
2. Whip the “Cloud” Base: Whisk the egg yolks with ¾ cup of the sugar until they become pale, thick, and creamy. Whisk in the oil, milk, and vanilla. Sift the cake flour, baking powder, and salt over this mixture and gently fold until just combined. Set aside.
3. Create the Meringue Clouds: With an electric mixer, beat the egg whites on medium-high until soft peaks form. Gradually add the remaining ¼ cup sugar, beating until you get glossy, stiff peaks that hold their shape. Don’t overbeat!
4. Fold Gently & Bake: Add about a third of the meringue to the yolk batter and fold gently to lighten it. Then, carefully fold in the rest of the meringue, keeping as much air in as possible. Pour the ethereal batter into a greased and lined 9-inch round pan. Bake at 350°F (175°C) for 23-27 minutes, until the top is golden and springs back when touched.
5. Cool Upside Down (Really!): This is the cloud cake secret! As soon as it comes out of the oven, invert the pan onto a cooling rack. Let it cool completely upside down (about 2 hours). This prevents it from collapsing, keeping the airy structure.
6. Frost & Float: Once completely cool, run a knife around the edge and remove the cake. Whip the cold heavy cream, powdered sugar, and vanilla to medium-stiff peaks. Frost the top and sides of the cake generously. Decorate with berries if you like. Serve and watch it disappear.
Nutrition Facts (per serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 320 | |
| Total Fat | 19g | 24% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 115mg | 38% |
| Sodium | 135mg | 6% |
| Total Carbohydrate | 32g | 12% |
| Dietary Fiber | 0.3g | 1% |
| Total Sugars | 22g | |
| Protein | 5g | |
| Vitamin C | 0.2mg | 0% |
| Calcium | 75mg | 6% |
| Iron | 0.8mg | 4% |
| Potassium | 85mg | 2% |
Percent Daily Values are based on a 2,000 calorie diet.
Final Thought
This Cloud Cake is more than a recipe; it’s a little bit of kitchen magic. It reminds us that the simplest ingredients, treated with care, can create something truly extraordinary and light as a summer breeze. The effort of folding and cooling is rewarded with pure, delicate joy on a plate.
Also Read: My Grandma’s Pineapple Upside Down Cake Recipe: A Sunny, Sticky Mess of Joy
FAQ’S (Frequently Asked Question)
Can I use all-purpose flour instead of cake flour?
You can, but the texture will be slightly less tender. For a substitute, take 1 cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. Sift together twice.
Can I make this ahead of time?
Yes! Bake and cool the cake a day ahead, wrap tightly in plastic wrap, and frost the day you plan to serve it. The frosted cake is best eaten within 24 hours.
Why did my cake deflate?
The most common culprits are: egg whites not at room temperature, under-whipped or over-whipped meringue, vigorous folding (which knocks out air), or not cooling it upside down.
Cloud Cake Recipe
Ingredients
Method
- Let your egg yolks and whites come to room temperature in separate, spotless bowls. This is your secret to volume.
- Whisk the yolks with most of the sugar until creamy and light. Gently mix in the oil, milk, vanilla, and dry ingredients.
- Beat the egg whites, slowly adding the last of the sugar, until you have glossy, stiff peaks that hold their shape.
- Gently fold the fluffy meringue into the yolk batter. Pour this airy mix into your pan and bake until golden and springy.
- Immediately flip the cake pan upside down onto a rack to cool. This quirky step locks in the airy texture!
- Whip the cream, sugar, and vanilla into billowy clouds. Frost your completely cool cake, decorate, and enjoy the magic.
Notes
- The meringue is the soul of this cake. Stop beating when you can lift the beaters and the peak stands straight up, with just the very tip gently curling over.
- Think “stiff, but still silky,” not “dry and clumpy.” And remember, patience in cooling is not a suggestion—it’s the final, essential step to cloud-like perfection. Enjoy the process as much as the cake.
My Name is Ravi Sharma, I cover Articles related to Baking, Recipes, Cake Design, Toppers and Many More. I have more than 2 Years of Experience in Writing Food and Baking Article.