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Cloud Cake Recipe The Magical Recipe for a Cake So Light, It Floats
Ravi Sharma

Cloud Cake Recipe

A cake so light and fluffy it earns its name, made with whipped egg whites for a sweet, airy texture that feels like eating a delicious cloud.
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Prep Time 30 minutes
Cook Time 25 minutes
Cool Time 2 hours
Total Time 2 hours 55 minutes
Servings: 10 Serving
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cloud Cake
  • 5 large eggs at room temperature (this is crucial!)
  • 1 cup 200g granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1/3 cup whole milk at room temperature
  • 1/3 cup neutral oil like vegetable or canola
  • 1 cup 125g cake flour (spooned & leveled)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine salt
For the Cloud Frosting
  • 1 ½ cups heavy whipping cream very cold
  • ½ cup 60g powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: Fresh berries or edible flowers for decoration

Method
 

Step 1: Separate & Relax
  1. Let your egg yolks and whites come to room temperature in separate, spotless bowls. This is your secret to volume.
    Separate & Warm Up Step
Step 2: Make the Sunny Base
  1. Whisk the yolks with most of the sugar until creamy and light. Gently mix in the oil, milk, vanilla, and dry ingredients.
    Whip the Cloud Base
Step 3: Whip the Cloud
  1. Beat the egg whites, slowly adding the last of the sugar, until you have glossy, stiff peaks that hold their shape.
    Create the Meringue Clouds
Step 4: Fold & Bake
  1. Gently fold the fluffy meringue into the yolk batter. Pour this airy mix into your pan and bake until golden and springy.
    Fold Gently & Bake
Step 5: The Cool Flip
  1. Immediately flip the cake pan upside down onto a rack to cool. This quirky step locks in the airy texture!
    Cool Upside Down
Step 6: Frost & Dream
  1. Whip the cream, sugar, and vanilla into billowy clouds. Frost your completely cool cake, decorate, and enjoy the magic.
    Frost & Float Serve

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.