Light & Fluffy Yogurt Cloud Cake – Delicately Airy, Gently Sweet, and Impossible to Resist

🎉 Introduction

If you’re craving a dessert that’s light as air, barely sweet, and stunning in its simplicity, this Yogurt Cloud Cake will exceed all expectations. With a soft, custardy center and soufflé-like texture, this delicate cake melts on the tongue like a gentle kiss of vanilla and cream.

It’s made with simple pantry ingredients, whipped egg whites for lift, and just enough sugar to keep things subtle. The tang of yogurt adds complexity and lightness, while the powdered sugar on top gives it that cloud-like finish.

Perfect with a cup of tea or a fresh berry compote, this cake is a hidden gem in the world of light desserts.

🧰 Equipment Needed

• 8-inch round cake pan or springform pan
• Mixing bowls (large and medium)
• Electric hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Sifter or fine mesh sieve
• Whisk
• Parchment paper
• Cooling rack

🛒 Ingredients

🥚 Fresh

• 4 large eggs, separated

🍰 Dry Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp cream of tartar
• ½ cup granulated sugar
• 2 tbsp powdered sugar (for topping)
• ¼ tsp salt

🍦 Flavor & Fat

• 1½ tsp vanilla extract
• ¼ cup vegetable oil
• 1 cup full-fat plain or vanilla yogurt (not listed but assumed for “cloud cake” texture)

💡 Note: Yogurt is essential to the “cloud” structure. If omitted from your original list, you’ll want to include it!

👩‍🍳 Directions

Step 1. Prep Your Pan and Oven

1. Preheat oven to 325°F (160°C).
2. Line the bottom of an 8-inch round pan with parchment paper. Do not grease the sides—this helps the cake rise evenly.
3. Set up a water bath (bain-marie): Place the cake pan inside a larger baking dish filled with 1 inch of hot water.

Step 2. Separate and Whip the Egg Whites

1. Carefully separate egg whites and yolks.
2. In a clean, dry bowl, beat egg whites with cream of tartar until frothy.
3. Gradually add granulated sugar while whipping.
4. Beat until stiff peaks form. Set aside.

Step 3. Make the Egg Yolk Batter

1. In a separate bowl, whisk together:
   • Egg yolks
   • Yogurt
   • Vanilla extract
   • Vegetable oil
2. Sift in flour, baking powder, and salt.
3. Stir gently until smooth and combined.

Step 4. Fold in the Egg Whites

1. Gently fold ⅓ of the whipped egg whites into the yolk mixture to lighten it.
2. Fold in the remaining egg whites in 2 more batches.
3. Use a rubber spatula and light, circular motions to avoid deflating the batter.

Step 5. Bake Low and Slow

1. Pour the batter into your prepared cake pan.
2. Place pan (inside water bath) in the oven and bake for 50–60 minutes.
3. The cake is done when it springs back lightly and a toothpick comes out clean.
4. Turn off the oven and let it rest with the door slightly open for 10 minutes to prevent sinking.

Step 6. Cool and Unmold

1. Remove the cake from the water bath.
2. Let it cool completely on a wire rack before unmolding.
3. Invert the cake onto a plate and dust with powdered sugar.

🍽️ Servings & Timing

• Servings: 6–8 slices
• Prep time: 20 minutes
• Bake time: 55 minutes
• Cooling time: 30 minutes
• Total time: ~1 hour 45 minutes

🧊 Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze slices individually wrapped for up to 1 month.
• Reheat: Best served at room temperature. If desired, warm for 10 seconds in the microwave.

🥄 Variations

• Lemon Yogurt Cloud Cake: Add 1 tsp lemon zest and replace vanilla with lemon extract.
• Berry Swirl: Add ¼ cup of raspberry or blueberry jam in dollops and swirl into the top before baking.
• Chocolate Twist: Replace 2 tbsp of flour with cocoa powder for a cocoa-flavored cloud.
• Honey Yogurt Cake: Use honey-sweetened yogurt and add 1 tbsp honey to the batter.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend.

❓ 10 FAQs

1. Can I use Greek yogurt?
Yes, but thin it with a tablespoon or two of milk to match the consistency of plain yogurt.

2. Can I use flavored yogurt?
Absolutely—just choose a flavor that complements vanilla (like lemon or berry).

3. What causes the cake to deflate?
Overmixing the egg whites or sudden temperature changes can cause sinking. Cool gradually and fold gently.

4. Is the cake supposed to jiggle?
Yes, slightly! It should be set but still soft in the center—similar to a Japanese cheesecake.

5. Can I skip the water bath?
You can, but the water bath ensures even cooking and prevents cracking or dryness.

6. What type of pan works best?
A springform or high-sided cake pan works great. Avoid nonstick or silicone for best rise.

7. How do I know it’s fully baked?
Gently tap the top—it should spring back. A skewer inserted should come out mostly clean.

8. Can I make this dairy-free?
Use dairy-free yogurt and a plant-based milk alternative for similar texture.

9. Can I double the recipe?
Yes—but increase baking time by 15–20 minutes and use a 9×13″ dish.

10. Can I serve it with sauce?
It’s delicious with berry compote, lemon curd, or honey drizzle!

🏁 Conclusion

This Light & Fluffy Yogurt Cloud Cake is as light as air and as dreamy as its name. With its custard-like middle, pillowy top, and subtle sweetness, it’s the kind of cake you’ll crave again and again—especially because it’s easy to make with everyday ingredients.

Whether you’re looking for a sophisticated tea-time treat, a lighter dessert option, or something beautiful for your brunch table, this cake will float straight into your list of go-to favorites.

Adam

Light & Fluffy Yogurt Cloud Cake – Delicately Airy, Gently Sweet, and Impossible to Resist

If you’re craving a dessert that’s light as air, barely sweet, and stunning in its simplicity, this Yogurt Cloud Cake will exceed all expectations. With a soft, custardy center and soufflé-like texture, this delicate cake melts on the tongue like a gentle kiss of vanilla and cream. It’s made with simple pantry ingredients, whipped egg whites for lift, and just enough sugar to keep things subtle. The tang of yogurt adds complexity and lightness, while the powdered sugar on top gives it that cloud-like finish. Perfect with a cup of tea or a fresh berry compote, this cake is a hidden gem in the world of light desserts.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake & Cooling Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 8 slices

Ingredients Equipment Method Notes

Ingredients

  

🥚 Fresh

• 4 large eggs separated

🍰 Dry Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp cream of tartar
• ½ cup granulated sugar
• 2 tbsp powdered sugar for topping
• ¼ tsp salt

🍦 Flavor & Fat

• 1½ tsp vanilla extract
• ¼ cup vegetable oil
• 1 cup full-fat plain or vanilla yogurt not listed but assumed for “cloud cake” texture

💡 Note: Yogurt is essential to the “cloud” structure. If omitted from your original list, you’ll want to include it!

Equipment

• 8-inch round cake pan or springform pan
• Mixing bowls (large and medium)
• Electric hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Sifter or fine mesh sieve
• Whisk
• Parchment paper
• Cooling rack

Method

 

Step 1. Prep Your Pan and Oven

1. Preheat oven to 325°F (160°C).
2. Line the bottom of an 8-inch round pan with parchment paper. Do not grease the sides—this helps the cake rise evenly.
3. Set up a water bath (bain-marie): Place the cake pan inside a larger baking dish filled with 1 inch of hot water.

Step 2. Separate and Whip the Egg Whites

1. Carefully separate egg whites and yolks.
2. In a clean, dry bowl, beat egg whites with cream of tartar until frothy.
3. Gradually add granulated sugar while whipping.
4. Beat until stiff peaks form. Set aside.

Step 3. Make the Egg Yolk Batter

1. In a separate bowl, whisk together:
2. Egg yolks
3. Yogurt
4. Vanilla extract
5. Vegetable oil
6. Sift in flour, baking powder, and salt.
7. Stir gently until smooth and combined.

Step 4. Fold in the Egg Whites

1. Gently fold ⅓ of the whipped egg whites into the yolk mixture to lighten it.
2. Fold in the remaining egg whites in 2 more batches.
3. Use a rubber spatula and light, circular motions to avoid deflating the batter.

Step 5. Bake Low and Slow

1. Pour the batter into your prepared cake pan.
2. Place pan (inside water bath) in the oven and bake for 50–60 minutes.
3. The cake is done when it springs back lightly and a toothpick comes out clean.
4. Turn off the oven and let it rest with the door slightly open for 10 minutes to prevent sinking.

Step 6. Cool and Unmold

1. Remove the cake from the water bath.
2. Let it cool completely on a wire rack before unmolding.
3. Invert the cake onto a plate and dust with powdered sugar.

Notes

🧊 Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze slices individually wrapped for up to 1 month.

Reheat: Best served at room temperature. If desired, warm for 10 seconds in the microwave.

🥄 Variations
Lemon Yogurt Cloud Cake: Add 1 tsp lemon zest and replace vanilla with lemon extract.

Berry Swirl: Add ¼ cup of raspberry or blueberry jam in dollops and swirl into the top before baking.

Chocolate Twist: Replace 2 tbsp of flour with cocoa powder for a cocoa-flavored cloud.

Honey Yogurt Cake: Use honey-sweetened yogurt and add 1 tbsp honey to the batter.

Gluten-Free Version: Use a 1:1 gluten-free flour blend.

❓ 10 FAQs
1. Can I use Greek yogurt?
Yes, but thin it with a tablespoon or two of milk to match the consistency of plain yogurt.

2. Can I use flavored yogurt?
Absolutely—just choose a flavor that complements vanilla (like lemon or berry).

3. What causes the cake to deflate?
Overmixing the egg whites or sudden temperature changes can cause sinking. Cool gradually and fold gently.

4. Is the cake supposed to jiggle?
Yes, slightly! It should be set but still soft in the center—similar to a Japanese cheesecake.

5. Can I skip the water bath?
You can, but the water bath ensures even cooking and prevents cracking or dryness.

6. What type of pan works best?
A springform or high-sided cake pan works great. Avoid nonstick or silicone for best rise.

7. How do I know it’s fully baked?
Gently tap the top—it should spring back. A skewer inserted should come out mostly clean.

8. Can I make this dairy-free?
Use dairy-free yogurt and a plant-based milk alternative for similar texture.

9. Can I double the recipe?
Yes—but increase baking time by 15–20 minutes and use a 9×13″ dish.

10. Can I serve it with sauce?
It’s delicious with berry compote, lemon curd, or honey drizzle!

🏁 Conclusion
This Light & Fluffy Yogurt Cloud Cake is as light as air and as dreamy as its name. With its custard-like middle, pillowy top, and subtle sweetness, it’s the kind of cake you’ll crave again and again—especially because it’s easy to make with everyday ingredients.

Whether you’re looking for a sophisticated tea-time treat, a lighter dessert option, or something beautiful for your brunch table, this cake will float straight into your list of go-to favorites.