☁️ Cloud Cake (So Light I Make It Twice a Week!)
I don’t say this lightly: this Cloud Cake has completely taken over my kitchen. I make it at least twice a week, and every single time it disappears faster than I expect. It’s soft, airy, gently sweet, and melts in your mouth like a bite of sweetened air. If you love light desserts that feel indulgent without being heavy, this recipe is about to become your new obsession.
Cloud Cake is known for its pillowy texture, delicate crumb, and subtle sweetness. It’s the kind of cake that feels elegant enough for guests, yet simple enough to whip up on a weekday. No frosting needed, no fancy decorations—this cake shines all on its own.
⭐ Why Everyone Is Obsessed With Cloud Cake
There’s a reason this cake keeps going viral—and why I keep baking it again and again:
Incredibly light and fluffy – almost mousse-like
Not overly sweet – perfect with coffee or tea
Simple ingredients you probably already have
Looks impressive with minimal effort
Versatile – serve it plain, powdered, or with fruit
This is the kind of cake people ask about after the first bite. And then ask you to make again. And again.
🧁 What Is Cloud Cake?
Cloud Cake is often compared to Japanese cotton cheesecake or airy sponge cake, but it’s lighter and more delicate. The secret lies in whipped egg whites (meringue) gently folded into the batter, creating that signature cloud-like texture.
It rises beautifully in the oven, jiggles slightly when done, and settles into the softest cake you’ll ever slice.
🛒 Ingredients You’ll Need
(Simple, pantry-friendly, and no shortcuts required)
Eggs (separated)
Sugar
Milk
Butter
Vanilla extract
Cake flour or all-purpose flour
Cornstarch
A pinch of salt
Optional: lemon juice or cream of tartar (for stabilizing egg whites)
That’s it. No baking powder, no baking soda—the air does all the work.
👩🍳 How to Make Cloud Cake (Step-by-Step)
1️⃣ Prepare the Base
Melt the butter with milk until just warm. Whisk in egg yolks and vanilla, then sift in flour and cornstarch. Mix until smooth and silky.
2️⃣ Whip the Egg Whites
Beat egg whites with a pinch of salt and sugar until soft, glossy peaks form. This step is crucial—don’t overbeat.
3️⃣ Fold Gently
Carefully fold the meringue into the batter in batches. Go slow and gentle to keep all that precious air.
4️⃣ Bake Low and Slow
Pour into a lined pan and bake at a low temperature. Some versions use a water bath for extra moisture and even baking.
5️⃣ Cool Gradually
Turn off the oven, crack the door slightly, and let the cake cool slowly to prevent collapse.
☕ How to Serve Cloud Cake
This cake is perfect just as it is, but you can easily dress it up:
Light dusting of powdered sugar
Fresh berries or sliced strawberries
Whipped cream on the side
Drizzle of honey or fruit sauce
Served chilled or at room temperature
It’s a dream with coffee, tea, or a glass of milk.
💡 Tips for Perfect Cloud Cake Every Time
Use room-temperature eggs
Don’t rush the folding step
Avoid opening the oven early
Let it cool gradually
Store leftovers covered in the fridge
Even if it sinks slightly, don’t worry—it will still be soft, tender, and delicious.
🧊 Storage & Make-Ahead Tips
Store in the refrigerator for up to 3 days
Tastes even better the next day
Can be served cold for a cheesecake-like texture
Not freezer-friendly (it’s too delicate!)
❤️ Final Thoughts
If you’re looking for a dessert that feels light, elegant, and irresistible, this Cloud Cake is it. I make it twice a week for a reason—it’s comforting, beautiful, and always a hit. One bite and you’ll understand why people fall in love with this cake instantly.
Save this recipe. Share it. And don’t be surprised if you start baking it on repeat too. ☁️🍰
