Cloud Cake Recipe
Tired of dense, heavy cakes that sit like bricks in your stomach? You’re not alone. Many home bakers struggle to achieve that ethereal, cloud-like texture that makes desserts truly memorable. The good news? Creating a cloud cake recipe that’s impossibly light and airy isn’t as difficult as you might think.
This cloud cake recipe delivers exactly what its name promises: a dessert so fluffy and delicate, it practically melts on your tongue. With just a handful of simple ingredients and the right techniques, you’ll create a showstopping cake that looks as beautiful as it tastes.
As a pastry chef with over 12 years of experience perfecting delicate desserts, I’ve tested countless methods to achieve that signature cloud-like crumb. This recipe represents the culmination of all that knowledge, distilled into an approach that works every single time.
In this guide, you’ll discover everything you need to master the cloud cake recipe, including ingredient selection tips, essential mixing techniques, baking hacks that guarantee success, and answers to common troubleshooting questions.
| Recipe Details | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 8-10 slices |
| Course | Dessert |
| Cuisine | International |
| Oven Temperature | 325°F (163°C) |
“The lightest desserts are born from the gentlest touch and the purest ingredients.”
Why This Cloud Cake Recipe Works
This cloud cake recipe succeeds where others fail because it focuses on three critical elements: texture, simplicity, and reliability. Here’s why this approach delivers consistent results:
- Uses whipped egg whites for maximum volume – The secret to cloud-like texture lies in properly beaten egg whites that trap air bubbles throughout the batter
- Requires only 6 basic pantry ingredients – No specialty items or hard-to-find components means you can bake this anytime
- Bakes at a gentle temperature – Lower heat prevents the delicate structure from collapsing or forming a tough crust
- Works with simple mixing techniques – Folding rather than stirring preserves those precious air pockets that create lightness
- Perfect for any occasion – Whether you’re hosting a dinner party or craving a weeknight treat, this versatile dessert fits the bill
The beauty of this cloud cake recipe is its forgiving nature. Even beginner bakers can achieve professional results by following the straightforward steps.
Choosing the Right Ingredients
Best Ingredients for This Recipe
Success with any cloud cake recipe starts at the grocery store. Quality ingredients make a noticeable difference in both texture and flavor.
Eggs: Use fresh, room-temperature eggs. Older eggs actually whip better because their proteins are looser, but fresh eggs provide better structure. Large eggs work best for consistent measurements.
Sugar: Superfine or caster sugar dissolves more easily than granulated sugar, creating a smoother batter. If you only have regular granulated sugar, pulse it a few times in a food processor.
Flour: Cake flour is ideal because its lower protein content produces a more tender crumb. All-purpose flour works in a pinch but may create a slightly denser result.
Buying Tips
When shopping for your cloud cake recipe ingredients, keep these pointers in mind:
- Look for eggs with clean, uncracked shells stored in the refrigerated section
- Check the sell-by date to ensure maximum freshness
- Choose pure vanilla extract rather than imitation for superior flavor
- Ask your baker or grocery manager about cake flour if you can’t locate it in the baking aisle
Substitutions
Flexibility is one advantage of this cloud cake recipe. Here are some successful swaps:
- Swap all-purpose flour for cake flour by using 2 tablespoons less per cup and adding 2 tablespoons cornstarch
- Replace vanilla extract with almond extract for a different flavor profile (use half the amount as it’s stronger)
- Use coconut sugar instead of white sugar for a subtle caramel note, though the color will be darker
Ingredients & Prep
Essential Preparation Steps
Proper preparation is half the battle when making a cloud cake recipe. These preliminary steps set you up for success:
Ingredient Temperature: Remove eggs from the refrigerator 30 minutes before baking. Room-temperature eggs separate more easily and whip to greater volume.
Pan Preparation: Do not grease your pan. Cloud cakes need to cling to the sides as they rise. An ungreased tube pan or angel food cake pan works best.
Separating Eggs: Carefully separate egg whites from yolks, ensuring no yolk gets into the whites. Even a tiny amount of fat prevents proper whipping.
Ingredients List
| Ingredient | Quantity |
|---|---|
| Egg whites | 8 large |
| Egg yolks | 4 large |
| Superfine sugar | 1 cup, divided |
| Cake flour | 3/4 cup |
| Cream of tartar | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Water | 1/4 cup |
Pantry Staples You’ll Need
Beyond the main ingredients, gather these essentials:
Tools: Stand mixer or hand mixer with whisk attachment, rubber spatula for folding, sifter or fine-mesh strainer, 10-inch ungreased tube pan.
Flavor enhancers: Lemon zest, almond extract, or orange blossom water can add subtle complexity to your cloud cake recipe without weighing it down.
Step-by-Step Cooking Instructions
“Patience in folding preserves the air that creates magic in every bite.”
Pre-Baking Preparation
Before you begin mixing, complete these crucial steps:
- Preheat your oven to 325°F (163°C). Position the rack in the lower third of the oven.
- Sift the cake flour twice with the salt to remove lumps and aerate it thoroughly.
- Prepare your workspace with all ingredients measured and tools within reach.
- Test your mixer to ensure it’s working properly before you start beating egg whites.
Mixing Method
| Step | Time | Key Point |
|---|---|---|
| Beat egg whites | 2-3 minutes | Soft peaks form |
| Add cream of tartar | 30 seconds | Stabilizes foam |
| Gradually add sugar | 3-4 minutes | Stiff, glossy peaks |
| Whisk yolks | 2 minutes | Pale and thick |
| Fold in flour | 1-2 minutes | Gentle, circular motion |
| Add yolk mixture | 1 minute | Preserve air bubbles |
Detailed Instructions:
- In a spotlessly clean bowl, beat egg whites on medium speed until foamy. Add cream of tartar and continue beating.
- Gradually add half the sugar (1/2 cup), one tablespoon at a time, beating until stiff, glossy peaks form. This takes patience but is essential for the cloud cake recipe’s structure.
- In a separate bowl, whisk egg yolks with remaining sugar, water, and vanilla until pale yellow and thick, about 2 minutes.
- Sift one-third of the flour over the egg whites. Using a rubber spatula, gently fold in a circular motion from the bottom up, turning the bowl as you go. Repeat with remaining flour in two additions.
- Fold the yolk mixture into the batter in three additions, being careful not to deflate the egg whites.
- Pour batter into an ungreased 10-inch tube pan, gently smoothing the top.
Baking Process
- Bake for 35-40 minutes until the top springs back when lightly touched and a toothpick inserted comes out clean.
- Check doneness by looking for a golden-brown surface and listening for a slight crackling sound as the cake bakes.
- Invert immediately upon removing from the oven. Place the pan upside down on a bottle neck or cooling rack feet to suspend it while cooling completely (about 1 hour).
Cooling and Unmolding
Never rush the cooling process with a cloud cake recipe. The inverted position prevents collapse as the delicate structure sets.
Once completely cool, run a thin knife around the edges and center tube. Gently tap the pan on the counter to release, then invert onto a serving plate.
Pro Tips for Perfect Cloud Cake
Avoiding Common Mistakes
Even experienced bakers can run into trouble with delicate cloud cake recipes. Here’s how to avoid the most frequent pitfalls:
Don’t overbeat the egg whites: Stop when stiff peaks form. Overbeaten whites become dry and grainy, creating a cotton-like rather than cloud-like texture.
Don’t rush the folding: Quick, aggressive stirring deflates all those carefully created air bubbles. Use slow, deliberate motions even though it feels tedious.
Don’t open the oven door: Resist the urge to peek during the first 30 minutes of baking. Temperature fluctuations can cause the cake to fall.
Tool Recommendations
The right equipment makes executing this cloud cake recipe significantly easier:
- Stand mixer with whisk attachment: Provides consistent beating for voluminous egg whites
- Tube pan with removable bottom: Makes unmolding infinitely easier
- Rubber spatula with thin edge: Essential for proper folding technique
- Fine-mesh sifter: Creates the lightest, lump-free flour incorporation
Storage & Preservation
| Storage Method | Duration | Instructions |
|---|---|---|
| Room temperature | 2-3 days | Cover loosely with foil; do not seal tightly |
| Refrigerated | 5-7 days | Wrap in plastic wrap; bring to room temp before serving |
| Frozen (unfrosted) | 2-3 months | Wrap tightly in plastic, then foil; thaw overnight in fridge |
| Frozen (frosted) | 1 month | Flash freeze unwrapped, then wrap; thaw in refrigerator |
Reheating tip: Cloud cakes taste best at room temperature. If refrigerated, let sit out for 30 minutes before serving to restore the tender texture.
Flavor Variations
“Simplicity is the foundation upon which endless creativity can flourish.”
One of the joys of mastering a basic cloud cake recipe is exploring different flavor combinations. The neutral base accepts additions beautifully.
Classic Variations
Citrus Cloud Cake: Add 1 tablespoon lemon or orange zest to the yolk mixture. Replace water with fresh citrus juice for bright, refreshing flavor.
Chocolate Cloud Cake: Substitute 1/4 cup cake flour with 1/4 cup unsweetened cocoa powder. Sift the cocoa with the flour for even distribution.
Almond Cloud Cake: Replace vanilla extract with 1/2 teaspoon almond extract. Fold in 1/2 cup finely ground almonds with the final flour addition.
Dietary Adaptations
Lower Sugar Version: Reduce sugar to 3/4 cup total, though the texture may be slightly less stable. Compensate by adding an extra teaspoon of cream of tartar.
Gluten-Free Cloud Cake: Use a gluten-free cake flour blend designed for 1:1 substitution. The texture will be slightly more fragile but still delightful.
Global Flavor Inspirations
Matcha Green Tea: Sift 2 tablespoons matcha powder with the flour for an elegant Japanese-inspired variation.
Rose Water: Replace vanilla with 1 teaspoon rose water and add a drop of pink food coloring for a Middle Eastern twist.
Coconut: Fold 1/2 cup toasted coconut flakes into the finished batter and top with more for a tropical take on the cloud cake recipe.
Serving Suggestions
The ethereal lightness of a cloud cake recipe pairs beautifully with various accompaniments that add richness without overwhelming the delicate texture.
Fresh Fruit Compotes: Macerated berries, poached pears, or citrus segments provide moisture and complementary acidity. Spoon over individual slices just before serving.
Whipped Cream: Lightly sweetened whipped cream adds luxurious richness. For extra elegance, flavor it with vanilla bean paste or a liqueur like Grand Marnier.
Light Glazes: A simple powdered sugar and lemon juice glaze drizzled over the cooled cake creates visual appeal without heaviness.
Tea or Coffee Pairings: Serve alongside Earl Grey tea for afternoon tea, or with espresso for an Italian-inspired dolce moment.
Dessert Wine: A glass of Moscato d’Asti or late-harvest Riesling complements the cake’s sweetness while cleansing the palate.
Frequently Asked Questions
Can I make this cloud cake recipe in advance?
Yes, cloud cake actually improves slightly after a day as flavors meld. Bake up to 2 days ahead, cool completely, and store covered at room temperature. Add any toppings or glazes just before serving.
Why did my cloud cake fall or collapse?
Common causes include opening the oven door too early, underbeating the egg whites, overfolding the batter, or removing the cake from the pan before it’s completely cool. Always invert the pan immediately and let it cool for at least an hour.
Can I use a different pan if I don’t have a tube pan?
A tube pan is strongly recommended because the center tube helps the cake rise evenly and the ungreased surface allows it to climb. In a pinch, use an ungreased 9×13 inch pan, but expect a flatter, denser result.
My egg whites won’t stiffen—what went wrong?
Even a trace of egg yolk, grease, or water in your bowl prevents proper whipping. Ensure your bowl and beaters are impeccably clean and completely dry. Use room-temperature egg whites for best results.
Is this cloud cake recipe safe during pregnancy?
The eggs are fully cooked during baking, making this recipe safe for pregnant women. Ensure the cake reaches an internal temperature of at least 160°F (71°C) during baking.
How do I fix an overcooked cloud cake?
Unfortunately, an overcooked cloud cake becomes dry and cannot be restored to its original texture. Serve it with extra whipped cream, ice cream, or fruit compote to add moisture back. Learn from the experience and reduce baking time by 5 minutes next attempt.
Nutritional Information
| Nutrient | Per Serving (1/10 of cake) |
|---|---|
| Calories | 145 kcal |
| Total Fat | 2.5g |
| Saturated Fat | 0.8g |
| Cholesterol | 95mg |
| Sodium | 85mg |
| Total Carbohydrates | 26g |
| Dietary Fiber | 0g |
| Sugars | 20g |
| Protein | 4g |
Conclusion
Mastering a cloud cake recipe opens up a world of light, elegant desserts that impress guests and satisfy sweet cravings without the heaviness of traditional cakes. With just six simple ingredients and careful attention to technique, you can create bakery-quality results in your own kitchen.
The key principles—properly beaten egg whites, gentle folding, and patient cooling—apply to countless other delicate desserts. Once you’ve perfected this foundation, you’ll find yourself adapting the technique to angel food cakes, chiffon cakes, and soufflés with confidence.
Ready to create your own cloud-like masterpiece? Gather your ingredients and try this recipe tonight! Join the thousands of home bakers who’ve discovered that achieving professional-quality lightness is within reach.
Don’t stop here—explore our [Classic Chiffon Cake Guide] to expand your repertoire of airy desserts, or try our [Lemon Meringue Pie Tutorial] to further develop your egg white whipping skills.
Share your cloud cake creations with us on social media using #CloudCakeSuccess—we love seeing your beautiful results!
Cloud Cake Recipe: 5 Amazing Ways You Need To Know Now
Ingredients
- 8 large 8egg whites
- 4 large egg yolks
- 1 cup superfine sugar ( (divided))
- 3/4 cup cake flour
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup water
Instructions
Pre-Baking Preparation
- Preheat oven to 325°F (163°C) and position rack in lower third of oven.
- Sift cake flour twice with salt to remove lumps and aerate thoroughly.
- Remove eggs from refrigerator 30 minutes before baking to bring to room temperature.
- Carefully separate egg whites from yolks, ensuring no yolk gets into whites.
- Prepare 10-inch ungreased tube pan (do not grease).
Mixing the Batter
- In a clean bowl, beat egg whites on medium speed until foamy.
- Add cream of tartar and continue beating.
- Gradually add 1/2 cup sugar, one tablespoon at a time, beating until stiff, glossy peaks form (2-3 minutes).
- In separate bowl, whisk egg yolks with remaining 1/2 cup sugar, water, and vanilla until pale yellow and thick (about 2 minutes).
- Sift one-third of flour over egg whites and gently fold using circular motion from bottom up.
- Repeat folding with remaining flour in two more additions.
- Fold yolk mixture into batter in three additions, being careful not to deflate egg whites.
- Pour batter into ungreased tube pan and gently smooth the top.
Baking
- Bake for 35-40 minutes until top springs back when lightly touched.
- Test doneness with toothpick inserted in center (should come out clean).
- Immediately invert pan upside down on bottle neck or cooling rack feet upon removing from oven.
- Let cake cool completely while inverted (about 1 hour).
Unmolding
- Once completely cool, run thin knife around edges and center tube.
- Gently tap pan on counter to release cake.Invert onto serving plate.
- Invert onto serving plate.
Notes
Essential Tips
- Temperature matters: Use room-temperature eggs for best volume when whipping.
- Don’t grease the pan: Cloud cakes need to cling to pan sides as they rise.
- No peeking: Avoid opening oven door during first 30 minutes of baking.
- Patience with folding: Use slow, gentle motions to preserve air bubbles.
- Complete cooling required: Never rush the cooling process or cake may collapse.
Storage Instructions
- Room temperature: Cover loosely with foil for 2-3 days (do not seal tightly)
- Refrigerated: Wrap in plastic wrap for 5-7 days; bring to room temp before serving
- Frozen (unfrosted): Wrap tightly in plastic then foil for 2-3 months
- Frozen (frosted): Flash freeze unwrapped, then wrap for 1 month
Substitutions
- Replace cake flour with all-purpose flour by using 2 tablespoons less per cup and adding 2 tablespoons cornstarch
- Swap vanilla extract for 1/2 teaspoon almond extract for different flavor
- Use coconut sugar instead of white sugar for subtle caramel note (color will be darker)
Variations
- Citrus: Add 1 tablespoon lemon or orange zest; replace water with fresh citrus juice
- Chocolate: Substitute 1/4 cup flour with 1/4 cup unsweetened cocoa powder
- Almond: Use 1/2 teaspoon almond extract; fold in 1/2 cup finely ground almonds
- Matcha: Sift 2 tablespoons matcha powder with flour
- Coconut: Fold 1/2 cup toasted coconut flakes into finished batter
Troubleshooting
- If egg whites won’t stiffen, ensure bowl and beaters are completely clean, dry, and grease-free
- If cake falls, check that you didn’t open oven too early or remove from pan before completely cool
- Overbeaten egg whites become dry and grainy; stop at stiff peaks
