Cloud cake has become my absolute favorite dessert to make when I want something that feels like pure magic on a plate. I still remember the first time I discovered this incredible dessert during my culinary travels in Japan, where I watched a pastry chef create what looked like edible clouds that practically melted on your tongue. The moment I tasted that first bite so light, so airy, yet incredibly satisfying I knew I had to master this technique and bring it to my FoodFansy kitchen.
As someone who’s spent years perfecting desserts in professional kitchens and exploring sweet treats around the world, I can promise you this: this cloud cake recipe will give you the lightest, most ethereal dessert that practically floats off your fork. After countless trials and tweaks, I’ve developed a foolproof method that delivers that signature cloud-like texture every single time.
From my years of experience as a chef and passionate home cook, I’ve learned that the secret to an amazing cloud cake lies in three key elements: proper egg separation technique, gentle folding methods, and the water bath cooking process. In this guide, I’ll share everything you need to knowfrom selecting the right ingredients to troubleshooting common issues, plus my favorite serving suggestions and flavor variations.
Why This Cloud Cake Recipe Works
This cloud cake recipe has become a staple in my kitchen because it perfectly balances simplicity with spectacular results. Here’s what makes it absolutely irresistible:
• Uses everyday ingredients you probably already have – Just eggs, condensed milk, Greek yogurt, and lemon
• Ready in just 15 minutes of active prep time – Perfect for busy weeknights or last-minute entertaining
• Incredibly versatile base – Works beautifully with dozens of flavor combinations and seasonal fruits
• Foolproof water bath method – Ensures that silky, custard-like texture every time without cracks or dryness
• Make-ahead friendly – Actually tastes better after chilling overnight, making it perfect for dinner parties
The magic happens when you fold whipped egg whites into the creamy base creating those tiny air pockets that give this dessert its signature “floating on a cloud” texture that I absolutely adore.
Choosing the Right Ingredients for Cloud Cake
The beauty of cloud cake lies in its simplicity, but choosing quality ingredients makes all the difference in achieving that perfect texture and flavor.
Essential Ingredient Guidelines
Eggs: Use large, room-temperature eggs for the best volume when whipping whites. Fresh eggs (within a week) will give you the most stable meringue and prevent any unwanted flavors.
Condensed Milk: Opt for full-fat condensed milk rather than low-fat versions. The richness is crucial for that creamy, custard-like base that balances the airy texture.
Greek Yogurt: Choose thick, full-fat Greek yogurt. The tanginess perfectly complements the sweet condensed milk while adding protein and creating a more complex flavor profile.
Quality Tips from My Kitchen
Look for eggs with bright yellow yolks this indicates fresher eggs that will whip better. I always crack each egg into a small bowl first to check for quality before adding to my mixing bowls.
For the lemon, use fresh juice and zest only. Bottled lemon juice lacks the bright, fresh flavor that makes this cloud cake so special. One medium lemon typically provides both the juice and zest you’ll need.
Smart Substitutions
If you can’t find Greek yogurt, substitute with thick sour cream or strained regular yogurt (drain overnight in cheesecloth). For a lighter version, you can use low-fat condensed milk, though the texture will be slightly less rich.
Ingredients & Prep for Perfect Cloud Cake
Essential Cloud Cake Ingredients
For the Base:
- 4 large eggs (room temperature)
- 250g condensed milk
- 250g thick Greek yogurt
- Juice and zest of ½ lemon
- 1 tablespoon powdered sugar (optional, for dusting)
Pre-Cooking Prep Essentials
Equipment Setup: Line a 20cm springform pan with parchment paper, ensuring the paper comes up the sides slightly. This prevents sticking and makes removal effortless.
Egg Separation Technique: This is crucial for cloud cake success. Separate eggs while cold (they separate more easily), then let whites come to room temperature for 15-20 minutes before whipping. Even a tiny bit of yolk in your whites will prevent proper whipping.
Room Temperature Rule: All ingredients should be at room temperature for optimal mixing. Cold ingredients don’t combine as smoothly and can result in a denser texture.
Mise en Place Strategy
I always prepare everything before I start cooking. Set up your water bath by placing your cake pan inside a larger roasting pan. Have your electric mixer ready with clean, dry beaters any grease or moisture will prevent proper meringue formation.
Zest your lemon first, then juice it. The oils in the zest add incredible flavor, so don’t skip this step!
Step-by-Step Cloud Cake Cooking Instructions
Pre-Cooking Prep for Cloud Cake
- Oven and Pan Setup: Preheat oven to 160°C (340°F). Line your 20cm springform pan with parchment paper, making sure it extends slightly up the sides.
- Perfect Egg Separation: Crack each egg into a small bowl first, then transfer whites to one large mixing bowl and yolks to another. This prevents disasters if you accidentally break a yolk.
- Base Mixture Prep: In the bowl with egg yolks, whisk together condensed milk, Greek yogurt, lemon juice, and lemon zest until completely smooth. Set aside.
Cooking Method for Cloud Cake
- Meringue Magic: Using an electric mixer (stand mixer preferred), whip egg whites until stiff peaks form. This usually takes 3-4 minutes. You’ll know they’re ready when you can turn the bowl upside down without the whites moving.
- The Folding Technique: This step makes or breaks your cloud cake. Add about ⅓ of the whipped whites to the yolk mixture first this lightens the base. Then gently fold in the remaining whites using a large spoon or spatula, cutting down through the center and folding over. Work quickly but gently to preserve those air bubbles.
- Water Bath Assembly: Pour batter into prepared pan. Place in a larger roasting pan and carefully add hot water until it reaches about 3cm up the sides of the cake pan.
Doneness Check for Cloud Cake
Bake for exactly 45 minutesno peeking! The surface should be lightly golden and set but still have a slight jiggle in the center. Unlike regular cakes, you don’t use a toothpick test for cloud cake.
Resting Your Cloud Cake
Here’s the secret most people don’t know: turn off the oven but leave the cake inside with the door slightly ajar for 15 minutes. This prevents sudden temperature changes that can cause cracking. Then remove and cool completely before refrigerating for at least 2-3 hours or overnight.
Pro Tips for Perfect Cloud Cake
Avoiding Common Cloud Cake Mistakes
Temperature Control: Never rush the cooling process. Sudden temperature changes will cause your beautiful cloud cake to deflate or crack. I learned this the hard way during my early pastry days!
Folding Technique: Over-mixing deflates the meringue, while under-mixing creates an uneven texture. Aim for about 15-20 gentle folds you should see just a few white streaks remaining.
Water Bath Wisdom: The water should be hot (not boiling) when you add it. This creates gentle, even heat that prevents the bottom from overcooking while the top sets perfectly.
Essential Tool Recommendations for Cloud Cake
A stand mixer makes whipping egg whites effortless and gives you better control. If using a hand mixer, make sure it’s powerful enough weak motors struggle with stiff meringues.
Invest in a good springform pan. The removable bottom makes unmolding so much easier, and the tight seal prevents water from seeping in during the water bath.
Storage & Reheating Your Cloud Cake
Store covered in the refrigerator for up to 4 days. The texture actually improves after the first day as flavors meld beautifully. Never freeze cloud cake the delicate texture doesn’t survive the thawing process.
Serve chilled, straight from the refrigerator. This dessert is meant to be enjoyed cold, which enhances that cloud-like texture we’re after.
Cloud Cake Flavor Variations
One of my favorite things about this cloud cake recipe is how easily it adapts to different flavors and seasons.
Chocolate Cloud Cake Twist
Replace 2 tablespoons of condensed milk with cocoa powder for a rich chocolate version. The bitter cocoa balances beautifully with the sweet base.
Seasonal Fruit Cloud Cake
Fold in fresh berry puree (2-3 tablespoons) during the final mixing stage. Strawberry and raspberry work particularly well and create gorgeous natural coloring.
Global Cloud Cake Flavors
Matcha Version: Add 1 tablespoon matcha powder for an elegant Japanese-inspired dessert Orange Blossom: Replace lemon with orange zest and add ½ teaspoon orange blossom water Coconut Paradise: Substitute coconut yogurt and add shredded coconut to the base
| Flavor Variation | Key Addition | Prep Modification | Serving Suggestion |
|---|---|---|---|
| Classic Lemon | Lemon zest + juice | None | Fresh berries |
| Chocolate | 2 tbsp cocoa powder | Sift cocoa with other dry ingredients | Chocolate shavings |
| Berry | 3 tbsp berry puree | Fold in gently at the end | Whole berries |
| Matcha | 1 tbsp matcha powder | Whisk into yolk mixture | Powdered sugar dusting |
| Orange | Orange zest + blossom water | Replace lemon completely | Candied orange peel |
Cloud Cake Serving Suggestions
This cloud cake is stunning on its own, but here are my favorite ways to elevate the presentation:
Fresh Fruit Pairings: Arrange seasonal berries, sliced stone fruits, or citrus segments around each slice. The acidity complements the rich, creamy texture perfectly.
Elegant Sauces: A light berry coulis or passion fruit sauce drizzled on the plate adds both flavor and visual appeal. I often make a simple raspberry sauce by pureeing berries with a touch of honey.
Textural Contrasts: Serve with a small crisp cookie or a sprinkle of toasted nuts for delightful texture contrast against the smooth, airy cake.
Beverage Pairings: This pairs beautifully with light dessert wines, champagne, or even a perfectly brewed cup of Earl Grey tea. For non-alcoholic options, try sparkling water with a twist of lemon or herbal teas.
Cloud Cake FAQs
Can I make cloud cake ahead of time? Absolutely! Cloud cake actually improves after sitting overnight in the refrigerator. The flavors meld beautifully, and the texture becomes even more refined.
Why did my cloud cake deflate? This usually happens from temperature shock or over-mixing. Make sure to cool gradually and fold the meringue gently into the base mixture.
Can I use a different pan size? Yes, but adjust cooking time accordingly. A larger, shallower pan will cook faster (check at 35 minutes), while a smaller, deeper pan needs longer (up to 55 minutes).
Is this cloud cake recipe safe during pregnancy? The eggs are fully cooked through the baking process, making this safe for pregnant women. However, always consult with your healthcare provider about dietary concerns.
Can I freeze leftover cloud cake? I don’t recommend freezing as it compromises the delicate texture. Instead, store covered in the refrigerator and enjoy within 4 days.
What if I don’t have a springform pan? You can use a regular round cake pan, but line it very well with parchment paper extending up the sides. Cooling completely before attempting to remove is crucial.
Conclusion
There’s something truly magical about creating a dessert that looks like it captured a piece of heaven on your plate. This cloud cake recipe has become one of my most requested desserts, and I completely understand why it’s that perfect combination of simple ingredients transformed into something extraordinary through technique and care.
Join the thousands of home cooks who’ve fallen in love with this recipe I’d love to see your cloud cake creations! Tag me on social media @foodfansy, and don’t forget to try my Lemon Curd Tart Recipe next for another citrusy delight that pairs perfectly with this cloud cake.
If you enjoyed this recipe, be sure to share it with your friends or save it for later!
I’d love to see your unique twist feel free to post your photos on Pinterest!
Happy baking! – Emeli
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Cloud Cake
- Total Time: 45 minutes
- Yield: 12servings
Description
This cloud cake is flourless! It is super soft, light, and fluffy, exactly like clouds, and it is made with just 4 ingredients!
Ingredients
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4 large eggs
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250 g condensed milk
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250 g Greek yogurt
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½ lemon juice and zest
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1 tablespoon powdered sugar (optional)
Instructions
Preheat the oven to 160C / 340F and line a 20cm springform with parchment paper.
In 2 different mixing bowls, separate the egg whites from the yolks.
Now, mix the egg yolks with condensed milk, lemon juice and, zest and Greek yogurt until combined. Set aside.
Whisk the egg whites in the second bowl with the electric whisk until a stiff peak forms (I use stand mixer).
Now, start folding the egg whites into the yolk mixture gradually and slowly using a spatula until incorporated.
Pour the cake batter into the prepared baking pan and then put the baking pan in a larger pan then fill the outer pan with water so the water is 3cm high.
Bake in the preheated oven for 45 minutes, then turn off the heat and let the cake cool COMPLETELY, then put in the fridge for 2-3 hours or overnight.
Sprinkle powdered sugar on top (optional), cut the cake and serve.
Notes
Make sure there are no lumps in your batter and DON’T OVERMIX THE BATTER.
Wrap the cake tin with a sheet of foil before placing it in the water bath to prevent any water from seeping into the batter.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Desssert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 107kcal
- Sugar: 13g
- Sodium: 58mg
- Fat: 3g
- Saturated Fat: 2g
- Carbohydrates: 22.6 g
- Fiber: 1.7 g
- Protein: 4.6 g
- Cholesterol: 5.6 mg
Keywords: Cloud Cake