Best Cloud Cake Recipe – Light and Airy Dessert

The Best Cloud Cake Recipe: A Slice of Heaven on Your Plate

There’s something magical about a dessert that feels like you’re biting into a fluffy cloud. I still remember the first time I tasted a cloud cake—it was at a tiny patisserie in Paris, tucked away on a cobblestone street. The moment that airy, delicate crumb melted on my tongue, I knew I had to recreate it at home. After countless trials (and a few kitchen mishaps), I’ve perfected this light-as-air cloud cake that’s sure to make any occasion feel special. Whether you’re celebrating or just craving something sweet and ethereal, this recipe is your ticket to dessert bliss.

Ingredients You’ll Need

Gathering the right ingredients is the first step to creating this dreamy cake. Here’s what you’ll need:

6 large egg whites – Room temperature is key for achieving maximum volume when whipping. Save the yolks for custard or carbonara!

1 cup granulated sugar – Superfine sugar works best, but regular sugar will do if you give it a quick blitz in the blender.
1 teaspoon cream of tartar – This little helper stabilizes the egg whites, ensuring your cloud cake stays lofty.
1 teaspoon pure vanilla extract – A splash of vanilla adds warmth and depth. For a twist, try almond extract.

1/2 cup cake flour – Sifted twice for the lightest texture possible. All-purpose flour can work in a pinch, but cake flour is ideal.
A pinch of salt – Just a whisper to balance the sweetness.

Step-by-Step: Baking Your Cloud Cake

Now, let’s turn these simple ingredients into a masterpiece. Follow these steps, and don’t rush—patience is the secret ingredient!

1. Prep Your Pan and Preheat

Start by preheating your oven to 325°F (165°C). Take an ungreased 9-inch tube pan (yes, ungreased—this helps the cake cling and rise properly). If your pan has a removable bottom, even better!

2. Whip the Egg Whites to Stiff Peaks

In a spotlessly clean bowl (any grease can sabotage your fluff!), beat the egg whites on medium speed until frothy. Add the cream of tartar and salt, then gradually sprinkle in the sugar while beating. Turn the speed up to high and whip until glossy, stiff peaks form. This should take about 5-7 minutes. Pro tip: The meringue should hold its shape when you lift the beaters.

3. Gently Fold in the Vanilla and Flour

Add the vanilla extract and give it a quick mix. Then, sift the cake flour over the meringue in three additions, folding gently with a spatula after each. Think of it as coaxing the flour into the mix—no heavy-handed stirring!

4. Bake to Golden Perfection

Pour the batter into your pan and smooth the top with a spatula. Bake for 35-40 minutes, or until the top is golden and springs back when lightly touched. Resist the urge to open the oven door too early—this cake is delicate and needs steady heat.

And that’s where we’ll pause for now! In the next half, I’ll walk you through cooling, unmolding, and the finishing touches that make this cloud cake truly unforgettable. Trust me, the aroma filling your kitchen right now is just the beginning of the magic.

Pro Tips for the Perfect Cloud Cake

Creating this dreamy dessert is easier than you think, but a few expert tricks will take it to the next level:

Room temperature eggs are crucial for maximum volume when whipping
Fold the flour in gently using a figure-eight motion to maintain airiness

For extra stability, add 1/2 tsp cream of tartar to the egg whites
Always use a clean, grease-free bowl when whipping egg whites

Delicious Variations to Try

This versatile recipe welcomes creativity:

Lemon Cloud Cake: Add 2 tbsp lemon zest and 1 tsp lemon extract
Chocolate Cloud: Substitute 1/4 cup flour with cocoa powder
Berry Bliss: Fold in 1 cup fresh raspberries before baking

Coconut Dream: Mix in 1/2 cup toasted coconut flakes

Perfect Pairings

This ethereal cake shines when served with:

A dollop of freshly whipped cream

Warm berry compote or fruit coulis
Light vanilla custard or crème anglaise
Dusting of powdered sugar and edible flowers

Storage and Reheating Tips

To keep your cloud cake heavenly:

Store at room temperature under a cake dome for up to 2 days
For longer storage, freeze whole or in slices for up to 1 month

Revive day-old cake with a quick 10-second microwave zap
Never refrigerate – it will make the texture gummy

Cloud Cake FAQs

Can I make this gluten-free?
Absolutely! Substitute the flour with an equal amount of your favorite gluten-free flour blend. The texture will be slightly denser but still delicious.

Why did my cake collapse?
This usually happens if the egg whites were under-whipped or if you opened the oven door too early. Make sure your whites form stiff peaks and resist peeking for at least the first 20 minutes!

Can I use this recipe for cupcakes?
Yes! Divide the batter into lined muffin tins and bake at 325°F for 18-22 minutes. They make adorable “cloudlet” cupcakes.

Is this the same as angel food cake?
Similar, but our cloud cake is slightly richer thanks to the addition of egg yolks. It’s like angel food cake’s more indulgent cousin!

A Sweet Final Thought

There’s something magical about watching this cake rise into pillowy perfection in the oven, then seeing the delight on your loved ones’ faces when they take that first airy bite. Whether you’re celebrating a special occasion or just want to bring a little sweetness to an ordinary day, this cloud cake is guaranteed to lift spirits. Don’t be surprised if it becomes your new go-to dessert – light enough to enjoy any time, yet special enough to feel like a treat. Happy baking!

Cloud Cake

Author: Trusted Blog

Print Recipe

Description

A light and fluffy cake that resembles a cloud, perfect for any occasion.

Instructions

1. Prepare the Crust:

Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, beat the butter until creamy. Add eggs one at a time, then mix in vanilla.

Alternately add the dry ingredients and buttermilk to the butter mixture, mixing until just combined.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

You can customize the seasonings to taste.