An airy, melt-in-your-mouth cake that’s as light as a cloud with a delicate sweetness — this Light & Fluffy Cloud Cake is the perfect treat when I want something soft, simple, and heavenly. It’s the kind of dessert that doesn’t need heavy frosting or rich fillings to shine. Each bite offers a gentle sweetness and ethereal texture that feels almost weightless.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 large eggs, separated
3/4 cup granulated sugar, divided
1/4 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Powdered sugar, for dusting
Directions
I start by preheating the oven to 325°F (160°C), then greasing and lining the bottom of an 8-inch round cake pan.
In a bowl, I sift together the cake flour, baking powder, and salt.
In another bowl, I whisk the egg yolks with 1/2 cup of the sugar until pale and creamy. Then I stir in the oil, milk, and vanilla.
I gently fold the flour mixture into the yolk mixture until just combined.
In a clean mixing bowl, I beat the egg whites with the cream of tartar until foamy. Then I gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form.
I carefully fold the egg whites into the batter in three additions, being cautious not to deflate the airy texture.
I pour the batter into the prepared pan and smooth the top.
I bake the cake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, I dust the top with powdered sugar and serve.
Servings and timing
Servings: 8
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Variations
I sometimes add a teaspoon of lemon zest or orange zest to the yolk mixture for a subtle citrus flavor.
For a dairy-free version, I substitute the milk with almond milk or oat milk.
When I want a touch of flair, I serve slices with a dollop of whipped cream and fresh berries.
A few drops of almond or coconut extract can also be added to the batter for a twist in flavor.
To make it a layer cake, I double the recipe and bake in two pans, then fill with whipped cream or fruit compote.
Storage/Reheating
I store leftover cloud cake in an airtight container at room temperature for up to 2 days. If I need it to last longer, I keep it in the refrigerator for up to 5 days, though I let it come to room temperature before serving to bring back the softness. Reheating isn’t necessary, but if I do want a warm slice, I microwave it for just 10–15 seconds.
FAQs
How do I keep the cake from deflating?
I fold the egg whites into the batter very gently and avoid overmixing. Using a light hand helps maintain the air that gives the cake its signature fluffiness.
Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. I prefer cake flour for the lightest crumb. If I only have all-purpose flour, I remove 2 tablespoons per cup and replace it with cornstarch.
Why do I need to use cream of tartar?
Cream of tartar helps stabilize the egg whites, allowing them to hold their shape and maintain the cake’s airy structure. It’s especially helpful when I want perfect stiff peaks.
Can I freeze this cake?
Yes, I wrap the completely cooled cake in plastic wrap and then in foil before freezing. It keeps well for up to 2 months. I thaw it at room temperature before serving.
What’s the best way to serve this cake?
I usually serve it plain with a dusting of powdered sugar, but it also pairs beautifully with whipped cream, berries, or a drizzle of fruit sauce for a more decadent presentation.
Conclusion
This Light & Fluffy Cloud Cake is my go-to when I want something delicate yet satisfying. It’s simple to make, requires basic ingredients, and always delivers a tender, airy bite that feels like a soft breeze. Whether I’m baking for guests or just indulging myself, this cake never fails to lift my spirits.
📖 Recipe:
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Light & Fluffy Cloud Cake
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
An airy, melt-in-your-mouth cake with a delicate sweetness — this cloud cake is light, simple, and heavenly. Perfect for a light dessert or afternoon tea.
Ingredients
1 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 large eggs, separated
3/4 cup granulated sugar, divided
1/4 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Powdered sugar, for dusting
Instructions
- Preheat oven to 325°F (160°C). Grease and line the bottom of an 8-inch round cake pan.
- Sift together cake flour, baking powder, and salt in a bowl.
- In a separate bowl, whisk egg yolks with 1/2 cup sugar until pale and creamy. Stir in oil, milk, and vanilla extract.
- Gently fold the flour mixture into the yolk mixture until just combined.
- In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
- Fold egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar and serve.
Notes
Add 1 teaspoon of lemon or orange zest to the yolk mixture for a citrus twist.
Substitute milk with almond or oat milk for a dairy-free version.
Serve with whipped cream and fresh berries for added flair.
Use almond or coconut extract for a flavor variation.
Double the recipe and bake in two pans for a layered version.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
