Cloud Cake Recipe: How to Make the Perfect Fluffy Dessert

Discover the perfect cloud cake recipe with simple steps and ingredients. Learn expert tips and serving ideas for a delicious, light cake every time.

Prep Time 20

Cook Time 30

Total Time 50

Course Dessert

Cuisine American

Servings 10

Calories 230 kcal

4 large eggs Egg Whites The star of the recipe! Whipping the egg whites creates the airy structure that gives the Cloud Cake its cloud-like texture. Tip: Make sure your egg whites are at room temperature for optimal volume.
½ cup Granulated Sugar Adds just the right amount of sweetness while stabilizing the whipped egg whites. Substitution: Use coconut sugar or a low-calorie sweetener for a keto-friendly version.
¼ tsp Cream of Tartar Helps stabilize the egg whites, ensuring they hold their peaks during baking. Alternative: Lemon juice or white vinegar can work as substitutes if you don’t have cream of
1 tsp Vanilla Extract Adds a warm, fragrant flavor that complements the cake’s delicate sweetness. Variation: Swap with almond or lemon extract for a unique twist.
½ cup All-Purpose Flour Provides structure to the cake while keeping it light and tender. Gluten-Free Option: Substitute with almond flour or a 1:1 gluten-free baking mix.
2 tbsp Milk Adds moisture to the batter, balancing out the fluffy texture. Dairy-Free Option: Use almond, oat, or coconut milk instead.
2 tbsp, melted Butter Enhances the cake’s richness without weighing it down. Dairy-Free Option: Replace with melted coconut oil or vegan butter.

Preheat your oven to 325°F (163°C) and line a 9-inch round cake pan with parchment paper. Lightly grease the sides to prevent sticking.
Pro Tip: Use a springform pan if you prefer an easy release for your cake.

In a clean, dry mixing bowl, add 4 large egg whites and ¼ tsp cream of tartar. Beat with an electric mixer on medium speed until soft peaks form.
Gradually add ½ cup granulated sugar, 1 tablespoon at a time, while continuing to beat. Increase to high speed and whip until stiff, glossy peaks form.
Pro Tip: Test for stiff peaks by lifting the whisk—if the peaks hold their shape without drooping, you’re good to go!

Gently fold the dry ingredients into the egg white mixture in three batches using a spatula. Be careful not to deflate the air you’ve whipped into the egg whites.
Add 2 tbsp milk, 2 tbsp melted butter, and 1 tsp vanilla extract, folding just until combined.
Pro Tip: Use a light hand while folding to maintain the cake’s airy texture.

Bake in the preheated oven for 30–35 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Avoid opening the oven door during baking, as this can cause the cake to deflate.

Once baked, let the cake cool in the pan for 10 minutes. Run a knife along the edges, then carefully remove the cake and transfer it to a wire rack to cool completely.
Pro Tip: For an extra-light texture, invert the cake on the rack during cooling to maintain its height.

Dust the cake with powdered sugar, or top with whipped cream and fresh fruits for a simple yet elegant presentation.
Optional: Drizzle chocolate sauce or sprinkle edible glitter for a festive touch.