Can I make this Cloud Cake ahead of time?

Absolutely! In fact, the cake is at its best after a long rest in the fridge, making it a perfect make-ahead dessert for parties or gatherings.

Do I really need to use a water bath when baking?

Yes, the water bath is the secret to this cake’s delicate, pudding-like texture. It keeps the cake moist as it bakes and ensures it doesn’t crack or dry out.

Can I substitute the Greek yogurt with regular yogurt?

Greek yogurt is preferred for its thicker, creamier texture, but full-fat plain yogurt can work in a pinch. Just be aware that the cake may be a touch lighter and less rich.

How do I know when the cake is done?

The cake should be set but still a little jiggly in the center when you turn off the oven. It will firm up as it cools and chills, so don’t overbake.

Cloud Cake Recipe - Evelynseats

Name: Cloud Cake Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: European
Ingredients: 4 large eggs, separated; 250 g condensed milk; 250 g Greek yogurt; ½ lemon, juice and zest; 1 tablespoon powdered sugar, for dusting

If you’re in the mood for a dessert that’s blissfully light, softly sweet, and impossibly dreamy, let me introduce you to the Cloud Cake. Imagine the tenderest bite of cake, so airy it almost floats, with a creamy tang from Greek yogurt and a sunburst of lemon to brighten each mouthful. It’s perfect for busy weeknights or lazy weekends, thanks to its simple ingredient list and straightforward process. No fancy layers, no elaborate frostings – just five basic pantry staples and under an hour from start to finish. Whether you’re new to baking or a seasoned pro in search of a fresh favorite, this cake is guaranteed to impress and delight.

Why You’ll Love This Recipe

Ridiculously Easy: Minimal ingredients and little prep—most of your time is hands-off!
Light and Fluffy: The texture is almost soufflé-like, yet much more forgiving.
Flavorful but Not Overwhelming: Lemon and yogurt make every bite bright and tangy, not too sweet.
Great for Make-Ahead: It gets even better after a rest in the fridge.
Crowd-Pleaser: Looks and tastes fancy with almost zero fuss.

Ingredients You’ll Need

Here’s what makes this Cloud Cake sing, along with some tips for each addition:

Eggs: The foundation for fluffiness—separate them carefully for the best rise.
Condensed Milk: Delivers sweetness with a creamy finish, eliminating the need for extra sugar.
Greek Yogurt: Adds a rich, tangy twist and helps keep the cake moist.
Lemon (Juice & Zest): Both brightens the cake and enhances its freshness—don’t skip the zest!
Powdered Sugar (Optional for topping): A final dusting creates a pretty, sweet finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

It’s fun to play with flavors and textures to make this cake your own:

Orange Zest: Swap lemon for orange for a slightly sweeter, aromatic take.
Vanilla: Add a splash of vanilla extract for extra warmth.
Berry Topping: Pile on fresh berries or a fruit compote upon serving.
Gluten-Free: This recipe is naturally flourless, so it’s perfect as-is for anyone avoiding gluten!

How to Make Cloud Cake

Step 1: Prep Your Pan and Oven

Preheat your oven to 160°C (340°F). Line a 20cm (8-inch) springform pan with parchment paper—trust me, this makes unmolding a breeze.

Step 2: Separate and Mix the Eggs

Carefully separate your eggs, placing yolks in one bowl and whites in another. This is key for a cloud-like texture!

Step 3: Create the Batter

In your yolk bowl, whisk together the condensed milk, Greek yogurt, lemon juice, and zest until smooth and creamy. It should smell amazing already.

Step 4: Whip Egg Whites to Stiff Peaks

With a clean bowl and whisk (or a stand mixer), beat your egg whites until you get stiff, glossy peaks. This step ensures an airy, melt-in-your-mouth cake.

Step 5: Fold Gently

Slowly fold the whipped whites into the yolk mixture, working in batches and using a spatula. Go gently—you want to keep as much air as possible.

Step 6: Prepare for Baking

Pour your batter into the prepared pan. Set that pan inside a larger baking dish, then fill the outer pan with water until it reaches about 3cm high. This water bath keeps the cake moist and helps prevent cracking.

Step 7: Bake and Chill

Bake for about 45 minutes. When done, switch off the oven and let the cake cool inside—patience makes perfection! Once at room temperature, refrigerate for 2–3 hours or overnight. The cake sets as it chills.

Step 8: Finish and Serve

Before serving, optionally sprinkle the top with powdered sugar. Slice gently and watch those fluffy layers disappear!

Pro Tips for Making the Recipe

Don’t Rush the Cooling: Letting the cake cool slowly in the oven, then fully chilling it, sets the texture perfectly.
Egg Whites Must Be Clean: Any yolk in the whites will prevent stiff peaks, so separate carefully.
Water Bath Is Key: It keeps the delicate cake custardy and smooth, avoiding dryness or cracks.
Use Room Temperature Ingredients: They mix more smoothly for a uniform batter.

How to Serve

This Cloud Cake really shines when served chilled. For dessert with a cup of tea or coffee, it’s pure bliss. Try adding a dollop of whipped cream, fresh strawberries, or a spoonful of lemon curd. If you’re feeling adventurous, serve with a drizzle of honey or scatter with edible flowers for a touch of elegance.

Make Ahead and Storage

Storing Leftovers

Any leftovers (though that’s rare!) can be covered and stored in the fridge for up to 4 days. The cake holds its texture and flavor beautifully.

Freezing

This cake actually freezes well! Slice and wrap each piece individually before freezing. Thaw in the fridge overnight for a treat anytime.

Reheating

No need to reheat—Cloud Cake is best enjoyed cold or at cool room temperature.

FAQs

Can I make this Cloud Cake ahead of time?

Absolutely! In fact, the cake is at its best after a long rest in the fridge, making it a perfect make-ahead dessert for parties or gatherings.
Do I really need to use a water bath when baking?

Yes, the water bath is the secret to this cake’s delicate, pudding-like texture. It keeps the cake moist as it bakes and ensures it doesn’t crack or dry out.
Can I substitute the Greek yogurt with regular yogurt?

Greek yogurt is preferred for its thicker, creamier texture, but full-fat plain yogurt can work in a pinch. Just be aware that the cake may be a touch lighter and less rich.
How do I know when the cake is done?

The cake should be set but still a little jiggly in the center when you turn off the oven. It will firm up as it cools and chills, so don’t overbake.

Final Thoughts

Give this Cloud Cake a try, and you’ll see just how easy, delicious, and impressive a simple dessert can be. It’s a testament to what a few humble ingredients can do—transforming into something truly special with a little bit of care. Make it, share it, and don’t be surprised when it’s requested again and again!