I absolutely love how this Light & Fluffy Yogurt Cloud Cake Recipe turns out every single time – it’s like biting into a soft little cloud with just the perfect whisper of sweetness. When I first tried this cake, I was amazed at how light it felt despite using simple ingredients like yogurt and eggs, and it quickly became my go-to for casual get-togethers or when I need a comforting, airy dessert.
You’ll find that this cake works wonderfully any time you want something that’s not too heavy but still feels like you made something special for your friends or family. The yogurt adds a subtle tang and tenderness that balances the sugar beautifully, making this Light & Fluffy Yogurt Cloud Cake Recipe a refreshing alternative to denser cakes you might be used to.
Why You’ll Love This Recipe
- Light & Airy Texture: The secret to this cake is whipped egg whites that give it an irresistible cloud-like fluffiness.
- Simple Ingredients: You probably have everything in your pantry right now, and yet the results are spectacular.
- Versatile Serving Options: Whether plain or topped with whipped cream, this cake pairs perfectly with fresh fruit or a drizzle of honey.
- Kid-Approved Classic: My family goes crazy for this cake, especially when I add a bit of vanilla whipped cream on top.
Ingredients You’ll Need
Every ingredient in this Light & Fluffy Yogurt Cloud Cake Recipe works together to create a batter that rises beautifully and stays moist, thanks to that creamy yogurt and perfectly whipped egg whites.
- Plain yogurt: I recommend Greek yogurt for a thicker texture that adds richness without heaviness.
- All-purpose flour: Sifting it helps keep your batter light by removing lumps and aerating it slightly.
- Granulated sugar: Adds just the right sweetness without overpowering the yogurt’s subtle tang.
- Eggs, separated: Separating yolks and whites is crucial for that fluffy, cloud-like crumb.
- Vegetable oil: This keeps the cake moist without weighing it down or adding strong flavors.
- Vanilla extract: A splash to enhance all the other flavors gently.
- Baking powder: Helps the cake rise even more, working side by side with the whipped egg whites.
- Salt: Just a pinch to balance sweetness and brighten flavors.
- Cream of tartar (optional): I use it because it helps stabilize those egg whites for better volume and stability.
- Heavy whipping cream: For the whipped topping, adds a luscious finish you won’t want to skip.
- Powdered sugar: To sweeten the whipped cream nicely without grit.
Variations
I love playing around with this recipe depending on what I have on hand or the season. You can easily customize the Light & Fluffy Yogurt Cloud Cake Recipe by adding flavors or swapping a few ingredients to make it your own.
- Lemon zest or orange zest: I tried adding lemon zest once, and it gave the cake a fresh, citrusy note that pairs beautifully with a dusting of powdered sugar on top.
- Berry mix-ins: Gently folding in fresh blueberries or raspberries right before baking adds a burst of fruity flavor and a pop of color.
- Dairy-free option: Substitute the yogurt and cream with coconut yogurt and coconut cream—I did this for a friend’s dietary needs and it turned out surprisingly fluffy!
- Spices: Cinnamon or cardamom infuse this simple cake with cozy warmth, perfect for chilly evenings.
How to Make Light & Fluffy Yogurt Cloud Cake Recipe
Step 1: Preheat and Prep Your Pan
First things first, preheat your oven to 350°F (175°C). I like to grease an 8-inch round cake pan and line it with parchment paper—this makes removing the cake so easy, and trust me, you want a smooth release for those soft edges.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the plain yogurt, vegetable oil, and vanilla extract until smooth. Then add the egg yolks along with the granulated sugar and continue stirring gently until the mixture is well combined and silky. This is where the cake starts to develop that tender richness.
Step 3: Sift and Add the Dry Ingredients
Next, sift together your flour, baking powder, and salt to airy perfection. Slowly add these dry ingredients to your wet mixture, folding them in gently so you don’t knock out the air you’ll be adding later. This keeps the batter light and ready for the cloud-like texture.
Step 4: Whip the Egg Whites to Perfection
Here’s the magic step: in a clean, dry bowl, whisk the egg whites with the cream of tartar (if you’re using it) until soft peaks form. Slowly add a tablespoon of sugar and keep whisking until the whites hold stiff peaks. This will give your cake volume and that signature fluffiness you’re after.
Step 5: Gently Fold in the Egg Whites
This is where patience pays off. Fold the whipped egg whites into the cake batter gently in two or three additions. Use a wide spatula, and fold carefully so you don’t deflate all those precious air bubbles. This helps maintain the airy texture that makes this cake so special.
Step 6: Bake Until Golden and Heavenly
Pour your batter into the prepared pan and smooth the top with the back of a spoon. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the cake surface is a lovely golden brown. The smell at this point will absolutely entice your whole kitchen!
Pro Tips for Making Light & Fluffy Yogurt Cloud Cake Recipe
- Room Temperature Eggs: I always use eggs straight from the fridge and find they whip better when slightly warm, so leaving them out for 20 minutes makes a big difference.
- Don’t Rush Folding: I learned the hard way to be gentle when folding egg whites—vigorous stirring deflates your batter and leads to a dense cake.
- Use Fresh Baking Powder: Old baking powder won’t give your cake the rise it needs, so be sure yours is fresh!
- Avoid Overbaking: This cake dries out quickly if left too long, so start checking at 25 minutes and keep an eye on that golden crust.
How to Serve Light & Fluffy Yogurt Cloud Cake Recipe
Garnishes
Personally, I love topping this cake with a dollop of lightly sweetened whipped cream flavored with vanilla. Fresh berries make an excellent companion, especially strawberries or blueberries, adding bright color and a little tart contrast. Sometimes I dust it lightly with powdered sugar for a simple, elegant finish.
Side Dishes
This cake pairs brilliantly with a hot cup of coffee or tea, making it a wonderful afternoon treat. On special occasions, I’ve served it alongside a fruit compote or a scoop of vanilla ice cream to create a more indulgent dessert experience.
Creative Ways to Present
If you want to dress up the Light & Fluffy Yogurt Cloud Cake Recipe for a party, try layering it with whipped cream and fresh fruit to create a trifle-style dessert in a glass bowl. Another favorite trick is cutting it into cute mini squares and garnishing each with a tiny mint leaf—it’s the perfect bite-sized delight for gatherings!
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store the cake tightly wrapped in plastic wrap or in an airtight container at room temperature if I plan to eat it within a day or two. This keeps it soft and fresh without drying out, which is honestly better than refrigerating for just a short time.
Freezing
I’ve frozen this cake successfully by wrapping it well in plastic wrap and then in foil to prevent freezer burn. When you’re ready to enjoy it, just thaw it overnight in the fridge and let it come to room temperature before serving; the texture is noticeably well preserved this way.
Reheating
If you want a warm slice, I pop a piece into the microwave for about 10-15 seconds — just enough to take the chill off without drying it out. It tastes freshly baked, and adding a spoonful of whipped cream right after makes it feel extra special.
FAQs
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Can I use flavored yogurt in this Light & Fluffy Yogurt Cloud Cake Recipe?
While plain yogurt is best to keep the flavor balanced and not overly sweet, you can experiment with mild flavored yogurts if you want a subtle twist. Just be mindful of additional sugars in flavored varieties that might affect the cake’s sweetness.
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What’s the purpose of cream of tartar in this recipe?
Cream of tartar helps stabilize the egg whites when you whip them, allowing them to maintain their volume and hold stiff peaks better. This contributes to the cake’s signature airy texture. If you don’t have it, you can still make the cake, but the whites might be a bit less stable.
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Can I make this cake gluten-free?
Absolutely! Try swapping all-purpose flour for a gluten-free all-purpose blend that includes xanthan gum. Just be sure to sift it and fold the batter carefully, as gluten-free flours sometimes behave differently.
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How do I know when the cake is perfectly baked?
Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, your cake is done. The top should be golden but not overly brown. Because the cake is delicate, keep baking times close to the recipe’s suggested range to avoid drying it out.
Final Thoughts
This Light & Fluffy Yogurt Cloud Cake Recipe is truly one of my favorite discoveries – simple, generously forgiving, and endlessly delicious. I’ve shared it with friends who were amazed by how something so light could be so satisfying. If you want a cake that feels like a little hug in every bite, give this recipe a try — I’m sure you’ll love it as much as I do.
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Light & Fluffy Yogurt Cloud Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 1 cake (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Light & Fluffy Yogurt Cloud Cake is a delicate and airy dessert made using Greek yogurt and whipped egg whites to create a moist, tender crumb. Finished with a lightly sweetened whipped cream topping, this cake is perfect for a light treat that balances richness and fluffiness.
Ingredients
For the Cake:
- 1 cup plain yogurt (preferably Greek yogurt)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)
For the Whipped Topping:
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper for easy removal.
- Prepare the Wet Ingredients: In a large mixing bowl, whisk together the yogurt, vegetable oil, and vanilla extract. Add the egg yolks (reserving the whites for later) and sugar. Stir until smooth and well combined.
- Sift the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps. Gradually add this dry mixture to the wet ingredients, stirring gently to combine.
- Whisk the Egg Whites: In a clean bowl, whisk the egg whites and cream of tartar (if using) until soft peaks form. Gradually add a tablespoon of sugar and continue whisking until stiff peaks form.
- Fold the Egg Whites: Gently fold the whipped egg whites into the cake batter in two or three additions. Be careful not to deflate the batter to preserve the fluffiness of the cake.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
- Prepare the Whipped Topping: While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe on top of the cooled cake before serving.
Notes
- Use full-fat Greek yogurt for best texture and flavor.
- The cream of tartar is optional but helps stabilize the whipped egg whites for a fluffier cake.
- Be gentle when folding the egg whites to keep the batter light and airy.
- Ensure the cake is completely cooled before adding the whipped cream topping.
- This cake is best served the same day for optimal fluffiness.
