I baked this cloud cake when I wanted something that felt like a dream—light, soft, and elegant. The result? A beautifully airy cake with a melt-in-my-mouth texture and a gentle vanilla flavor, perfect for anything from afternoon tea to a show-stopping celebration.
Why I’ll Love This Recipe
I love how it feels so delicate yet indulgent. The whipped egg whites give it that ethereal, cloud-like lift, while the subtle sweetness and soft crumb make it irresistible. Whether I dust it with powdered sugar or top it with berries and whipped cream, it always impresses without being heavy.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather these light and simple ingredients for the cloud cake:
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Cake flour
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Granulated sugar
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Baking powder
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Egg whites (whipped to stiff peaks)
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Whole milk (or any non-dairy alternative)
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Pure vanilla extract
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Unsalted butter
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Powdered sugar (for dusting or frosting)
directions
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I preheat the oven to 350 °F (175 °C) and grease two 9‑inch round cake pans.
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In a bowl, I whisk together the cake flour, baking powder, and granulated sugar.
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In a separate clean bowl, I whip the egg whites to stiff peaks—they should be fluffy and glossy.
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In another bowl, I blend the milk, melted butter, and vanilla extract until smooth, then gently mix it with the dry ingredients.
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I fold the whipped egg whites into the batter using a spatula, being careful not to deflate the airy texture.
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I divide the batter between the pans and bake for about 25–30 minutes, until the tops are golden and springy.
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Once cooled, I frost with powdered sugar or top with whipped cream and fresh berries if I’m feeling extra festive.
Servings and timing
This recipe makes about 8–10 slices.
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Prep time: 15 minutes
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Cooking time: 25–30 minutes
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Total time: Approximately 45 minutes (plus cooling time)
Variations
I like swapping vanilla with almond extract for a nutty twist, or folding in lemon zest for a refreshing citrus lift. Sometimes I layer it with a light mascarpone cream or even use it as a base for a strawberry shortcake-style dessert.
storage/reheating
I keep leftover slices in an airtight container at room temperature for up to 2 days, or in the fridge for 4 days. If it’s frosted with whipped cream, I store it in the fridge. I let it come to room temperature before serving again for the best texture—no reheating needed.
FAQs
Can I use all-purpose flour instead of cake flour?
I prefer cake flour for a lighter crumb, but if I don’t have any, I make a substitute using all-purpose flour and cornstarch.
How do I get stiff peaks with egg whites?
I make sure the bowl is clean and dry, then whip until the whites stand tall without collapsing when I lift the beaters.
Can I make this cake dairy-free?
Yes—I’ve used plant-based milk and coconut oil instead of butter and had great results.
Can I freeze this cake?
Absolutely. I freeze the unfrosted layers wrapped tightly in plastic for up to 1 month. I thaw them overnight in the fridge before serving.
What’s the best frosting or topping for this cake?
I love keeping it light—just powdered sugar, whipped cream, or fresh fruit. But it also pairs beautifully with a lemon glaze or berry compote.
Conclusion
This Light & Fluffy Cloud Cake always brings joy to my kitchen—it’s the kind of dessert that looks and tastes elegant but feels effortless to make. Whether I’m sharing it with guests or savoring a slice solo, it never fails to lift my mood and delight my palate. Let me know if you’d like ideas for a glaze or more decorative twists—I’m happy to share!
Print
Light & Fluffy Cloud Cake – A Heavenly Delight Awaits
- Total Time: Around 45 minutes (plus cooling time)
- Yield: 8–10 slices
Description
A beautifully soft, ethereal cake with melt‑in‑your‑mouth texture—airy layers gently hugged by a silky frosting, perfect for elevating any gathering from cozy tea-time to elegant celebration.
Ingredients
Cake flour (as needed for a light texture)
Granulated sugar
Baking powder
Egg whites (whipped to stiff peaks)
Whole milk (any non-dairy alternative works too)
Pure vanilla extract
Unsalted butter (for richness)
Powdered sugar (for a light frosting dusting)
Instructions
Preheat the oven to 350 °F (175 °C). Grease two 9‑inch round cake pans with butter or cooking spray.
In a bowl, whisk together cake flour, baking powder, and granulated sugar; set aside.
In a clean bowl, whip egg whites to stiff peaks—they should look light and fluffy like clouds.
In another bowl, blend milk, melted butter, and vanilla extract until smooth. Gently combine this with the dry ingredients.
Carefully fold in the whipped egg whites using a spatula—preserving the airy texture is key.
Divide the batter between the prepared pans and bake for about 25–30 minutes, until golden brown. Let cool completely on wire racks.
Frost with powdered sugar or a delicate dusting—alternatively top with whipped cream or fresh berries for added flavor and charm.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
