If you’re craving a dessert that feels like a slice of heaven, this Light & Fluffy Yogurt Cloud Cake Recipe is exactly what you need. Imagine biting into a cake so airy and tender, it practically melts in your mouth, with the subtle tang of yogurt balancing the sweetness perfectly. It’s light enough to enjoy any time but still rich and comforting, making it a personal favorite for sharing with friends or savoring solo. This recipe brings together simple ingredients in a way that yields a stunningly soft cake perfect for any occasion.
Ingredients You’ll Need
Getting ready to bake this Light & Fluffy Yogurt Cloud Cake Recipe is delightfully straightforward because the ingredients are simple but each one is crucial for creating that perfect texture and balanced flavor. From the tangy richness of yogurt to the delicate structure of whipped egg whites, every component plays its role beautifully.
- Plain Yogurt (preferably Greek): Adds moisture and a subtle tang that keeps the cake light and fresh.
- All-Purpose Flour: Provides the cake’s structure without weighing it down.
- Granulated Sugar: Sweetens and helps tenderize the crumb.
- Large Eggs (separated): Yolks enrich the batter while whites whip up to create cloud-like fluffiness.
- Vegetable Oil: Keeps the cake moist and silky without overpowering.
- Vanilla Extract: Infuses warmth and depth into the cake’s flavor.
- Baking Powder: Gives the cake that gentle rise for perfect lightness.
- Salt: Enhances all the flavors harmoniously.
- Cream of Tartar (optional): Stabilizes egg whites to help maintain volume.
- Heavy Whipping Cream: For the luscious whipped topping that crowns the cake.
- Powdered Sugar: Sweetens the whipped cream effortlessly.
How to Make Light & Fluffy Yogurt Cloud Cake Recipe
Step 1: Preheat and Prep
Start by warming up your oven to 350°F (175°C). This ensures a cozy environment for the cake to rise perfectly. Grease an 8-inch round cake pan and line it with parchment paper to make sure your cloud cake releases easily once baked. Little prep steps like this make all the difference!
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the creamy yogurt, smooth vegetable oil, and fragrant vanilla extract until well combined. Then add the egg yolks and granulated sugar, stirring until the mixture is silky and homogenous. This blend forms a rich base that’s bursting with flavor and tenderness.
Step 3: Sift Dry Ingredients
To avoid pesky lumps and keep the texture airy, sift together the all-purpose flour, baking powder, and salt. Gradually incorporate this dry trio into your wet ingredients, folding gently to keep the batter light and fluffy while ensuring even distribution of the leavening agents.
Step 4: Whisk Egg Whites
Using a clean, dry bowl, whisk the egg whites along with cream of tartar if you have it, until soft peaks form. Slowly add a spoonful of sugar and continue beating until stiff peaks appear. These whipped whites are the secret that transforms the batter into a feather-light cloud of deliciousness.
Step 5: Fold in Egg Whites
This is where patience pays off. Gently fold the fluffy egg whites into the cake batter in two or three increments. Take your time — the goal is to maintain as much air as possible for that signature lightness without overmixing and deflating the mixture.
Step 6: Bake the Cake
Pour the airy batter into your prepared pan and smooth the surface. Pop it into the oven and bake for 25 to 30 minutes until the top is a beautiful golden hue and a toothpick inserted comes out clean. Watching the cake rise and gently brown is like witnessing magic in the kitchen.
Step 7: Cool the Cake
Allow your cake to rest in its pan for about 10 minutes so it firms up a bit, then gently transfer it onto a wire rack to cool completely. Cooling fully is key to preserving its delicate crumb and readying it to be topped with luscious whipped cream.
Step 8: Prepare Whipped Topping
In a chilled bowl, beat together heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This cloud-like topping is the perfect finishing touch — light, creamy, and just sweet enough to complement the cake’s subtle tang.
Step 9: Serve and Enjoy
Once the cake is fully cooled, spread or pipe the whipped cream over the top and get ready to delight your taste buds. Optionally add fresh berries or a dusting of powdered sugar for a little extra charm and flavor.
How to Serve Light & Fluffy Yogurt Cloud Cake Recipe
Garnishes
Fresh fruits like strawberries, blueberries, or raspberries add a juicy pop that perfectly contrasts the cake’s tender crumb. A light sprinkle of powdered sugar can add a pretty, snowy effect that’s as pleasing to the eyes as it is to the palate.
Side Dishes
This cake pairs wonderfully with a cup of freshly brewed coffee or a delicate herbal tea. For an indulgent twist, serve alongside a small bowl of fruit compote or a drizzle of honey to elevate the flavor profile even more.
Creative Ways to Present
Try layering slices with whipped cream and fresh berries for an elegant trifle. You can also cut the cake into mini portions and serve on individual plates with a dollop of flavored whipped cream like lemon zest or cocoa for a fun twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Light & Fluffy Yogurt Cloud Cake Recipe in an airtight container in the refrigerator. It will keep nicely for up to 3 days while staying moist and fresh, ready for an afternoon treat or quick dessert.
Freezing
You can freeze the cake after baking and cooling completely. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When wrapped well, it should maintain quality for up to 2 months.
Reheating
Thaw frozen slices overnight in the refrigerator before serving. For a just-baked feel, warm the cake gently in a low-temperature oven (around 300°F) for 5-7 minutes, but avoid overheating or the texture might change.
FAQs
Can I use non-Greek yogurt for this recipe?
Absolutely! Plain yogurt of any kind works well, but Greek yogurt gives a thicker texture and richer tanginess. If using regular yogurt, the cake might be slightly less dense but still delicious.
Is the cream of tartar necessary?
Cream of tartar is optional but recommended as it stabilizes the egg whites, helping them maintain their stiff peaks and contributing to the cake’s lift and fluffiness.
How do I know when the cake is fully baked?
The best test is the toothpick method — insert a toothpick into the center and if it comes out clean or with a few dry crumbs, your cake is perfectly baked.
Can I make this cake dairy-free?
For a dairy-free version, you can substitute yogurt with a plant-based yogurt and use coconut cream or other non-dairy whipping cream for the topping, but expect slight changes in taste and texture.
Why does folding the egg whites gently matter so much?
Folding carefully preserves the air bubbles whipped into the egg whites, which are essential to making this cake light and fluffy. Stirring too vigorously will deflate those bubbles and result in a denser cake.
Final Thoughts
Once you try this Light & Fluffy Yogurt Cloud Cake Recipe, it’s hard not to want to make it again and again. It’s just so wonderfully soft, delicate, and bursting with subtle flavor that makes every bite feel like a treat. So go ahead, bake this beautiful cake and share a little piece of cloud-like joy with your loved ones!
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Light & Fluffy Yogurt Cloud Cake Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Light & Fluffy Yogurt Cloud Cake is a moist and airy dessert made with Greek yogurt and whipped egg whites to create an irresistibly soft texture. Perfect for a delicate homemade treat, it is topped with a fluffy whipped cream frosting and can be garnished with fresh berries or powdered sugar for an elegant finish.
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 to ensure easy removal of the cake after baking.
- Prepare the Wet Ingredients: In a large mixing bowl, whisk together the plain yogurt, vegetable oil, and vanilla extract. Add the egg yolks, reserved from separating the eggs, along with the granulated sugar. Stir the mixture until smooth and fully combined.
- Sift the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to eliminate lumps. Gradually incorporate this dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Whisk the Egg Whites: Using a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Then gradually add a tablespoon of sugar and continue whisking until stiff peaks develop, which will help make the cake light and airy.
- Fold the Egg Whites: Carefully fold the stiff egg whites into the batter in two or three additions. Use gentle folding motions to preserve the volume and lightness of the mixture, avoiding deflation of the egg whites.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the surface. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, ensuring the texture sets properly before frosting.
- Prepare the Whipped Topping: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form to create a fluffy topping.
- Serve: Once the cake has cooled completely, spread or dollop the whipped cream topping evenly over the cake. Optionally garnish with fresh berries or a light dusting of powdered sugar for added flavor and presentation.
Notes
- Use Greek yogurt for a thicker batter and richer flavor, but regular plain yogurt will also work.
- The cream of tartar is optional but helps stabilize the egg whites for better volume.
- Fold the egg whites carefully to maintain the cake’s fluffy texture.
- Chilling the bowl and beaters before whipping the cream helps achieve better stiff peaks.
- For a dairy-free alternative, consider coconut yogurt and coconut cream, though texture may vary.
- Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
