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Light & Fluffy Yogurt Cloud Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 97 reviews
  • Author: Wesley
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 1 cake (8 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Light & Fluffy Yogurt Cloud Cake is a wonderfully airy dessert made with simple ingredients like yogurt, eggs, and flour. The fluffy texture comes from whipped egg whites folded gently into the batter, resulting in a cake that’s both soft and moist. Topped with a light whipped cream frosting, this cake is perfect for an elegant yet easy-to-make treat that feels indulgent without being heavy.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. Sift the Dry Ingredients: In a separate bowl, sift 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.
  4. 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.
  5. Fold the Egg Whites: Gently fold the whipped egg whites into the cake batter in two or three additions, being careful not to deflate the batter to preserve the fluffiness of the cake.
  6. 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. Let cool completely before adding the topping.
  7. Prepare the Whipped Topping: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped topping evenly over the cooled cake before serving.

Notes

  • Use Greek yogurt for best results as it helps create a denser, more moist cake.
  • Room temperature eggs will whip more easily and yield better volume.
  • Be gentle when folding the egg whites to keep the batter light and fluffy.
  • This cake pairs well with fresh fruit or a light dusting of powdered sugar for serving.
  • Ensure the cake is completely cooled before adding the whipped cream topping to prevent it from melting.
  • The optional cream of tartar helps stabilize egg whites but can be omitted if unavailable.

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 210
  • Sugar: 15g
  • Sodium: 120mg
  • Fat: 10g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 100mg

Find it online: https://lickplates.com/light-and-fluffy-yogurt-cloud-cake-recipe/