Light & Fluffy Yogurt Cloud Cake
A cake that feels like a hug The first time I made what I now call my Light & Fluffy Yogurt Cloud Cake, I was low on butter and wanted something that would still feel indulgent without being heavy. I rummaged through the fridge and found a cup of plain yogurt and four eggs staring…
A cake that feels like a hug
The first time I made what I now call my Light & Fluffy Yogurt Cloud Cake, I was low on butter and wanted something that would still feel indulgent without being heavy. I rummaged through the fridge and found a cup of plain yogurt and four eggs staring back at me, and suddenly the idea of a feather-light cake made with yogurt felt like the perfect cozy experiment. If you like gentle sweetness and a cake that practically melts in your mouth, this one will become your go-to. I even surprised myself by serving it plain with just a dusting of powdered sugar and a handful of fresh berries one afternoon, and everyone insisted I write the recipe down.
I tend to pair this cake with simple things; sometimes it’s a dollop of whipped heavy whipping cream and a scatter of lemon zest, other days I slice it and enjoy it with tea. If you want a morning twist, try it alongside pancakes like the fluffy banana pancakes I love, which are great for a weekend spread that I often make.
The ingredient list you actually need (and why each one matters)
I never liked rigid shopping lists, so I always explain ingredients as I use them. You’ll need 1 cup plain yogurt to give the cake moisture and a tang that keeps the sweetness from being cloying. Combine that with 1 cup all-purpose flour and 1 teaspoon baking powder for structure. I use 1/2 cup granulated sugar to sweeten the batter just enough without overpowering it. The eggs are the secret—4 large eggs, separated—because the yolks add richness while the whites, when whipped, create the cake’s ethereal lift. To keep the crumb tender, stir in 1/4 cup vegetable oil and 1 teaspoon vanilla extract. For seasoning, 1/4 teaspoon salt is enough. If you like, add 1/4 teaspoon cream of tartar when you whip the whites; it’s optional but it helps stabilize the meringue. And for serving, think optional but delightful: heavy whipping cream, powdered sugar, lemon zest, or fresh berries all work beautifully.
If you want inspiration for how this light texture pairs with other treats, I sometimes serve slices next to a bright berry dessert; the contrast is lovely and I often reach for my berry swirl cheesecake bites recipe for company when hosting friends.
How I make it (and the little tricks I swear by)
This is where the kitchen gets a little noisy with whisking and the oven hums, and I find that the small rituals make the cake better. First, Preheat the oven to 350 °F (175 °C). Grease and line an 8‑inch round cake pan. I like to cut a circle of parchment for the bottom so the cake comes out perfectly smooth.
In a medium bowl, whisk together the flour, baking powder, and salt. Keeping the dry mix simple prevents over-complication of the batter. In a large bowl, whisk yogurt, oil, vanilla, egg yolks, and sugar until smooth. You’ll notice the mixture looks glossy and a bit thick, a comforting batter that smells faintly of vanilla.
Gradually stir in dry ingredients until just combined—don’t overmix. This is where I remind myself to stop stirring; overworking the flour makes the cake denser, and that defeats the whole cloud idea. Meanwhile, in a clean bowl, whisk egg whites (with cream of tartar, if using) until stiff peaks form. The sound of the whisk changes as the whites thicken; you’ll go from a soft sigh to a confident clack as the peaks hold. Gently fold egg whites into batter in two batches, preserving the airiness. I always fold with a light hand, using a wide spatula and cutting through the center then scooping around the sides; it keeps the batter airy and full of little pockets of lift.
Pour into pan and bake for 25–35 minutes, until golden and a toothpick comes out clean. The top should be a tender golden color and spring back slightly when pressed. Cool in pan for 10 minutes, then transfer to a rack to cool completely. If you try to slice it while it’s too warm you’ll get a squashed profile; patience is part of the reward.
A personal tip I swear by: separate the eggs when they are cold, but bring the whites to room temperature before whisking—they whip to higher volume. Another tip is to make sure no yolk sneaks into the whites; even a tiny bit of fat will keep them from reaching stiff peaks. Finally, if you want the very lightest crumb, sift the flour into the dry mix for airier incorporation.
Texture, timing, and how to know it’s done right
This cake is about texture more than anything. When it’s baked perfectly the crumb will be soft and pale, not dense, and the top will have a gentle golden sheen. You’ll know it’s done when a toothpick comes out clean and the center springs back to the touch. The internal aroma is slightly tangy from the yogurt with a comfortable vanilla sweetness; it smells like warmth and weekend afternoons.
If your oven runs hot or you’ve taken longer folding the whites, the cake may brown too quickly. In that case, loosely tent with foil for the last 10 minutes. If the center sinks, it likely was under-baked or over-folded. When things don’t go as planned, I slice off the imperfect top and turn the pieces into trifle layers with whipped cream and berries. It’s rare but forgiving.
For another approach to airy light cakes, I sometimes experiment with different styles like the Japanese cotton cheesecake cupcakes for that unreal fluffiness when I want something show-stopping which is a favorite.
Variations, serving, and what to do with leftovers
I love that this cake is a base for imagination. For a citrus version, fold in a teaspoon of lemon zest into the batter and top with a light lemon glaze. For a chocolate twist, replace two tablespoons of the flour with cocoa powder and toss a few chocolate chips in the batter. If you want a lighter breakfast-style treat, add a swirl of fruit puree and serve with a smear of whipped cream.
When it comes to serving, the simplest is sometimes the best: whip some heavy whipping cream with a touch of powdered sugar and vanilla, smear it over the cake, and garnish with fresh berries and a little lemon zest. I sometimes let guests add their own toppings at the table; everyone has an opinion and it makes dessert feel interactive. If you like to meal-prep, the cake keeps well. Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. If refrigerating, bring slices to room temperature or give them a quick 10-second zap in the microwave to restore tenderness.
If you want a different accompaniment for brunch, try pairing a slice with my fluffy chocolate protein pancakes for a playful dessert-themed breakfast occasionally I do this and it makes a memorable spread.
I have a few more small tricks: fold slowly and patiently, use good-quality plain yogurt (not too sour), and don’t skip the resting period so the crumb sets. Also, if you are short on time, you can whisk the whites while you prepare the dry ingredients to streamline the process.
Conclusion
If you want a lighter take on cake that still feels like a treat, try the Light & Fluffy Yogurt Cloud Cake and let the silky crumb win you over. For a simpler three-ingredient yogurt dessert that explores a very different method, I sometimes read up on variations like Kirbie Cravings’ three-ingredient yogurt cake for inspiration. For another version close to this cloud cake concept, see Clara’s Light & Fluffy Yogurt Cloud Cake.
Light & Fluffy Yogurt Cloud Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease and line an 8-inch round cake pan with parchment.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together yogurt, oil, vanilla, egg yolks, and sugar until smooth.
- Gradually stir in the dry ingredients until just combined, avoiding overmixing.
- In a clean bowl, whisk egg whites (add cream of tartar if using) until stiff peaks form.
- Gently fold the egg whites into the batter in two batches, preserving airiness.
- Pour the batter into the prepared pan and bake for 25-35 minutes, until golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a rack to cool completely.
