Light Fluffy Yogurt Cloud Cake
How I stumbled on Light Fluffy Yogurt Cloud Cake The first time I made this Light Fluffy Yogurt Cloud Cake I was trying to make something that felt like a hug but looked delicate, and it surprised me how simple and forgiving it is. I remember the kitchen filling with a warm, slightly tangy scent…
How I stumbled on Light Fluffy Yogurt Cloud Cake
The first time I made this Light Fluffy Yogurt Cloud Cake I was trying to make something that felt like a hug but looked delicate, and it surprised me how simple and forgiving it is. I remember the kitchen filling with a warm, slightly tangy scent as the cake browned to a soft golden color, and when I sliced it the crumb was almost pillowy — moist but airy, the kind of texture that makes you pause mid-bite. If you like light desserts the way I do (I often rotate between this and small treats like berry swirl cheesecake bites when guests pop by), this one will become a regular.
The Ingredient List You’ll Need (but not as a dry list)
I never set out to collect a long list of pantry specials for this cake. What you need is basically everyday baking basics: 1 cup plain Greek yogurt, 3 large eggs separated, ½ cup granulated sugar, 1 cup all-purpose flour, 2 tsp baking powder, ¼ tsp salt, ¼ cup vegetable oil, and 1 tsp vanilla extract. I usually keep powdered sugar on hand for dusting at the end, but that is optional. That combination — a rich, tangy cup of Greek yogurt with the lift from beaten egg whites and a touch of oil to keep it tender — is the trick. It makes the crumb resilient and springy without being heavy, similar to why I sometimes reach for yogurt in pancakes like these fluffy banana pancakes for extra moisture and tang.
Making the batter feel like air
When I make it, I always start with the oven. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan. That tiny ritual of heating the oven first calms me down and guarantees everything else moves at the right pace. I mix the base quickly: whisk yogurt, egg yolks, sugar, oil, and vanilla until smooth. While that sits, I sift together flour, baking powder, and salt. Sifted dry ingredients give a lighter texture, so I fold them into the yogurt mix rather than stirring vigorously. In a clean bowl, beat egg whites to soft peaks; you should hear a faint whisper as the whisk lifts the cloudlike whites, and they will form gentle mounds that tilt but do not collapse. Gently fold whites into batter in three parts, keeping it airy. Doing it in thirds is key — the first addition lightens the batter, the second blends it more, and the third brings it together without deflating the structure.
When assembled, I pour into pan, smooth top, and bake for 25–30 minutes, until golden. You’ll know it’s done when the top is a warm, pale gold, it springs back lightly when touched, and a clean toothpick comes out without wet batter. Cool 10 minutes in pan, then on a wire rack. Dust with powdered sugar before serving. The scent while it bakes is a gentle, browned-butter-ish sweetness with a faint yogurt tang, and when you slice it the crumb should look almost satin-like.
Little tricks I keep coming back to
I have a few small tricks that make all the difference, and I always tuck them into the story as I bake. First, use room-temperature eggs — the whites whip up creamier and higher when they’re not straight from the fridge. Second, be gentle when folding; I fold with a wide spatula and turn the bowl while sweeping the spatula through the center to the edge, lifting rather than stirring. Third, if you want an even higher cake, make sure your egg whites are truly at soft peaks; they should form a peak that flops over, not a stiff spear. Fourth, I sometimes check the oven’s temperature with a cheap thermometer because many ovens run hot and that golden top can arrive before the center sets.
When things don’t go exactly right, it’s usually from overmixing the whites or baking at too high a temperature, which collapses the lift. If your cake settles a bit after cooling, it is still delicious — a slightly denser, tender slice that I love with a dollop of yogurt or a smear of jam.
The moments I love most about this cake
I love how versatile it is. Serve it warm with a spoonful of lemon curd and a scattering of fresh berries for a sunny weekend brunch; the bright citrus cuts the tang of the yogurt beautifully. Or just dust it with powdered sugar and pair it with strong coffee for an afternoon pick-me-up. For a playful twist, I sometimes fold in a teaspoon of lemon zest or a tablespoon of cocoa powder to make it citrusy or barely chocolatey — both variations keep the light texture intact. Another favorite variation is swapping half the all-purpose flour for almond flour for a nutty undertone, though that changes the density slightly.
If you enjoy experimenting with fluffy textures, you might recognize some of the same patience and technique used in recipes like fluffy chocolate protein pancakes where whipped components are folded in to keep things airy. I find that once you master the fold here, a whole world of cloudlike bakes opens up.
What to serve with it and how I store leftovers
I usually serve slices plain, with a dusting of powdered sugar, or with a spoonful of whipped cream or fresh fruit. It’s surprisingly good with plain Greek yogurt on the side for a double-yogurt treat, and a cup of tea or coffee balances the sweet and tang.
If I make this ahead, I wrap it loosely and keep it at room temperature for up to two days; it stays soft and tender that way. For longer storage, I refrigerate it in an airtight container for up to four days, though I find the top can lose some of its silkiness. Slices also freeze well for up to a month — I wrap each slice in plastic and then foil. When thawed, they are almost as good as fresh if warmed briefly in a low oven.
If you like delicate, almost soufflé-like textures, you might also enjoy the technique used in desserts like fluffy Japanese cotton cheesecake cupcakes, where the same gentle folding transforms the batter into something light and airy.
Conclusion
If you want to read a different take on minimalist yogurt cakes, this 3 Ingredient Fluffy Yogurt Cake (No Flour, Butter or Oil) explores a super-simple approach that still yields a tender crumb. For another flourless idea with bright tang and airy texture, check out this Flourless Yogurt Cake – Light, Fluffy, Tangy which has lovely variations and baking notes.
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.
- In a mixing bowl, whisk together the Greek yogurt, egg yolks, granulated sugar, vegetable oil, and vanilla extract until smooth.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Fold the dry ingredients into the yogurt mixture gently to maintain the fluffy texture.
- In a clean bowl, beat the egg whites until soft peaks form, then gently fold them into the batter in three parts.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar before serving.
