Name: Light & Fluffy Yogurt Cloud Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup plain yogurt (preferably Greek yogurt) (Provides moisture and lift); 1 cup all-purpose flour (Can substitute with gluten-free flour for a gluten-free option); 1/2 cup granulated sugar; 4 large eggs, separated (Use room-temperature eggs for better volume); 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon baking powder (Sift with flour); 1/4 teaspoon salt; 1/4 teaspoon cream of tartar (optional) (Helps stabilize egg whites); 1/2 cup heavy whipping cream (Should hold shape when whipped); 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract

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How I Found My Perfect Yogurt Cloud Cake

The first time I made what I now call my Light & Fluffy Yogurt Cloud Cake Recipe, it was because I needed something gentle and impressive for a friend’s birthday and I had a mind full of yogurt and eggs. The kitchen filled with a warm, sweet vanilla scent as it baked, and when I took that pale, pillowy cake out of the oven I remember thinking, I have to write this down. If you like the idea of cakes that feel like a soft sigh rather than a sugar rush, you will love this one. If you want to compare or try another airy treat someday, I sometimes link to my puff pastry berry cream cake when I want something fruit-forward puff pastry berry cream cake recipe.

The Ingredient That Does So Much

I keep the ingredient list incredibly simple and honest: 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), 1/2 cup heavy whipping cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract. I say the yogurt is the hero because it gives tang, moisture, and the lift that keeps the crumb tender without being cakey-dense. When you stir the yogurt with the oil and vanilla, you can already smell that gentle tang mixing with sweet vanilla, and that aroma will follow you through the whole process.

Mixing, Folding, and That Tiny Moment of Patience

I always start by making sure my oven is ready. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper for easy removal. In a large mixing bowl, whisk together the yogurt, vegetable oil, and vanilla extract. Add the egg yolks and sugar. Stir until smooth and well combined. It is worth pausing here: the yolk mixture should be glossy and a little thick, but not greasy.

In a separate bowl, sift the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently to combine. Sifting keeps the flour aerated and helps the cake stay light. Meanwhile, in a clean bowl, whisk the egg whites and cream of tartar until stiff peaks form. Tip: I always separate eggs when they are cold—less mess—and then let the whites come to room temperature for about 15 minutes before whipping; they whip up more voluminously that way.

Gently fold the whipped egg whites into the cake batter in two or three additions. This is the delicate moment. Fold slowly, using a rubber spatula and turning the bowl as you go, so you keep as much air as possible. Pour the batter into the prepared cake pan and bake for 25-30 minutes. Listen for a faint crackle and watch the top go a soft, golden color. To know when it is done right, the top should spring back slightly when you press it and a toothpick inserted in the center should come out mostly clean with a few tender crumbs.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. That ten-minute pause makes the cake set enough to move without collapsing, and transferring to a rack prevents the bottom from getting soggy.

The Best Part: Whipping and Topping

I save the best little flourish for last. Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. When the cream is ready it should hold its shape and look glossy, not grainy. Top the cooled cake with the whipped cream and optional garnishes before serving. I love doing a light dusting of powdered sugar and scattering fresh berries on top; it makes the cake feel festive without weighing it down. If you are serving this for a crowd, put the cream in a bowl and let folks dollop their own so the cake keeps its cloudlike texture longer.

Little Twists I Can’t Resist

I have a few variations I reach for depending on the season. When lemons are in season I fold a teaspoon of lemon zest into the batter and a splash of lemon juice into the whipped cream for a bright, springy version. If I want something richer, I fold in a handful of dark chocolate chips before baking so they sink in tiny pockets of melted decadence. For a gluten-free spin, I sometimes swap the all-purpose flour for a cup of a 1:1 gluten-free blend, though I watch the bake time closely because the crumb can brown a touch faster. Another small trick: if you do not want to whip cream, a dollop of Greek yogurt sweetened with a little powdered sugar and vanilla keeps the tang and texture while being lighter.

If you like a fruitier idea, try the strawberry-inspired take I sometimes pair with this cake; it reminds me a bit of the recipe for a strawberry cloud dessert and is great in summer strawberry heaven cloud cake recipe.

When Things Don’t Go As Planned and How to Save It

There have been times the whites deflated too much because I hurried the folding. When that happens, I gently fold in the remaining whites and bake in a slightly lower oven for a few extra minutes; it usually recovers. If the top browns too quickly, tent it with foil halfway through baking. If the cake is slightly underbaked in the center but the edges feel done, tent and give it five more minutes. If you plan to make this ahead—say for a party—I will often bake the cake a day earlier and store it unfilled in an airtight container at room temperature for up to 24 hours. If it’s already topped with whipped cream, cover loosely and keep refrigerated for up to 2 days. I have also kept slices in the fridge for up to three days and reheated them at low heat for a warm, almost custardy bite. For a savory pairing, I sometimes serve leftover slices the next day with a salad and a small portion of something like the ultimate baked salmon cakes recipe when I want to turn it into a brunch spread.

A few small tips I always repeat: use room-temperature eggs for better volume and smooth mixing, fold in the egg whites in two or three additions to keep the batter airy, and do not overbake because the cake loses its cloudlike texture quickly.

The Memories and the Moment

I made this cake most recently for a small family gathering. My niece took a bite, closed her eyes, and announced it tasted like "soft clouds," which is the exact kind of compliment that keeps me baking. The smell of vanilla and yogurt, the faint golden top, the sound of the slice cutting through that tender crumb—those are the sensory moments that make this recipe my favorite. If you want a lighter dessert that still feels like a celebration, this is the one I reach for when I want to impress but not stress.

Conclusion

If you ever want to experiment with a flourless version that leans even more into yogurt’s tangy lift, a good place to look is this 3 Ingredient Fluffy Yogurt Cake (No Flour, Butter or Oil) which shows how yogurt can stand in for other structure-giving ingredients. For another flourless, airy take that highlights a different texture and flavor profile, this Flourless Yogurt Cake – Light, Fluffy, Tangy | Kitchen Frau is a lovely companion read.