I absolutely love how light and airy this cake turns out every single time. The Light & Fluffy Yogurt Cloud Cake Recipe is one of those delightful desserts that feels indulgent without being heavy, perfect whenever you want something sweet but not overwhelming. The yogurt adds just the right tang and moisture, making the cake wonderfully soft and melt-in-your-mouth tender.
When I first tried this recipe, I was amazed at how simple it is to whip up, yet the texture and flavor compete with any fancy bakery cake. You’ll find that it works well for casual afternoon tea, a cozy dessert after dinner, or even as a birthday cake when you want something a little lighter. This Light & Fluffy Yogurt Cloud Cake Recipe is absolutely worth trying if you want a no-fuss cake that everyone will rave about.
Why You’ll Love This Recipe
- Super Light Texture: Thanks to whipped egg whites, this cake feels like eating a fluffy cloud.
- Simple Ingredients: Uses pantry staples you likely already have on hand.
- Perfect Balance of Moisture and Fluffiness: Yogurt keeps it tender but never dense or soggy.
- Versatile and Easy to Customize: You can dress it up with toppings or keep it plain for a light treat.
Ingredients You’ll Need
Each ingredient in the Light & Fluffy Yogurt Cloud Cake Recipe plays a crucial role in creating a soft, airy cake with subtle tangy notes. You’ll want to choose high-quality yogurt and fresh eggs to ensure the best results.
- Plain yogurt: Greek yogurt works beautifully for its thickness and tang, but regular plain yogurt will do fine too.
- All-purpose flour: Sifted to keep the batter light and lump-free.
- Granulated sugar: Adds just the right sweetness without overpowering the yogurt flavor.
- Eggs: You’ll separate the whites and yolks to get that perfect fluffy texture—make sure they’re at room temperature.
- Vegetable oil: Keeps the cake moist without making it greasy.
- Vanilla extract: Adds a warm, comforting aroma and depth.
- Baking powder: Gives the cake a gentle lift along with the whipped egg whites.
- Salt: Just a pinch to enhance all the flavors.
- Cream of tartar (optional): Helps stabilize the egg whites so they hold their shape better when whipped.
- Heavy whipping cream, powdered sugar, and vanilla extract for the topping: These whip up into a luscious, lightly sweetened cream that complements the cake perfectly.
Variations
I love playing around with this Light & Fluffy Yogurt Cloud Cake Recipe depending on the season or what I have in my pantry. Feel free to add your personal touch – it’s such a flexible canvas!
- Citrus Twist: Adding lemon or orange zest to the batter brightens up the flavor beautifully – my family really goes crazy for the lemon version!
- Berry Addition: Folding in fresh or frozen blueberries adds juicy bursts and a lovely pop of color without weighing down the texture.
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free blend designed for baking; just be gentle when folding it in to keep the fluff intact.
- Vegan Experiment: I haven’t tried this one yet, but swapping yogurt with coconut yogurt and eggs with aquafaba could be interesting for those on a plant-based diet.
How to Make Light & Fluffy Yogurt Cloud Cake Recipe
Step 1: Prep Your Pan and Preheat the Oven
Start by heating your oven to 350°F (175°C). Grease an 8-inch round cake pan with a little butter or oil, then line the bottom with parchment paper. This step is crucial because it ensures your delicate cloud cake will come out cleanly without sticking or breaking apart.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the plain yogurt, vegetable oil, and vanilla extract until smooth. Then add the egg yolks and sugar, stirring until everything is well blended. At this stage, your batter will look creamy but don’t worry—it’s about to get transformed with the egg whites!
Step 3: Sift and Combine the Dry Ingredients
Sift together the flour, baking powder, and salt into a separate bowl. This helps keep the batter airy by removing lumps and evenly distributing the leavening agents. Gradually add these dry ingredients into the wet mixture, folding gently until just combined. Don’t overmix here—you want to keep as much air in the batter as possible.
Step 4: Whip Your Egg Whites to Perfection
Using a clean, dry bowl, beat the egg whites and cream of tartar (if you’re using it) until they form soft peaks. Then, slowly add a tablespoon of sugar while continuing to whip until you see stiff, glossy peaks. This step is key because those fluffy whites are what make the cake so light and cloud-like.
Step 5: Fold in the Egg Whites Gently
Carefully fold about a third of the whipped egg whites into your batter to lighten it up, then fold in the rest just until blended. Go slow and fold delicately—overmixing at this point will deflate the whites and your cake won’t be as fluffy.
Step 6: Bake Until Golden and Tender
Pour the batter into your prepared pan and smooth the top gently with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is a light golden brown. Resist the urge to open the oven too often—trust me, I learned the hard way that it can cause the cake to collapse.
Pro Tips for Making Light & Fluffy Yogurt Cloud Cake Recipe
- Room Temperature Eggs: I always let my eggs sit out for about 30 minutes before baking. Egg whites whip up better when they’re not cold.
- Gentle Folding: Use a large spatula and fold with slow, wide movements. This helps keep the batter airy and prevents deflation.
- Avoid Overbaking: Check the cake at the 25-minute mark to prevent drying out—this cake is best when moist and tender.
- Parchment Prep: Don’t skip lining the pan with parchment; this is the trick that saved me from broken cakes more than once.
How to Serve Light & Fluffy Yogurt Cloud Cake Recipe
Garnishes
I usually top this cake with a dollop of lightly sweetened whipped cream flavored with vanilla—that extra creaminess makes every bite a little more decadent without being heavy. Fresh berries or a sprinkle of powdered sugar is my go-to for adding a pretty, inviting touch.
Side Dishes
Since the cake is light, I enjoy pairing it with a bright fruit salad or a small scoop of sorbet for a refreshing contrast. A cup of hot tea or coffee is always an ideal accompaniment, especially if you’re sharing slices with friends during an afternoon chat.
Creative Ways to Present
For special occasions, I like to turn the cake into a layered affair—cut it in half horizontally, spread whipped cream and fresh berries between the layers, then frost the outside. It looks stunning and feels extra celebratory without a lot of fuss. Dusting lightly with edible flowers or zest curls elevates the presentation beautifully.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover cake covered tightly with plastic wrap or in an airtight container in the fridge. It stays soft and moist for up to 3 days, making it easy to enjoy slices without worrying about drying out.
Freezing
Light & Fluffy Yogurt Cloud Cake Recipe freezes quite well! Wrap slices individually in plastic wrap and place them in a freezer-safe bag. When you want a treat, thaw in the fridge overnight and bring to room temperature before serving for best texture.
Reheating
I find gently warming slices in the microwave for 10-15 seconds revives their softness. Don’t overheat or they’ll dry out—just enough to take that slight chill off and enjoy the cake’s fluffy texture.
FAQs
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Can I use flavored yogurt in the Light & Fluffy Yogurt Cloud Cake Recipe?
While you can experiment with flavored yogurts, I recommend sticking to plain yogurt for the best balanced flavor and texture. Flavored yogurts often contain extra sugars or additives that might alter the cake’s rise and taste unpredictably.
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What if I don’t have cream of tartar?
Cream of tartar helps stabilize the whipped egg whites, but it’s optional. If you don’t have it, just be sure your mixing bowl is clean and dry, and whip the egg whites to stiff peaks carefully. The cake will still come out beautifully.
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How can I tell when the cake is done baking?
The cake is ready when its top turns a light golden color and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Be careful not to overbake, as the cake is meant to be moist and tender.
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Can I make this cake dairy-free?
Making it completely dairy-free would require some substitutions, like using a dairy-free yogurt and non-dairy whipped cream alternatives. Keep in mind that the texture might differ slightly, but this is a great option for those with lactose intolerance.
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How long does the cake stay fresh?
Stored properly in the fridge, the cake stays fresh and moist for up to 3 days. Beyond that, it may start to dry out, so eating it sooner is best to enjoy the ideal fluffy texture.
Final Thoughts
This Light & Fluffy Yogurt Cloud Cake Recipe has become one of my absolute favorites to bake and share. I love how it’s simple yet produces such an elegant, tender cake that’s not too sweet or heavy. If you’re looking for a dessert that feels special but effortless, this is the one to try. Trust me—you’ll find yourself coming back to this recipe again and again, whether for a little everyday luxury or a charming treat for your next gathering.
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Light & Fluffy Yogurt Cloud Cake Recipe
- 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 delicate and airy dessert made with Greek yogurt and whipped egg whites that create a soft, cloud-like texture. Topped with lightly sweetened whipped cream, this cake is perfect for those looking for a lightly sweet, spongy cake with a tender crumb, ideal for any occasion or afternoon tea.
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 after baking.
- Prepare the Wet Ingredients: In a large mixing bowl, whisk together the plain yogurt, vegetable oil, and vanilla extract. Then add the egg yolks, reserving the whites for later, along with the granulated sugar. Stir this mixture until smooth and fully combined.
- Sift the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients, stirring gently to avoid overmixing.
- Whisk the Egg Whites: Using a clean bowl, whisk the egg whites with the cream of tartar until soft peaks form. Gradually add a tablespoon of sugar and continue to whisk until stiff peaks form, indicating that the egg whites are properly aerated.
- Fold the Egg Whites: Carefully fold the whipped egg whites into the batter in two to three additions. Use gentle folding motions to preserve the airiness and fluffiness of the mixture.
- Bake the Cake: Pour the combined 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 cake surface is golden brown.
- Prepare the Whipped Topping: In a chilled bowl, whip the heavy cream along with powdered sugar and vanilla extract until soft peaks form. Refrigerate until ready to serve.
- Serve: Allow the cake to cool completely on a wire rack before removing from the pan. Slice into 8 pieces and top each slice with a dollop of the whipped cream topping.
Notes
- For best results, use Greek yogurt for a thicker texture and tangier flavor.
- Cream of tartar is optional but helps stabilize the egg whites for better volume.
- Be gentle when folding the egg whites into the batter to maintain the light, fluffy texture.
- The cake is best served the same day but can be refrigerated for up to 2 days, covered tightly.
- To make it dairy-free, substitute the yogurt and cream with non-dairy alternatives, though texture may vary.
