Light & Fluffy Yogurt Cloud Cake Recipe
If you’re searching for a showstopping dessert that feels as light as air, look no further than this Light & Fluffy Yogurt Cloud Cake. It’s a pillowy-soft treat with an almost soufflé-like texture, gentle sweetness, and a subtle tang from real yogurt. Whether you’re celebrating a special occasion or just want something elegant with your afternoon tea, this unique cake will have everyone asking for seconds—and the recipe!
Ingredients You’ll Need
With just a handful of simple ingredients, you can create a cake that’s truly unforgettable. Each one brings something special to the table, from moisture and lift to irresistible flavor and that signature cloud-like crumb.
- Plain whole milk yogurt: The star! Full-fat yogurt gives the cake its signature tang and keeps it incredibly moist and tender.
- Large eggs, separated: Separating the eggs allows you to create a delicate, airy structure—egg whites are whipped for extra lift.
- Vegetable oil: This keeps the crumb soft and moist, ensuring your cake stays fresh and fluffy.
- Vanilla extract: Just a teaspoon brings a lovely warmth and aroma that enhances every bite.
- Granulated sugar, divided: Sweetens the cake and helps stabilize the whipped egg whites for maximum fluffiness.
- All-purpose flour: Provides structure without weighing the batter down, keeping things light.
- Cornstarch: Works with the flour to create an extra-soft, cloudlike crumb texture.
- Baking powder: A touch of leavening helps the cake rise to dreamy heights.
- Salt: Just a pinch to balance the sweetness and enhance the overall flavor.
- Powdered sugar (optional): A dusting on top adds a beautiful, bakery-style finish.
How to Make Light & Fluffy Yogurt Cloud Cake
Step 1: Prep Your Pan & Oven
First, preheat your oven to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides. This helps the Light & Fluffy Yogurt Cloud Cake release easily, keeping that delicate crumb intact.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the yogurt, egg yolks, vegetable oil, vanilla extract, and half of the sugar (that’s ¼ cup). You want everything super smooth—this is the base for that creamy, melt-in-your-mouth texture.
Step 3: Add the Dry Ingredients
Sift in the flour, cornstarch, baking powder, and salt directly into your wet mixture. Gently stir until just combined. Resist the urge to overmix! Gentle folding keeps your Light & Fluffy Yogurt Cloud Cake from becoming dense.
Step 4: Whip and Fold the Egg Whites
In a separate, scrupulously clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar, then keep beating until you see glossy, stiff peaks. Now, gently fold the whipped whites into your batter in three additions. Take your time—this is what makes your cake billow up like a cloud.
Step 5: Assemble and Bake
Pour the batter into your prepared pan, smoothing the top. Tap the pan lightly on the counter to pop any big air bubbles. Then, place this pan inside a larger baking dish and add about an inch of hot water to the outer dish for a gentle water bath. Bake for 40 to 45 minutes, until the cake is puffed, barely golden, and a toothpick comes out clean.
Step 6: Cool and Finish
Turn off the oven, open the door slightly, and let the cake cool inside for 10 to 15 minutes. This gradual cooling helps prevent collapse. Then, remove from the oven and let it cool completely on a wire rack. Dust with powdered sugar just before serving for that dreamy, cloud-like look.
How to Serve Light & Fluffy Yogurt Cloud Cake
Garnishes
A final flourish can make your Light & Fluffy Yogurt Cloud Cake truly magical. Dust with powdered sugar for a snow-like effect, or scatter fresh berries for a pop of color and a hint of tartness. A few sprigs of mint or a drizzle of honey also work beautifully.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of lemon curd. For an extra-refreshing touch, try it alongside a fruit salad with juicy oranges and sweet strawberries—delightful!
Creative Ways to Present
For a celebration, slice the Light & Fluffy Yogurt Cloud Cake into wedges and layer them with whipped cream and fruit in parfait glasses. Or, use a cookie cutter to stamp out mini cakes for a whimsical dessert platter. The possibilities are as light and playful as the cake itself!
Make Ahead and Storage
Storing Leftovers
To keep your Light & Fluffy Yogurt Cloud Cake at its best, wrap any leftovers tightly and refrigerate. It stays lovely for up to three days, retaining that signature softness and subtle tang.
Freezing
If you want to make the cake in advance, slice it and freeze the pieces individually. Wrap each slice well and store in an airtight container. Thaw overnight in the fridge for a quick, elegant treat whenever you’d like.
Reheating
This cake is wonderful chilled or at room temperature, but if you prefer it slightly warm, let it sit out for 10 minutes or gently zap a slice in the microwave for just a few seconds. Too much heat can dry it out, so err on the side of caution.
FAQs
Can I use Greek yogurt instead of regular yogurt?
Yes, you can use Greek yogurt, but it’s thicker and tangier than regular whole milk yogurt. For best results, thin it with a tablespoon or two of milk to match the consistency of regular yogurt before adding it to your Light & Fluffy Yogurt Cloud Cake batter.
Why is my cake dense instead of fluffy?
The most common causes are overmixing the batter after adding dry ingredients or deflating the egg whites when folding them in. Be gentle and patient—those whipped whites are the secret to the cake’s cloud-like texture!
Do I really need a water bath?
Yes, a water bath ensures gentle, even baking, which helps the Light & Fluffy Yogurt Cloud Cake rise evenly and prevents cracks. It’s worth the extra step for that melt-in-your-mouth result!
What size pan should I use?
An 8-inch round cake pan works perfectly for this recipe. If you use a different size, adjust the baking time and keep an eye on the cake so it doesn’t overbake or underbake.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free blend. Make sure it contains xanthan gum or another binder for best results. The rest of the Light & Fluffy Yogurt Cloud Cake ingredients are naturally gluten-free.
Final Thoughts
There’s something undeniably magical about a cake that’s both rich and feather-light. I hope you’ll try this Light & Fluffy Yogurt Cloud Cake soon—it’s a true delight to bake, serve, and share with those you love. Let it become your new favorite, too!
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Light & Fluffy Yogurt Cloud Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Light & Fluffy Yogurt Cloud Cake is a delicate, airy dessert perfect for those who love a soft and moist sponge with a subtle tang from whole milk yogurt. With its cloud-like texture achieved by carefully folding whipped egg whites into a yogurt-based batter, this cake offers a unique twist on traditional sponge cakes, making it an ideal treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup plain whole milk yogurt
- 3 large eggs, separated
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- ½ cup granulated sugar, divided
- ½ cup all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
For Garnish
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the plain whole milk yogurt, egg yolks, vegetable oil, vanilla extract, and half of the sugar (¼ cup) until the mixture is smooth and well combined.
- Sift and Combine Dry Ingredients: Sift together the all-purpose flour, cornstarch, baking powder, and salt, then gently fold these dry ingredients into the yogurt mixture just until combined, being careful not to overmix to maintain a light batter.
- Whip Egg Whites: In a separate clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until the egg whites become glossy and form stiff peaks.
- Fold Egg Whites into Batter: Carefully fold the whipped egg whites into the yogurt batter in three additions, gently incorporating them to keep the mixture airy and prevent deflation.
- Prepare for Baking: Pour the batter into the prepared cake pan and smooth the top. Lightly tap the pan on the countertop to release any trapped air bubbles.
- Create a Water Bath: Place the cake pan inside a larger baking dish or tray. Pour about 1 inch of hot water into the outer dish to create a water bath, which helps the cake bake evenly and retain moisture.
- Bake the Cake: Bake for 40–45 minutes until the cake is puffed, slightly golden on top, and a toothpick inserted into the center comes out clean.
- Cool the Cake: Turn off the oven and leave the door slightly ajar. Allow the cake to cool inside for 10–15 minutes to prevent sudden temperature changes. Then remove it and let it cool completely on a wire rack.
- Serve: Once cooled, optionally dust the cake with powdered sugar before slicing and serving. Enjoy chilled or at room temperature for the best texture.
Notes
- This cake is best enjoyed chilled or at room temperature for optimal texture and flavor.
- Use full-fat plain yogurt to achieve the best moist and tender crumb.
- Avoid overbeating or deflating the egg whites to keep the cake light and airy.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 11g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg
