The Fluffy Yogurt Cloud Cake is every bit as dreamy as its name suggests—light as air, delicately sweet, and impossibly tender with just the tiniest tang from creamy yogurt. This Japanese-inspired treat almost melts in your mouth, making it the perfect centerpiece for afternoon tea, elegant brunches, or any gathering where a gentle, cloudlike dessert is sure to steal the show. And the best part? It uses pantry staples and simple steps, so you can whip up a stunning masterpiece even if you’re short on time or experience!
Ingredients You’ll Need
Every ingredient in this Fluffy Yogurt Cloud Cake has a special role—bringing just the right touch of moisture, sweetness, or structure for that signature airy texture. Nothing fancy here, just thoughtful building blocks that transform into a cake that’s pure magic.
- Plain whole-milk yogurt: Adds moisture, a light tang, and helps give the cake its signature pillow-soft crumb.
- Granulated sugar: Brings gentle sweetness while also helping create a tender texture.
- Large eggs, separated: Yolks provide richness; whipped whites lift the cake into a soufflé-like state.
- Vegetable oil: Keeps the crumb light, moist, and never dry or heavy.
- Vanilla extract: Adds an inviting, aromatic flavor that complements the yogurt perfectly.
- All-purpose flour: Gives the cake a tender structure without weighing it down.
- Cornstarch: Makes the crumb extra soft, contributing to that cloudlike bite.
- Baking powder: Provides lift so the cake rises tall and fluffy.
- Salt: Balances sweetness and brightens flavors throughout the cake.
- Cream of tartar (optional): Stabilizes the egg whites, helping your cake achieve a lofty rise.
- Powdered sugar (optional, for dusting): A final snowy flourish that’s as pretty as it is delicious.
How to Make Fluffy Yogurt Cloud Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (160°C)—this gentle temperature keeps the cake moist and helps it bake evenly. Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides. This step makes removal a breeze and keeps the delicate edges from sticking.
Step 2: Mix the Yogurt Base
In a large bowl, combine yogurt, sugar, egg yolks, oil, and vanilla extract. Whisk until silky-smooth and well combined. This luscious base is the soul of the Fluffy Yogurt Cloud Cake, promising a subtle tang and perfect tenderness in every bite.
Step 3: Sift and Combine Dry Ingredients
Sift together flour, cornstarch, baking powder, and salt directly into the yogurt mixture. Sifting not only keeps things lump-free but ensures the flour and cornstarch distribute evenly, giving your cake the lightest possible crumb. Gently mix until no streaks remain.
Step 4: Whip the Egg Whites
In a clean, dry bowl, beat the egg whites until foamy using a handheld mixer or stand mixer. If you like, add cream of tartar—it gives extra stability. Continue beating until the whites form stiff, glossy peaks. This is the secret to the “cloud” in Fluffy Yogurt Cloud Cake!
Step 5: Fold Gently for Maximum Fluff
Using a spatula, gently fold the egg whites into the yogurt batter in three parts. Be patient and careful here—you want to keep as much air in the batter as possible. Fold just until combined; your batter should look airy and light.
Step 6: Fill the Pan and Bake
Pour the batter into your prepared pan. Give the pan one or two gentle taps on the counter to release any large bubbles. Bake for 40 to 45 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean. Resist the urge to open the oven early—the slow, steady bake is what keeps your Fluffy Yogurt Cloud Cake billowy!
Step 7: Cool and Finish
Let your cake rest in its pan for about 10 minutes; this helps it settle and come out without breaking. Run a knife around the edge, gently release the cake, and transfer to a wire rack to cool completely. If desired, dust with a snowy blanket of powdered sugar just before serving for that final flourish.
How to Serve Fluffy Yogurt Cloud Cake
Garnishes
A final dusting of powdered sugar can be enchanting, looking like fresh-fallen snow. For extra flair, add a handful of fresh berries, edible flowers, or a dollop of lightly whipped cream—these toppings make each slice as beautiful as it is delicious.
Side Dishes
This cake pairs wonderfully with juicy berries (think raspberries or sliced strawberries) or citrus segments for a light, bright contrast. A pot of green tea or a frothy cappuccino is the perfect companion for the gentle sweetness and silkiness of the Fluffy Yogurt Cloud Cake.
Creative Ways to Present
Try slicing the cake into wedges and serving each with a spoonful of fruit compote, or stack smaller rounds for a “mini cloud tower” at brunch. For a modern touch, present the cake as dessert after a Japanese-inspired meal, alongside a small scoop of matcha ice cream. Its soft flavor profile makes it a canvas for endless creativity!
Make Ahead and Storage
Storing Leftovers
Store any leftover Fluffy Yogurt Cloud Cake in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days. The texture stays lovely, especially if you let slices come to room temperature before enjoying again.
Freezing
Though best fresh, this cake can be frozen! Wrap slices tightly in plastic wrap, then foil, and store in the freezer for up to 1 month. Thaw in the refrigerator overnight, then bring to room temperature to recapture its glorious fluffiness.
Reheating
If you’d like a slightly warm piece, heat individual slices in the microwave for 10 to 15 seconds. Be careful not to overheat, which can dry the cake—gentle warming is all it needs to taste freshly baked!
FAQs
Can I use Greek yogurt instead of plain whole-milk yogurt?
You can use Greek yogurt, but opt for full-fat for best results. Because Greek yogurt is thicker, you might need to thin it slightly with a splash of milk to match the original consistency and maintain the cake’s airy lift.
Why do I need to separate the eggs?
Separating the eggs lets you beat the whites into stiff peaks, which creates lots of tiny air bubbles. This is the trick to getting the Fluffy Yogurt Cloud Cake so light and delicate—much like a soufflé crossed with a classic sponge cake.
Can I make this cake gluten-free?
Absolutely! Try substituting the all-purpose flour with a good-quality 1:1 gluten-free baking blend. The cornstarch in the recipe already lightens the crumb, so your gluten-free version should still turn out beautifully soft and pillowy.
How can I add a flavor twist?
For a refreshing zing, add 1 teaspoon of finely grated lemon or orange zest to the batter. You can also swap vanilla extract for almond, or even a dash of rosewater for an unexpected floral note—the Fluffy Yogurt Cloud Cake is a wonderful blank canvas!
How do I know when the cake is done?
Look for a golden, gently domed top and check with a toothpick inserted in the center; it should come out clean or with a few moist crumbs. The cake should also spring back when lightly pressed with your fingertip.
Final Thoughts
If you’ve been searching for a show-stopping dessert that’s a breeze to make and guaranteed to delight, the Fluffy Yogurt Cloud Cake truly delivers. Trust me, your friends and family will swoon over its soft texture and subtle sweetness. Give it a try—one bite and you’ll understand why it earns its name!
Print
Fluffy Yogurt Cloud Cake Recipe
- Total Time: 1 hour
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the light and airy delight of this Fluffy Yogurt Cloud Cake. A delicate Japanese-inspired dessert that’s perfect for any occasion.
Ingredients
For the Cake:
- 1 cup plain whole-milk yogurt
- 1/2 cup granulated sugar
- 3 large eggs separated
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (optional)
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides.
- Mix the batter: In a large bowl, whisk together yogurt, sugar, egg yolks, oil, and vanilla. Sift in the dry ingredients and mix until smooth.
- Whip the egg whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.
- Bake: Pour the batter into the pan, tap to release air bubbles, and bake for 40–45 minutes.
- Cool and serve: Let the cake cool in the pan, then transfer to a wire rack. Dust with powdered sugar if desired before serving.
Notes
- For a citrus twist, add 1 teaspoon of lemon or orange zest to the batter.
- This cake pairs well with berries or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 55 mg
