Heavenly Cloud Cake Recipe You’ll Make Again And Again

Cloud cake recipe lovers, welcome to your next baking obsession. Here at Kitchen Yumy, we’re all about approachable comfort food with a twist—and this airy, lemon-kissed cake is a perfect example of that philosophy. Created in my home kitchen, where flavor meets simplicity, this dessert captures the joy of baking something beautiful without the stress.

I’m Sophie, the self-taught cook behind Kitchen Yumy, and this recipe was born out of one of my late-night test kitchen sessions—when I was chasing that perfect balance between “wow” factor and weekday effort. What came out of the oven was so fluffy, so light, and so ridiculously satisfying, I knew it had to make it to the blog.

This cloud cake recipe uses just a few ingredients—Greek yogurt, condensed milk, eggs, and lemon—but delivers an elegant, melt-in-your-mouth texture you’d swear came from a patisserie. Whether you’re new to baking or just want something light yet indulgent, this one’s for you.

So let’s get baking. Because at Kitchen Yumy, food isn’t just about feeding people—it’s about creating moments. And this cake? It’s one they’ll remember.

Table of Contents

What Is Cloud Cake? Uncovering the Fluffy Secret

The Origins of Cloud Cake and Its Popularity Online

The name “cloud cake” perfectly captures the essence of this delicately baked dessert. With roots in minimalist baking trends, it rose to fame through viral cooking videos on YouTube, TikTok, and Instagram. Its dreamy, jiggly appearance caught everyone’s attention—and the flavor made it a staple in minimalist kitchens.

Unlike traditional cakes, cloud cake doesn’t rely on flour, butter, or oil. Instead, it gets its signature texture from whipped egg whites and the smooth blend of condensed milk and Greek yogurt. It’s a hybrid between Japanese cheesecake and angel food cake—lighter than both but creamier in every bite.

Its minimal ingredient list, combined with an irresistibly airy result, makes this dessert a standout. And guess what? You don’t need any baking experience to pull it off.

How Cloud Cake Differs from Angel Food Cake and Japanese Cheesecake

At a glance, cloud cake might remind you of angel food cake, but the two are worlds apart. Angel food cake is made using only egg whites, sugar, and flour, resulting in a spongy, drier texture. Cloud cake, by contrast, is richer due to the inclusion of egg yolks, Greek yogurt, and condensed milk, giving it a custard-like finish.

On the other hand, Japanese cheesecake shares the airy profile, but typically includes cream cheese, which cloud cake skips. That makes this dessert lighter on fat and calories, but still indulgently soft and creamy.

The biggest texture difference lies in how cloud cake uses a water bath (bain-marie) while baking. This method creates a moist, low-temperature environment that keeps the cake from cracking or drying out.

Feature	Cloud Cake	Angel Food Cake	Japanese Cheesecake
Texture	Soft, Custard-like	Airy, Spongey	Light, Cheesey Custard
Ingredients	Eggs, Yogurt, Milk	Egg Whites, Sugar	Cream Cheese, Eggs
Baking Method	Water Bath	Dry Oven	Water Bath
Fat Content	Moderate	Low	Moderate-High

This contrast is key when selecting which cake suits your cravings or diet. If you want a dessert that feels like eating a sweet cloud—this is the one to try.

What Is Cloud Cake? Uncovering the Fluffy Secret

The Origins of Cloud Cake and Its Popularity Online

The name “cloud cake” perfectly captures the essence of this delicately baked dessert. With roots in minimalist baking trends, it rose to fame through viral cooking videos on YouTube, TikTok, and Instagram. Its dreamy, jiggly appearance caught everyone’s attention—and the flavor made it a staple in minimalist kitchens.

Unlike traditional cakes, cloud cake doesn’t rely on flour, butter, or oil. Instead, it gets its signature texture from whipped egg whites and the smooth blend of condensed milk and Greek yogurt. It’s a hybrid between Japanese cheesecake and angel food cake—lighter than both but creamier in every bite.

Its minimal ingredient list, combined with an irresistibly airy result, makes this dessert a standout. And guess what? You don’t need any baking experience to pull it off.

How Cloud Cake Differs from Angel Food Cake and Japanese Cheesecake

At a glance, cloud cake might remind you of angel food cake, but the two are worlds apart. Angel food cake is made using only egg whites, sugar, and flour, resulting in a spongy, drier texture. Cloud cake, by contrast, is richer due to the inclusion of egg yolks, Greek yogurt, and condensed milk, giving it a custard-like finish.

On the other hand, Japanese cheesecake shares the airy profile, but typically includes cream cheese, which cloud cake skips. That makes this dessert lighter on fat and calories, but still indulgently soft and creamy.

The biggest texture difference lies in how cloud cake uses a water bath (bain-marie) while baking. This method creates a moist, low-temperature environment that keeps the cake from cracking or drying out.

Feature	Cloud Cake	Angel Food Cake	Japanese Cheesecake
Texture	Soft, Custard-like	Airy, Spongey	Light, Cheesey Custard
Ingredients	Eggs, Yogurt, Milk	Egg Whites, Sugar	Cream Cheese, Eggs
Baking Method	Water Bath	Dry Oven	Water Bath
Fat Content	Moderate	Low	Moderate-High

This contrast is key when selecting which cake suits your cravings or diet. If you want a dessert that feels like eating a sweet cloud—this is the one to try.

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Key Ingredients for the Perfect Cloud Cake Recipe

Why You Only Need 5–6 Simple Ingredients

One of the most appealing things about this cloud cake recipe is its simplicity. With just a handful of everyday ingredients, you can whip up a dessert that looks and tastes like it came from a fancy bakery. There’s no flour, no butter, and no oil—just smart, wholesome ingredients working together to deliver that melt-in-your-mouth texture.

Here’s what you’ll need:

Ingredient	Purpose in the Recipe
Eggs (4 large)	Creates structure and volume (whites for fluff, yolks for richness)
Condensed Milk (250g)	Adds sweetness and creaminess
Greek Yogurt (250g)	Offers moisture, tanginess, and protein
Lemon Juice & Zest (½ lemon)	Brings brightness and subtle citrus aroma
Powdered Sugar (1 tbsp, optional)	Used only for dusting before serving

This is a no-fuss, low-prep list. Most of these ingredients are probably already in your kitchen. That’s what makes this cake both convenient and cost-effective—perfect for weeknight baking or last-minute gatherings.

The Role of Greek Yogurt, Condensed Milk & Lemon Zest in Texture and Flavor

Each ingredient in this cloud cake recipe serves a specific, essential role. Let’s break it down:

Greek Yogurt

Greek yogurt provides body and moisture. It creates a smooth, creamy mouthfeel that complements the airy structure created by the whipped egg whites. Because it’s strained, Greek yogurt also adds subtle tang and protein without thinning the batter too much.

Condensed Milk

This ingredient acts as a sweetener and softener all at once. Its thick, rich consistency helps keep the cake tender after baking. It also supports the structure without the need for flour or starches.

Lemon Juice and Zest

Lemon enhances the cake in two ways: juice balances the sweetness from the condensed milk, while the zest adds aromatic freshness. Combined, they brighten the flavor and elevate the overall experience. The citrus note is gentle—not overpowering—making it appealing to both kids and adults.

Step-by-Step Cloud Cake Recipe Instructions

Separating Eggs and Creating the Airy Base

This cloud cake is all about achieving that melt-in-your-mouth texture—and it all starts with how you handle the eggs. Here’s the step-by-step process to create the perfect base:

1. Prep the Pan and Oven

• Preheat your oven to 160°C / 340°F.
• Line a 20cm springform pan with parchment paper. This helps release the delicate cake cleanly once it’s cooled.
• Set a larger baking pan aside to use as your water bath.

2. Separate the Eggs

• Carefully separate 4 large eggs, placing whites in one bowl and yolks in another.
• Make sure there’s no trace of yolk in the whites—this is crucial for creating stiff peaks later.

3. Mix the Yolks with Creamy Ingredients

In the bowl with the yolks, add the following:

• 250g condensed milk
• 250g Greek yogurt
• ½ lemon juice and zest

Whisk the mixture until smooth and fully blended. This will be your rich, custard-like base.

Baking in a Water Bath: Why It’s Essential for the Texture

Now comes the step that sets cloud cake apart from regular sponge cakes—the water bath.

4. Whip the Egg Whites

• Using a stand mixer or electric hand whisk, beat the egg whites until they form stiff peaks. This means the peaks should stand upright when the whisk is lifted.
• You can add a pinch of cream of tartar (optional) to stabilize the foam.

5. Fold Gently for the Perfect Airy Batter

• Using a spatula, gently fold the egg whites into the yolk mixture in batches.
• Go slowly to avoid deflating the batter. The goal is to maintain the light, airy texture.

6. Set Up Your Water Bath

• Pour the batter into the lined springform pan.
• Place the pan inside a larger baking dish and fill the outer pan with hot water until it reaches about 3cm up the sides of the cake pan.

7. Bake Low and Slow

• Bake the cake for 45 minutes at 160°C / 340°F.
• Once done, turn off the oven, crack the door open, and let the cake cool inside the oven for about 30–60 minutes.
• After it cools, refrigerate the cake for 2–3 hours or overnight to set its soft, bouncy texture.

8. Serve and Enjoy

• Optionally dust with powdered sugar before serving.
• Slice gently with a warm knife for clean, fluffy edges.

Tips to Make Your Cloud Cake Extra Fluffy

How to Beat Egg Whites to Perfect Stiff Peaks

If there’s one step that makes or breaks your cloud cake recipe, it’s beating the egg whites. You’re not just whipping air—you’re creating the very structure of your cake. Here’s how to get it just right:

Use Room Temperature Eggs

Egg whites whip up more easily and create more volume when they’re at room temperature. Take your eggs out of the fridge at least 30 minutes before separating them.

Use a Clean, Dry Bowl

Even a tiny bit of fat or water can prevent the whites from whipping. Use a glass or metal bowl—not plastic—and ensure it’s squeaky clean.

Start Slow, Then Increase Speed

Begin whipping on low to break the egg whites, then increase the speed to medium-high. Don’t rush it—this gradual buildup forms a stable foam.

Know When They’re Ready

You’ve hit stiff peaks when the egg whites:

• Form glossy, pointy peaks that don’t collapse.
• Stick firmly to the whisk when lifted.
• Hold shape even when the bowl is tilted.

Avoid overbeating—they’ll turn grainy and dry, making it hard to fold them into your batter.

Folding Techniques to Avoid Deflating the Batter

Folding egg whites into the yolk mixture is an art. Do it wrong, and your cake may come out dense instead of cloud-like.

Here’s how to do it right:

Work in Batches

Add the whipped egg whites in three parts. Start by mixing one-third briskly to lighten the yolk mixture, then fold the rest gently.

Use a Spatula, Not a Whisk

A rubber spatula lets you scoop from the bottom and fold over the top. Avoid stirring—you want to keep the mixture airy.

Cut, Lift, Turn

• Cut through the center of the bowl.
• Lift the batter from the bottom.
• Turn the bowl slightly with each fold.

Repeat until the mixture is uniform in color. A few small streaks of white are okay—it’s better to under-mix than overdo it.

Serving Suggestions and Variations of Cloud Cake

Adding Fruit, Chocolate, or Cream for Extra Flavor

This cloud cake recipe is a canvas of lightness and subtle sweetness, but that doesn’t mean you can’t dress it up. Whether you’re looking to wow guests or just want to explore new tastes, these simple additions can turn your airy dessert into a showstopper.

Fresh Fruit Toppings

Top your chilled cloud cake with:

• Sliced strawberries, blueberries, or raspberries
• Kiwi slices or mango for a tropical twist
• A drizzle of fruit compote or berry coulis

These not only add color and visual appeal, but their natural acidity pairs beautifully with the cake’s creamy tang.

Chocolate & Caramel Swirls

For something a little more indulgent:

• Drizzle with dark chocolate ganache or caramel sauce
• Dust with cocoa powder before serving
• Shave chocolate curls over whipped cream topping

This adds contrast in texture and deepens the flavor profile for chocolate lovers.

Creamy Enhancements

Add whipped toppings like:

• Vanilla whipped cream with lemon zest
• Mascarpone frosting
• Coconut whipped cream for dairy-free alternatives

Each adds richness while keeping the airy vibe intact.

How to Dress It Up for Special Occasions or Holidays

Want your cloud cake to steal the spotlight at birthdays, brunches, or seasonal gatherings? A few presentation tweaks can go a long way.

For Spring & Summer

• Serve with edible flowers like pansies or lavender
• Add a dusting of powdered sugar snow over a fruit medley
• Pair with lemon sorbet or berry ice cream

For Holidays & Winter

• Infuse the batter with cinnamon or cardamom
• Top with sugared cranberries and rosemary for a frosted holiday look
• Add a splash of vanilla or almond extract to change the aroma profile

For Birthdays or Celebrations

• Layer with whipped cream and jam to make a “cloud layer cake”
• Add sprinkles or crushed meringue on top for texture
• Use a stencil for powdered sugar shapes like stars or hearts

Whether you keep it classic or glam it up, the light texture and citrusy brightness of cloud cake means it pairs beautifully with almost any garnish or flavor twist. Just keep in mind: less is more. Let the softness shine.

Cloud Cake vs Angel Food Cake vs Depression Cake

Key Differences in Ingredients and Texture

Cloud cake may be the new kid on the block, but it’s already being compared to long-loved classics. Let’s break down how this fluffy treat compares to angel food cake and depression cake in terms of ingredients, method, and mouthfeel.

Feature	Cloud Cake	Angel Food Cake	Depression Cake
Main Ingredients	Eggs, Greek Yogurt, Condensed Milk, Lemon	Egg Whites, Sugar, Flour	Flour, Vinegar, Baking Soda, Water
Fat Content	Moderate (from yogurt, yolks)	Low (no fat)	Varies (often oil-based)
Dairy	Yes (yogurt, milk)	No	Typically dairy-free
Leavening Agent	Whipped Egg Whites	Whipped Egg Whites	Baking Soda + Vinegar
Texture	Soft, jiggly, custard-like	Light and airy sponge	Moist, dense
Baking Method	Water Bath	Dry bake	One-bowl mix, no eggs
Sweetness Level	Mild, creamy sweet	Sweet and simple	Mild to moderate

Each cake shines in its own right. Cloud cake wins on tenderness and creaminess. Angel food cake is your go-to for fat-free indulgence. Depression cake, also known as “wacky cake,” thrives in its simplicity and resourcefulness—born out of scarcity during the Great Depression when eggs, milk, and butter were hard to come by.

The Surprising History Behind “Depression Cake”

Depression cake, or “wacky cake,” has a fascinating backstory that takes us back to the 1930s Great Depression. Ingredients like milk, eggs, and butter were expensive or unavailable, so resourceful home bakers found clever ways to make moist cakes with just pantry staples.

Instead of eggs, the batter uses baking soda and vinegar to create lift. Oil replaces butter. Water replaces milk. The result? A simple, moist cake that became a comfort food during hard times.

While it doesn’t have the airy structure of cloud cake or the angelic fluff of angel food, it stands tall in terms of resilience, history, and heart. And today, its dairy-free, eggless formula makes it naturally vegan-friendly—a modern win from a vintage recipe.

Where cloud cake focuses on softness and air, depression cake focuses on flavor with minimal fuss. One whips up like a dream; the other proves that even in scarcity, joy can rise.

Nutritional Breakdown of This Cloud Cake Recipe

Calories, Carbs, Protein, and Key Vitamins

Though cloud cake tastes rich and indulgent, it’s surprisingly light on calories. With no flour, butter, or oil, it’s a naturally lighter dessert that doesn’t compromise on flavor or texture.

Here’s the full nutritional breakdown per serving (based on 8 servings from a 20cm springform pan):

Nutrient	Amount per Serving
Calories	107 kcal
Carbohydrates	13g
Protein	6g
Fat	3g
Saturated Fat	2g
Sugar	13g
Fiber	0.1g
Cholesterol	70mg
Sodium	58mg
Calcium	93mg
Vitamin A	147 IU
Vitamin C	3mg
Iron	0.4mg

What makes this recipe standout nutritionally is its high protein-to-calorie ratio thanks to the eggs and Greek yogurt. It’s also a dessert option that’s relatively low in sugar compared to traditional cakes—especially when the optional powdered sugar topping is skipped.

Healthier Substitutes to Make It Low-Calorie or Keto

If you’re following a specific diet or want to make your cloud cake even healthier, consider these swaps:

Low-Sugar Version

• Replace condensed milk with unsweetened Greek yogurt + monk fruit sweetener
• Use a sugar-free powdered topping or omit it altogether

Lower Fat / High Protein

• Use non-fat Greek yogurt
• Mix in a scoop of unflavored whey protein (adjust texture with a splash of milk)

Keto-Friendly Variation

• Swap condensed milk with a keto condensed milk alternative
• Sweeten with erythritol or stevia
• Replace lemon juice with vanilla extract for a dessert-style twist

Keep in mind, these changes will slightly affect texture and taste, but the cloud-like feel will stay intact if you maintain the integrity of the egg whites and folding method.

This adaptability makes the cloud cake recipe a favorite among health-conscious bakers who still crave a satisfying bite of something sweet.

Cloud Cake Storage and Make-Ahead Tips

How to Refrigerate or Freeze for Best Results

One of the most convenient things about this cloud cake recipe is how well it holds up in the fridge—and even the freezer. In fact, chilling the cake after baking isn’t just recommended, it’s essential for developing its signature bounce and creamy texture.

Refrigeration Tips

• After baking and cooling in the oven, transfer the cake to the fridge.
• Cover loosely with plastic wrap or place it in an airtight container.
• Chill for at least 2–3 hours or overnight for best results.

The cold sets the cake, giving it that delicate, custard-like consistency. The flavor also intensifies slightly as it chills—especially the lemony notes.

Once chilled, your cloud cake will stay fresh for up to 3 days in the refrigerator. Just slice what you need and keep the rest covered.

Freezing Instructions

Yes—you can freeze cloud cake! Here’s how:

1. Chill the cake fully in the fridge.
2. Cut it into individual portions.
3. Wrap each piece tightly in plastic wrap and place in a freezer-safe bag.
4. Label and store for up to 1 month.

To serve, thaw in the refrigerator overnight. Avoid microwaving—it will alter the airy texture.

Shelf Life and Signs of Spoilage to Watch Out For

Properly stored, your cloud cake will maintain its taste and texture for several days. But like all egg-based desserts, it has a shorter shelf life than flour-heavy bakes.

Watch for these signs of spoilage:

• A sour or “eggy” smell when opening the container
• Visible separation or water pooling
• A rubbery or overly wet texture

If any of these show up, it’s safer to toss it and make a fresh batch.

Want to prep ahead for guests or busy weekends? Bake it the night before, refrigerate, and serve chilled. No last-minute fuss—just slice, garnish, and go.

Cloud Cake Recipe FAQ Section

What is cloud cake made of?

Cloud cake is made from a simple blend of eggs, Greek yogurt, condensed milk, and lemon juice with zest. The egg whites are whipped into stiff peaks to create an airy structure, while the yogurt and condensed milk provide a soft, creamy texture. This flourless and butter-free recipe results in a dessert that’s light, fluffy, and slightly jiggly—like a cloud.

Is cloud cake the same as angel food cake?

Not quite. While both cakes are known for their airy textures, cloud cake is richer and creamier thanks to its inclusion of egg yolks, Greek yogurt, and sweetened condensed milk. In contrast, angel food cake uses only egg whites, sugar, and flour, making it drier and less creamy. Cloud cake is baked in a water bath for extra softness, while angel food cake is baked dry for a spongy finish.

What was Queen Elizabeth’s favorite cake?

Queen Elizabeth II’s favorite cake was reportedly a chocolate biscuit cake—a no-bake dessert made with tea biscuits, chocolate, and sometimes nuts. While not related to cloud cake directly, both cakes are known for their simple ingredients and elegant presentation. Her Majesty even had a slice of the chocolate biscuit cake every day until it was gone.

Why is it called depression cake?

Depression cake, also known as wacky cake, originated during the Great Depression when ingredients like eggs, butter, and milk were scarce. Instead, home bakers used affordable substitutes like baking soda, vinegar, water, and oil to create a moist and satisfying cake. Despite its humble origins, it’s still enjoyed today—especially among those seeking vegan or dairy-free dessert options.

Conclusion: Ready to Bake the Ultimate Cloud Cake?

Whether you’re new to baking or just looking for a light, satisfying dessert that won’t weigh you down, this cloud cake recipe is about to become your go-to. With just a few pantry staples, you’ll whip up something that’s soft, fluffy, and elegant enough to impress any guest—without the stress.

It’s simple. It’s versatile. And it’s delicious straight from the fridge, topped with fruit, dusted with sugar, or just sliced and served on its own. If you’ve been craving a dessert that feels like eating a piece of the sky, this one’s for you.

Now it’s your turn—get those eggs ready, preheat the oven, and enjoy the lightest cake you’ve ever made.

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