Light, fluffy, and wonderfully delicate, this Cloud Cake truly lives up to its name. With a soft sponge-like crumb that practically melts in your mouth, every bite is airy, tender, and just sweet enough.

The secret to its signature texture is whipped egg whites. A carefully prepared meringue creates countless tiny air bubbles throughout the batter, giving the cake its incredibly light structure without making it dry or heavy.

Finished with silky homemade whipped cream and fresh berries, this cake makes a beautiful centerpiece for birthdays, holidays, afternoon tea, family gatherings, and special celebrations. For a simpler treat, serve it with nothing more than a dusting of powdered sugar.

Once you master the technique of whipping and gently folding the egg whites, this impressive-looking dessert becomes surprisingly simple to make.

Why You’ll Love This Cloud Cake

☁️ Light and airy: Soft, delicate, and wonderfully fluffy.
🍰 Simple ingredients: Uses everyday baking staples.
🥛 Creamy topping: Homemade whipped cream adds richness without overwhelming the cake.
🍓 Easy to customize: Add berries, citrus, chocolate, coconut, or your favorite filling.
🎉 Perfect for celebrations: Elegant enough for birthdays and holidays.
☕ Perfect with coffee or tea: A lovely afternoon treat.
❄️ Make-ahead friendly: The unfrosted cake can be frozen for later.

Recipe Details

Prep Time: 30 minutes
Bake Time: 45–50 minutes
Cooling Time: 1 hour
Total Time: Approximately 2 hours 20 minutes
Servings: 10–12 slices
Difficulty: Intermediate

Ingredients

For the Cloud Cake

6 large eggs, separated
1 cup (200 g) granulated sugar, divided
¾ cup (180 ml) whole milk
½ cup (120 ml) vegetable oil
1 teaspoon vanilla extract
1½ cups (180 g) cake flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon cream of tartar

For the Whipped Cream Frosting

2 cups (480 ml) heavy whipping cream, chilled
¼ cup powdered sugar
1 teaspoon vanilla extract

Optional Garnishes

Fresh strawberries
Fresh blueberries
Fresh raspberries
Powdered sugar
White chocolate shavings
Lemon zest
Edible flowers

Equipment

8-inch or 9-inch cake pan
Two large mixing bowls
Electric hand mixer or stand mixer
Rubber spatula
Fine-mesh sieve
Measuring cups and spoons
Cooling rack
Offset spatula
Parchment paper

How to Make Cloud Cake

Step 1: Prepare the Pan

Preheat your oven to 325°F (165°C).

Line the bottom of an 8-inch or 9-inch cake pan with parchment paper. Avoid heavily greasing the sides of the pan. Leaving them mostly ungreased gives the batter something to cling to as it rises.

Set the pan aside.

Step 2: Separate the Eggs

Carefully separate the eggs, placing the yolks in one bowl and the whites in another.

Make sure the bowl and beaters you’ll use for the egg whites are completely clean and dry. Even a small amount of yolk, oil, or grease can prevent the whites from whipping properly.

For best results, allow the separated eggs to sit at room temperature for approximately 15–20 minutes.

Step 3: Make the Egg Yolk Batter

Place the egg yolks in a large mixing bowl.

Add half of the granulated sugar, followed by the milk, vegetable oil, and vanilla extract.

Whisk until the mixture is smooth, pale, and creamy.

Step 4: Add the Dry Ingredients

Sift the cake flour, baking powder, and salt into a separate bowl.

Gradually add the dry ingredients to the egg yolk mixture.

Whisk gently until the flour is incorporated and the batter is smooth.

Avoid overmixing. Once there are no visible pockets of flour, stop.

The finished yolk batter should be smooth and slightly thick.

Step 5: Whip the Egg Whites

Place the room-temperature egg whites in a clean, dry mixing bowl.

Beat on medium speed until foamy.

Add the cream of tartar and continue beating until soft peaks begin to form.

Gradually add the remaining sugar, about one tablespoon at a time, while continuing to beat.

Increase the mixer speed and whip until the whites form stiff, glossy peaks.

When the beaters are lifted, the meringue should hold its shape.

Avoid overbeating. The egg whites should remain smooth and glossy rather than dry or grainy.

Step 6: Fold the Meringue Into the Batter

Add about one-third of the whipped egg whites to the egg yolk batter.

Gently fold with a rubber spatula. This first addition lightens the batter and makes it easier to incorporate the remaining meringue.

Add another third and fold gently.

Finally, add the remaining egg whites.

Use a folding motion rather than stirring:

Cut the spatula down through the center.
Sweep it along the bottom of the bowl.
Lift the batter upward and fold it over itself.
Rotate the bowl and repeat.

Continue until the batter is evenly combined and there are no large streaks of egg white remaining.

Be gentle. The air trapped inside the meringue is responsible for the cake’s light, fluffy texture.

Step 7: Fill the Pan

Pour the batter into the prepared pan.

Gently smooth the surface with a spatula.

Tap the pan once or twice against the counter to release any unusually large air pockets.

Avoid excessive tapping because you don’t want to deflate the batter.

Step 8: Bake

Place the cake in the preheated oven and bake for approximately 45–50 minutes.

The cake should be lightly golden on top and gently spring back when touched.

You can also insert a toothpick into the center. It should come out clean or with a few moist crumbs attached.

Try not to open the oven repeatedly while the cake is baking, as sudden temperature changes can cause a delicate sponge cake to sink.

Step 9: Cool Completely

Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.

Run a thin knife gently around the edges to loosen the cake.

Transfer it to a cooling rack and allow it to cool completely before decorating.

Do not frost the cake while it is warm, as the heat can melt the whipped cream.

Step 10: Make the Whipped Cream

Place the chilled heavy whipping cream in a cold mixing bowl.

Add the powdered sugar and vanilla extract.

Beat with an electric mixer until medium-stiff peaks form.

The cream should be thick enough to hold its shape while remaining smooth and creamy.

Avoid overwhipping, which can make the cream grainy and cause it to separate.

Step 11: Frost the Cake

Place the completely cooled cake on a serving plate.

Spread the whipped cream over the top and sides using an offset spatula.

For a relaxed, homemade appearance, don’t worry about making the frosting perfectly smooth. Soft swirls and gentle peaks look beautiful on this cake.

Step 12: Decorate and Serve

Finish with your favorite toppings.

Fresh strawberries, blueberries, raspberries, lemon zest, white chocolate shavings, or edible flowers all make lovely decorations.

For a simple finish, add a light dusting of powdered sugar.

Chill the finished cake briefly before serving for the best texture.

Tips for the Perfect Cloud Cake

Use Room-Temperature Eggs

Room-temperature egg whites generally whip more easily and can help create good volume.

Keep the Egg Whites Clean

Any trace of egg yolk, grease, or oil can interfere with the meringue.

Don’t Overwhip

The meringue should be glossy and firm. If it becomes dry or grainy, it will be more difficult to fold into the batter.

Fold Gently

Avoid stirring or beating the batter after adding the meringue. Gentle folding helps preserve the air bubbles.

Don’t Overmix the Flour

Mix only until the dry ingredients disappear. Overmixing can make the cake heavier.

Avoid Overbaking

Bake just until the cake is set and lightly golden. Too much baking can dry out the delicate crumb.

Keep the Oven Door Closed

Avoid opening the oven repeatedly, particularly during the earlier part of baking.

Cool Before Frosting

The cake must be completely cool before adding whipped cream.

Chill Your Bowl

A chilled bowl can help heavy cream whip more efficiently and maintain its texture.

Flavor Variations

Vanilla Cloud Cake

For an extra-intense vanilla flavor, increase the vanilla extract to 2 teaspoons.

Lemon Cloud Cake

Add 1 tablespoon of lemon zest and 2 tablespoons of lemon juice to the batter for a bright citrus variation.

Chocolate Cloud Cake

Replace ¼ cup of the cake flour with unsweetened cocoa powder. Sift the cocoa powder together with the remaining dry ingredients.

Strawberry Cloud Cake

Add sliced strawberries between the cake and whipped cream, or arrange them generously over the top.

Coconut Cloud Cake

Add ½ teaspoon coconut extract to the batter and decorate with toasted coconut flakes.

Filling Ideas

You can also turn Cloud Cake into a beautiful layered dessert by slicing the cooled cake horizontally and adding a filling.

Strawberry Cream

Layer fresh strawberries with lightly sweetened whipped cream.

Lemon Curd

Tangy lemon curd provides a refreshing contrast to the delicate sweetness of the cake.

Blueberry Compote

Add a layer of blueberry compote for juicy fruit flavor and beautiful color.

Raspberry Jam

Spread a thin layer of raspberry jam between the cake layers for a sweet-tart finish.

Vanilla Pastry Cream

For a richer dessert, add a layer of smooth vanilla pastry cream.

Serving Suggestions

Serve Cloud Cake with:

Fresh seasonal berries
Strawberry or raspberry sauce
Lemon curd
Coffee
Black tea
Green tea
Hot chocolate
Vanilla ice cream
Powdered sugar

For the best texture, serve the frosted cake chilled. The cool whipped cream pairs beautifully with the soft, airy sponge.

Storage Instructions

Refrigerator

Because the finished cake contains fresh whipped cream, store it covered in the refrigerator.

For the best quality, enjoy it within 3–4 days.

Freezer

For longer storage, freeze the unfrosted cake.

Wrap the completely cooled cake tightly in plastic wrap, then place it in a freezer-safe container or wrap it with an additional layer of foil.

Freeze for up to 2 months.

When ready to serve, thaw overnight in the refrigerator and decorate with freshly whipped cream and berries.

Common Mistakes to Avoid

Underwhipping the Egg Whites

If the meringue doesn’t reach the proper peak stage, the cake may not develop enough volume.

Overwhipping the Egg Whites

Dry or grainy egg whites are difficult to incorporate and can lead to an uneven texture.

Overmixing the Batter

Excessive mixing can deflate the meringue and develop gluten, resulting in a heavier cake.

Opening the Oven Too Often

Frequent temperature changes can cause the delicate cake structure to collapse.

Overbaking

Too much time in the oven can leave the cake dry instead of soft and tender.

Frosting While Warm

Always cool the cake completely before adding whipped cream.

Frequently Asked Questions

Why is my Cloud Cake dense?

Dense Cloud Cake is usually caused by underwhipped egg whites, overmixing the batter, or deflating too much of the meringue during folding.

Can I use all-purpose flour?

Cake flour is recommended for the finest, most tender crumb. All-purpose flour can be used if necessary, although the texture may be slightly different.

Can I make Cloud Cake ahead of time?

Yes. The unfrosted cake can be made ahead, wrapped tightly, and stored until needed. Add the whipped cream and decorations closer to serving.

Can I use store-bought whipped cream?

Yes. Store-bought whipped cream is a convenient option, although homemade whipped cream provides a fresher flavor and lighter texture.

Can I serve it without frosting?

Absolutely. Cloud Cake is delicious on its own with fresh berries or a simple dusting of powdered sugar.

Approximate Nutrition

Per slice, based on 10–12 servings:

Calories: 280
Carbohydrates: 28 g
Protein: 6 g
Fat: 16 g
Sugar: 18 g
Fiber: 1 g
Sodium: 120 mg

Nutrition information is an estimate and will vary depending on the ingredients, portion size, frosting, and toppings used.

What Makes Cloud Cake So Light?

The secret to this cake is the whipped egg whites.

When egg whites are beaten, air becomes trapped within their protein structure. As the cake bakes, those tiny air bubbles expand, creating the light and airy texture that gives Cloud Cake its name.

Cake flour also contributes to the delicate crumb because it contains less protein than all-purpose flour. Gentle folding then helps preserve the air incorporated into the meringue.

The result is a cake that’s soft, fluffy, tender, and incredibly light, while the creamy whipped topping adds just enough richness.

Final Thoughts

This Cloud Cake is a beautiful dessert for anyone who loves light, delicate cakes with a soft and airy texture. The combination of fluffy sponge, silky whipped cream, and fresh berries creates a dessert that’s both elegant and comforting.

It may look impressive, but the technique is surprisingly straightforward. The most important steps are whipping the egg whites properly, folding them gently into the batter, and allowing the cake to cool completely before decorating.

Serve it for a birthday, holiday, afternoon tea, family gathering, or simply when you’re in the mood for something special.

Add your favorite berries, experiment with lemon or chocolate, or keep it classic with powdered sugar.