This fluffy cloud cake recipe delivers an ethereal dessert experience with its ultra-light texture and delicate sweetness. Made with simple ingredients and minimal effort, it’s perfect for birthdays, tea parties, or whenever you crave something magical.
This is a comprehensive guide about cloud cake recipe.
Key Takeaways
- Uses only 5 main ingredients: egg whites, sugar, cornstarch, cream of tartar, and vanilla—keeping it simple yet impressive.
- No flour required: This gluten-free-friendly cake relies on whipped egg whites for its cloud-like structure.
- Bakes low and slow: A gentle 300°F (150°C) oven ensures even rising without browning or cracking.
- Serve immediately: Best enjoyed fresh, as the cake slowly deflates over time—but that’s part of its charm!
- Customizable flavors: Add lemon zest, cocoa powder, or fruit purée to create your own signature cloud cake twist.
- Perfect for special diets: Naturally dairy-free and can be made vegan with aquafaba substitution.
- Kid-friendly baking project: Simple steps make it a fun activity for little bakers (with adult supervision).
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What Is a Cloud Cake?
Imagine biting into a slice of dessert so light it feels like eating air—yet rich enough to satisfy your sweet tooth. That’s the magic of a cloud cake. Originating from Japanese and Korean baking traditions, this delicate confection has taken the internet by storm thanks to its photogenic puffiness and melt-in-your-mouth texture. Unlike traditional cakes made with flour and butter, cloud cake relies almost entirely on whipped egg whites for structure, creating a spongy, almost meringue-like consistency that dissolves on your tongue.
What sets cloud cake apart is its minimalist ingredient list and dramatic visual appeal. It rises tall in the oven, forming a golden-brown crust on top while staying soft and creamy underneath. Though it looks fancy, it’s surprisingly easy to make at home—no stand mixer required if you’re willing to whisk by hand (though we highly recommend using one!). Whether you’re hosting a dinner party or treating yourself after a long day, this cake delivers elegance without the fuss.
Why You’ll Love This Fluffy Cloud Cake Recipe
There’s something deeply satisfying about baking a dessert that looks as good as it tastes—and this fluffy cloud cake recipe nails both. First, it’s incredibly forgiving. Even if you’re new to baking, the steps are straightforward: whip, fold, bake, and enjoy. There’s no creaming butter and sugar, no sifting dry ingredients endlessly, and no worrying about overmixing. Just pure, airy simplicity.
Another reason this cake wins hearts? It’s versatile. While the classic version is subtly sweet with a hint of vanilla, you can easily customize it to match your mood or occasion. Love chocolate? Fold in a tablespoon of cocoa powder. Craving something citrusy? Add fresh lemon or orange zest. Want a fruity twist? Swirl in strawberry or mango purée before baking. Plus, because it’s naturally free of dairy and gluten (as long as you check your cornstarch), it’s a great option for guests with dietary restrictions.
And let’s not forget the wow factor. When you pull this cake out of the oven—golden, puffy, and towering above the pan—it’s hard not to feel a little proud. Serve it with fresh berries and a dusting of powdered sugar, and you’ve got a dessert that looks straight out of a patisserie window.
Ingredients You’ll Need
One of the best things about this fluffy cloud cake recipe is how few ingredients it calls for—and chances are, you already have most of them in your pantry. Here’s what you’ll need:
- 4 large egg whites: Room temperature is key! Cold egg whites don’t whip as well, so let them sit out for 30 minutes before starting.
- ½ cup (100g) granulated sugar: Fine or superfine sugar works best for smooth dissolution, but regular granulated sugar is fine too.
- 2 tablespoons cornstarch: This stabilizes the egg whites and gives the cake its tender crumb. Make sure it’s gluten-free if needed.
- ¼ teaspoon cream of tartar: Essential for stabilizing the meringue and preventing collapse. Don’t skip it!
- 1 teaspoon pure vanilla extract: Use real vanilla, not imitation, for the best flavor.
Optional add-ins include citrus zest, food coloring, or flavored extracts like almond or coconut. For a vegan version, replace egg whites with ½ cup of aquafaba (the liquid from a can of chickpeas)—it whips up beautifully and creates an equally airy texture.
Step-by-Step Instructions
Prep Your Pan and Oven
Start by preheating your oven to 300°F (150°C). This low temperature is crucial—it allows the cake to rise slowly and evenly without browning too quickly. Line the bottom of an 8-inch round springform pan with parchment paper, but do not grease the sides. The egg whites need something to cling to as they rise, so a non-greased pan helps the cake climb higher.
Whip the Egg Whites
In a large, clean bowl (any grease will prevent proper whipping!), add the egg whites and cream of tartar. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium speed until soft peaks form—this usually takes about 2–3 minutes. You’ll know you’re there when the peaks droop slightly when you lift the beaters.
Incorporate Sugar Gradually
With the mixer running on medium-high, slowly add the sugar one tablespoon at a time. This gradual addition ensures the sugar fully dissolves and creates a stable, glossy meringue. Continue beating for another 4–5 minutes until stiff, shiny peaks form. The mixture should hold its shape when you lift the beaters, and no sugar grains should be visible when you rub a bit between your fingers.
Fold in Cornstarch and Vanilla
Sift the cornstarch into the meringue to remove any lumps. Add the vanilla extract. Using a silicone spatula, gently fold the cornstarch and vanilla into the meringue using a “J” motion—cut down the center, sweep around the edge, and fold over. Be careful not to deflate the mixture; you want to keep as much air as possible.
Shape and Bake
Transfer the batter into the prepared springform pan. Use the spatula to smooth the top and create a slight well in the center—this helps the cake rise evenly. Place the pan in the center of the oven and bake for 45–50 minutes. Resist the urge to open the oven door! Sudden temperature changes can cause the cake to collapse.
Cool and Serve
Once baked, the cake will be puffed and golden. Turn off the oven, crack the door open slightly, and let the cake cool inside for 15 minutes. Then remove it and cool completely on a wire rack. It will shrink a bit as it cools—that’s normal! Serve within a few hours for the best texture.
Serving and Storing Tips
Cloud cake is at its peak when served fresh—within 2–3 hours of baking. Its airy structure begins to settle over time, so don’t expect it to stay puffy overnight. That said, you can store leftovers (if there are any!) in an airtight container at room temperature for up to 24 hours. Avoid refrigeration, as moisture can make the cake soggy.
For serving, slice with a sharp knife dipped in hot water and wiped clean between cuts—this gives you neat, fluffy slices. Pair it with lightly sweetened whipped cream (if you’re not strictly dairy-free), fresh berries, or a drizzle of fruit coulis. A dusting of powdered sugar adds a pretty finishing touch.
If you’re making this for a party, consider preparing the batter ahead of time and baking it just before guests arrive. The whole process takes under an hour, so it’s perfect for last-minute entertaining.
Common Mistakes to Avoid
Even simple recipes can go sideways if you overlook a few key details. Here are the most common pitfalls—and how to dodge them:
- Using cold egg whites: Always bring egg whites to room temperature before whipping. Cold proteins don’t trap air as effectively.
- Overmixing after adding cornstarch: Fold gently and stop as soon as no streaks remain. Overmixing deflates the meringue.
- Opening the oven too early: Wait until at least 30 minutes into baking before checking. Premature peeking can cause collapse.
- Greasing the pan: Resist the urge! The cake needs the ungreased sides to climb and set properly.
- Using old or expired cream of tartar: This ingredient loses potency over time. Check the date before using.
With these tips in mind, your cloud cake should rise beautifully every time.
Conclusion
This fluffy cloud cake recipe is more than just a dessert—it’s a delightful experience. From the satisfying crack of the golden crust to the way it melts on your tongue, every bite feels like a little celebration. It’s proof that sometimes, the simplest ingredients can create the most extraordinary results. Whether you’re impressing guests or treating yourself, this cake delivers joy in every airy, sweet slice. So go ahead—whip up a batch, snap a photo (because it’s too pretty not to!), and savor the magic of baking something truly special.
Frequently Asked Questions
Can I make cloud cake without cream of tartar?
Yes, but it’s not recommended. Cream of tartar stabilizes the egg whites and prevents overbeating. If you don’t have it, substitute with ½ teaspoon of lemon juice or white vinegar per egg white.
Is cloud cake gluten-free?
Absolutely! This recipe contains no flour. Just ensure your cornstarch is certified gluten-free if you’re highly sensitive.
Can I freeze cloud cake?
Freezing isn’t ideal due to its delicate texture, but you can freeze it for up to 1 month in an airtight container. Thaw at room temperature and expect some settling.
Why did my cloud cake collapse?
Common causes include underbaking, opening the oven too early, or overmixing the batter. Ensure your meringue reaches stiff peaks and bake until fully set.
Can I use a regular cake pan instead of a springform?
Yes, but a springform makes removal easier. If using a regular pan, line it well with parchment and run a knife around the edge before turning it out.
How do I make a chocolate cloud cake?
Simply sift 2 tablespoons of unsweetened cocoa powder with the cornstarch before folding into the meringue. Reduce vanilla to ½ teaspoon to balance the flavor.