Introduction

This Light & Fluffy Yogurt Cloud Cake is a delightful treat that feels airy yet satisfying. Made with simple ingredients and no heavy creams, it’s perfect for a light dessert or an elegant tea-time snack.

A round cake with two main layers sits on a white plate with a gold rim. The bottom layer is a light golden-brown fluffy sponge, while the thick top layer is white, whipped cream with a soft and airy texture. The cake is dusted lightly with powdered sugar, giving it a snowy look. A small green mint leaf decoration rests on top in the center. A silver cake server is placed under the front of the cake where a slice has been removed, revealing the creamy, airy inside and the cake’s soft texture. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup plain yogurt
1 cup all-purpose flour
1/2 cup granulated sugar
4 large eggs, separated
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar (optional)
Optional for serving: heavy whipping cream, powdered sugar, lemon zest, fresh berries

Instructions

Step 1: Preheat your oven to 350 °F (175 °C). Grease and line an 8‑inch round cake pan with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, whisk the yogurt, vegetable oil, vanilla extract, egg yolks, and sugar until the mixture is smooth and well combined.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the batter light.
Step 5: In a clean bowl, whisk the egg whites with cream of tartar (if using) until stiff peaks form. This will help give the cake its cloud-like texture.
Step 6: Carefully fold the whipped egg whites into the batter in two batches. Use a gentle folding motion to preserve as much air as possible.
Step 7: Pour the batter into the prepared pan and bake for 25–35 minutes. The cake is done when it’s golden on top and a toothpick inserted into the center comes out clean.
Step 8: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Step 9: Optionally, whip heavy cream with a little powdered sugar and vanilla, then top the cake. Garnish with fresh berries or lemon zest for a fresh finish.

Tips & Variations

For extra volume, ensure the egg whites are whipped until stiff but not dry. Cream of tartar helps stabilize the whites but is optional.
You can replace plain yogurt with Greek yogurt for a tangier flavor, but reduce any extra liquid accordingly.
Add a teaspoon of lemon zest to the batter for a bright, citrus note.
Use fresh seasonal fruits as toppings to complement the cake’s light texture and flavor.

Storage

Store the cake wrapped in plastic or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, but bring to room temperature before serving. If topped with whipped cream, keep the cake refrigerated and consume within 2 days. Reheat gently in a warm oven if desired.

How to Serve

A round, fluffy cake with two visible layers sits on a white plate with a thin gold rim on a white marbled surface. The top layer is light golden brown and dusted with powdered sugar, with a textured surface that looks soft and airy. Inside, a thick layer of white whipped cream fills the cake, showing a rich, smooth texture. The cake has a slice removed, revealing the creamy interior and soft, spongy cake base beneath it. A small green mint leaf garnish rests on top, adding a fresh contrast. A silver cake server lies partly under the cake, its handle extending toward the front. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour for this cake?

All-purpose flour works best to achieve the right texture, but you can substitute with cake flour for an even lighter crumb. Using whole wheat flour may make the cake denser.

What if I don’t have cream of tartar?

Cream of tartar helps stabilize egg whites, but if you don’t have it, you can still whip the whites successfully by ensuring your bowl and whisk are clean and dry. Alternatively, a few drops of lemon juice or vinegar can be used as a substitute.