Light & Fluffy Yogurt Cloud Cake Recipe
This Light & Fluffy Yogurt Cloud Cake is a delicate, airy dessert that combines the tanginess of plain yogurt with the sweetness of sugar and the richness of eggs. Its cloud-like texture is achieved by folding whipped egg whites into the batter, creating a soft, moist cake perfect for any occasion. Easy to prepare and enhanced with optional fresh berries or lemon zest, this cake is a delightful treat that’s both simple and elegant.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake Batter
- 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 Toppings
- Heavy whipping cream
- Powdered sugar
- Lemon zest
- Fresh berries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 °F (175 °C). Grease an 8‑inch round cake pan and line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure even distribution in the batter.
- Combine Wet Ingredients: In a large bowl, whisk together the plain yogurt, vegetable oil, vanilla extract, egg yolks, and granulated sugar until the mixture is smooth and homogeneous.
- Add Dry to Wet: Gradually add the dry ingredient mix into the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the batter light.
- Whip Egg Whites: In a clean bowl, whisk the egg whites with the optional cream of tartar until stiff peaks form, meaning the whites hold firm peaks when the whisk is lifted.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter in two batches, using a spatula to preserve the airiness and volume of the mixture.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 25–35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely for best texture.
- Optional Toppings: For serving, whip the heavy cream with powdered sugar and a touch of vanilla extract. Spread or pipe this topping onto the cooled cake and garnish with fresh berries or lemon zest as desired.
Notes
- Do not overmix the batter after adding the flour to keep the cake tender and fluffy.
- Ensure egg whites are beaten to stiff peaks for maximum volume in the cake.
- Using room temperature eggs helps achieve better volume when whipping.
- The cream of tartar is optional but helps stabilize the egg whites.
- This cake pairs wonderfully with fresh berries and a light dusting of powdered sugar.
- Storage: Keep the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
Keywords: yogurt cake, cloud cake, fluffy cake, light dessert, easy cake recipe, yogurt desserts, homemade cake
