There’s something almost magical about a cake so light and delicate it feels like biting into a cloud. The first time I made this Yogurt Cloud Cake, I wasn’t expecting to fall in love—at least not the way you do with chocolate fudge or a rich cheesecake. But this cake has a gentle charm all its own. It’s soft, airy, and ever-so-slightly tangy, thanks to the yogurt. It’s the kind of cake that doesn’t shout for attention but ends up stealing the show.
In many cultures, yogurt is a staple ingredient—not just for breakfast or savory dishes, but as the unsung hero of tender cakes. This particular recipe reminds me of European-style yogurt cakes that are often served with afternoon tea, where simplicity and texture shine more than sugary frostings. It’s humble, made from ingredients you probably already have, yet it has a refined elegance that makes it perfect for special moments.
Whether you’re celebrating spring’s arrival, needing a light dessert after a big meal, or just craving something soft and comforting on a Sunday afternoon, this cake fits the bill beautifully. It’s perfect on its own, but also lovely with a spoonful of fruit compote or a dusting of powdered sugar. And the best part? It’s not overly sweet—just delicately balanced, making it ideal for those who prefer desserts on the lighter side.
Why You’ll Love This Recipe:
- Light as air – It has a fluffy, melt-in-your-mouth texture that’s irresistible.
- Not overly sweet – A gently sweet cake with a hint of tang from the yogurt.
- Made with pantry staples – You probably already have everything you need.
- Customizable – Add lemon zest, a dollop of jam, or enjoy it plain and simple.
- Perfect for any occasion – Elegant enough for guests, easy enough for a weekday treat.
INGREDIENTS YOU’LL NEED:
- 3 large eggs, separated
- 1/4 cup (50g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1 cup (245g) plain whole-milk yogurt
- 1 tablespoon cornstarch
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
HOW TO MAKE LIGHT & FLUFFY YOGURT CLOUD CAKE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and Prep
Start by preheating your oven to 325°F (163°C). Lightly grease a 6-inch round cake pan and line the bottom with parchment paper. This helps the delicate cake release easily after baking.
Step 2: Separate the Eggs
Separate your eggs into two bowls—yolks in one, whites in another. Make sure there’s no yolk in the white, or it’ll be tough to whip them later.
Step 3: Make the Yogurt Base
In a large mixing bowl, whisk the egg yolks with the yogurt, flour, cornstarch, vanilla extract, and salt. Mix until smooth and no lumps remain. The batter should be thick and creamy at this point.
Step 4: Beat the Egg Whites
Using an electric mixer, beat the egg whites with cream of tartar until frothy. Gradually add the sugar and continue to beat until stiff peaks form. This step is key to achieving that fluffy, cloud-like texture.
Step 5: Fold Gently
Gently fold the whipped egg whites into the yogurt mixture, one-third at a time. Use a spatula and a light hand—this keeps the batter airy and helps the cake rise beautifully in the oven.
Step 6: Pour and Tap
Pour the batter into your prepared cake pan. Tap the pan gently on the counter a few times to release any large air bubbles.
Step 7: Bake with Care
Place the pan into a larger baking dish or roasting pan. Fill the outer pan with hot water until it reaches halfway up the sides of the cake pan (this is a water bath, which keeps the cake moist and prevents cracking). Bake for 45–55 minutes, or until the top is golden and a toothpick inserted comes out mostly clean.
Step 8: Cool Slowly
Turn off the oven and leave the cake inside with the door slightly ajar for 10–15 minutes. Then remove from the oven and let it cool completely in the pan before removing. The cake may deflate slightly, which is totally normal—it adds to that soft, cloud-like character.
HELPFUL TIPS:
- Room Temp Ingredients: Make sure your eggs and yogurt are at room temperature. This helps them combine more smoothly.
- Don’t skip the water bath: It might feel like a fussy extra step, but it’s what gives the cake its soft, silky texture.
- Be gentle with folding: Overmixing will deflate the batter, so fold with care.
- Chill for extra softness: For an extra melt-in-your-mouth experience, chill the cake in the fridge before serving. It’s delicious cold.
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 (6-inch) cake, serves 4–6
- Category: Dessert
- Method: Baking
- Cuisine: Fusion / Light European-style
- Diet: Vegetarian
NOTES:
This cake is meant to be simple, soft, and subtly flavored. Don’t expect a sugary, over-the-top dessert—it’s all about the delicate balance. If you want to add a twist, try a touch of lemon zest, a handful of fresh berries on the side, or a spoonful of honey over the top.
NUTRITIONAL INFORMATION:
(Per slice, based on 6 servings)
Calories: ~120
Fat: 4g
Carbohydrates: 12g
Protein: 6g
Sugar: 6g
Fiber: 0g
FREQUENTLY ASKED QUESTIONS:
Can I use Greek yogurt?
Yes, just make sure it’s full-fat. If it’s too thick, you can thin it with a tablespoon or two of milk before mixing.
Can I make this gluten-free?
Absolutely—swap the all-purpose flour for a gluten-free 1:1 baking blend and you’re good to go.
What size pan should I use?
A 6-inch round pan works best for this recipe. You can also double it for a standard 9-inch pan, adjusting the bake time as needed.
Can I freeze this cake?
While it’s best fresh, you can freeze it. Wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the fridge before serving.
STORAGE INSTRUCTIONS:
Store any leftovers in an airtight container in the fridge. The cake actually gets even softer and creamier the next day—almost cheesecake-like! It’ll keep well for up to 3 days.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other dreamy delights:
- Light & Airy Strawberry Mousse with Strawberry Sauce
- Delicious Orange Muffins
- Lemon Cream Cheese Bread
Conclusion
This Light & Fluffy Yogurt Cloud Cake is a little slice of softness in a busy world. It’s not flashy, not fussy, but it’s the kind of dessert you’ll find yourself returning to again and again. The gentle sweetness, airy texture, and comforting flavor make it perfect for spring brunches, lazy weekends, or quiet evenings when you want something a little special but not over the top.
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Light & Fluffy Yogurt Cloud Cake
Description
There’s something almost magical about a cake so light and delicate it feels like biting into a cloud. The first time I made this Yogurt Cloud Cake, I wasn’t expecting to fall in love—at least not the way you do with chocolate fudge or a rich cheesecake. But this cake has a gentle charm all its own. It’s soft, airy, and ever-so-slightly tangy, thanks to the yogurt. It’s the kind of cake that doesn’t shout for attention but ends up stealing the show.
In many cultures, yogurt is a staple ingredient—not just for breakfast or savory dishes, but as the unsung hero of tender cakes. This particular recipe reminds me of European-style yogurt cakes that are often served with afternoon tea, where simplicity and texture shine more than sugary frostings. It’s humble, made from ingredients you probably already have, yet it has a refined elegance that makes it perfect for special moments.
Whether you’re celebrating spring’s arrival, needing a light dessert after a big meal, or just craving something soft and comforting on a Sunday afternoon, this cake fits the bill beautifully. It’s perfect on its own, but also lovely with a spoonful of fruit compote or a dusting of powdered sugar. And the best part? It’s not overly sweet—just delicately balanced, making it ideal for those who prefer desserts on the lighter side.
Ingredients
3 large eggs, separated
1/4 cup (50g) granulated sugar
1/4 cup (30g) all-purpose flour
1 cup (245g) plain whole-milk yogurt
1 tablespoon cornstarch
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 325°F (163°C). Lightly grease a 6-inch round cake pan and line the bottom with parchment paper. This helps the delicate cake release easily after baking.
Step 2: Separate the Eggs
Separate your eggs into two bowls—yolks in one, whites in another. Make sure there’s no yolk in the white, or it’ll be tough to whip them later.
Step 3: Make the Yogurt Base
In a large mixing bowl, whisk the egg yolks with the yogurt, flour, cornstarch, vanilla extract, and salt. Mix until smooth and no lumps remain. The batter should be thick and creamy at this point.
Step 4: Beat the Egg Whites
Using an electric mixer, beat the egg whites with cream of tartar until frothy. Gradually add the sugar and continue to beat until stiff peaks form. This step is key to achieving that fluffy, cloud-like texture.
Step 5: Fold Gently
Gently fold the whipped egg whites into the yogurt mixture, one-third at a time. Use a spatula and a light hand—this keeps the batter airy and helps the cake rise beautifully in the oven.
Step 6: Pour and Tap
Pour the batter into your prepared cake pan. Tap the pan gently on the counter a few times to release any large air bubbles.
Step 7: Bake with Care
Place the pan into a larger baking dish or roasting pan. Fill the outer pan with hot water until it reaches halfway up the sides of the cake pan (this is a water bath, which keeps the cake moist and prevents cracking). Bake for 45–55 minutes, or until the top is golden and a toothpick inserted comes out mostly clean.
Step 8: Cool Slowly
Turn off the oven and leave the cake inside with the door slightly ajar for 10–15 minutes. Then remove from the oven and let it cool completely in the pan before removing. The cake may deflate slightly, which is totally normal—it adds to that soft, cloud-like character.
Notes
This cake is meant to be simple, soft, and subtly flavored. Don’t expect a sugary, over-the-top dessert—it’s all about the delicate balance. If you want to add a twist, try a touch of lemon zest, a handful of fresh berries on the side, or a spoonful of honey over the top.