What Is a Yogurt Cloud Cake?
What Makes It “Cloudy” and Fluffy
If you’ve never tried a Yogurt Cloud Cake, imagine biting into a slice of air. That’s not an exaggeration. The name “cloud” isn’t just a poetic metaphor—it’s a spot-on description of this cake’s silky, spongy interior and delicate crumble. But what exactly makes it so ethereally light?
This isn’t just a cake with yogurt added in. Yogurt is the hero ingredient. And when paired with whipped eggs and sugar, it creates the silky texture that defines cloud cake.
Ingredients Breakdown and Why Each One Matters
Core Ingredients You’ll Need
Here’s what you’ll typically find in a Light & Fluffy Yogurt Cloud Cake recipe:
| Ingredient | Purpose |
|---|---|
| Eggs (separated) | Provide structure, lift, and moisture |
| Greek yogurt (full-fat) | Adds creaminess and tang |
| Granulated sugar | Sweetness and stability for egg whites |
| Cornstarch or cake flour | Lightens the structure |
| Lemon zest or vanilla extract | Flavor enhancer |
| Baking powder (or not, depending on recipe) | Additional leavening |
| A pinch of salt | Balances sweetness |
Pro Tips on Choosing Yogurt
- Full-fat only. Low-fat or non-fat yogurt won’t deliver the same richness or moisture.
- Greek-style is best for thicker texture. Regular yogurt can be used but will yield a looser batter.
- Unsweetened, plain flavor is critical. Flavored yogurts add unnecessary sugar and artificial ingredients.
Check out this Pineapple Cream Cheese Pie for another creamy dessert where choosing the right dairy makes all the difference.
Step-by-Step Instructions to Bake the Perfect Yogurt Cloud Cake
Step 1: Prep Your Ingredients and Equipment
Before you start, make sure everything is at room temperature—especially the eggs and yogurt. Cold eggs won’t whip properly, and cold yogurt won’t blend smoothly.
Equipment Checklist:
- 2 mixing bowls (metal or glass)
- Hand or stand mixer
- Rubber spatula
- 8-inch springform pan (lined)
- Sifter for flour
Preheat your oven to 325°F (160°C) and position a rack in the center. Line the pan with parchment at the bottom and do not grease the sides—the cake needs to “climb” as it bakes.
Step 2: Separate and Whip the Egg Whites
Carefully separate 4 eggs—no yolk in the whites, or they won’t whip correctly.
Using a clean, dry bowl, beat the egg whites on medium speed until frothy. Then, gradually add 1/3 cup of sugar while continuing to whip to stiff peaks.
Test it: turn your whisk upside down—if the peak stands firm without folding, it’s ready.
Step 3: Prepare the Base Batter
In another bowl, whisk together:
- 4 egg yolks
- 3/4 cup full-fat yogurt
- 1 tsp vanilla extract or zest of one lemon
- 2 tablespoons cornstarch (or sifted cake flour)
- A pinch of salt
Mix until smooth and no lumps remain.
Step 4: Fold in the Egg Whites Gently
Using a rubber spatula, add 1/3 of the whipped egg whites into the yogurt batter to loosen it. Then gently fold in the remaining whites in two parts.
Do not overmix. The goal is to keep the air bubbles intact—this is what gives the cake its cloudlike texture.
Step 5: Bake Using a Water Bath
Pour the batter into your prepared pan. Place it inside a larger baking tray filled with 1 inch of hot water to create a bain-marie. This keeps the heat gentle and steady.
Bake for 50–60 minutes, or until the top is golden and a toothpick comes out mostly clean.
After baking, turn off the oven, crack the door open, and let the cake rest inside for 15 minutes. This prevents it from collapsing too fast.
Looking for more airy desserts? Don’t miss our Mini Pineapple Upside-Down Cheesecakes that also use a creamy base with a light fruit finish.
Cooling, Unmolding, and Presentation
The Importance of Gradual Cooling
This step can make or break your final texture. Sudden exposure to cold air can cause deflation or cracks.
Let the cake cool in the pan for 10–15 minutes at room temperature, then gently run a knife around the edge and release the springform.
Transfer to a wire rack and let it cool completely. Only refrigerate once it reaches room temp.
Topping Ideas That Keep It Light
- Powdered sugar dusting
- Fresh berries for brightness
- Lemon curd or fruit compote drizzled lightly
- A dollop of whipped yogurt cream (whip yogurt + cream for airy topping)
Serving Suggestions and Pairings
Best Time to Serve Yogurt Cloud Cake
- Brunch with coffee or tea
- As a birthday cake alternative for those who dislike overly sweet desserts
- Picnic dessert—it holds its shape well when cooled
- Summer treat—when chilled, it’s refreshing
Suggested Pairings
| Beverage | Why It Works |
|---|---|
| Lightly brewed Earl Grey | Balances citrus and yogurt tang |
| Iced matcha latte | Adds contrast with earthy notes |
| Sparkling water with lemon | Refreshing cleanser between bites |
Troubleshooting Common Mistakes
My Cake Collapsed. Why?
- Egg whites were under-whipped or over-folded.
- You opened the oven too early.
- No water bath or improper temperature control.
It Tastes Eggy
- Check your eggs for freshness.
- Add more lemon zest or vanilla to mask subtle sulfur notes.
Looking for more egg-based delights that avoid that “eggy” flavor? Try our Egg Bites with Cottage Cheese for a savory spin.
How to Store and Freeze
- Fridge: Keeps for up to 4 days in an airtight container. Best texture when eaten within 2 days.
- Freezer: Wrap slices individually and freeze for up to 2 months. Thaw in fridge overnight.
Healthier Swaps and Additions
- Use honey or maple syrup instead of sugar.
- Add chia seeds for a mild crunch.
- Swap vanilla for rose water or almond extract.
Frequently Asked Questions (FAQs)
PAA1: Why is my yogurt cloud cake not fluffy?
A common issue is improperly whipped egg whites or overmixing when folding them into the batter. Make sure the egg whites are beaten until stiff peaks form and gently fold them into the batter to retain the air bubbles. Also, baking at too high a temperature or skipping the water bath can deflate the structure.
PAA2: Can I use low-fat or non-fat yogurt in a yogurt cloud cake?
While you can, full-fat yogurt is strongly recommended for the best texture and moisture. Low-fat or non-fat yogurts tend to create a drier, less rich cake and may not provide the creaminess needed for that signature cloud texture.
PAA3: Do I need to use a water bath for baking yogurt cloud cake?
Yes, using a water bath (bain-marie) ensures a gentle, even heat that prevents the cake from cracking or collapsing. It also helps maintain a moist environment, allowing the cake to bake slowly and retain its delicate structure.
PAA4: How should I store yogurt cloud cake?
Store the cake in an airtight container in the refrigerator for up to 4 days. For the best texture, let it come to room temperature before serving, or enjoy it chilled. You can also freeze slices individually and thaw overnight.
PAA5: Can I add flavors or fruits to yogurt cloud cake?
Absolutely! Lemon zest, orange essence, almond extract, or even rose water can be added for flavor. You can gently fold in soft fruits like mashed bananas or blueberries, but be cautious with fruit chunks—they can weigh down the batter if too heavy.
PAA6: Is yogurt cloud cake healthy?
Compared to butter-heavy cakes, yogurt cloud cake is a lighter dessert option. It uses no oil or butter (or very little), has lower sugar content, and uses protein-rich yogurt, making it a more balanced treat. However, it’s still a dessert, so moderation is key.
Final Thoughts and Why You’ll Love It
A Light & Fluffy Yogurt Cloud Cake isn’t just a dessert—it’s a moment. It turns humble ingredients like eggs and yogurt into something unforgettable. It’s both casual and elegant, indulgent yet light.
Whether you serve it solo or dress it up, it always impresses. And once you bake it once? You’ll bake it for life.
Don’t miss our rich Chocolate Fudge Cake with Salted Caramel if you want a more indulgent companion to this light dessert.