Introduction

This Light & Fluffy Yogurt Cloud Cake is a wonderfully airy dessert that balances tangy yogurt with a tender crumb. It’s simple to make and perfect for a delicate treat topped with a luscious whipped cream. Whether for a special occasion or a sweet everyday indulgence, this cake will delight your taste buds.

A soft, fluffy cake with three visible layers is shown: the top layer is a golden-brown crust lightly dusted with white powdered sugar and decorated with a small green mint leaf in the center; the middle layer is thick and creamy with a pale yellow, airy texture; the bottom layer is a thin, crumbly light brown crust. The cake is placed on a white plate with a white marbled texture underneath. A slice is cut out from the side showing all layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup plain yogurt (preferably Greek 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, helps stabilize egg whites)
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract (for whipped topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure easy removal.
Step 2: In a large mixing bowl, whisk together the yogurt, vegetable oil, and vanilla extract. Add the egg yolks (reserving the whites) and sugar, stirring until smooth and well combined.
Step 3: Sift the flour, baking powder, and salt into a separate bowl. Gradually add the dry ingredients to the wet mixture, folding gently to combine without overmixing.
Step 4: In a clean bowl, whisk the egg whites with cream of tartar (if using) until soft peaks form. Add a tablespoon of sugar and continue whisking until stiff peaks form.
Step 5: Gently fold the whipped egg whites into the batter in two or three additions, taking care not to deflate the mixture to keep the cake light and fluffy.
Step 6: Pour the batter into the prepared pan, smoothing the top evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
Step 7: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: For the whipped topping, beat the chilled heavy cream, powdered sugar, and vanilla extract in a cold bowl until stiff peaks form.
Step 9: Once the cake is fully cooled, spread the whipped cream over the top. Optionally, garnish with fresh berries or a light dusting of powdered sugar before serving.

Tips & Variations

Use Greek yogurt for a thicker texture and tangier flavor; regular plain yogurt works as well.
For a citrus twist, add a teaspoon of lemon or orange zest to the batter.
Carefully folding in egg whites preserves the cake’s fluffiness—use a spatula and fold gently.
Try topping the whipped cream with fresh fruits like strawberries, blueberries, or raspberries for added freshness.
If cream of tartar is unavailable, a few drops of lemon juice can also help stabilize egg whites.

Storage

Store the cake covered in the refrigerator for up to 3 days. It’s best to keep the whipped topping separate and add it just before serving to maintain its texture. To reheat, warm individual slices gently in the microwave for 10-15 seconds, but avoid reheating the whipped cream.

How to Serve

The image shows a fluffy, round sponge cake with three distinct layers: a thin light brown crispy base, a thick middle layer of soft, white whipped cream filling, and a golden brown puffy top layer dusted with powdered sugar. A small green sprig of leaves decorates the center on top. The cake is placed on a rustic wooden board with rough, bark-covered edges, and a silver knife with some cream on the blade lies partly visible in the foreground. The background is softly blurred with warm light bokeh, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a mixer?

Yes, you can whisk the egg whites by hand using a balloon whisk, but it may take longer to reach stiff peaks. Be patient and ensure your bowl and whisk are clean and dry.

Is this cake gluten-free?

No, this recipe uses all-purpose flour, which contains gluten. To make it gluten-free, you can try substituting with a gluten-free flour blend, but texture may vary slightly.

Light & Fluffy Yogurt Cloud Cake Recipe

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★★★★★

4.8 from 94 reviews

This Light & Fluffy Yogurt Cloud Cake is a delicate, airy dessert that combines the tangy creaminess of Greek yogurt with the sweetness of whipped cream topping. Perfect for any occasion, this cake features a soft, moist crumb created by folding whipped egg whites into the batter, resulting in a cloud-like texture. Finished with a lightly sweetened whipped cream and optional fresh berries, it’s a simple yet elegant treat.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake:

1 cup plain yogurt (preferably Greek 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, helps stabilize egg whites)

For the Whipped Topping:

1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure easy removal of the cake after baking.
Prepare the Wet Ingredients: In a large mixing bowl, whisk together the plain yogurt, vegetable oil, and vanilla extract. Add the egg yolks and granulated sugar to the mixture, stirring until the batter is smooth and well combined.
Sift the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps. Gradually add these dry ingredients to the wet mixture, stirring gently to combine without overmixing.
Whisk the Egg Whites: In a clean, dry bowl, whisk the egg whites along with the cream of tartar (if using) until soft peaks form. Gradually add a tablespoon of sugar and continue whisking until stiff peaks are achieved, which will help create a light and airy texture in the cake.
Fold the Egg Whites: Carefully fold the whipped egg whites into the cake batter in two or three increments. Use a gentle folding motion to avoid deflating the whipped whites and preserve the fluffiness of the batter.
Bake the Cake: Pour the prepared batter into the lined cake pan and smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely before adding the whipped topping to prevent melting.
Prepare the Whipped Topping: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a light and fluffy topping.
Serve: Once the cake is fully cooled, spread the whipped cream evenly over the top. Optionally, garnish with fresh berries or a dusting of powdered sugar to enhance the presentation and flavor before serving.

Notes

Ensure the egg whites bowl and whisk are clean and dry for best volume when whipping.
Do not overmix when folding in egg whites to keep the batter light and airy.
Use full-fat Greek yogurt for best texture and flavor.
Chill the bowl and beaters before whipping cream to help it whip faster and hold peaks longer.
Store leftover cake covered in the refrigerator and consume within 2 days for freshness.

Keywords: Yogurt cake, fluffy cake, cloud cake, light dessert, whipped cream topping, Greek yogurt cake, airy cake