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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://dinewithdylan.com/light-and-fluffy-yogurt-cloud-cake-recipe/