If you’ve ever dreamed of biting into a sweet, creamy cloud — this Yogurt Cloud Cake is exactly what you’re looking for. With its delicate, airy texture and lightly tangy flavor, this cake feels like a cross between a Japanese cotton cheesecake and a soufflé. Made with simple pantry staples and Greek yogurt, this cake is incredibly soft, subtly sweet, and completely melt-in-your-mouth delicious.
Whether you’re serving it as a light dessert, a brunch treat, or a showstopping centerpiece dusted with powdered sugar and fresh fruit, this cloud cake will float its way into your heart (and recipe rotation).
🧾 Ingredients (U.S. Standard Measurements)
For the Yogurt Cloud Cake:
- ½ cup Greek yogurt (plain, full-fat or low-fat)
- 4 large eggs, separated
- ¼ cup granulated sugar
- ¼ cup all-purpose flour (sifted)
- 2 tablespoons cornstarch (sifted)
- 1 teaspoon lemon juice or white vinegar
- ½ teaspoon vanilla extract
- Optional: zest of 1 lemon for brightness
- Powdered sugar, for dusting
👩🍳 Instructions
1. Prepare the Oven and Pan:
- Preheat oven to 325°F (160°C).
- Line the bottom and sides of a 6- or 7-inch round cake pan with parchment paper. (Do not skip this step! The cake is very delicate.)
- Place a larger baking dish or roasting pan in the oven. You’ll bake the cake in a water bath to ensure that signature soft texture.
2. Separate the Eggs:
- Carefully separate the egg yolks and egg whites into two large bowls. Make sure no yolk gets into the whites.
3. Make the Base:
- In the bowl with the egg yolks, whisk in yogurt, vanilla extract, and lemon zest (if using).
- Sift in the flour and cornstarch and stir until smooth and lump-free.
4. Whip the Egg Whites:
- Add lemon juice or vinegar to the egg whites.
- Using an electric mixer, beat the egg whites on medium speed until frothy.
- Gradually add sugar, one tablespoon at a time, and beat until stiff peaks form (about 3–5 minutes).
5. Fold Gently:
- Gently fold one-third of the whipped egg whites into the yogurt mixture to lighten it.
- Then fold in the remaining egg whites in two more additions using a spatula. Do not overmix.
6. Bake in Water Bath:
- Pour the batter into the prepared cake pan. Tap gently on the counter to remove air bubbles.
- Place the pan into the preheated water bath.
- Bake for 45–55 minutes, or until the top is lightly golden and the cake jiggles slightly in the center.
7. Cool Slowly:
- Turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes.
- Remove and cool completely at room temperature. Refrigerate for at least 2 hours before slicing for the best texture.
🔍 Nutrition Info (approximate per slice, 6 slices)
- Calories: 110
- Protein: 6g
- Carbs: 12g
- Fat: 4g
- Sugar: 7g
- Fiber: 0g
A light, protein-rich dessert that satisfies without the heaviness.
💡 Tips and Tricks
- Don’t overbeat the whites. Stiff peaks should hold their shape, but don’t go so far that they look dry.
- Water bath tip: Wrap the outside of your cake pan with foil to prevent water from seeping in.
- Flavor boost: Swap the lemon zest for orange, or use almond extract instead of vanilla.
- Top it off: Serve with whipped cream, berry compote, lemon curd, or a drizzle of honey.
- Make it mini: This batter also works in ramekins for individual soufflé-style cakes.
✨ My Personal Touch
This Yogurt Cloud Cake reminds me of a dessert you’d be served in a minimalist café tucked away in Tokyo — quietly elegant and gently sweet. I love serving it with macerated berries and a dusting of powdered sugar for that “floating on air” vibe. For guests, I’ll sometimes swirl in a bit of fruit purée before baking for a marble effect.
It’s the kind of cake that whispers elegance rather than shouts it — and that’s exactly what makes it magical.
