Whisk the Egg Whites:
In a clean mixing bowl, beat the egg whites (and cream of tartar, if using) with an electric mixer on medium-high speed until stiff peaks form. This step is key to creating that airy, cloud-like texture.
Fold the Egg Whites into the Batter:
Gently fold the whipped egg whites into the yolk-yogurt batter in three additions. Use a spatula and a light hand to avoid deflating the mixture. The batter should be smooth, fluffy, and uniform in color.
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Remove from Pan:
Let the cake cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack. Peel off the parchment paper and let it cool completely. The cake will settle slightly as it cools—this is normal!
Make the Whipped Topping:
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep refrigerated until ready to serve.
Serving Suggestions
- Classic & Simple: Dust with powdered sugar and top with fresh berries.
- Indulgent: Add a dollop of whipped cream and a drizzle of honey or berry compote.
- Elevated Brunch: Pair with fruit salad and a cup of coffee for a light morning treat.
- Fancy Dessert: Stack thin layers with whipped cream and fruit between for a mini layered cake effect.
Storage Instructions
- Room Temp: Store tightly wrapped for up to 3 days.
- Fridge: Keeps well in the refrigerator for up to 5 days.
- Freezer: Slice and freeze for up to 2 months. Thaw at room temperature before serving.
Recipe Notes & Variations
- For a Citrus Twist: Add 1–2 teaspoons of lemon or orange zest to the batter.
- Make it Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
- Make it Dairy-Free: Use a non-dairy yogurt and plant-based whipped topping.
- Add-ins: Gently fold in mini chocolate chips or fresh berries to the batter before baking.
⭐ Light & Fluffy Yogurt Cloud Cake FAQ
Q: Why separate the eggs?
A: Separating and whipping the egg whites gives the cake its airy, cloud-like texture.
Q: Can I use flavored yogurt?
A: You can, but plain or vanilla yogurt gives you more control over sweetness and flavor balance.
Q: Can I bake this in a loaf pan or square pan?
A: Yes! Just adjust baking time slightly—check for doneness starting around 28–30 minutes.
Q: Can I double the recipe?
A: Yes, for a larger cake or to use a 9×13-inch pan. Just increase baking time as needed and keep an eye on the center.
🍰 Final Thoughts
This Light & Fluffy Yogurt Cloud Cake is the kind of dessert that’s delightfully simple, surprisingly versatile, and always satisfying. Whether you dress it up with toppings or keep it classic, this cake is a sweet little escape that feels like biting into a cloud.
Bake it once—and you’ll see why it’s destined to become a go-to favorite in your kitchen!
Light & Fluffy Yogurt Cloud Cake
Ingredients
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 (optional):
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven:
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. - Mix Wet Ingredients:
In a large bowl, whisk together yogurt, vegetable oil, and vanilla. Add the egg yolks and granulated sugar; mix until smooth. - Sift and Combine Dry Ingredients:
In a separate bowl, sift together flour, baking powder, and salt. Gradually stir into the wet mixture until just combined. Do not overmix. - Beat Egg Whites:
In a clean bowl, add egg whites and cream of tartar. Beat until stiff peaks form. - Fold In Egg Whites:
Gently fold egg whites into the batter in 2-3 batches until fully incorporated and light. - Bake:
Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until golden and a toothpick comes out clean. - Cool:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. - Optional Whipped Topping:
Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Serve with the cake.