There’s something truly magical about a cake that’s light, airy, and packed with flavor — and this Light & Fluffy Yogurt Cloud Cake fits that description perfectly! Imagine a cake so soft and delicate that it almost melts in your mouth with every bite. The addition of yogurt brings a gentle tang that beautifully balances the sweetness, making it an ideal dessert when you want something light but utterly satisfying. Once you try this, you’ll be hooked — it’s a total game-changer!
Why You’ll Fall in Love with This Yogurt Cloud Cake
- Light as Air: Just like its name suggests, this cake is incredibly airy and soft — almost like a souffle but without the complexity. It’s pure melt-in-your-mouth bliss.
- Deliciously Tangy: Thanks to yogurt, the cake has a subtle tang that keeps the sweetness perfectly balanced and adds a creamy richness.
- Perfectly Sweet: Sweet but never overpowering, it pairs wonderfully with fresh fruit, a dusting of powdered sugar, or a simple glaze.
- Versatile: Serve it plain, dress it up with berries and whipped cream, or drizzle chocolate sauce for a decadent touch.
- Quick & Easy: Minimal ingredients and straightforward steps make this a beginner-friendly recipe that delivers stunning results every time.
Ingredients You’ll Need
- All-purpose flour — for structure and lightness
- Baking powder — for a delicate rise
- Salt — to enhance flavors
- Eggs — for richness and moisture
- Yogurt — the star, adding moisture and tang
- Granulated sugar — just enough sweetness
- Vegetable oil — keeps the cake tender
- Vanilla extract — classic flavor enhancer
- Fresh lemon zest (optional) — for a refreshing zing
How to Make Light & Fluffy Yogurt Cloud Cake
- Preheat & Prep: Set your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Mix Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
- Mix Wet Ingredients: In a larger bowl, combine yogurt, vegetable oil, vanilla, egg yolks, and sugar until smooth. Add lemon zest if using.
- Combine: Gently fold dry ingredients into wet mixture — don’t overmix; a few lumps are fine.
- Whip Egg Whites: In a clean bowl, whisk egg whites with cream of tartar (optional) until stiff peaks form.
- Fold In Egg Whites: Carefully fold the whipped whites into the batter in batches to keep it light and airy.
- Bake: Pour batter into the pan and bake 25–30 minutes until golden and a toothpick comes out clean.
- Cool: Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional Topping: Whip heavy cream with powdered sugar and vanilla for a light topping. Add berries or dust with powdered sugar for a pretty finish.
Serving Suggestions
- Fresh Berries: Strawberries, blueberries, or raspberries add color and a fresh burst.
- Whipped Cream: A cloud of cream adds indulgence without heaviness.
- Breakfast Treat: Enjoy a slice with your morning coffee or tea for a sweet start.
- Dessert: Light enough to end a meal without feeling heavy.
- Drizzles: Honey, chocolate, or caramel sauce take it to the next level.
Tips & Variations
- Use low-fat or dairy-free yogurt for a lighter or vegan-friendly option.
- Fold fresh fruit into the batter for bursts of flavor.
- Add extra sugar or a lemon glaze if you want a sweeter cake.
- Store leftovers in an airtight container at room temperature for 2–3 days or refrigerate.
- Freeze sliced cake wrapped tightly for up to 2 months.
FAQs
Can I use Greek yogurt?
Yes! It might make the cake slightly denser but still delicious.
Can I add flavors?
Definitely! Try almond or orange extract, or citrus zest.
How to know when it’s done?
A toothpick inserted in the center should come out clean or with a few crumbs.
Can I bake it in a different pan?
Yes, adjust baking time accordingly and keep an eye on it.
Is there a gluten-free option?
Use a gluten-free flour blend for a similar light texture.
Can I frost it?
Whipped cream or cream cheese frosting works beautifully.
Final Thoughts
This Light & Fluffy Yogurt Cloud Cake is truly a dessert dream come true — light, airy, and just the right balance of tangy and sweet. Perfect for any occasion, from a casual breakfast treat to an elegant dessert. Make it once, and it’ll become a go-to favorite in your baking repertoire!
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)
For the Whipped Topping:
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat 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 yogurt, vegetable oil, and vanilla extract. Add egg yolks and sugar, stir until smooth. - Combine Dry Ingredients:
Sift together flour, baking powder, and salt. Gradually add to the wet mixture, stirring gently. - Whip Egg Whites:
In a clean bowl, whisk egg whites and cream of tartar (if using) until soft peaks form. Gradually add a tablespoon of sugar and continue until stiff peaks form. - Fold Egg Whites:
Gently fold the whipped egg whites into the batter in 2-3 additions, careful not to deflate. - Bake:
Pour batter into prepared pan, smooth top. Bake 25-30 minutes until golden and a toothpick comes out clean. - Cool:
Cool cake in pan 10 minutes, then transfer to a wire rack to cool completely. - Prepare Whipped Topping:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. - Serve:
Top cooled cake with whipped cream. Optionally garnish with fresh berries or powdered sugar.