Light & Fluffy Yogurt Cloud Cake

Why You’ll Love This Recipe

Light & Fluffy Yogurt Cloud Cake is a dreamy, melt-in-your-mouth dessert that’s subtly sweet with a delicate tang from yogurt. Its airy, souffle-like texture is achieved with whipped egg whites, making it feel both decadent and feather-light. Perfect for tea time, brunch, or a refreshing end to a rich meal, this cake is as beautiful as it is simple.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

plain or vanilla yogurt
eggs (separated)
all-purpose flour
cornstarch
granulated sugar
lemon juice
vanilla extract
salt
powdered sugar (for dusting, optional)

directions

Preheat your oven to 325°F (160°C). Line the bottom and sides of a round cake pan with parchment paper.

In a large bowl, whisk together yogurt, egg yolks, vanilla extract, and lemon juice until smooth.

Sift in the flour, cornstarch, and a pinch of salt. Mix until no lumps remain.

In a separate clean bowl, beat the egg whites until frothy. Gradually add granulated sugar and continue whipping until stiff peaks form.

Gently fold the whipped egg whites into the yogurt mixture in three parts, using a spatula to avoid deflating the batter.

Pour the batter into the prepared pan. Tap the pan lightly on the counter to release air bubbles.

Bake in a water bath (place the cake pan inside a larger baking dish with about 1 inch of hot water) for 45-50 minutes, or until the top is golden and the cake is set.

Turn off the oven and leave the cake inside with the door slightly open for 10 minutes to prevent collapsing.

Remove from the oven, cool completely, and dust with powdered sugar if desired before serving.

Servings and timing

This recipe serves 6-8.
Preparation time: 20 minutes
Baking time: 45-50 minutes
Cooling time: 30 minutes
Total time: 1 hour 30 minutes

Variations

Use Greek yogurt for a richer texture.
Add lemon zest or orange zest for a citrusy lift.
Swap vanilla for almond extract for a nutty note.
Top with fresh berries or fruit compote.
Serve with whipped cream or a light drizzle of honey.

storage/reheating

Store in the refrigerator in an airtight container for up to 3 days.
Best enjoyed chilled or at room temperature.
Freezing is not recommended due to the delicate texture.

FAQs

Can I use flavored yogurt?
Yes, but reduce added sugar if the yogurt is very sweet.

Why do I need a water bath?
It ensures even, gentle baking and prevents the cake from cracking or drying out.

Can I skip cornstarch?
It’s essential for the cloud-like texture, so substituting is not recommended.

What if I don’t have parchment paper?
Grease the pan well and dust with flour, but parchment ensures the best release.

Can I use whole wheat flour?
It may weigh down the cake—stick to all-purpose for the fluffiest result.

Why did my cake deflate?
Overmixing or sudden temperature changes can cause collapse. Follow cooling instructions carefully.

Is this cake very sweet?
No, it has a lightly sweet and tangy profile.

Can I make this dairy-free?
Use a thick, non-dairy yogurt and adjust consistency if needed.

Can I use a springform pan?
Yes, but wrap the bottom in foil to prevent water bath leakage.

What size pan should I use?
An 8-inch round cake pan is ideal for this recipe.

Conclusion

Light & Fluffy Yogurt Cloud Cake is an elegant, easy dessert with a soufflé-like softness and gentle sweetness. Its refreshing tang and airy bite make it perfect for any occasion, offering a unique twist on traditional cakes. Whether you’re serving guests or treating yourself, this cake is sure to impress with its texture and charm.

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