If you’ve ever dreamed of a dessert that feels like biting into a sweet, fluffy cloud, this Yogurt Cloud Cake is it. Light as air, gently tangy, and perfectly moist, this cake delivers that melt-in-your-mouth texture that’s both comforting and elegant. With just a few simple ingredients—yogurt, eggs, flour, and a touch of sugar—you’ll have a show-stopping cake that tastes like a cross between cheesecake and chiffon cake.
Table of Contents
Why You’ll Love This Yogurt Cloud Cake
This Yogurt Cloud Cake is proof that simple ingredients can create something extraordinary.
- Ultra-light, airy texture that melts in your mouth
- Naturally sweet with a gentle tang from yogurt
- Minimal ingredients and easy to make
- Perfect balance between creamy and fluffy
- Great served plain or with whipped cream and fruit
- Bakes beautifully with no special tools required
I first made this cake on a slow Sunday afternoon. It was one of those days when I wanted something comforting but not too heavy. Emily was reading at the kitchen table while our daughter played with flour on the counter, pretending to “bake.”
By the time the cake came out of the oven, the whole house smelled like sugar and vanilla. When we cut that first slice, it was so soft it almost sighed under the fork. That’s when this recipe became a family favorite.
Ingredients You’ll Need
You don’t need anything fancy—just a few pantry staples that come together in perfect harmony.
Main Ingredients
- 1 cup plain yogurt – provides moisture and tang
- 1 cup all-purpose flour – gives structure while keeping it tender
- ½ cup granulated sugar – just enough sweetness
- 4 large eggs, separated – adds lift and richness
- ¼ cup vegetable oil – keeps it moist without heaviness
- 1 tsp vanilla extract – warm aroma and flavor
- 1 tsp baking powder – helps the cake rise evenly
- ¼ tsp salt – balances sweetness
- ¼ tsp cream of tartar (optional) – stabilizes egg whites for fluffier texture
Optional for Serving
- Whipped cream – adds a creamy, decadent touch
- Powdered sugar – simple, elegant topping
- Lemon zest – enhances the tang
- Fresh berries – adds color and brightness
Optional Add-Ons or Substitutes
- Swap yogurt with Greek yogurt for a richer flavor
- Add a spoonful of lemon curd or jam between layers
- Mix in a hint of almond extract for warmth
- Use honey instead of sugar for a natural sweetness
- For a gluten-free version, substitute 1:1 baking blend
Step-by-Step Instructions
This cake is all about patience and technique—whipping, folding, and baking to create that perfect “cloud” texture.
- Preheat and prep.
Preheat oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides. - Separate the eggs.
Carefully separate egg yolks from whites. Place the yolks in one bowl and the whites in another. (Jake’s tip: cold eggs separate easier; room temp whites whip better.) - Make the yogurt mixture.
In the bowl with yolks, whisk together yogurt, sugar, oil, and vanilla until smooth. Add flour, baking powder, and salt, mixing until fully incorporated and creamy. - Whip the egg whites.
Using an electric mixer, beat egg whites with cream of tartar on medium speed until stiff peaks form. - Fold it all together.
Gently fold one-third of the whipped egg whites into the yogurt batter to lighten it. Then fold in the remaining whites in two batches, being careful not to deflate the air. - Bake the cake.
Pour the batter into the prepared pan and smooth the top. Tap lightly on the counter to release any large air bubbles. Bake for 35–40 minutes, or until the top is golden and springs back to touch. - Cool slowly.
Turn off the oven and leave the cake inside with the door slightly open for 10 minutes. This prevents sinking. Then remove and cool completely before unmolding. - Serve and enjoy.
Dust with powdered sugar, add whipped cream, and top with berries or lemon zest for brightness.
Quick reminders:
- Don’t overmix after adding egg whites—gentle folds create fluff
- Cool gradually to avoid cracks or collapse
- Use room-temperature ingredients for smooth blending
- Avoid opening the oven too early—it can cause sinking
Expert Tips for Success
Getting that perfect “cloud” texture takes a few pro moves, but it’s easy once you know them.
- Strain yogurt for 10 minutes if it’s too watery
- Sift flour for a lighter crumb
- Add lemon zest to the batter for a fresh lift
- Use a water bath (bain-marie) for an ultra-smooth texture
- Refrigerate for an hour before serving—it enhances the flavor
- Serve with whipped cream or yogurt glaze for extra creaminess
- Store leftovers in the fridge and enjoy chilled
If you love light, creamy desserts, try my Taiwanese Castella Cake or Lemon Poppy Seed Cake. Both share that dreamy balance of airiness and richness that makes this Yogurt Cloud Cake so special.
Serving Suggestions
This cake is as versatile as it is beautiful.
- Serve with Cottage Cheese Blueberry Cloud Bread for a brunch spread
- Add lemon glaze for a citrus twist
- Top with berries and whipped cream for a classic dessert look
- Layer with yogurt and fruit for a parfait-style treat
- Dust with powdered sugar and serve with tea or coffee
- Chill and serve with honey drizzle for a Mediterranean touch
Every bite feels light, creamy, and just sweet enough—it’s comfort food in the gentlest form.
Storing and Reheating
This cake keeps well, staying moist and fluffy for days.
How to Store It
- Store in an airtight container in the fridge for up to 4 days
- Keep covered to prevent drying out
- Do not freeze—it changes the texture
How to Reheat It
- Best enjoyed cold or room temperature
- For a warm version, microwave for 10–15 seconds
- Serve with fresh whipped cream or fruit to refresh it
Even after a few days, it stays tender, with the yogurt giving it that creamy tang that keeps it from feeling heavy.
Nutrition Information
Serving Size: 1 slice | Calories: 180 | Sugar: 14g | Sodium: 100mg | Fat: 8g | Saturated Fat: 2g | Unsaturated Fat: 5g | Trans Fat: 0g | Carbohydrates: 22g | Fiber: 0.5g | Protein: 5g | Cholesterol: 70mg
Frequently Asked Questions
Can I use Greek yogurt?
Yes, Greek yogurt makes the cake richer and thicker in texture—just don’t skip the oil for moisture.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture will stay beautifully fluffy.
Why did my cake sink?
It likely cooled too quickly or was underbaked. Let it rest in the oven before removing.
Final Thoughts
This Yogurt Cloud Cake is the kind of dessert that proves simplicity can be extraordinary. It’s light, balanced, and beautifully soft—perfect for tea time, celebrations, or just a moment of sweetness after dinner.
- Fold gently to keep it airy
- Cool gradually for that perfect rise
- Serve chilled for a creamy finish
It’s desserts like this that remind me why I love baking—transforming humble ingredients into something that makes people smile, one fluffy bite at a time.
Yogurt Cloud Cake
Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C). Line an 8‑inch round cake pan with parchment paper and lightly grease the sides.
- Separate the eggs, placing yolks in one bowl and whites in another.
- In a bowl with the yolks, whisk together yogurt, sugar, vegetable oil, and vanilla until smooth. Add flour, baking powder, and salt, mixing until incorporated.
- Using an electric mixer, beat egg whites and cream of tartar (if using) on medium speed until stiff peaks form.
- Gently fold one‑third of the whipped egg whites into the yogurt batter to lighten it. Then fold in the remaining whites in two batches, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and smooth the top. Tap lightly on the counter to release large air bubbles.
- Bake for 35–40 minutes, or until the top is golden and springs back to the touch. Turn off the oven and leave the cake inside with the door slightly open for 10 minutes to prevent sinking.
- Remove from oven and cool completely before unmolding. Dust with powdered sugar and serve with whipped cream, berries, lemon zest, or fruit compote if desired.
Nutrition
Notes
- For best results, use room‑temperature ingredients and fold the whipped egg whites gently to preserve airiness.
- Greek yogurt can be used for a richer flavor.
- Chilling bowls before whipping helps stabilize egg whites.
