Cloud cake: the fluffiest cake on the earth!

This cloud cake is a light and fluffy dessert that is perfect for any occasion. Made with five eggs (which gives it a high rise), powdered sugar, butter, flour, and vanilla yogurt, this cake is sure to be a hit with everyone. Each bite is light and fluffy with just a touch of sweetness and a hint of vanilla. The yogurt adds a subtle tanginess to the cake and keeps it moist, while the egg whites give it a cloud-like texture. It's the perfect dessert for those who prefer desserts that are not overly sweet. Whether you're hosting a party or looking for a healthy dessert option, this cloud yogurt cake is sure to impress.

Tips

To add more texture to the cake, freeze-dried strawberries to the cake batter.

For a citrusy flavor, add orange, lime, or lemon zest (or a combination of all three!) to the cake batter. Decorate with more zest.

Make sure to use only full-fat Greek yogurt. If you can’t find it in a store near you, look for any other full-fat thick-style yogurt.

Make sure to use parchment paper. The cake rises quite high and the parchment paper will provide support to the cake as it rises.

Don’t omit the potato starch. It helps to absorb some of the residual liquid left behind from the yogurt.

The eggs are a big part of this cake, so they can’t be replaced with an alternative.

The cloud cake is great for making ahead of time as it can be stored in the fridge (in fact, it tastes even better the next day!). You can serve it cold, straight out of the fridge.

How to Store Cloud Cake

Store the cake in the fridge, in an airtight container for up to 4 days.

More Fluffy Cake Recipes You’ll Like

Orange yogurt cake: a simple and light recipe

Cloud Greek yogurt cake: delicious and soft as a cloud!

Yogurt Cake: the recipe for a simple and delicate dessert

4 ingredient yogurt cake: so moist and fluffy!

Carrot and Yogurt Cake: the recipe for the very soft cake ideal for breakfast

How To Make Cloud Cake

Put all the ingredients, except the vanilla yogurt, into a food processor.

Blend for 3 minutes until smooth. Add the vanilla yogurt and blend again.

Pour the cake batter into a pan (22 cm/9 inch) lined with parchment paper.

Place the halved strawberries on top of the batter, cut side down

Bake at 180°C/360°F for 40 minutes. Dust with powdered sugar. Remove from the cake pan and serve.

Enjoy!