Here’s a dreamy, light-as-air Heavenly Cloud Cake recipe — a delicate, fluffy cake with a soft, moist texture and a cloud-like whipped topping. Perfect for celebrations or anytime you crave a light dessert.
🎂 Heavenly Cloud Cake
💫 A soft vanilla chiffon or sponge base, topped with whipped cream and optional fruits or marshmallow-like frosting.
🧁 Ingredients
For the Cake:
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1 cup (120g) cake flour (or all-purpose flour sifted 2x)
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1 tsp baking powder
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1/4 tsp salt
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6 large eggs, separated
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1/2 tsp cream of tartar
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1 cup (200g) granulated sugar, divided
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1/3 cup (80 ml) whole milk
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1/4 cup (60 ml) vegetable oil
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1 tsp pure vanilla extract
For the Cloud Topping:
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1 1/2 cups (360 ml) heavy whipping cream, cold
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1/4 cup (30g) powdered sugar
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1 tsp vanilla extract
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Optional: Fresh berries, coconut flakes, or marshmallow fluff swirl
👩🍳 Instructions
1. Preheat & Prep
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Preheat oven to 325°F (165°C).
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Line the bottom (only) of a 9-inch round cake pan with parchment (do not grease the sides — it helps the cake rise).
2. Make the Batter
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In a bowl, sift together flour, baking powder, and salt.
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In another bowl, whisk egg yolks with half the sugar (1/2 cup), oil, milk, and vanilla until smooth.
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Add dry ingredients to the yolk mixture and whisk gently until just combined.
3. Whip the Egg Whites
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In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
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Gradually add the remaining 1/2 cup sugar, and beat until stiff, glossy peaks form.
4. Fold and Bake
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Gently fold the egg white mixture into the yolk batter in 3 additions.
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Pour into the prepared pan and smooth the top.
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Bake for 40–45 minutes, or until a toothpick comes out clean and the top springs back.
🌬️ Let cool upside-down (inverted on a bottle or rack) to maintain fluffiness and avoid collapsing.
5. Make the Cloud Topping
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Whip the heavy cream with powdered sugar and vanilla until soft, billowy peaks form.
6. Assemble
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Once cake is completely cooled, remove from the pan.
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Frost with the whipped cream topping.
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Optional: Top with berries, a dusting of powdered sugar, or swirls of marshmallow fluff.
🌟 Tips:
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For a cottony-soft texture, don’t overmix the batter.
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Serve chilled for extra lightness.
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Can be made 1 day ahead — just store in the fridge.