Cloud Cake sounds like an absolute dream! If you’re looking for a light, airy, and melt-in-your-mouth cake, you’re in the right place. Here’s a recipe that gives you that soft, cloud-like texture—perfect for any occasion.
Cloud Cake Recipe
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs, separated
- 1 cup granulated sugar, divided (½ cup for egg whites, ½ cup for egg yolks)
- ½ cup milk (whole milk or any milk of your choice)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, but adds a nice light flavor)
For the Whipped Cream Frosting:
- 1 ½ cups heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions:
For the Cake:
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan (or line it with parchment paper).
- Whisk together dry ingredients: In a bowl, sift the flour, baking powder, and salt together. Set aside.
- Beat egg yolks: In a separate large bowl, whisk together the egg yolks and half of the sugar (½ cup) until the mixture becomes thick and pale. Add the milk, vegetable oil, vanilla extract, and lemon juice (if using). Mix to combine.
- Incorporate dry ingredients: Gradually fold the dry ingredients into the egg yolk mixture until smooth and well combined.
- Beat egg whites: In a clean bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add the remaining ½ cup of sugar and continue beating until stiff peaks form.
- Fold egg whites into batter: Gently fold the whipped egg whites into the batter. Be careful not to deflate the egg whites; fold until just combined. The batter should be light and airy.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and the cake is lightly golden. Let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the Whipped Cream Frosting:
- Whip the cream: In a chilled bowl, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Be careful not to over-whip.
- Frost the cake: Once the cake has cooled completely, frost it with the whipped cream. You can either spread a thick layer on top or pipe decorative swirls.
Serve:
Serve this cake chilled or at room temperature. The texture should be super light, almost like a fluffy cloud, with that perfect balance of sweetness and creaminess. You can garnish it with fresh berries or a dusting of powdered sugar for extra elegance!
Enjoy your cloud-like dessert!