There’s something so comforting about the idea of a cake that’s as soft and airy as a cloud. The kind of dessert that doesn’t weigh you down, but instead leaves you feeling light and content after each forkful. This Yogurt Cloud Cake is exactly that — a delicate, fluffy, subtly sweet treat that brings together the simplicity of yogurt with the magic of a soufflé-like texture.
This cake reminds me of slow Sunday mornings — the kind where the sun pours into the kitchen, slippers shuffle across the floor, and there’s nothing urgent except waiting for something delicious to come out of the oven. Growing up, this cake was a family favorite during springtime. When citrus was still lingering in the markets and the weather began to hint at warmth, we’d make this cake as a way of celebrating the shift of seasons. It felt lighter than the winter desserts and somehow more hopeful.
The gentle tang of the yogurt pairs perfectly with the slight sweetness of the batter, and the texture is unlike anything else — like a cheesecake and sponge cake had a dreamy little baby. It’s wonderful on its own, or with a light dusting of powdered sugar and a few fresh berries. Whether you’re baking it for a brunch, an afternoon tea, or a cozy dessert to share with loved ones, this cake brings a special kind of joy that’s as soft and delicate as its crumb.
Why You’ll Love This Recipe:
It’s light, airy, and not overly sweet — perfect for any time of day.
Made with simple ingredients you probably already have on hand.
A lovely alternative to heavier cakes or overly rich desserts.
Naturally gluten-free and easy to adapt for different dietary needs.
Delicious served warm or chilled — versatile and crowd-pleasing!
Light & Fluffy Yogurt Cloud Cake
Description
There’s something so comforting about the idea of a cake that’s as soft and airy as a cloud. The kind of dessert that doesn’t weigh you down, but instead leaves you feeling light and content after each forkful. This Yogurt Cloud Cake is exactly that — a delicate, fluffy, subtly sweet treat that brings together the simplicity of yogurt with the magic of a soufflé-like texture.
This cake reminds me of slow Sunday mornings — the kind where the sun pours into the kitchen, slippers shuffle across the floor, and there’s nothing urgent except waiting for something delicious to come out of the oven. Growing up, this cake was a family favorite during springtime. When citrus was still lingering in the markets and the weather began to hint at warmth, we’d make this cake as a way of celebrating the shift of seasons. It felt lighter than the winter desserts and somehow more hopeful.
The gentle tang of the yogurt pairs perfectly with the slight sweetness of the batter, and the texture is unlike anything else — like a cheesecake and sponge cake had a dreamy little baby. It’s wonderful on its own, or with a light dusting of powdered sugar and a few fresh berries. Whether you’re baking it for a brunch, an afternoon tea, or a cozy dessert to share with loved ones, this cake brings a special kind of joy that’s as soft and delicate as its crumb.
Ingredients
3 large eggs, separated
¼ cup cornstarch
¼ cup sugar (divided)
½ cup plain Greek yogurt
1 teaspoon lemon juice
1 teaspoon vanilla extract
Instructions
Step 1: Prep your space.
Start by preheating your oven to 325°F (160°C). Line a 6-inch round cake pan with parchment paper — you’ll want to line both the bottom and sides to help the cake release cleanly. No need to grease the pan. This cake is delicate and needs a gentle touch.
Step 2: Whip up the egg whites.
In a clean mixing bowl, beat the egg whites until frothy. Slowly add in half of the sugar (about 2 tablespoons), continuing to beat until stiff peaks form. This is where the fluffiness comes from — the more air you get in here, the lighter your cake will be.
Step 3: Mix the yolk base.
In a separate bowl, whisk together the egg yolks, yogurt, lemon juice, vanilla extract, remaining sugar, and cornstarch. The mixture should be smooth and creamy. The yogurt gives it that velvety tang, while the cornstarch adds structure.
Step 4: Combine gently.
Take about one-third of the whipped egg whites and gently fold them into the yolk mixture to lighten it up. Then slowly fold in the rest of the egg whites, being careful not to deflate the air you just whipped in. It’s like folding clouds into custard — slow and steady wins here.
Step 5: Bake in a water bath.
Pour the batter into your prepared pan and give it a little wiggle to smooth out the top. Place the cake pan into a larger baking dish and pour in hot water to create a water bath. This helps the cake bake evenly and stay moist. Bake for 30–35 minutes, or until the top is golden and the center jiggles slightly like a cheesecake.
Step 6: Cool it down.
Turn off the oven and let the cake sit inside with the door slightly open for about 10 minutes. Then remove it and allow it to cool completely in the pan. This prevents it from collapsing too much. Once cool, carefully lift it out and peel away the parchment.
Notes
This cake is meant to be soft and slightly custard-like in the center, so don’t be alarmed if it jiggles a little even after baking. It will set more as it cools. Also, because there’s no flour, the texture is more delicate than a traditional sponge cake — embrace the fluffiness!
INGREDIENTS YOU’LL NEED:
3 large eggs, separated
¼ cup cornstarch
¼ cup sugar (divided)
½ cup plain Greek yogurt
1 teaspoon lemon juice
1 teaspoon vanilla extract
HOW TO MAKE YOGURT CLOUD CAKE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prep your space.
Start by preheating your oven to 325°F (160°C). Line a 6-inch round cake pan with parchment paper — you’ll want to line both the bottom and sides to help the cake release cleanly. No need to grease the pan. This cake is delicate and needs a gentle touch.
Step 2: Whip up the egg whites.
In a clean mixing bowl, beat the egg whites until frothy. Slowly add in half of the sugar (about 2 tablespoons), continuing to beat until stiff peaks form. This is where the fluffiness comes from — the more air you get in here, the lighter your cake will be.
Step 3: Mix the yolk base.
In a separate bowl, whisk together the egg yolks, yogurt, lemon juice, vanilla extract, remaining sugar, and cornstarch. The mixture should be smooth and creamy. The yogurt gives it that velvety tang, while the cornstarch adds structure.
Step 4: Combine gently.
Take about one-third of the whipped egg whites and gently fold them into the yolk mixture to lighten it up. Then slowly fold in the rest of the egg whites, being careful not to deflate the air you just whipped in. It’s like folding clouds into custard — slow and steady wins here.
Step 5: Bake in a water bath.
Pour the batter into your prepared pan and give it a little wiggle to smooth out the top. Place the cake pan into a larger baking dish and pour in hot water to create a water bath. This helps the cake bake evenly and stay moist. Bake for 30–35 minutes, or until the top is golden and the center jiggles slightly like a cheesecake.
Step 6: Cool it down.
Turn off the oven and let the cake sit inside with the door slightly open for about 10 minutes. Then remove it and allow it to cool completely in the pan. This prevents it from collapsing too much. Once cool, carefully lift it out and peel away the parchment.
HELPFUL TIPS:
Room temp eggs make all the difference — they whip better and help with even baking.
Be patient when folding your egg whites. Overmixing will deflate all that fluffy goodness.
Don’t skip the water bath! It ensures the cake cooks evenly and gently.
If you like a bit of tang, use full-fat Greek yogurt. For a sweeter flavor, you can try vanilla yogurt.
Serve it with berries, a drizzle of honey, or even a spoonful of lemon curd for a citrusy twist.
DETAILS:
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 1 (6-inch) cake (Serves 4–6)
Category: Dessert
Method: Baking
Cuisine: Asian-inspired, Fusion
Diet: Gluten-Free
NOTES:
This cake is meant to be soft and slightly custard-like in the center, so don’t be alarmed if it jiggles a little even after baking. It will set more as it cools. Also, because there’s no flour, the texture is more delicate than a traditional sponge cake — embrace the fluffiness!
NUTRITIONAL INFORMATION: (per serving, approx.)
Calories: 110
Protein: 5g
Fat: 4g
Carbohydrates: 12g
Sugar: 7g
Fiber: 0g
FREQUENTLY ASKED QUESTIONS:
Can I make this in a larger pan?
You can, but it will be thinner and may bake faster. Adjust baking time accordingly and keep an eye on it.
Can I use flavored yogurt?
Yes! Just keep in mind that it may sweeten the cake more, and it could slightly change the texture depending on the brand.
Can I freeze this cake?
This cake is best fresh or chilled in the fridge for a day or two. Freezing might alter its delicate texture.
Why did my cake deflate?
It’s normal for it to deflate slightly as it cools — like a souffle. If it collapsed too much, it might be due to overmixing or underbaking.
STORAGE INSTRUCTIONS:
Store the cooled cake in an airtight container in the refrigerator for up to 3 days. It’s lovely served cold, or you can let it come to room temperature before serving. Avoid storing it at room temperature as it contains yogurt and eggs.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
Fluffy Cottage Cheese Cloud Bread
Fluffy Japanese Soufflé Pancakes
Fluffy Japanese Cheesecake – The Dreamiest Dessert You’ll Ever Make
CONCLUSION
The Yogurt Cloud Cake is one of those recipes that feels like a secret shared between friends — easy to make, surprisingly light, and always impressive. Whether you’re a seasoned baker or just starting out, this cake will win you over with its soft, melt-in-your-mouth texture and subtle sweetness. So go ahead, whip it up, and treat yourself to a little slice of comfort.