The Cloud Cake is a dreamy dessert that lives up to its name—light as air, soft as a pillow, and melt-in-the-mouth delicious. Perfect for birthdays, brunches, or simply a sweet treat on a lazy afternoon, this cake has a texture that’s fluffier than a sponge cake and richer than angel food. With a delicate vanilla flavor, smooth whipped cream frosting, and a light, airy crumb, it’s a masterpiece that feels luxurious yet effortless. The secret lies in the perfectly whipped egg whites and gentle folding technique, which trap air and create the signature cloud-like texture. Whether served with berries, chocolate drizzle, or just as it is, this cake will float right to the top of your favorite dessert list.
Ingredients
6 large eggs (separated)
1 cup granulated sugar
1/4 cup vegetable oil
1/4 cup water
1 teaspoon vanilla extract
1 cup cake flour (sifted)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cream of tartar
For Frosting
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Optional Toppings
Fresh berries
Edible flowers
White chocolate shavings
Powdered sugar dust
Instructions
Preheat your oven to 325°F (165°C). Do not grease the cake pan, as this allows the batter to climb the sides and rise properly.
In a large bowl, beat the egg yolks with 1/2 cup of the sugar until the mixture becomes pale and thick. Add the oil, water, and vanilla extract. Mix until well combined.
Sift together the cake flour, baking powder, and salt. Gradually fold the dry ingredients into the yolk mixture using a spatula. Be careful not to overmix.
In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. This is the key to the airy cloud texture.
Gently fold the whipped egg whites into the yolk batter in three additions. Use a light hand and a circular folding motion to preserve as much air as possible.
Pour the batter into an ungreased 9-inch tube or round cake pan. Tap the pan gently on the counter to release large air bubbles.
Bake for 45 to 50 minutes or until the top is golden and springs back when lightly touched. Avoid opening the oven door too early to prevent the cake from deflating.
Once baked, immediately invert the pan and let the cake cool upside down in the pan for about an hour. This helps maintain its height and fluffiness.
When fully cooled, run a knife around the edges to release the cake from the pan. Place on a serving plate.
For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread generously over the cooled cake.
Decorate with your favorite toppings like berries, edible flowers, or a light dusting of powdered sugar for an ethereal finish.
Serve chilled or at room temperature. Each bite will feel like eating a soft, sweet cloud.
This Cloud Cake is not only a showstopper in appearance but also a delightful surprise in texture. Its lightness, combined with the creaminess of the whipped topping, creates a beautiful balance that appeals to both kids and adults alike. Perfect for celebrations or peaceful tea time, this cake proves that sometimes, simplicity creates the most heavenly results.