This recipe is beginner-friendly if you carefully follow the steps, especially when whipping and folding the egg whites. With a little patience, you’ll create a bakery-quality Yogurt Cloud Cake that’s light, moist, and unforgettable.
Introduction
If you’re looking for a dessert that’s incredibly soft, fluffy, and melt-in-your-mouth delicious, this Yogurt Cloud Cake is exactly what you need. Inspired by the famous Japanese soufflé cheesecake and cloud cakes, this recipe creates a light, airy texture with a delicate yogurt flavor that perfectly balances sweetness and richness.
Unlike traditional cheesecakes that can be dense and heavy, Yogurt Cloud Cake has an almost cloud-like consistency thanks to whipped egg whites folded gently into a creamy yogurt batter. The result is a moist cake with a beautifully golden top and an incredibly tender crumb that practically melts on your tongue.
One of the best things about this recipe is its simplicity. It uses everyday ingredients that you probably already have in your kitchen, yet the final dessert looks and tastes like something from a premium bakery. Whether you’re preparing it for a family gathering, afternoon tea, birthdays, holidays, or simply treating yourself, this cake is guaranteed to impress.
The subtle tanginess of yogurt keeps the cake from becoming overly sweet, making it a dessert that many people find irresistible. Serve it warm, chilled, or with fresh berries and whipped cream for an elegant presentation.
Tips
- Use room-temperature ingredients.
- Do not overmix after adding flour.
- Beat egg whites until stiff peaks only.
- Fold gently to keep maximum air.
- Always bake using a water bath.
- Never skip cooling gradually.
- Chill before slicing.
- Avoid opening the oven during baking.
- Sift flour for the smoothest batter.
- Use full-fat Greek yogurt for the richest flavor.
- Wrap the pan tightly with foil to prevent leaks.
Storage Information
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Freeze individual slices for up to 2 months.
Wrap tightly with plastic wrap followed by aluminum foil.
Thaw overnight in the refrigerator before serving.
Ingredient Notes
Greek Yogurt
Greek yogurt gives the cake its signature creamy texture while adding moisture and a subtle tangy flavor. Full-fat yogurt produces the richest and fluffiest results. If using regular yogurt, strain it first to remove excess moisture.
Eggs
Eggs are the most important ingredient in this recipe. The yolks create a rich batter while the whipped egg whites produce the signature cloud-like rise. Always use room-temperature eggs for maximum volume.
Granulated Sugar
Sugar sweetens the cake while stabilizing the whipped egg whites. Add it gradually when whipping the meringue to achieve glossy, stiff peaks.
Unsalted Butter
Butter provides richness and creates a smooth texture. Melt it completely and allow it to cool slightly before adding to the batter.
Cake Flour
Cake flour has less protein than all-purpose flour, resulting in a softer, more delicate cake. If unavailable, substitute with all-purpose flour mixed with cornstarch.
Cornstarch
Cornstarch softens the crumb and helps stabilize the cake’s structure while keeping it light.
Vanilla Extract
Vanilla enhances the flavor without overpowering the yogurt.
Lemon Juice
Lemon juice brightens the flavor and helps stabilize the egg whites during whipping.
Salt
A small amount balances sweetness and enhances all the flavors.
Cream of Tartar
Although optional, cream of tartar helps create a stronger and more stable meringue.
Serving Instructions
Yogurt Cloud Cake tastes wonderful both chilled and slightly warm.
Serve with:
- Fresh strawberries
- Blueberries
- Raspberries
- Powdered sugar
- Honey drizzle
- Lemon zest
- Fresh whipped cream
- Berry compote
- Mint leaves
- Vanilla ice cream
For elegant presentation, slice using a warm knife cleaned between each cut.
Yogurt Cloud Cake Recipe
Description
This Yogurt Cloud Cake is a soft, airy, soufflé-style dessert made with yogurt, eggs, flour, sugar, and butter. Its cloud-like texture, golden top, and creamy interior make it one of the lightest cakes you'll ever enjoy. Perfect for tea time, celebrations, or as a refreshing dessert after dinner.
Ingredients
Instructions
Step 1: Prepare the Pan
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Preheat your oven to 300°F (150°C).
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Grease an 8-inch cake pan and line the bottom with parchment paper. Wrap the outside with aluminum foil to prevent water from entering during the water bath.
Step 2: Prepare the Batter
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In a large bowl combine:
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Greek yogurt
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Melted butter
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Egg yolks
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Vanilla
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Lemon juice
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Whisk until completely smooth.
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Sift together:
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Cake flour
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Cornstarch
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Gradually whisk into the yogurt mixture until no lumps remain.
Step 3: Make the Meringue
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Place egg whites in a clean bowl.
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Beat until foamy.
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Gradually add sugar while continuing to beat.
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Add cream of tartar.
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Continue mixing until stiff glossy peaks form.
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Avoid overbeating.
Step 4: Fold Together
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Fold one-third of the meringue into the batter to lighten it.
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Gently fold in the remaining meringue using a spatula.
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Do not stir aggressively or you'll lose the air bubbles.
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The batter should remain light and fluffy.
Step 5: Fill the Pan
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Pour the batter into the prepared cake pan.
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Tap lightly to remove large air bubbles.
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Smooth the surface.
Step 6: Water Bath
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Place the cake pan inside a larger baking dish.
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Fill the outer pan halfway with hot water.
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The water bath creates gentle steam that prevents cracking and keeps the cake moist.
Step 7: Bake
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Bake for 60–70 minutes.
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The cake should become lightly golden and slightly jiggly in the center.
Step 8: Cooling
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Turn off the oven.
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Leave the oven door slightly open.
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Allow the cake to cool inside for 20 minutes.
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Remove from the oven and cool completely.
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Refrigerate for at least 4 hours before slicing for the best texture.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 7g35%
- Cholesterol 130mg44%
- Total Carbohydrate 22g8%
- Dietary Fiber 0.5g2%
- Sugars 15g
- Protein 8g16%
- Calcium 10 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tools
- 8-inch round cake pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Fine mesh sieve
- Balloon whisk
- Offset spatula
- Measuring cups and spoons
- Baking tray
- Aluminum foil
- Parchment paper
- Cooling rack
