“Cloud cake” is exactly what it sounds like—light, airy, soft, and almost melt-in-your-mouth. It sits somewhere between a sponge cake and a soufflé, with a delicate texture that feels like you’re eating a sweet cloud. There are a few variations out there, but the most popular version is a fluffy, low-flour (sometimes flourless) cake made with whipped egg whites for lift.

Here’s a detailed, reliable Cloud Cake recipe that gives you that ultra-soft, dreamy texture.

☁️ Cloud Cake Recipe (Light & Fluffy)

Ingredients

4 large eggs, separated
½ cup (100g) granulated sugar, divided
½ cup (120g) cream cheese, softened
¼ cup (60ml) milk
¼ cup (30g) cake flour (or all-purpose flour sifted)
1 tablespoon cornstarch
½ teaspoon vanilla extract
¼ teaspoon cream of tartar (or a few drops of lemon juice)

Instructions

Step 1: Prep Your Pan

Preheat your oven to 300°F (150°C).

Line an 8-inch round cake pan with parchment paper. For best results, use a water bath (bain-marie)—this helps create that soft, soufflé-like texture.

Wrap the outside of your pan with foil to prevent water from seeping in.

Step 2: Make the Cream Base

In a bowl, whisk together:

Cream cheese
Milk

Mix until smooth and lump-free. You can warm it slightly to help it blend better.

Add:

Egg yolks
¼ cup sugar
Vanilla extract

Whisk until creamy and pale.

Sift in:

Flour
Cornstarch

Mix gently until smooth. Don’t overmix.

Step 3: Whip the Egg Whites

In a clean, dry bowl, beat the egg whites with cream of tartar until foamy.

Gradually add the remaining ¼ cup sugar, beating until you get soft to medium peaks (not stiff). The peaks should gently fold over at the tip.

This step is crucial—the air in the meringue creates the “cloud” texture.

Step 4: Fold Carefully

Add one-third of the whipped egg whites into the batter and gently mix to lighten it.

Then fold in the remaining egg whites in two batches using a spatula. Use slow, gentle motions to avoid deflating the air.

The batter should look light, airy, and smooth.

Step 5: Bake in Water Bath

Pour the batter into the prepared pan and gently tap to remove large air bubbles.

Place the pan into a larger baking dish and fill the outer dish with hot water (about halfway up the cake pan).

Bake for:

50–60 minutes, until set but still slightly jiggly in the center

Then:

Turn off the oven
Leave the cake inside with the door slightly open for 15 minutes

This prevents collapsing.

Step 6: Cool & Serve

Remove from oven and let cool completely.

The cake will slightly shrink—this is normal.

Dust with powdered sugar or serve with whipped cream, berries, or a light glaze.

Texture & Taste

Extremely soft and airy
Lightly sweet
Slightly creamy (from cream cheese)
Almost melts as you eat it

Tips for Success

Clean bowl for egg whites: Any grease will ruin the meringue
Don’t overbeat whites: Stiff peaks make folding harder
Use gentle folding: This keeps the cake fluffy
Bake low and slow: High heat ruins the delicate structure

Variations

Chocolate Cloud Cake: Add 2 tablespoons cocoa powder
Lemon Cloud Cake: Add lemon zest + juice for brightness
Japanese-style (Soufflé Cheesecake): Increase cream cheese and reduce flour
3-Ingredient version: Eggs, cream cheese, and sugar only (super minimal version)

Storage

Fridge: Up to 3 days (best served chilled or slightly cool)
Freezer: Not ideal—texture can change

Final Thought

Cloud cake is less about richness and more about texture and lightness. It’s perfect when you want something sweet but not heavy—almost like a dessert you don’t feel guilty eating.

If you want, I can give you:

a no-oven (steamed) version
a 3-ingredient viral cloud cake
or a super stable bakery-style version that won’t collapse