Fluffy Cloud Cake Recipe – Easy Chocolate Cloud Cake with Greek Yogurt (Gluten Free & Like a Cloud!)
Why This Cloud Cake Feels Like Dessert From a Dream
There’s something strangely magical about biting into a cloud cake. It doesn’t just melt — it vanishes, like fog kissed by sunlight. Light and airy, yet rich and indulgent, this fluffy chocolate cloud cake is everything a dessert recipe should be: elegant, deceptively simple, and yes — a little dramatic. Think flourless chocolate cake meets cloud bread, with the melt-in-your-mouth texture of a chiffon cake, but with a secret twist: Greek yogurt.
The first time I decided to make this cake, I wasn’t sure what to expect. I’d seen versions called the “Japanese cloud cake recipe” floating around Pinterest and wondered if a cake without flour and with just a few ingredients could really rise to the hype. Spoiler: it can — quite literally. This version has a tender rise and a beautifully sunken center of the cake, which makes it ideal for a cloud of whipped cream or fresh berries.
This yogurt cloud cake also ticks all the boxes for the health-conscious: it’s flour free and only sweetened by the condensed milk. You don’t need any fancy flours, and it’s 100% gluten free. Plus, one uses Greek yogurt instead of butter — so the result is a lighter, protein-rich twist on the traditional pudding cake or caramel cake that won’t weigh you down.
Whether you’re into old-school bakes like an old fashioned cloud cake recipe or something that feels fresh and fun like the best cloud cake recipe from TikTok, this version hits the sweet spot. Literally. And yes, it’s a chocolate cloud cake recipe, but with just enough citrus zest to keep things bright and a touch of tang from the yogurt to make it sing.
So, ready to make this recipe and watch the cake rise like a soft peak in your oven? Let’s dive in — just don’t forget to let the cake cool properly (trust me on this one).
Ingredients for Yogurt Cloud Cake (Only 4 Main Items!)
This cloud cake starts with just four everyday ingredients, yet the final result tastes like something straight out of a patisserie. Every component plays a role — from the tang of Greek yogurt to the silky body created by whipped egg whites. Here’s what you need to make this cake light, rich, and beautifully fluffy.
Main Ingredients
- 4 large eggs – separate the egg whites and yolks carefully. Room temperature is best for optimal volume.
- 250g sweetened condensed milk – provides the only sweetener. No need for added sugar.
- 250g Greek yogurt – for body, richness, and tang. You can use yogurt instead, but the texture may be less velvety.
- Zest and juice of ½ lemon – the zest adds a fresh aromatic kick to balance the chocolate richness.
Optional Add-ons
- 1 tbsp powdered sugar – for dusting over the top of the cake before serving.
- Whipping cream – to serve, or to create a signature cloud of whipped cream on the whole cake.
- A few berries or a sprig of mint – purely aesthetic, but highly recommended.
Recipe Notes: This is also a flourless cake, meaning there’s no gluten, no grains, and no leavening agents — the egg whites do all the heavy lifting. That’s why separating and whipping them properly is non-negotiable. You’ll see why in the next section when we dive into building that iconic cake batter.
How to Make This Cloud Cake (Step-by-Step Method)
Making a cloud cake isn’t about being fancy — it’s about being precise. You’re going to take a humble list of ingredients and transform them into a light and fluffy showstopper. The key? Respect the process, especially when working with egg whites, and don’t rush the cooldown. Here’s exactly how to make the cake from start to finish.
1. Prep the Cake Pan & Oven
- Preheat your oven to 160°C / 320°F.
- Line a cake pan (ideally a 20cm springform) with parchment paper — bottom and sides.
- Place the cake pan into a larger deep roasting tray. This is for the water bath — crucial to control heat and moisture so you don’t overbake the cake.
2. Separate and Beat the Eggs
- Crack 4 eggs, placing egg yolks in one bowl and egg whites in another (no shell fragments allowed).
- Using a mixer, whisk the egg whites on medium-high until they start foaming. Gradually increase speed until peaks form. You want stiff, glossy peaks — not grainy ones.
Pause here. The temptation to keep whisking is real, but don’t. Overbeat, and you’ll break the structure.
3. Build the Yolk Mixture
- In the egg yolk bowl, add condensed milk, Greek yogurt, lemon juice, and zest. Whisk until smooth.
- Optional: Add melted chocolate here to turn it into a chocolate mixture for a chocolate cloud cake twist. Stir gently.
4. Gently Fold Egg Whites into Yolk Mixture
- Use a spatula (not a whisk!) to gently fold one-third of the egg whites into the chocolate mixture to lighten it.
- Then slowly add the rest, folding carefully. Do not stir. This folding motion keeps air in the batter.
Tip: This part determines your rise. Be patient. If you rush or mix too hard, the cake will sink or collapse during baking.
5. Bake in a Water Bath
- Pour the cake batter into the prepared cake pan.
- Fill the outer pan with hot water — about 3cm deep — to create your water bath. This ensures even baking and that soft, silky center.
Bake the cake for 45 minutes. Don’t open the oven door. Not even once.
6. Let the Cake Cool Completely
Once done, turn off the oven but leave the cake inside for 10–15 minutes to avoid shock. Then remove the cake, let it rest at room temp, and finally let the cake cool completely in the fridge for 2–3 hours.
This staged cooldown prevents cracks and keeps the center of the cake from collapsing.
7. Serve (Optional Fancy Touches)
- Dust the top of the cake with powdered sugar or cocoa.
- Add a cloud of whipped cream if you’re feeling extra.
- Present it on a cake stand — you’ve earned that moment.
FAQ: Why Do I Need a Water Bath?
Q: What’s the point of baking the cake in a water bath?
A: The water bath regulates oven heat, creating steam and protecting the delicate egg white structure. It also keeps the edges from cooking faster than the middle, preventing the bottom of the cake from hardening while the center of the cake stays raw. It’s a classic technique used in pudding cakes, cheesecakes, and flourless chocolate cloud cake.
Tips & Tricks for a Fluffy Cloud Cake Every Time
Getting that perfect fluffy cloud cake texture isn’t about luck — it’s science, a bit of patience, and knowing where most people slip up. Whether you’re new to cake recipes or just want to master your next easy cloud cake, these pro-level tips will help you avoid the common pitfalls and consistently pull off a dreamy, light-as-air result.
Respect the Egg White
If there’s one rule to engrave in frosting, it’s this: egg white is your structure. Treat it like gold.
- Use room temperature eggs — they whisk up fluffier and faster.
- Ensure your bowl and whisk are bone-dry and grease-free before whipping. One drop of yolk or fat can kill your peaks.
- When peaks form, stop the mixer. Overwhipping creates brittle foam that collapses once folded.
Don’t Rush the Fold
- When combining mixtures, always gently fold the egg whites into the chocolate mixture to lighten it.
- Then slowly add the rest of the whites, folding delicately.
- Use a spatula — never stir. Your goal is to preserve volume, not blend like a smoothie.
Remember: this is where you create your final batter. Deflate it here, and the cake will sink later.
Temperature is Everything
- Always bake your cloud cake low and slow: 160°C (320°F) max.
- A water bath helps regulate temperature and provides a steamy environment so the cake bakes gently.
- Never open the oven door mid-bake — sudden cold air will make the center of the cake collapse.
Let It Chill – Seriously
- After baking, turn off the oven and let the cake sit inside with the door closed for at least 10 minutes.
- Then move to room temperature, then refrigerate. Only let the cake cool completely once it’s stable.
This staged cooling helps keep the cake from cracking and ensures it sets evenly — especially the bottom of the cake.
FAQ: Why Did My Cloud Cake Sink?
Q: I followed every step, but my cloud cake still deflated. What gives?
A: Likely causes:
- Overmixed or undermixed batter
- Collapsed egg whites
- Sudden temperature shock (you opened the oven door, didn’t you?)
- Rushed folding, or skipped the water bath
Even pros occasionally bake a cake without enough stability. It happens. Just call it “rustic” and pile on that whipping cream.
Variations & Substitutions for Chocolate Cloud Cake Lovers
This isn’t just a one-note cloud cake. Once you’ve nailed the base, the possibilities are wide open. Whether you lean citrusy, classic, or full-on cocoa-rich, this section gives you ways to twist the original into a dozen different flavor experiences — including a divine flourless chocolate cloud cake that might just ruin other desserts for you.
Make It a Flourless Chocolate Cloud Cake
Want something closer to a decadent chocolate cake, but with the same dreamy lightness? Easy.
- Add melted chocolate (about 100g dark or semi-sweet) into the egg yolk mixture before folding.
- The chocolate and butter combo adds richness, while still staying in the no-flour family.
- Be sure to still gently fold in the egg whites into the chocolate mixture to lighten it before completing the batter.
This turns your soft light cake into a more indulgent version — still cloud-like, but with deep cocoa notes and a texture reminiscent of flourless chocolate cake, just less dense.
Switch Up the Flavor Base
- Zest swaps: Orange zest instead of lemon brings a rounder, slightly sweeter fragrance. Grapefruit or lime for more edge.
- Add vanilla extract to create a vanilla cloud cake recipe vibe.
- Try almond or hazelnut extracts for a nutty note that balances well with whipped cream or berry toppings.
Tip: Adjust the sweetness if adding chocolate. You may not need as much condensed milk depending on the cocoa’s bitterness.
Dairy or Sugar Modifications
- Yogurt instead of Greek? Yes, but expect a looser texture. Full-fat plain yogurt works best.
- Going dairy-free? Use a thick coconut yogurt alternative and dairy-free condensed milk. It’ll work — but results vary.
- Want less sugar? There’s no added sugar beyond the condensed milk, so skip any powdered toppings or serve with tart fruit.
FAQ: What’s the Difference Between This and a Chiffon Cake?
Q: Isn’t this just a chiffon cake without flour?
A: Close — but no. Chiffon cakes typically use oil, flour, and baking powder. This is a flourless chocolate cloud cake, held together entirely by whipped egg whites, not starch or leaveners. The result is more melt-in-your-mouth, almost souffle-like — more like a pudding cake or mousse-cake hybrid. It’s what you imagine when someone says “cake that’s like a cloud.”
Why This is the Best Flourless Chocolate Cloud Cake
Let’s be honest — there are plenty of cakes that claim to be “light” or “flourless,” but few actually deliver that float-away mouthfeel. This one does. And here’s why it stands out among other cake recipes, especially if you’re looking for a chocolate cloud cake that doesn’t lean too rich or too airy. It lands beautifully in-between.
Flourless, But Never Flat
This is a true flourless chocolate cloud cake, not just a low-carb substitute or a sad attempt at a cake without soul. It gets its body from whipped egg white, richness from Greek yogurt, and that signature bounce from technique — not starch. That means no grainy finish, no aftertaste, just smooth, mousse-like texture that’s firm enough to slice but soft enough to sigh over.
And yes, it’s still a fluffy cake, but not so delicate it falls apart when you blink at it.
The Sweet Spot Between Mousse and Cake
Thanks to the careful folding of egg whites into the chocolate mixture, the final product settles into a lovely, slightly sunken center of the cake — ideal for spooning on a cloud of whipped cream or fruit compote.
Even better? Because it’s baked in a water bath, the sides stay creamy and set while the center of the cake holds just enough wobble. That contrast in texture — firm edge, melt-in-the-middle — is what makes this a cake stand centerpiece.
More Than Just a Dessert — It’s a Moment
There’s something poetic about baking a cake that’s not designed to be perfect or towering. This cloud cake is humble. It rises gently, cracks slightly, and nestles into its imperfections. But when you slice in and see that velvety inside, you’ll get it.
It’s the kind of treat that makes people go quiet for a second. That’s why it’s the one I always serve after big meals, around quiet conversations, or when I just want to make someone’s day.
And yes, I sometimes whip the cream directly at the table, then spoon it over the top while it’s still cool. If that’s not dessert theater, I don’t know what is.
FAQ: What to Serve with Cloud Cake?
Q: What should I pair with this chocolate cloud cake?
A: You’ve got options. A dollop of whipped cream or crème fraîche is classic. Tart berries like raspberries or blackberries cut through the richness. A drizzle of espresso, caramel, or even a fruit coulis? All excellent. But sometimes, just a fork and a quiet minute to yourself is more than enough.
Fluffy Cloud Cake Recipe (From Scratch)
Fluffy Cloud Cake
A flourless chocolate cloud cake made with Greek yogurt, sweetened condensed milk, and whipped egg whites. Light, rich, and gluten-free.
Ingredients
- 4 large eggs, separated
- 250 g sweetened condensed milk
- 250 g full-fat Greek yogurt
- 0.5 tbsp lemon zest and juice
- 1 tbsp powdered sugar (for dusting)
- 1 cup whipping cream (to serve)
Instructions
- Preheat oven to 160°C (320°F). Line a 20cm springform pan with parchment paper and place in a larger roasting tray.
- Separate the eggs. Beat egg whites until stiff peaks form.
- In a separate bowl, whisk yolks, condensed milk, yogurt, lemon juice, and zest.
- Fold ⅓ of the whites into yolk mix to lighten, then gently fold in the rest.
- Pour batter into the prepared pan. Add hot water to the outer pan (~3cm deep).
- Bake for 45 minutes without opening the oven.
- Let sit in the oven off for 10–15 min, then cool to room temp. Chill 2–3 hours.
- Dust with sugar or top with whipped cream before serving.
Notes
For best texture, use room temp eggs and do not skip the water bath. Optional: fold in 100g melted chocolate for a rich variation.
Nutrition Information:
Yield: 12 Serving Size: 1 SliceAmount Per Serving: Calories: 107Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 70mgSodium: 58mgCarbohydrates: 13gNet Carbohydrates: 12.9gFiber: 0.1gSugar: 13gSugar Alcohols: 0gProtein: 6g
Nutrition info is an estimate and may vary based on specific ingredients used.
Frequently Asked Questions About Making Cloud Cake
You’ve got questions, and honestly? You’re not alone. A cloud cake — especially one that uses whipped egg whites, no flour, and delicate folding — brings up a lot of “wait, is this normal?” moments. Let’s get ahead of them.
What is Cloud Cake Made Of?
A classic cloud cake recipe is typically made of egg whites, yolks, condensed milk, and something creamy — in this case, Greek yogurt. There’s no flour, no baking powder, and no butter. It’s a flourless cake that relies entirely on whipped air and careful baking.
Is Cloud Cake the Same as Angel Food Cake?
Nope. Angel food cakes use only egg whites, lots of sugar, and flour. A cloud cake — especially this yogurt cloud cake — uses both whites and egg yolks, is richer thanks to the condensed milk and yogurt, and has a softer, more velvety bite. Angel food is spongey and firm; cloud is silky and… well, like a cloud.
Can I Use Egg Whites from a Carton?
Technically? Yes. Realistically? It’s risky. Pasteurized whites from a carton often don’t whisk into stiff peaks as reliably as fresh eggs. You need strong structure for this batter to hold, so for best results, go old school: separate them yourself.
Why Did My Cloud Cake Deflate?
A few culprits:
- You overmixed the batter or stirred instead of folding.
- The egg whites were overwhipped and broke apart.
- You didn’t bake in a water bath, or removed it too quickly.
- You opened the oven mid-bake (yes, that really matters).
If your cake rises, then collapses into a sunken center of the cake, don’t panic. It’s still edible — and delicious. Just add a cloud of whipped cream and call it rustic.
What Was Julia Child’s Favorite Cake?
Fun detour: It was Reine de Saba, a rich chocolate-almond torte — not quite a cloud cake, but a cousin. Both rely heavily on egg whites and gentle folding. So yes, she’d probably approve of this one.
Nutrition Information for This Easy Cloud Cake
Here’s the beauty of this easy cloud cake: it’s rich in flavor, light in calories, and naturally gluten free. Since it’s a flourless chocolate cloud cake, you’re skipping traditional carbs and getting your structure purely from egg whites and yogurt.
Below is the approximate nutritional info per slice, based on 12 servings:
| Nutrient | Per Slice |
|---|---|
| Calories | 107 kcal |
| Protein | 6g |
| Fat | 3g |
| Saturated Fat | 2g |
| Carbohydrates | 13g |
| Sugar | 13g |
| Fiber | 0.1g |
| Cholesterol | 70mg |
| Sodium | 58mg |
| Calcium | 93mg |
| Vitamin C | 3mg |
| Iron | 0.4mg |
FAQ: Is Cloud Cake Healthy?
Q: Is this cake good for a light dessert option?
A: Definitely. With no flour, no added sugar beyond the condensed milk, and a good dose of protein from Greek yogurt and eggs, it’s lighter than most chocolate cake recipes. Just don’t eat the whole cake in one sitting — tempting as that may be.
Fluffy Cloud Cake Conclusion: Try It, Share It, Love It
Baking a cloud cake isn’t just about following a recipe — it’s about embracing the moment. You’re making a cake that’s fragile yet confident, simple yet poetic. Whether you’re after an elegant flourless chocolate cake, a delicate yogurt cake, or a dessert that feels like a cloud, this one delivers. Every time.
You’ve whipped your egg whites, folded with care, and watched the cake rise — and maybe even sink a little in the middle. That’s okay. This cake was never about perfection. It’s about the quiet drama of transformation — the way a few ingredients become something more.
So now, serve it. On a plate. On a napkin. From the bottom of the cake to the softly cracked edge of the cake, it’s meant to be savored slowly. Add your cloud of whipped cream, sit down with a cup of something warm, and enjoy. Or better — share it. Tag your bake. Snap it on a cake stand. Pin the image. Pass the recipe card to someone who needs a little softness in their week.
And next time someone says, “Can you make that cloud cake recipe again?” — you’ll know exactly what they mean.
More Cake Recipes You’ll Love
If you enjoyed this recipe, don’t miss some of our other favorite cake creations! Whether you’re in the mood for a rich chocolate treat or something light and fruity, there’s something here for every kind of cake lover:
- Try the ultra-moist Berry Chantilly Cake with whipped cream frosting
- Make a batch of Mini Bundt Cakes in lemon, chocolate, or vanilla
- Or go bite-sized with our Easy Cake Pops made from homemade chocolate cake
Explore more sweet ideas and let your next cake adventure begin!