Fluffy Flourless Yogurt Cloud Cake Recipe (4 Ingredients)

Name: Fluffy Yogurt Cloud Cake (No Flour, Light and Easy)
Prep time: 20 min
Cook time: 45 min
Total time: 3 h 5 min
Yield: 12
Cuisine: American
Ingredients: 4 large eggs, separated; 1/3 cup (100g) sweetened condensed milk; 1/2 cup (120g) Greek yogurt; 0.5 tbsp lemon zest and juice; 1 tbsp powdered sugar (for dusting); 1 cup whipping cream (to serve)

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Craving a dessert that’s light as air but still feels rich and satisfying? This fluffy yogurt cloud cake might be your new favorite. It’s an easy, flourless cake made with Greek yogurt, sweetened condensed milk, and whipped egg whites for a soft, souffle-like texture that melts in your mouth.

Unlike angel food cake or chiffon, this version has no flour, no butter, and no baking powder. Just a few simple ingredients and a little folding magic. The result? A cloud-like bite that’s gluten-free, naturally sweet, and incredibly light, perfect for anyone looking for a healthy-ish treat that doesn’t feel like a compromise.

Think of it as a yogurt-based cousin of Japanese cotton cheesecake, with the same souffle-style wobble but even lighter and completely flourless.

Whether you’re here for the whipped egg whites or the no-flour approach, this is the recipe you didn’t know you needed. For more simple and delicious dessert ideas, be sure to explore our complete Ultimate Easy Cake Recipe Hub!

Table of Contents

What Is Yogurt Cloud Cake?

If you’ve never heard the name before, imagine something between a light cheesecake, a baked custard, and a souffle. A yogurt cloud cake is a gently sweet baked dessert made from Greek yogurt, egg yolks, whipped egg whites, and condensed milk. There’s no flour, no baking powder, and no butter. All the rise comes from the air you whip into the egg whites, which is why the crumb feels so airy when you cut into it.

The yogurt does two things at once: it gives the cake a soft, creamy tang—like a light cheesecake—and it keeps the texture moist instead of dry or spongy. Because there’s no flour to weigh it down, the batter bakes into a tender, custard-like center with a golden top. It’s the kind of cake you can eat after dinner and still feel comfortable.

So why call it a “cloud”? Once cooled, the cake settles into a pillowy layer that jiggles slightly when you move the plate and melts the moment it touches your tongue. It slices neatly, yet every bite feels soft, light, and silky. In short, it looks like a cake, but it eats like a cloud.

What makes it special

Short ingredient list and easy technique
Flourless and naturally gluten-free
Light in calories but rich in flavor
Elegant enough for guests, simple enough for a weeknight bake

Taste & Texture of Yogurt Cloud Cake

The first bite surprises most people. You expect regular cake, then your fork slides in almost too easily. The top has a thin, delicate skin that gives just a little resistance, and underneath it the crumb is soft, airy, and a bit custardy. It feels lighter than cheesecake but creamier than a sponge cake.

The flavor is gentle. You get a quiet tang from the Greek yogurt, a bit of sweetness from the condensed milk, and just enough lemon to keep it bright. It is not very sugary and it does not taste “eggy,” which is what a lot of people worry about with egg white based desserts. Most tasters describe it as clean, milky, and slightly creamy rather than rich or heavy.

The texture changes depending on how you serve it. At room temperature, the cake feels soft and tender, with a slight jiggle in the center that melts on your tongue. Chilled from the fridge, it firms up a little and leans more toward a light, mousse-like slice you can eat with a fork and a slow cup of coffee.

It is the kind of dessert that makes people pause for a second, look at their plate, and then go back for another bite. Not because it is overloaded with frosting or filling, but because it feels so light and smooth that your fork just keeps moving.

Ingredients for Yogurt Cloud Cake (Only 4 Main Items!)

At its heart this is a 3 ingredient cloud cake: eggs, Greek yogurt and condensed milk. The lemon is there purely for brightness and flavor.

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.

Flat lay of eggs, Greek yogurt, lemon, and condensed milk for making cloud cake

Main Ingredients

4 large eggs – separate the egg whites and yolks carefully. Room temperature is best for optimal volume.
1/3 cup (100g) sweetened condensed milk – provides the only sweetener. No need for added sugar.
1/2 cup (120g) 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 creamy 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 Your Pan and Oven

Line the bottom of an 8-inch round pan with parchment paper (do not grease the sides). For best results use a solid 8-inch round cake pan, not a springform. If you only have a springform pan, wrap the outside in a double layer of foil to help prevent leaks and keep the bottom from getting dense. Preheat your oven to 325°F (160°C).

Pan lined with parchment paper ready for baking yogurt cloud cake

2. Separate the Eggs

Gently separate 4 large eggs, placing yolks in one bowl and whites in another. Make sure no yolk gets into the whites, clean separation is key for fluffy texture.

Four egg yolks and separated egg whites in glass bowls with shells

3. Whisk the Yolks and Yogurt

In a large bowl, whisk together:

4 egg yolks
1/2 cup (120g) Greek yogurt
1/3 cup (100g) sweetened condensed milk
Whisk until smooth, creamy, and fully blended.

Whisking egg yolks, yogurt and condensed milk into a smooth cake batter

Pro Tip: Want an ultra-smooth batter? Combine the egg yolks, Greek yogurt, and condensed milk in a blender for 15–20 seconds instead of whisking by hand. It makes folding easier and creates an extra silky base.

4. Beat the Egg Whites

Using a hand or stand mixer, beat the egg whites on medium speed. Once frothy, add a pinch of salt. Gradually beat until stiff peaks form.

Whipped egg whites forming stiff glossy peaks in a glass bowl for cloud cake batter

5. Fold Whites Into Yolks

Add a scoop of beaten egg whites to the yolk mixture to loosen it. Then gently fold in the rest in three additions. Use a spatula and fold slowly to keep the batter airy.

Gently folding fluffy egg whites into yogurt cloud cake batter with spatula

6. Pour and Smooth

Pour the batter into the prepared pan and gently tap on the counter to release air bubbles. Smooth the top with a spatula.

Pouring cloud cake batter into a parchment-lined round baking pan

7. Bake in a Water Bath

Place your cake pan inside a larger roasting pan and pour in hot tap water until it comes about one third of the way up the sides of the cake pan, no more than 1/2 inch deep. A shallower water bath protects the egg structure without turning the bottom into a dense layer. Bake at 325°F (160°C) for 40–45 minutes, or until the top is lightly golden and set.

Cloud cake batter baking in a springform pan inside a water bath

8. Cool Slowly

Turn off the oven and leave the cake inside for 10 minutes with the door ajar. Then remove from oven, lift out of water bath, and cool completely before unmolding.

Freshly baked cloud cake cooling in its pan on a wire rack

9. 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.

Fluffy yogurt cloud cake on cake stand topped with whipped cream and raspberries

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 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 yolk 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
Water bath too deep, which can make the bottom heavy while the center is still trying to rise

Even pros occasionally bake a cake without enough stability. It happens. Just call it “rustic” and pile on that whipping cream.

Variations & Substitutions for Yogurt 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.

Optional Variation: Turn It Into a Chocolate Yogurt 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.

Slice of flourless chocolate cloud cake on plate with fork and crumbs

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 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 Yogurt 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 yogurt 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 yogurt 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 yogurt 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 yogurt 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.

Square slice of yogurt cloud cake with whipped cream and berries beside coffee cup

Fluffy Flourless Yogurt Cloud Cake Recipe (From Scratch)

Fluffy Yogurt Cloud Cake (No Flour, Light and Easy)

Yield: 12

Prep Time: 20 minutes

Cook Time: 45 minutes

Additional Time: 2 hours

Total Time: 3 hours 5 minutes

A flourless yogurt-based cloud cake made with whipped egg whites and sweetened condensed milk. Light, airy, gluten-free, and easy to make with just 4 ingredients.

Ingredients

4 large eggs, separated
1/3 cup (100g) sweetened condensed milk
1/2 cup (120g) 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

Use room temperature eggs and don’t skip the water bath for best texture. For a chocolate variation, fold in 100g of melted dark chocolate. To make this recipe keto-friendly, substitute condensed milk with your favorite sugar-free alternative and adjust sweetness to taste.

Nutrition Information:

Yield: 12 Serving Size: 1 Slice
Amount 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?

Cloud cake is made with egg yolks, whipped egg whites, Greek yogurt, and sweetened condensed milk. There’s no flour, baking powder, or butter — just simple ingredients that create a fluffy, souffle-like texture.

How do you make a yogurt cloud cake?

Start by separating eggs and whipping the whites to stiff peaks. Mix the yolks with yogurt, lemon, and condensed milk, then gently fold in the whites. Bake in a water bath at 160°C (325°F) for about 45 minutes until golden and set. Full step-by-step is in the recipe above.

Is cloud cake the same as angel food cake?

No. Angel food cake uses only egg whites, sugar, and flour. Cloud cake includes both yolks and whites, uses no flour, and is richer and creamier thanks to Greek yogurt and condensed milk.

Can I make cloud cake without condensed milk?

It’s tricky. Condensed milk provides both sweetness and structure. You can try a mix of evaporated milk and sugar or a sugar-free alternative, but the texture and flavor may change.

Can I use egg whites from a carton?

Technically yes, but it’s risky. Carton egg whites often don’t whip properly. For best results, separate fresh eggs by hand to get strong, stable peaks.

Why did my cloud cake deflate?

Common causes include overmixing the batter, under- or over-whipping egg whites, opening the oven mid-bake, skipping the water bath, or rushing the cooling process. Even if it deflates slightly, the flavor and texture can still be delicious.

Is this cloud cake like Julia Child’s favorite recipe?

Julia Child loved Reine de Saba, a flourless chocolate-almond cake. While different in ingredients, both rely on whipped egg whites and gentle folding. This yogurt cloud cake is lighter and more airy, but shares that classic French texture.

Is cloud cake healthy?

It’s lighter than most desserts. There’s no flour, butter, or added sugar beyond condensed milk. Each slice has about 107 calories and 6g of protein, thanks to eggs and yogurt, a healthier option for a sweet treat.

Can I make this cloud cake without yogurt?

This specific recipe relies on Greek yogurt for its creamy texture and gentle tang. If you’re avoiding dairy, full-fat coconut yogurt is the best substitute. A version without any yogurt would result in a different style of cake, more like an angel food or chiffon cake, not a yogurt cloud cake.

Why is my cloud cake wet or rubbery in the middle?

A wet or rubbery center usually means the cake didn’t bake gently enough. Common causes are:

• the oven was too hot, so the edges set while the middle stayed underbaked
• the water bath wasn’t deep enough, or the pan wasn’t well insulated
• the cake was taken out of the oven too early
• the batter was overmixed, which knocked out too much air from the egg whites

Next time, bake low and slow, make sure the water bath comes about one third of the way up the side of the pan, and leave the cake to rest in the warm oven for a few minutes before cooling on the counter. The center should still have a gentle wobble, but not look liquid or shiny.

How to Store and Freeze Yogurt Cloud Cake

One of the nice things about this cake is that it keeps its texture surprisingly well. If you make it ahead or have a few slices left after dessert, you don’t have to rush to finish it the same day.

At room temperature, the cake is best within a few hours of baking, once it has fully cooled and set. After that, treat it more like a cheesecake than a sponge cake.

How to store it

Let the cake cool completely in the pan.
Transfer to a plate or airtight container.
Cover loosely with plastic wrap or a lid so it doesn’t dry out.
Refrigerate for up to 3 days.

The texture will firm up a bit in the fridge, which actually makes it easier to slice cleanly. You can serve it chilled straight from the refrigerator, or let each slice sit on the counter for 10–15 minutes if you prefer a softer, creamier bite.

Can you freeze cloud cake?

Yes, you can. The texture stays pleasantly light if you wrap it well.

Chill the baked cake until completely cold.
Slice it into portions, or freeze the whole cake.
Wrap tightly in plastic wrap, then in foil, or place in a freezer-safe container.
Freeze for up to 1 month.

To serve, thaw slices in the refrigerator overnight, then bring them to room temperature for a short time before adding whipped cream or berries. Avoid microwaving to defrost, which can make the texture rubbery.

Nutrition Information for This Flourless Yogurt 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 yogurt 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

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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 yogurt 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!