There’s something magical about a cake that’s so light it almost melts in your mouth.
This Light & Fluffy Cloud Cake is soft, airy, and perfectly sweet—ideal for birthdays, celebrations, or anytime you want a show-stopping yet simple dessert.
Why You’ll Love This Recipe
It has an unbelievably airy texture that lives up to its name.
The recipe is simple, requiring just a few pantry staples.
It’s versatile—delicious on its own or with fresh fruit, whipped cream, or frosting.
The egg white base makes it lighter than most traditional cakes.
What You’ll Need (Ingredient Highlights)
Cake flour ensures a tender crumb and soft structure.
Whipped egg whites create volume and give the cake its fluffy texture.
Milk and butter add richness and moisture without weighing it down.
Granulated sugar sweetens the cake while powdered sugar is perfect for a light frosting.
Vanilla extract brings warm, aromatic flavor.
Pro Tips Before You Start
Make sure egg whites are at room temperature—they whip better.
Fold egg whites gently into the batter to keep airiness intact.
Grease pans lightly; too much grease can prevent proper rising.
Cool cakes fully before frosting to avoid melting.
Use powdered sugar frosting or top with whipped cream for the lightest finish.
How to Make Light & Fluffy Cloud Cake
Step 1 – Prep the pans and oven
Preheat oven to 350°F (175°C). Grease two 9-inch round pans lightly.
Step 2 – Mix dry ingredients
In a bowl, whisk cake flour, baking powder, and granulated sugar until combined.
Step 3 – Whip egg whites
Beat egg whites until stiff, glossy peaks form. Set aside.
Step 4 – Prepare wet mixture
In another bowl, whisk milk, melted butter, and vanilla until smooth.
Step 5 – Combine batters
Add wet mixture to dry ingredients. Mix gently until just combined.
Step 6 – Fold in egg whites
Gently fold whipped whites into batter in batches, keeping it fluffy.
Step 7 – Bake
Divide batter evenly between pans.
Bake 25–30 minutes, until golden and springy.
Step 8 – Cool and frost
Let cakes cool fully before frosting with powdered sugar icing or whipped topping.
What to Serve It With
Pair with fresh strawberries or raspberries for a fruity balance.
Serve with whipped cream for a lighter dessert.
Top with lemon curd or chocolate drizzle for variety.
Variations / Substitutions
Use almond extract instead of vanilla for a nutty twist.
Make it dairy-free by substituting plant-based milk and butter.
Add citrus zest for brightness.
Turn it into cupcakes for individual servings.
Storage & Leftovers
Store frosted cake covered in the fridge for up to 3 days.
Unfrosted cake can be wrapped and kept at room temperature for 2 days.
Freeze layers tightly wrapped for up to 2 months. Thaw before frosting.
FAQs
Can I make this cake ahead of time?
Yes, bake the layers a day ahead and frost before serving.
What if I don’t have cake flour?
Use all-purpose flour but replace 2 tbsp with cornstarch per cup.
Why are my egg whites not whipping?
They whip best at room temperature with a clean, grease-free bowl.
Can I make this cake dairy-free?
Yes, substitute plant-based milk and butter.
Do I need a stand mixer for this recipe?
No, a hand mixer works fine for whipping whites.
How do I know when the cake is done?
It should spring back when gently pressed in the center.
Can I add flavorings besides vanilla?
Yes, almond, lemon, or orange extracts work well.
Can I use this batter for cupcakes?
Yes, bake in lined muffin tins for about 18–20 minutes.
Can I double this recipe for a larger cake?
Yes, double all ingredients and bake in a 9×13 pan.
What frosting pairs best with this cake?
Whipped cream, powdered sugar glaze, or light cream cheese frosting.
Final Thoughts
This Light & Fluffy Cloud Cake is elegant yet simple, perfect for when you want something that feels special but not heavy.
It’s a recipe you’ll keep coming back to—whether dressed up for a party or enjoyed plain with a dusting of sugar.
