Name: The Fluffiest Yogurt Cloud Cake for a Light Dessert
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: International
Ingredients: 1 cup plain Greek yogurt; 3 large eggs, separated; 1/4 cup granulated sugar; 2 tablespoons cornstarch; 1/2 teaspoon vanilla extract; 1/4 teaspoon cream of tartar; Powdered sugar for dusting (optional)

Why You’ll Love The Fluffiest Yogurt Cloud Cake for a Light Dessert Recipe

This cake is all about texture. Thanks to whipped egg whites gently folded into the batter, the crumb turns out incredibly fluffy and tender. The yogurt adds moisture and a subtle tang that balances the sweetness beautifully.

You’ll also love how simple the ingredient list is. There’s nothing complicated here—just everyday baking essentials transformed into an elegant dessert. It’s perfect for afternoon tea, family gatherings, or when you’re craving something light and homemade.

Another reason to love this recipe is its versatility. You can dress it up with fresh fruit and powdered sugar or enjoy it plain with a cup of coffee. It’s a dependable go-to cake that feels special every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large eggs, separated
1 cup plain yogurt
3/4 cup granulated sugar
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
Zest of 1 lemon

Directions

Preheat your oven to 350°F (175°C). Lightly grease and line an 8-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the egg yolks and sugar. Beat until pale and slightly thickened.
Mix in the yogurt, vanilla extract, and lemon zest until smooth and fully incorporated.
Gradually add the dry ingredients to the yogurt mixture, stirring gently until just combined. Do not overmix.
In a separate clean bowl, beat the egg whites until stiff peaks form. The whites should look glossy and hold their shape.
Gently fold one-third of the whipped egg whites into the batter to lighten it. Then carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30 to 35 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Servings: 8 slices

Prep time: 20 minutes
Bake time: 30–35 minutes
Total time: Approximately 55 minutes

Variations
For a citrus twist, replace the lemon zest with orange or lime zest.
Add a handful of fresh berries to the batter for bursts of fruity flavor.
For a slightly richer texture, substitute part of the plain yogurt with Greek yogurt.
Dust the finished cake with powdered sugar or drizzle with a light lemon glaze for extra sweetness.
You can also bake the batter in muffin tins for individual cloud cakes—just reduce the baking time and check for doneness earlier.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate it for up to 4 days.

To maintain its soft texture, let refrigerated slices sit at room temperature for about 20 minutes before serving. You can also warm slices briefly in a low-temperature oven for a few minutes.

For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

What makes this cake so fluffy?

The whipped egg whites create air pockets in the batter, which expand during baking and give the cake its cloud-like texture.

Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works well and will produce a slightly denser but still moist and delicious cake.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend designed for cakes. Make sure it contains a binding agent like xanthan gum.

Why did my cake deflate after baking?

Overmixing or opening the oven door too early can cause the cake to lose structure. Be gentle when folding and avoid disturbing it while baking.

Can I reduce the sugar?

You can slightly reduce the sugar, but keep in mind that it affects both sweetness and texture.

How do I know when the cake is done?

Insert a toothpick into the center. If it comes out clean or with a few dry crumbs, the cake is ready.

Can I add chocolate chips?

Yes, but use them sparingly so they don’t weigh down the delicate batter.

What pan size works best?

An 8-inch round cake pan works perfectly. A 9-inch pan can be used, but the cake will be slightly thinner.

Can I turn this into a layered cake?

Yes, you can double the recipe and bake in two pans for a light layered dessert.

Is this cake suitable for special occasions?

Absolutely. Its elegant texture and subtle flavor make it perfect for celebrations, tea parties, or light holiday desserts.

Conclusion

Yogurt Cloud Cake is proof that simple ingredients can create something truly special. With its airy structure, gentle sweetness, and refreshing hint of citrus, this cake offers a lighter take on traditional desserts without sacrificing flavor. Whether served plain or dressed up with toppings, it’s a delightful treat that feels both comforting and refined.