What makes a yogurt cloud cake fluffy?

The fluffiness comes from stiffly whipped egg whites folded gently into the batter. This incorporates air and gives the cake its cloud-like lift.

Can I use Greek yogurt in a cloud cake?

Absolutely. Greek yogurt creates a richer, denser texture. For a lighter feel, you can thin it with a bit of milk before mixing.

How do I store yogurt cloud cake?

Store it in an airtight container in the fridge for up to 4 days. Freeze slices individually if storing long-term.

Is yogurt cloud cake healthier than traditional cake?

Yes. It has less sugar, less fat, and more protein—especially if made with Greek yogurt. Plus, it doesn’t require heavy frosting.

What can I serve with yogurt cloud cake?

Top with berries, powdered sugar, lemon zest, whipped cream, or drizzle with honey. It’s also lovely with tea or coffee.

Can I make yogurt cloud cake gluten-free?

Yes! Use cornstarch or a gluten-free flour blend instead of regular flour. The result is just as fluffy and delicious.

Light & Fluffy Yogurt Cloud Cake – The Best Fluffy Yogurt Dessert (2025)

Description

This Light & Fluffy Yogurt Cloud Cake is the perfect melt-in-your-mouth dessert made with creamy yogurt and whipped egg whites. With minimal ingredients and a cloud-like texture, it’s an elegant, healthy treat for any occasion.

Ingredients

Scale

3 large eggs, separated
½ cup plain or Greek yogurt
3 tablespoons flour or cornstarch (for gluten-free option)
¼ cup sugar
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat oven to 300°F (150°C). Prepare a round cake pan lined with parchment paper. Set up a water bath by placing the pan inside a larger pan filled with hot water.
Mix the yolk base: In a bowl, whisk together egg yolks, yogurt, vanilla, and salt until smooth. Sift in the flour (or cornstarch) and stir until fully combined.
Whip egg whites: In a separate bowl, beat egg whites until foamy. Gradually add sugar and whip until stiff peaks form.
Fold egg whites into yolk mixture in 2–3 batches, using a spatula and gentle folding motion to preserve airiness.
Pour the batter into the prepared pan. Tap lightly to remove air bubbles.
Bake in water bath for 50–60 minutes. When done, turn off the oven, crack the door, and let the cake cool inside for 15–20 minutes to prevent sinking.
Chill before serving. Optionally, dust with powdered sugar or top with berries.

Notes

Use full-fat Greek yogurt for a richer texture or regular yogurt for a softer result.
Can substitute cornstarch for flour to make it gluten-free.
Best served chilled with fruit or honey drizzle.
Avoid overmixing or skipping the water bath to ensure the fluffy texture holds.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking (Water Bath)
Cuisine: Japanese-Inspired

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 145 kcal
Sugar: 8g
Sodium: 60mg
Fat: 4g
Saturated Fat: 1.2g
Unsaturated Fat: 2.4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.4g
Protein: 6g
Cholesterol: 95mg