Light & Fluffy Cloud Cake

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I remember the first time I made this Light & Fluffy Cloud Cake—it was on a quiet Sunday morning when all I wanted was something that felt like a soft hug. I wasn’t expecting much, just a simple sponge to go with my tea. But what came out of the oven was so airy, so melt-in-your-mouth perfect, that I felt like I had discovered a secret. It was so light, I half expected it to float off the plate.

What makes this cake special is its texture—it’s the culinary equivalent of a feather pillow. There’s no heavy frosting or rich buttercream weighing it down. Just a gentle sweetness, a whisper of vanilla, and a soft, cotton-like crumb that disappears the moment it hits your tongue. Whether you’re serving it for a tea party, a birthday, or simply indulging in an afternoon treat, this is the kind of cake that brings a quiet joy with every bite.

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Why You’ll Love This Light & Fluffy Cloud Cake

• Incredibly Light Texture – Like biting into a cloud, truly.
• Simple Ingredients – You probably already have most of them in your kitchen.
• No Heavy Creams – Perfect if you’re looking for something not overly rich.
• Naturally Elegant – Serve it with powdered sugar and berries, and it’s instantly show-stopping.
• Customizable – Great as a base for other flavors like citrus zest, almond extract, or matcha.

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What Kind of Flour Should I Use for Light & Fluffy Cloud Cake?

For this cake, I always use cake flour. It has a lower protein content than all-purpose flour, which helps keep the texture soft and airy—exactly what we’re going for. Using all-purpose flour can make the crumb slightly denser, and that takes away from the “cloud-like” quality. If you can’t find cake flour, you can make a substitute by removing two tablespoons from one cup of all-purpose flour and replacing them with two tablespoons of cornstarch. Sift it well, and you’ll get a similar lightness.

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Options for Substitutions

Even though this cake thrives on simplicity, you can still make it work with a few smart substitutions:

• Cake Flour Substitute: As mentioned, use all-purpose flour with cornstarch to replicate cake flour.
• Egg White Alternative: For a dairy-free or allergy-friendly version, aquafaba (the liquid from canned chickpeas) works surprisingly well, though the rise might be slightly less dramatic.
• Dairy-Free Milk: Swap whole milk with almond, oat, or soy milk. Just be sure it’s unsweetened to keep the balance right.
• Sugar Alternatives: Fine granulated sugar works best, but coconut sugar or monk fruit sweetener can be used if you’re reducing refined sugar.
• Vanilla Flavoring: Replace it with almond extract, lemon zest, or orange blossom water for a unique spin.

Each of these swaps lets you customize the cake without compromising too much of its signature fluff and lightness.

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Ingredients for This Light & Fluffy Cloud Cake

• Egg Whites – The true hero of this cake. They give the structure, lift, and signature airy texture. Whipping them into stiff peaks is what makes the cake rise without any leavening agents.
• Cream of Tartar – Just a pinch helps stabilize the egg whites and keeps them from collapsing. It ensures that your cake maintains its volume once baked.
• Granulated Sugar – Adds sweetness and supports the whipped egg whites in forming a glossy, stable meringue. I use superfine sugar if I have it, as it dissolves faster.
• Cake Flour – Its low protein content is key to keeping the crumb soft and delicate. It folds into the meringue easily without deflating it.
• Milk – A small amount adds moisture to balance the airy texture. I usually go with whole milk for the best flavor.
• Vegetable Oil – It keeps the cake tender and helps prevent it from drying out, giving that slightly bouncy mouthfeel.
• Vanilla Extract – Just enough to give a subtle, comforting aroma. You can switch it out depending on your flavor preferences.
• Salt – A small but essential addition to bring out all the other flavors without making the cake taste salty.

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Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (163°C). Don’t grease your pan—this cake needs to cling to the sides to rise properly. A tube pan or a parchment-lined round cake pan works best.

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Step 2: Whip the Egg Whites

In a clean, grease-free bowl, add your egg whites and beat on medium speed until foamy. Sprinkle in the cream of tartar and continue whipping. Slowly add the sugar, a tablespoon at a time, and whip until stiff, glossy peaks form.

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Step 3: Mix the Dry Ingredients

In a separate bowl, sift together the cake flour and salt. Sifting is important—it prevents lumps and keeps the batter light.

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Step 4: Combine Wet Ingredients

In another small bowl, whisk the milk, oil, and vanilla extract until smooth. This liquid mixture will help loosen the batter without deflating the meringue.

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Step 5: Create the Base Batter

Gently fold the dry ingredients into the whipped egg whites in three additions. Alternate with the milk-oil-vanilla mixture, folding carefully each time. The goal is to keep as much air in the batter as possible—use a rubber spatula and light hand.

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Step 6: Pour and Smooth

Transfer the batter into your prepared pan. Use a spatula to gently smooth the top, and give the pan a light tap on the counter to pop any large air bubbles.

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Step 7: Bake the Cake

Place the pan in the center of the oven and bake for 40–45 minutes, or until the top is golden and springs back when lightly touched. A skewer inserted should come out clean.

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Step 8: Cool Completely

Once done, invert the pan (especially if using a tube pan) and let the cake cool upside down to prevent collapse. Let it cool fully before removing it from the pan to maintain its structure.

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How Long to Cook the Light & Fluffy Cloud Cake

This cake bakes beautifully at 325°F (163°C) for 40 to 45 minutes. You’re looking for a soft golden top that springs back when gently pressed. Resist the urge to open the oven early—any sudden temperature change can cause the delicate structure to deflate. Depending on your oven, check around the 38-minute mark with a skewer or toothpick. If it comes out clean, it’s ready.

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Tips for Perfect Light & Fluffy Cloud Cake

• Room Temperature Egg Whites – These whip better and hold more volume than cold ones. Let them sit out for 30 minutes before you begin.
• Absolutely No Yolk – Even a drop of yolk can ruin your meringue. Crack eggs over a separate bowl just to be safe.
• Use a Metal or Glass Bowl for Whipping – Plastic can hold on to grease, which interferes with the egg whites whipping properly.
• Fold Gently, Always – Overmixing will knock out all that precious air. Use a spatula and sweep from the bottom in slow, deliberate turns.
• Invert While Cooling – Especially if you’re using a tube pan, flipping the cake upside down to cool helps keep the rise and shape intact.
• Don’t Grease the Pan – It may feel counterintuitive, but the batter needs to cling to the sides in order to climb and stay tall.
• Sift Dry Ingredients – It helps keep the batter smooth and lump-free, which is essential for that cloud-like consistency.

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Watch Out for These Mistakes While Cooking

• Greasing the Pan – One of the most common errors. A greased pan prevents the batter from climbing, and you’ll end up with a flat, dense cake.
• Rushing the Egg Whites – Whipping them too fast or not enough can either create big unstable bubbles or not enough structure. Take your time and aim for glossy stiff peaks.
• Overfolding the Batter – It’s tempting to mix until perfectly smooth, but too much folding will deflate the meringue. Stop as soon as there are no visible streaks of flour.
• Opening the Oven Too Early – Even a quick peek can cause the cake to collapse. Wait until the 35-minute mark before checking.
• Using Warm or Humid Equipment – Whipping works best in cool, dry conditions. Avoid making this cake in a steamy kitchen or with bowls fresh from the dishwasher.
• Skipping the Sift – Sifting the dry ingredients keeps your batter airy and your cake light. It’s not just a formality—it really matters.

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What to Serve With Light & Fluffy Cloud Cake?

Fresh Berries

Strawberries, blueberries, raspberries—any combo adds a tart-sweet contrast that pairs beautifully with the delicate flavor.

Whipped Cream

A dollop of barely sweetened whipped cream gives just enough richness without overwhelming the cake.

Lemon Curd

Bright and tangy, it cuts through the sweetness and adds a touch of citrus elegance.

Chocolate Drizzle

A thin drizzle of melted dark chocolate or ganache gives it a decadent touch, perfect for dessert.

Powdered Sugar

Sometimes, less is more. A simple dusting right before serving adds charm without fuss.

Toasted Coconut Flakes

Sprinkle over the top for a little texture and a tropical twist.

Fruit Compote

Warm or chilled, a berry or stone fruit compote adds moisture and color.

Vanilla Ice Cream

A scoop on the side for a summer afternoon dessert makes it extra special.

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Storage Instructions

This Light & Fluffy Cloud Cake is best enjoyed the day it’s made, but you can absolutely store it for later. Let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days. For longer storage, refrigerate it—though note that refrigeration can slightly firm up the texture. If you do refrigerate, let the cake come to room temperature before serving to bring back its softness.

Freezing is also an option. Wrap slices individually in plastic wrap, then foil, and store in a freezer-safe bag for up to 1 month. Thaw overnight in the fridge or at room temperature for an hour before enjoying.

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Estimated Nutrition

Please note these numbers are approximate and based on a standard 10-slice cake.

• Calories: 145 per slice
• Fat: 4g
• Saturated Fat: 0.5g
• Cholesterol: 0mg (if egg whites only)
• Sodium: 95mg
• Carbohydrates: 23g
• Sugar: 15g
• Fiber: 0.3g
• Protein: 4g

This cake is relatively light compared to traditional frosted cakes, making it a lovely choice for those watching their sugar or fat intake.

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Frequently Asked Questions

Can I make this cake without cream of tartar?

Yes, though cream of tartar helps stabilize the egg whites. If you don’t have it, use a small amount of lemon juice or white vinegar as a substitute.

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Can I use whole eggs instead of just egg whites?

Not for this recipe. The yolks will weigh down the batter and prevent the cake from achieving its signature lightness.

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Can I bake this in a regular cake pan?

Yes, but make sure not to grease it. A parchment-lined bottom is fine. Just know the cake may not rise quite as high without the support of a tube pan.

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Why did my cake collapse after baking?

This usually happens if the egg whites weren’t whipped enough or if the cake was underbaked. Cooling it upside down helps prevent collapse too.

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How do I know when the cake is done?

It should be golden on top and spring back when lightly pressed. A toothpick inserted in the center should come out clean.

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Can I flavor the cake with something else?

Absolutely! Add citrus zest, almond extract, or even a bit of matcha powder for a flavor twist. Just don’t add anything heavy that could weigh down the batter.

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Is this cake gluten-free?

Not by default, but you can try it with a gluten-free cake flour blend. Just make sure it’s light enough to mimic the texture of regular cake flour.

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What’s the difference between a cloud cake and an angel food cake?

They’re similar in that they rely on egg whites for structure, but cloud cake includes a bit of oil and milk for added moisture and tenderness. Angel food is completely fat-free and more spongy in texture.

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Conclusion

The Light & Fluffy Cloud Cake is the kind of dessert that feels almost magical. It’s the perfect balance of simplicity and elegance—soft, subtle, and cloudlike in every bite. Whether you’re baking it for a celebration or just because you want something light and sweet, this cake delivers a sense of comfort and charm. Once you master the gentle touch needed to make it, you’ll come back to it again and again. It’s a cake that doesn’t try too hard—because it doesn’t need to.

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