☁️🍰 Fluffy Cloud Cake

This Cloud Cake is incredibly light, soft, and airy—almost like eating a sweet little cloud. The secret is whipping the egg whites properly and folding them gently so you don’t lose all that air. Similar cloud-cake recipes use whipped egg whites to create their signature fluffy texture.

🥣 Servings

8–10 slices

⏱️ Time

  • Prep: 20 minutes
  • Bake: 35–40 minutes
  • Cooling: 1 hour

🛒 Ingredients

For the Cake

  • 4 large egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ¾ cup (150 g) granulated sugar
  • ½ cup (60 g) cake flour
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon almond extract (optional)

☁️ Whipped Cream Topping

  • 1 cup heavy whipping cream, very cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

🍓 Optional Decoration

  • Fresh strawberries
  • Blueberries
  • Raspberries
  • Powdered sugar
  • Mint leaves

👩‍🍳 Step-by-Step Instructions

1. Prepare the oven

Preheat your oven to 350°F (175°C).

Use an ungreased 8–9 inch tube/angel-food cake pan. Keeping the pan ungreased helps the airy cake grip the sides as it rises.

2. Prepare the dry ingredients

Sift together:

  • Cake flour
  • Cornstarch
  • Salt

Set aside.

3. Whip the egg whites

Place the room-temperature egg whites in a completely clean, dry mixing bowl.

Beat on medium speed until they become foamy.

Add the cream of tartar.

Continue beating until soft peaks begin to form.

4. Add the sugar slowly

Gradually add the sugar, about 1–2 tablespoons at a time, while continuing to beat.

Increase the mixer to medium-high/high speed.

Beat for about 5–7 minutes, until the egg whites become:

✨ Thick
✨ Glossy
✨ Very fluffy
✨ Able to hold stiff peaks

When you lift the whisk, the peak should stand upright rather than drooping. This whipped-egg-white technique is key to the cake’s airy structure.

5. Add vanilla

Gently fold in the vanilla extract and almond extract, if using.

Don’t use the mixer at this point.

6. Fold in the flour

Sift about ¼ of the dry ingredients over the whipped egg whites.

Using a rubber spatula, gently fold from the bottom upward.

Repeat until all the flour mixture has been incorporated.

Do not stir aggressively. Overmixing will deflate the egg whites and make the cake dense.

7. Fill the pan

Transfer the batter into the ungreased tube pan.

Smooth the top gently with a spatula.

8. Bake

Bake at 350°F for approximately 36–40 minutes.

The top should be lightly golden and spring back when gently touched.

Insert a toothpick into the center. It should come out clean.

9. Cool upside down

This is an important step!

Immediately turn the pan upside down on a cooling rack.

If your tube pan has feet, simply rest it on the feet.

Allow the cake to cool completely, approximately 1 hour. This helps prevent the delicate cake from collapsing.

10. Remove the cake

Once completely cool, carefully run a thin knife around the edges and center tube.

Gently lift the cake out of the pan.

☁️ Make the Whipped Cream

11. Chill the bowl

For the fluffiest whipped cream, chill your mixing bowl and beaters for about 10 minutes.

12. Whip

Add cold heavy cream to the bowl.

Beat until it starts to thicken.

Add:

  • Powdered sugar
  • Vanilla

Continue beating until stiff peaks form.

Don’t overbeat, or the cream can become grainy and eventually turn into butter.

13. Decorate

Spread or pipe the whipped cream over the completely cooled cake.

Top with:

🍓 Fresh strawberries
🫐 Blueberries
❤️ Raspberries
🌿 Mint
✨ A light dusting of powdered sugar

⭐ Tips for the Softest Cloud Cake

  • Room-temperature egg whites whip more easily.
  • Make sure your bowl and beaters are completely grease-free.
  • Add sugar gradually, not all at once.
  • Sift the flour before folding it in.
  • Fold gently to preserve the air bubbles.
  • Never grease the tube pan for this style of cake.
  • Don’t open the oven repeatedly while baking.
  • Let the cake cool upside down before removing it.

🍓 Delicious Variations

Strawberry Cloud Cake: Add fresh strawberries and strawberry sauce on top.

Lemon Cloud Cake: Add 1 teaspoon lemon zest and replace the almond extract with lemon extract.

Chocolate Cloud Cake: Replace 2 tablespoons of the flour with unsweetened cocoa powder.

Berry Cloud Cake: Decorate with strawberries, blueberries and raspberries.

Coconut Cloud Cake: Sprinkle toasted shredded coconut over the whipped cream.

🧊 Storage

Keep the finished cake refrigerated because of the whipped cream. For the best texture, enjoy it within 1–2 days. Similar cloud cakes with cream toppings are refrigerated for short-term storage.

Serving idea: A slice of this fluffy cake with fresh strawberries and a spoonful of strawberry sauce is absolutely gorgeous. 🍓☁️🍰