This Yogurt Cloud Cake is a light, fluffy, melt-in-your-mouth dessert made with yogurt, eggs, and a touch of lemon. Easy to make, irresistibly soft, and naturally low in fat the perfect guilt-free treat for any occasion.
Yogurt Cloud Cake Soft, Airy, and Heavenly Light
If you’ve been craving something delicate yet satisfying, something that melts the moment it touches your tongue Yogurt Cloud Cake is your answer.
This ethereal cake combines the creamy tang of yogurt with the airy texture of a Japanese-style souffle, creating a dessert that’s as light as a cloud but rich in flavor. Whether served as a simple tea-time treat or topped with fruit and cream for a show-stopping finale, this cake is pure magic.
Why You’ll Love This Yogurt Cloud Cake
-
Light and fluffy: Soft as a cloud — truly lives up to its name.
-
Low-fat and wholesome: Made with yogurt instead of butter or heavy cream.
-
Perfect for all seasons: Refreshing in summer, comforting in winter.
-
Customizable: Works with Greek yogurt, fruit puree, or even chocolate.
Ingredients
For the Yogurt Cloud Cake:
-
1 cup plain yogurt (Greek or regular, full-fat preferred)
-
4 large eggs, separated
-
½ cup granulated sugar, divided
-
¼ cup cake flour (or all-purpose flour, sifted)
-
2 tablespoons cornstarch
-
1 teaspoon vanilla extract
-
1 teaspoon lemon juice (optional, for brightness)
-
¼ teaspoon cream of tartar or white vinegar (for stabilizing egg whites)
Optional Toppings:
-
Powdered sugar for dusting
-
Fresh berries (strawberries, blueberries, raspberries)
-
Whipped cream or Greek yogurt swirl
-
Lemon zest or honey drizzle
Step-by-Step Directions
Step 1: Prepare Your Baking Setup
-
Preheat the oven to 325°F (160°C).
-
Line the bottom of an 8-inch round cake pan with parchment paper.
-
Wrap the outside of the pan with aluminum foil — this helps prevent water from seeping in during the water bath bake.
-
Prepare a water bath by filling a large baking dish with about 1 inch of hot water.
Tip: The steam from the water bath ensures your cake stays soft, moist, and crack-free.
Step 2: Separate and Prepare the Eggs
Separate the egg yolks from the whites carefully (no yolk should mix into the whites). Place whites in a clean, grease-free bowl — they’ll be whipped later.
In a large bowl, whisk together:
-
Egg yolks
-
Half of the sugar (¼ cup)
-
Yogurt
-
Vanilla extract
-
Lemon juice (optional)
Whisk until smooth and slightly pale in color.
Step 3: Add the Dry Ingredients
Sift the cake flour and cornstarch together, then gently whisk them into the yogurt mixture until smooth.
This creates the base batter — creamy and thick but lump-free.
Step 4: Whip the Egg Whites
In a separate clean bowl, beat the egg whites on medium speed until frothy. Add cream of tartar (or vinegar), then gradually add the remaining ¼ cup sugar.
Continue beating until you reach soft-to-medium peaks — the mixture should be glossy and hold shape when lifted but not overly stiff.
Tip: Don’t overbeat stiff whites will make folding difficult and cause cracks.
Step 5: Fold the Mixtures Together
Gently fold one-third of the beaten egg whites into the yogurt batter to lighten it. Then fold in the remaining whites using a spatula in a slow, circular motion.
Be patient the goal is to keep the batter airy and smooth.
Step 6: Bake the Cake
-
Pour the batter into the prepared pan and tap lightly to remove air bubbles.
-
Place the cake pan in the water bath dish.
-
Bake at 325°F (160°C) for 45–50 minutes, or until the top is golden and the center barely jiggles.
After baking, turn off the oven and leave the cake inside with the door slightly open for 15 minutes to prevent sudden cooling cracks.
Step 7: Cool and Serve
Remove the pan from the oven and water bath. Let the cake cool completely in the pan, then carefully unmold it.
Dust with powdered sugar or top with whipped cream and fruit. Slice gently — it’s incredibly soft and airy.
Serve at room temperature or chilled for a refreshing treat.
The Texture and Taste
The Yogurt Cloud Cake has a delicate texture — halfway between cheesecake and chiffon cake. It’s moist, fluffy, and slightly tangy from the yogurt, with subtle vanilla and lemon notes.
Each bite is melt-in-your-mouth goodness light yet deeply satisfying.
Pro Tips for Success
-
Use full-fat yogurt: It gives the best flavor and moisture.
-
Beat egg whites to soft peaks: This ensures a smooth, airy rise.
-
Avoid overmixing: Gentle folding keeps the cake fluffy.
-
Use a water bath: Prevents cracks and ensures even baking.
-
Cool gradually: Sudden temperature changes can cause shrinkage.
-
Chill before serving: Enhances flavor and makes slicing easier.
Variations
-
Lemon Yogurt Cloud Cake: Add 2 teaspoons lemon zest and 1 tablespoon juice.
-
Honey Yogurt Cake: Replace half the sugar with honey for a floral sweetness.
-
Berry Swirl Version: Gently fold in ¼ cup berry puree before baking.
-
Chocolate Cloud Cake: Replace 2 tablespoons flour with cocoa powder.
-
Matcha Green Tea Cake: Add 1 tablespoon matcha powder to the dry ingredients.
Serving Suggestions
-
Serve with fresh strawberries or raspberries for color and tang.
-
Add a dollop of Greek yogurt or whipped cream on top.
-
Drizzle with honey or fruit coulis for added elegance.
-
Pair with hot green tea, coffee, or herbal tea for balance.
Storage Instructions
-
Refrigerate: Store in an airtight container for up to 4 days.
-
Freeze: Wrap slices in plastic wrap and freeze for up to 2 months.
-
Reheat (optional): Enjoy chilled or lightly warmed in the microwave for 10–15 seconds.
Nutrition Information (Per Slice, Approximate)
-
Calories: 165
-
Fat: 6g
-
Carbohydrates: 22g
-
Protein: 6g
-
Sugar: 14g
-
Fiber: 0g
(Values vary depending on yogurt type and toppings.)
Frequently Asked Questions (FAQs)
Q1: Can I use Greek yogurt?
Yes! Greek yogurt adds a rich, creamy texture — just thin it slightly with milk if it’s too thick.
Q2: My cake sank after baking — why?
That usually happens from overmixing or rapid temperature changes. Always cool gradually and avoid opening the oven early.
Q3: Can I make it gluten-free?
Yes — replace the flour with gluten-free cake flour or almond flour.
Q4: Can I skip the water bath?
You can, but your cake might crack. For best texture, bake it in the water bath.
Q5: How do I make it dairy-free?
Use coconut yogurt and a plant-based milk alternative it’ll still be light and fluffy.
Expert Baking Insights
Yogurt-based cakes are becoming a modern favorite because they blend the creaminess of cheesecake with the airiness of sponge cake. The cloud-like texture comes from well-whipped egg whites and a gentle folding technique — hallmarks of Japanese-style baking.
This cake is naturally lower in fat and sugar, yet incredibly satisfying. It’s ideal for those who want dessert without the guilt, and it adapts beautifully to different flavor variations.
Final Thoughts
This Yogurt Cloud Cake is a dream come true — soft, light, slightly tangy, and delicately sweet. It’s the perfect blend of simplicity and elegance, ideal for any occasion.
Serve it plain, dusted with sugar, or dressed up with fruit and cream every version feels special.
Once you bake this, you’ll understand why it’s called a “cloud” it floats right off the plate and into your heart.
