Cloud Cake Recipe

Cloud Cake Recipe is a soft, melt-in-the-mouth dessert that’s incredibly easy to prepare…This Cloud Cake is a pillowy, melt-in-your-mouth dessert that’s as fluffy as its name suggests. With just a few simple ingredients and the help of a blender, you can create a magical cake that feels lighter than air. It’s a perfect treat for brunch, tea time, or a dreamy ending to any meal.

This Cloud Cake Recipe is one of the easiest desserts you’ll ever make…What makes this cake especially unique is its cloud-like texture, which comes from a delicate blend of cream cheese, whipped egg whites, and just the right touch of cornstarch. If you’re looking for a show-stopping cake that isn’t overly sweet but still incredibly satisfying, this is the one.

For more creamy desserts like this one, check out our Lemon Cream Cake Recipe — it’s another silky-smooth treat that’s perfect for lemon lovers.

Ingredients

• 200g (7 oz) cream cheese, softened
• 50g (3 tbsp) unsalted butter, softened
• 100ml (7 tbsp) milk
• 4 large eggs, separated
• 70g (⅓ cup) granulated sugar
• 40g (⅓ cup) cake flour
• 10g (1 tbsp) cornstarch
• 1 tsp vanilla extract

Directions

1. Preheat your oven to 300°F (150°C). Line an 8-inch round cake pan with parchment paper. Optionally, wrap the pan in foil to prevent water seepage during baking.
2. In a small saucepan, gently heat the cream cheese, butter, and milk over low heat until smooth and fully combined. Let cool slightly.
3. Transfer the cream cheese mixture to a large bowl. Add the egg yolks, vanilla extract, and mix well.
4. Sift in the cake flour and cornstarch. Mix until smooth and lump-free.
5. In a separate bowl, beat the egg whites until foamy. Gradually add the sugar, continuing to beat until stiff peaks form.
6. Gently fold the egg whites into the cream cheese mixture in three parts. Use a spatula to fold, not stir, to maintain the airiness.
7. Pour the batter into the prepared pan. Tap the pan lightly to release any large air bubbles.
8. Place the pan into a larger baking dish filled with about an inch of hot water (water bath method).
9. Bake at 300°F (150°C) for 60 minutes. Turn off the oven and leave the cake inside for another 15 minutes to prevent sudden deflation.
10. Remove from oven and cool completely. Dust with powdered sugar before serving.

Why You’ll Love This Cloud Cake Recipe

The Cloud Cake has a dreamy, souffle-like texture that’s rare in traditional baked goods. It’s soft yet stable, creamy yet airy. The use of cream cheese gives it a rich base while still keeping it light, much like a Japanese cheesecake but even more delicate.

If you enjoy light-textured cakes, you might also want to try this delicious Strawberry Oreo Cheesecake Frappuccino — a perfect chilled pairing with this soft dessert.

Tips & Variations

• Room Temperature Ingredients: Make sure all your ingredients are at room temperature before mixing to ensure a smooth, lump-free batter.
• Don’t Overbeat: When folding in the egg whites, be gentle. Overmixing will collapse the batter.
• Water Bath: This helps prevent the cake from cracking and maintains moisture during baking.
• Flavor Options: Add a touch of lemon zest or almond extract for a flavor twist.

Storage Instructions

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: You can freeze individual slices for up to a month. Wrap tightly in plastic wrap and place in a freezer bag.

Let it come to room temperature or warm slightly before serving to enjoy the full fluffy effect.

Time & Yield This Cloud Cake Recipe

• Prep Time: 15 minutes
• Cook Time: 60 minutes + 15 resting
• Total Time: 90 minutes
• Yield: 6–8 servings

Tools Used

• Blender or electric mixer
• Mixing bowls
• Sifter
• 8-inch round cake pan
• Spatula
• Oven + water bath setup

Real Reader Favorites

This Cloud Cake reminds many readers of the texture in our Blueberry Sour Cream Pound Cake. The contrast in textures and the comforting flavor make them great pairings for weekend baking.

You can also explore similar creamy and savory recipes like our Garlic Parmesan Cheeseburger Bombs if you’re looking for something salty to balance your sweet.

External Inspiration

For more ideas on souffle-like desserts, the AllRecipes Japanese Cheesecake is a popular reference. If you’re looking to dive into a variety of unique textures, Delish’s Cloud Cakes Guide explores techniques and styles that are trending in the culinary world.

Final Thoughts

This Cloud Cake Recipe is one of the easiest desserts you’ll ever make…Whether you’re hosting guests or treating yourself, this Cloud Cake is a guaranteed conversation starter. It’s elegant, comforting, and surprisingly easy to make. From the first creamy bite to the last cloud-soft crumb, you’ll find yourself coming back to this recipe time and time again.

Discover more dreamy desserts and comfort food ideas at Brandirecipes.com and let your kitchen become a space of creativity and delight.

Cloud Cake Recipe

This *Cloud Cake* is the ultimate melt-in-your-mouth cheesecake. With a light, airy texture and balanced sweetness, it’s perfect for special occasions or a midweek indulgence. Made with cream cheese, eggs, butter, and just a few pantry staples, this is a crowd-pleaser that looks fancy but is deceptively easy to make.

Print Recipe Pin Recipe

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• Ingredients
• * 200g 7 oz cream cheese, softened
• * 50g 3 tbsp unsalted butter, softened
• * 100ml 7 tbsp milk
• * 4 large eggs separated
• * 70g 1/3 cup granulated sugar
• * 40g 1/3 cup cake flour
• * 10g 1 tbsp cornstarch
• * 1 tsp vanilla extract

Equipment

• Equipment:
• Blender or food processor
• Mixing bowls
• Electric mixer
• Spatula
• * Springform pan (8-inch recommended)
• - Oven
• - Parchment paper

Method

 

1. Instructions
2. **Preheat and prepare pan**: Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch springform pan with parchment paper.
3. **Blend base**: In a blender or food processor, combine the softened cream cheese, unsalted butter, and milk. Blend until completely smooth.
4. **Mix yolks**: Add the egg yolks, cake flour, cornstarch, and vanilla extract to the cream cheese mixture. Blend again until well combined.
5. **Whip egg whites**: In a clean bowl, whip the egg whites using an electric mixer until soft peaks form. Gradually add the granulated sugar and beat until stiff peaks form.
6. **Fold gently**: Gently fold the egg white mixture into the cream cheese batter in 3 batches using a spatula. Take care not to deflate the batter.
7. **Pour and bake**: Pour the batter into the prepared pan. Tap the pan lightly to release air bubbles. Place the pan into a larger pan filled with hot water (water bath method).
8. **Bake**: Bake for 60 minutes, or until the top is lightly golden and the cake has risen.
9. **Cool gradually**: Turn off the oven and leave the cake inside for 15 minutes with the door slightly ajar to avoid sudden collapse.
10. **Chill**: Remove the cake and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight before serving.

Notes

Notes

* Make sure the cream cheese and butter are softened for a smoother blend.
* The water bath ensures even baking and prevents the cake from cracking.
* Dust with powdered sugar before serving for a delicate finish.